The past few months I’ve had trouble finding yeast. I decided to take my usual pizza dough recipe and tested it without. Let’s just say, this is my new favorite dough. Baking with yeast can be a little finicky. If the yeast is old or the liquid too cold it will not help the dough rise. If the water is too hot, it will kill the yeast. This has all happened to me and ruined countless bread and pizza dough. All of my pizzas can be made with this yeast-free dough:
Spring Vegetable Pizza Grilled Margherita Pizza Italian Sausage and Caramelized Onion Pizza
30 minutes from start to finish is all the time it takes. It would be quicker, but the dough does have to rest after kneading because the glutens in the flour develop and this will make rolling out the dough difficult. It will not stretch easily and will shrink back to its former size.
Sugar or honey in pizza dough
Regular pizza dough with yeast needs the sugar to help bloom the yeast. Since this dough has no yeast, sugar is not needed. I like to add honey as it adds a slight sweetness to the dough (without being sweet) just to make it more like the original dough. Honey also helps make the dough moist and helps it brown. As I mentioned, this dough freezes very well. After it has rested, I wrap it well in plastic wrap then put it in a plastic container with a lid or a ziptop bag. It will keep for months. When you are ready to use, defrost in the fridge overnight, then bring to room temperature before using.
The best pizza pan
I have a 12-inch (30 cm) pizza pan. To make my life easier, I stretch the dough on the pan (you can also see this in the video). This serves two purposes: I get the perfect round pizza crust and size and I don’t have to transfer the dough once it is stretched. If you’ve made this Homemade No Yeast Pizza Dough or any other recipe, leave a comment below. I love to hear from my readers.
