Allow me to introduce your latest culinary ally – an instant, no-yeast pizza dough that ushers in the convenience of crafting a delectable homemade pizza from start to finish in a mere 20 minutes! This yeast-free pizza crust isn’t merely a lackluster stand-in for its yeast-leavened counterpart; it’s genuinely exceptional and requires only a fraction of the time and exertion. Prepare for a culinary revolution!
No Yeast Pizza Dough
Here’s the ultimate pizza dough recipe tailored to situations when:
- You can’t spare 3 hours for dough to rise.
- Yeast is nowhere to be found.
- Starving folks are glaring at you, since you pledged pizza for supper, only to discover that the flatbreads you intended to use have met an unfortunate fate (a true story, mind you).
Essentially, every individual fits within one of these three scenarios, rendering this pizza crust recipe universally applicable.
Prepare to be amazed – just blend the ingredients in a bowl, knead for a swift 3 minutes manually or whiz for a mere 40 seconds using a food processor, and it’s ready to roll! Crown it with your preferred pizza sauce and toppings, bake for 12 minutes, and presto! Fresh-out-of-the-oven, piping-hot pizza in a quick 20 minutes.
Remarkably, that’s even swifter than home delivery!!
Pizza without yeast – what it tastes like
Let me make it abundantly clear – this yeast-free pizza dough isn’t merely passable; it’s a revelation of exquisite flavors and textures!
It boasts a well-defined structure, making it conducive to easy slice-picking, yet it doesn’t mimic the dryness of a cracker that some thin bases tend to suffer from.
Picture a crust that’s both full of flavor and tender, exhibiting a level of chewiness that rivals even the most yeast-infused pizza crusts.
What’s more, it manages to attain an appealing hue on the crust – a feat that’s often considered implausible by other recipes, unless you’re willing to overcook the crust, an approach we vehemently opposed!
And while it’s important to acknowledge that the puffy, bubbly edges characteristic of yeast-based pizza crusts are beyond reach with our method (that’s just the plain science of it), the taste profile mirrors that of a traditional yeast pizza crust to an extraordinary degree.
A quick note: The foundational recipe employs bread flour, endowed with elevated protein content that lends itself to that sought-after chew reminiscent of yeast-based pizza crusts. Should you opt for plain or all-purpose flour, the resulting crumb might not exhibit the same degree of chewiness, yet rest assured, the pizza crust remains an exceptional contender.
Here’s a side-by-side comparison of yeast versus no yeast pizza – the resemblance is striking!
What you need for pizza crust without yeast
Let me lay out the essentials for crafting your no yeast pizza dough:
- Flour – Opt for bread flour if feasible. This choice imparts a more robust chew and a texture that tears as you take a bite, akin to the experience with traditional yeast pizza crusts. The heightened protein content of bread flour contributes to a superior crumb suitable for bread-making. However, there’s no need to embark on a special expedition for bread flour – the end result remains exceptionally impressive even when using plain or all-purpose flour. Case in point: the Sausage and Kale pizza displayed below was fashioned using all-purpose flour, and the visual resemblance is uncanny!
- Baking powder – This agent is responsible for imparting the rise to your pizza crust, serving as a substitute for yeast.
- Sugar – Employed in moderation, sugar enhances the flavor profile and aids in achieving a well-browned crust.
- Olive oil – A dash of this liquid gold ensures the crumb remains delightfully moist. Without it, dryness looms!
- Salt – This ingredient is an absolute must, infusing the crust with essential flavor.
In summary, these are the foundational components you’ll need to create your no yeast pizza dough, a recipe that strikes the perfect balance between convenience and phenomenal taste!
How to make pizza crust without yeast
You have two equally effective methods at your disposal: either combine all the ingredients in a bowl, followed by a 3-minute hand-kneading session, or effortlessly blitz the mixture in a food processor for a mere 40 seconds. And just like that, your dough is primed for action!
As you peruse Step 5 above, you’ll note that the dough, post-kneading, doesn’t assume a completely smooth texture. This stands in contrast to yeast-based pizza dough, which attains a flawlessly smooth consistency following its rise. Here’s the thing – this textured dough is absolutely fine. There’s no added advantage in prolonging the kneading process until it achieves an impeccably smooth state – a revelation I personally experienced (and truly wish I had discovered earlier!).
Topping and baking no yeast pizza dough
Once you’ve rolled out the dough, proceed to layer your toppings in the customary pizza-making fashion. Begin by spreading a luscious layer of sauce, followed by your preferred array of toppings.
Here’s a pro tip to elevate your pizza crafting game: Grace the crust’s perimeter with a delicate brush of oil. This simple maneuver bestows a lovely golden hue to the crust, eliminating the need for an extended baking duration that could potentially parch the crust – a common concern with yeast-free pizza crusts!
RecipeTin Family Challenge
This unique no yeast pizza dough recipe is an original creation by the RecipeTin Family, whom I enlisted after receiving heartfelt pleas for a yeast-free pizza option subsequent to sharing the RecipeTin pizza dough a few weeks ago.
I’ve always been powerless against impassioned requests for new recipes!!
So, we took on the challenge. Frankly, we initially approached it with skepticism, doubting its feasibility.
We didn’t hesitate to criticize crusts we had previously sampled. “It’s akin to dry cardboard!” “Meh… lackluster.” And the ultimate letdown – “It was so terrible that I scraped off the toppings and resorted to eating it with chopsticks!” (a factual account)
We can be a discerning bunch.
(But let me assure you, we’re genuinely kind-hearted individuals – I promise!)
I am utterly thrilled that we managed to defy our own skepticism. To this day, we’re all still shaking our heads in disbelief over the extraordinary quality achievable in a no yeast pizza crust – a sentiment shared by fellow culinary enthusiasts we shared the recipe with for their evaluation.
I am both elated and genuinely proud to extend this recipe to the world. My sincere hope is that it brings you the same level of delight it has brought us!