Homemade Pizza WITHOUT Yeast
A really simple to prepare, delicious & above all more digestible pizza
This recipe makes about 2 medium pizzas (≈ 30‑35 cm / 12‑14 in), enough for ~3‑4 people depending on appetite.
Why without yeast?
Easier on digestion (no yeast → less fermentation)
No need for long proofing / rising time
Useful when you don’t have yeast or want something quicker
Results in a thinner, crisper base, or a “flat‑bread‑style” pizza
Ingredients
For the dough / base
Ingredient Amount
All‑purpose flour (or “00” flour) 300 g
Warm water 180‑200 ml
Baking soda (bicarbonato di sodio) ½ teaspoon (~2 g) optional, for slight lift
Extra‑virgin olive oil 2 tablespoons (~30 ml)
Salt ½ teaspoon (~3 g)
Sugar (optional, helps with browning) a small pinch
For the sauce / topping
Ingredient Amount
Tomato sauce / passata (seasoned to taste) ~ 150‑200 g
Garlic, minced or crushed 1 small clove (optional)
Dried oregano or fresh basil to taste
Salt & pepper to taste
Mozzarella cheese (or other melting cheese) ~ 150‑200 g, sliced or shredded
Olive oil a drizzle
You can add toppings of your choice: sliced onions, bell peppers, mushrooms, olives, meats, herbs etc.
Equipment & Tools
Mixing bowl
Measuring tools (scale or cups)
Wooden spoon or spatula
Rolling pin (or use hands)
Baking sheet or pizza stone (if available)
Oven able to reach high heat (≈ 220‑250°C / 425‑500°F)
Parchment paper (optional)
Pizza peel or large flat board (optional)
Step‑by‑Step Process
Here is a detailed process, with timings. Total time approx 45‑60 minutes.
1. Prep & Mix Dough (~10 minutes)
In a large bowl, combine the flour and salt. If using baking soda, mix it in now. Also the sugar if using. Mix so it’s evenly distributed.
Add the olive oil.
Gradually add warm water (start with ~180 ml), mixing with a spoon or spatula. Use your hand when it starts to come together.
If dough feels too dry (crumbly), add a splash more water (~5‑10 ml). If too wet/sticky, sprinkle a little more flour.
Knead the dough in the bowl, then on a lightly floured surface for 5‑7 minutes until it becomes smooth, elastic, not sticky. (Even without yeast, gluten development helps texture.)
2. Rest the Dough (~10‑20 minutes)
Cover the dough with a clean cloth or plastic wrap and let it rest for ≈ 15‑20 minutes. This resting helps the gluten relax, making the dough easier to roll/stretch.
Without yeast, you won’t get rising, but resting improves texture.
3. Preheat Oven & Prepare Bake Surface
Preheat your oven to the highest temperature you have (ideally 230‑250°C / 450‑500°F). If you have a pizza stone or baking steel, place it in the oven now so it heats.
If using a baking sheet, lightly grease it or line with parchment paper.
4. Shape / Roll the Dough (~5 minutes)
After resting, divide the dough into 2 equal parts (for 2 pizzas).
On a floured surface, roll out or stretch one portion to a thin circle or oval, as thin as you like but being careful not to tear. Thickness ~3‑5 mm is good for crispness.
Transfer the rolled dough onto your baking sheet or pizza stone (use parchment to help if needed).
5. Add Sauce & Toppings (~5 minutes)
Spread the tomato sauce (seasoned with garlic, salt, oregano) over the base, leaving a small border for the crust.
Add mozzarella (or cheese of choice), plus any additional toppings you like.
Drizzle a bit of olive oil over the top.
6. Bake (~10‑15 minutes)
Slide the pizza into the hot oven.
Bake for ~10‑12 minutes (if oven very hot, maybe ~8‑10 min). Watch for edges to become golden‑brown and crust getting crisp.
Once the cheese is bubbling and edges golden, you’re done. If needed, you can switch to broil/grill mode for 1‑2 min to get extra browning on top (if your oven allows).
7. Finish & Serve
Remove pizza from oven. Let it rest for a couple of minutes (2‑3 min) so toppings settle.
Drizzle olive oil if desired, sprinkle fresh basil or herbs.
Slice and serve warm.
Tips for Better Texture & Flavor
Flour choice: “00” or all‑purpose works. You can mix with a bit of whole wheat or “farro” or semolina for flavor/texture variation.
Baking soda trick: If you use baking soda, you may also add a tiny bit of acid (lemon juice or yogurt) to activate it; otherwise it helps just with a slight lift and crisp.
Oven temperature: Very important. Higher temp gives better crispness.
Thin crust: Without yeast, crust will be thinner; but crisp if baked well.
Not too many heavy toppings: Because base is thin and quicker to cook, heavy or watery toppings (like raw mushrooms, lots of veggies) should be pre‑cooked or added later.
Resting time matters: Even though there is no rise, resting helps texture. Don’t skip.
Use good quality sauce & cheese: Since base is simpler, topping quality more noticeable.
Variations
Gluten‑free version: Use gluten‑free flour blend + maybe a bit more binding agent (e.g. xanthan gum) and adjust water as needed.
Herbed dough: Add herbs into the dough (oregano, thyme, rosemary) for extra aroma.
Cheesy crust edges: Roll a bit of cheese or butter into edges or brush edges with olive oil & garlic butter for taste.
Pan pizza version: Instead of oven, cook base in very hot oiled skillet (stove) for few mins, then add toppings and finish under a grill or in oven. Similar to “pizza in padella senza lievito” versions.
Vanity Fair Italia
Spiced sauce: Add chili flakes, smoked paprika, or roasted garlic.
Full Example Recipe (with Quantities & Instructions Together)
Here is a concise version you can follow start‑to‑finish. After that you get a “(c.o.m.m.e.n.t)” version.
Homemade Pizza Without Yeast — Full Recipe
Makes: 2 medium pizzas (12‑14 in / 30‑35 cm)
Ingredients:
300 g flour (“00” or all‑purpose)
180‑200 ml warm water
½ teaspoon baking soda (≈ 2 g) (optional, for slight lift)
2 tbsp olive oil
½ teaspoon salt
Pinch of sugar (optional)
Toppings / Sauce:
150‑200 g tomato passata or sauce, seasoned with salt, pepper, oregano
150‑200 g mozzarella (or cheese of choice), shredded or sliced
Olive oil, fresh basil/herbs
Instructions:
Preheat oven to 230‑250°C (450‑500°F), with baking stone or sheet inside if possible.
In bowl, mix flour, salt (and baking soda + sugar if using).
Add olive oil, then gradually add water, mixing until the dough comes together.
On a floured surface, knead ~5‑7 min until smooth and elastic.
Cover and rest dough ~15‑20 minutes.
Divide dough into two; roll/stretch one piece into thin round or oval on floured surface.
Place on baking sheet / stone. Add sauce, cheese, toppings.
Bake ~10‑12 minutes until edges are golden & cheese melted & bubbling.
Remove, add fresh basil or herbs, drizzle olive oil if you like. Slice & serve warm.
Troubleshooting Common Issues
Problem Likely Cause What to Do
Crust too tough / hard Dough rolled too thick; oven not hot enough; over‑baking Make crust thinner; raise oven temp; bake shorter or monitor more precisely
Dough sticks / hard to handle Too sticky; insufficient flour on surface; no rest Add a little flour; dust work surface; rest dough as indicated
Not enough color / browning Low oven heat; moisture in toppings; lack of sugar or oil Increase heat; blot watery toppings; use optional sugar for browning; finish with broil if available
Base soggy in middle Toppings too heavy/watery; baking sheet too cool; insufficient bake time Reduce topping moisture; preheat bake surface; bake longer; consider par‑baking base before toppings
Serving Suggestions
Fresh herbs (basil, oregano) right after baking
Drizzle of olive oil or chili oil for flavor
Pair with a fresh salad, something green & crisp
Great with a simple dessert (fruit, gelato) after
(c.o.m.m.e.n.t) Version
Here’s a version you can copy/paste into your comments or share:
(c.o.m.m.e.n.t)
Homemade Pizza WITHOUT Yeast — Really Simple & Delicious
Ingredients (for ~2 medium pizzas):
‑ 300 g flour (00 or all‑purpose)
‑ 180‑200 ml warm water
‑ ½ tsp baking soda (optional, for slight lift)
‑ 2 Tbsp olive oil
‑ ½ tsp salt
‑ Pinch sugar (optional)
Sauce & Toppings:
‑ 150‑200 g tomato sauce / passata, seasoned
‑ 150‑200 g mozzarella (or your favorite cheese), sliced/shredded
‑ Olive oil, basil or herbs, salt & pepper
Process:
1. Preheat your oven high (≈ 230‑250°C).
2. Mix flour + salt (+ baking soda + sugar if using).
3. Add oil, then water gradually, mix till dough forms.
4. Knead ~5‑7 min till smooth, cover & rest ~15‑20 min.
5. Divide dough into 2 balls, roll / stretch thin.
6. Put on baking sheet or stone, add sauce + cheese + toppings.
7. Bake ~10‑12 min until crust is golden & cheese bubbly.
8. Garnish, slice, serve warm.
Enjoy! A pizza simple to make, digestible & full of flavor.
(/c.o.m.m.e.n.t)
If you want, I can tailor a version for your kitchen (using local Moroccan ingredients, local flour, oven types, spices) so it’s even easier & more tasty for you. Do you want me to send that version too?
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