How to Make Homemade Pizza Dough Without Yeast (It’s Easy, Promise)

how to make homemade pizza dough without yeast

Now that flour isn’t in such short stock, you can get back to those important baking projects (hello, banana bread, giant chocolate chip cookie and mini apple pies) you’ve had your eye on. First up on the list: Homemade pizza. The only problem? Yeast is still pretty hard to come by—likely because it takes a long time to make.

But wait! Just because you don’t have yeast doesn’t mean you can’t make a delicious pie at home. Your crust might not have quite the same chew or yeasty flavor, but with sauce, cheese and toppings you won’t even notice. Here’s how to do it.

How to make homemade pizza dough without yeast:

Makes one 10- to 12-inch pizza

2 cups all-purpose flour or bread flour, plus more as needed
2 teaspoons baking powder
½ teaspoon kosher salt
8 ounces light beer (like a lager or pilsner)

1. In a large mixing bowl, whisk together the flour, baking powder and salt to combine. Pour in the beer and use a wooden spoon to mix until a shaggy dough forms.
2. Dust a work surface generously with flour, and turn the dough out onto the surface. Knead the dough until it is smooth, elastic and holds together. Cover the dough with plastic wrap or an inverted bowl and allow to rest for at least 20 minutes and up to 2 hours before using.
3. To make a pizza, gently stretch the dough into a thin round, then top with sauce, cheese and desired pizza toppings. Bake in your oven at the highest heat possible until golden brown and bubbly.

Here’s why it works: The beer adds yeasty flavor (it’s made with yeast), but it also fizzes and reacts with the baking powder, which adds lift to the dough. So if you have beer in your fridge (and we hope you do), you’re that much closer to homemade pizza, no yeast required. Better crack open a cold one to drink with that pie.

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Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...