Can You Make Pizza Dough Without Yeast? The Secret to Delicious Yeast-Free Dough

Pizza without yeast? Is it possible? That's the question you're probably asking. Everyone knows that yeast is essential for perfectly made pizza - it's the magical ingredient that helps pizza rise, giving it the crispy and airy texture this Italian staple is so famous for. In fact, it's probably one of the first ingredients that comes to mind when you think of pizza (once you've gotten cheese and tomato sauce out of the way, that is.)

Despite this, the good news is it's actually perfectly possible to make delicious homemade pizza dough without yeast. And there's no big secret - you can do it perfectly well from home. How? We'll show you.

What Happens if You Don't Put Yeast in Pizza Dough?

Yeast is an important ingredient for good pizza dough. It works with the bacteria in the flour to make the dough rise and form the classic pizza base and taste we all know and love.

You can skip this ingredient entirely, sure - but without yeast, you'll end up with a denser texture. Not to mention, your dough won't rise in the oven. It will stay flat, like a huge, tough pancake. Your pizza might taste okay, but you won't get that classic pizza crust.

However, not having any yeast doesn't mean the end of the world (or the end of the line for your pizza.) Here's what you can use instead to make delicious no-yeast pizza dough.

What Can I Use in Pizza Dough Instead of Yeast?

You may be tempted to reach for the baking soda, baking powder or even yogurt (yes, we've seen some recipes that recommend this), but these quick fixes won't actually deliver you the perfect pizza you've been craving. If you're looking for the best alternative to yeast (that actually tastes good), consider using a sourdough starter.

Sourdough might seem intimidating if you've never used it before, but it's actually super easy to make. The best thing about it is you only need two ingredients: flour and water. That's because a sourdough starter uses the natural yeast in the air to come together.

But the best thing about sourdough is its tangy taste, which makes this bread so popular all around the world. Yes, making sourdough pizza dough takes some time and planning, but it's well worth the wait for a delicious pizza.

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The Best No-Yeast Pizza Dough Recipe

Ready to go yeast-free? Here's a simple recipe that uses a sourdough starter to make delicious pizza dough every single time - perfect for indulging your family on pizza nights or impressing your guests at dinner parties.

How to Make a Sourdough Starter

You Will Need:

• 1 jar or a container with a lid. (A quick note - your jar needs to be 4 times the size of the mix you put in. If you have a standard mason jar, that should be fine!)
• A rubber band or a string. (This will help you mark the starter to see how much it grows.)
• A lid to cover. (You won't need to tighten it.)

Ingredients:

• Flour
• Water

Directions:

1. Mix 50g of high-protein flour and 50g of water in the jar.
2. Mark the tip of the starter with a rubber band or string. This will help you see if it grows.
3. Leave the jar on the counter overnight. Keep the cap resting on the jar, but don't close it tightly!
4. Day 1: Remove 50g of the mix and replace 25g of flour and 25g of water. This is known as "feeding" the sourdough starter.
5. Days 2 - 7/14: Repeat this process for 7 to 14 days. The starter should double or triple in size at some point. This means it has bloomed.
6. Once you have a starter that blooms every day, keep feeding it. This could take anywhere from 7 to 14 (or even 30) days.
7. Once it's at maximum bloom point, your sourdough starter is now ready to use!

Making Perfect No-Yeast Pizza Dough

Once your sourdough starter is alive and blooming, it's time to make your pizza dough.

Ingredients:

• 1000g flour
• 650g cold water
• 30g salt
• 100g natural sourdough starter

Instructions:

1. Mix the cold water and the sourdough starter in a large mixing bowl.
2. Add in 10% of the flour and mix. Please note that this doesn't have to be exact; you can estimate roughly.
3. Mix in the salt.
4. Mix in the remaining flour until a wet, "shaggy dough" forms.
5. Move everything to a clean, dry work surface and begin kneading.
6. Knead for 15-45 minutes until you have a smooth dough.
7. First Rest – Shape the dough into a large ball and cover it with the bowl you were already using (upside down), a kitchen towel, or a sheet of plastic wrap.
8. Rest for at least 30 minutes at room temperature. The longer you rest, the better the dough.
9. Want a Longer Fermentation? – Once your dough has rested for at least 30 minutes, you can also take the bulk dough and place it into a container to put it into the refrigerator. Leave it for three days maximum.
10.  Once the dough has rested, divide it into the amount of dough balls you need.
11. Place each dough ball on a deep sheet tray or proofing container at two fingers apart.
12. Second Rest – You'll know when your dough is ready once the dough balls have doubled in size and are touching. 

A Quick Tip – If you use the dough at this point, you'll get a more flour-tasting dough, as the flour hasn't had a chance to break down. We recommend putting the dough in the refrigerator to use the next day for an even better taste.

Baking Your Pizza

Heat up your oven to the highest it will go for perfect pizza every single time. Stretch out your pizza dough on a baking sheet or a pizza peel, and add the toppings of your choice. Bake until the cheese is bubbling and the edges turn a delicious golden brown - then you'll know your pizza is ready!

Our Top Tips for the Best Homemade Pizza Every Single Time

Invest in a Temperature Probe or Thermometer

This will help you know when you're ready to stop kneading - especially if you're a beginner. Knead until 23 degrees celsius and stop.

Using Plastic Wrap for Proofing?

We recommend lightly oiling the top of the dough with olive oil. Not use too much, as this can actually break down the gluten structure in the dough.

Use High-Quality Ingredients

The foundation of any great pizza is fresh, high-quality ingredients. Our Prepa Pizza Kits come with high-quality ingredients and flour imported from Italy for that authentic Italian taste.

Use a Preheated Pizza Stone

Want that perfectly crisp crust? We recommend preheating your oven to the highest temperature it can handle with a pizza stone or pizza pan inside. The stone will mimic the effects of a wood-fired oven by evenly distributing heat.

Don’t Overload Your Pizza

Less is more when it comes to pizza toppings. Layering up with too many toppings can actually weigh down the dough, leaving it soggy and undercooked in the center.

Brush the Edges with Olive Oil or Garlic Butter

Brushing the edges of your pizza with olive oil or garlic butter will give you that beautiful, golden-brown crust.

Experiment with Flavors

Don’t be afraid to get creative and experiment with your favorite pizza toppings! Try drizzling honey over a spicy pepperoni pizza, adding fresh arugula after baking, or experimenting with an unconventional pizza sauce like pesto or barbecue.

Is Your Dough Sticking?

If you're having trouble kneading, try kneading on a lightly floured surface. This should stop the dough from sticking and make the process easier.

Can You Use Gluten-Free Flour Instead of Regular Flour?

Yes, you can. Some people may want to swap flour due to allergies or availability, so don't be afraid to experiment with different types of flour until you find one that works for you. You can also use:

• Whole wheat flour
• Bread flour
• Self-rising flour

However, keep in mind that all these flours will give you different dough textures.

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Conclusion

Yes, it's absolutely possible to make pizza dough without yeast. Not only that - if you do it right, you can still create a delicious, restaurant-quality pizza (without using baking powder or any other alternatives that might compromise the quality of your dough.)

By using a sourdough starter as an alternative to yeast, you can create airy, yeast-free pizza dough with a perfect sourdough taste.

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