2 ingredients, 5 minutes, one super easy homemade pizza dough recipe that uses no yeast. This pizza dough is a serious game-changer. No long kneading, no waiting for it to rise. Just mix, roll, top and bake. It’s so simple and so delicious.
When I was just getting started with cooking, this pizza dough recipe was one I’d return to again and again. It’s just SO easy and it impresses every time. I even made about 10 pizzas in a wood fired pizza oven using this recipe on New Year’s Eve a few years ago and everyone loved them!
The best thing about making pizza at home is you can totally tailor the topping to whatever you like, and you can really get creative. It’s also a brilliant way to use up rogue bits and pieces hanging out in your fridge. I love using the ends of packs of greens, herbs, leftover cheese or random leftover vegetables that wouldn’t be enough to make a full dish from.
And you really CAN make a wonderful pizza at home. I have a whole post that shares my top five tips for making the best pizza at home if you’d like to delve more into this and get my secrets!
Here I’m sharing the super easy pizza dough recipe, as well as one of my favourite topping ideas to help inspire you.
Ingredients
You seriously only need TWO ingredients to make a super delicious homemade pizza dough. And, I bet you already have them in your cupboard:
- Self-raising flour. This is why we don’t need yeast. If you don’t have self-raising flour, just use plain flour and add 2 teaspoons of baking powder.
- Greek yogurt. The yogurt is what gives the dough a lovely tangy flavour and also helps keep the dough light and fluffy. Try and use a thick, Greek or Greek style yogurt here as very runny ones will make the dough sticky and harder to work with. Fat-free Greek yogurt is fine to use too.
You’ll also season the dough with a tiny bit of salt, and that’s it!
How to make the pizza dough
This recipe really is as easy as mixing the ingredients in a bowl, bringing it together into a dough, then rolling out and topping. So simple!
The key to a great homemade pizza is making sure your oven – and your oven trays – are SUPER hot. So get your oven onto its highest setting and place your trays/pizza stone inside to heat up. For the dough, get your self-raising flour, yogurt and salt in a large bowl and mix it with a wooden spoon until it comes together as a rough, lumpy mixture.
At this point, go in with your hands to bring it together into a rough ball. I like to press into the dough, breaking up any lumps of yogurt to fully mix it with the flour. Cut the dough in half, form each piece into a ball, and then prepare two pieces of baking paper that will fit on your oven trays. Roll each piece out into a large circle, about 25cm in diameter then transfer to the baking paper. You can roll out the dough straight onto the baking paper too to make it even easier.
PRO TIP: If you find the dough is hard to roll out and that it keeps bouncing back rather than staying in a nice circle, cover it and leave it for 5 minutes to let the gluten relax. This should make it easier to roll.
Top as desired, then transfer the pizzas, on the baking paper, onto your pre-heated oven trays and bake for 10 – 15 minutes or until the crusts are golden and the toppings are bubbling. And that’s it!
Four tips for making the best homemade pizzas
Over my many years of making pizza at home, I’ve discovered a couple of key tips that really help if you’re looking for a perfect homemade pizza. I’m talking about a pizza with a crispy on the outside, soft on the inside crust that isn’t wet and soggy in the middle (which can so often happen with homemade pizza).
- Get your oven AND the trays you’re cooking your pizza on SUPER hot. Pizza is traditionally made in a VERY HOT (we’re talking up to 500C) wood fired oven and will literally cook in seconds. To mimic this as best as possible in a home oven, it’s really important that you’re preheating your oven and your baking trays before you go in with the pizza. You want your oven on the highest setting (for me this is 250C/480F) for at least 30 minutes – if possible – before you want to cook your pizza. Preheating the trays means that when that base hits the tray, it’s going to very quickly crisp up and cook and give us that lovely crispy crust we’re looking for.
- Less is more when it comes to toppings. I know it’s incredibly tempting to just throw lots of lovely toppings on your pizza, but if you put too many things on you run the risk of ingredients not cooking evenly and ending up with a very charred top but a raw base.
- Cook ingredients that release water first. This is another way to reduce the risk of your pizza going soggy in the middle. If you’re putting ingredients like mushrooms or peppers on your pizza, I’d recommend always cooking them first so that you get rid of the water. If you don’t, the water from the vegetables will pool in the middle of your pizza and it will just make a mess.
- Stick to low moisture mozzarella. Similarly with the veggies that release water, some mozzarella is VERY watery and if you use too much, you’ll end up with pizza soup instead of a lovely, melty cheesy pizza. You can often find ‘pizza mozzarella’ in stores – it comes in a block rather than a ball like buffalo mozzarella. I’ll often just use pre-grated mozzarella as I find it melts evenly.
Got a question?
You can, but I would recommend a thick one if possible. Runnier yogurts will make the dough super sticky and hard to work with and you’ll end up having to use a lot more flour, resulting in a dense dough. You can use fat-free Greek yogurt if you like, that works well.
You sure can! After you divide the dough into balls, you can pop them in a covered container in the fridge for 2 days and then roll out and top them. Try to take them out of the fridge about 30 minutes before you want to roll them – it can be hard to roll out cold dough.
The sky’s the limit here! Below I’ve given you one idea but you really can do what you like. I love using leftover bits in the fridge that aren’t quite enough to form a full dish. It’s a great way to experiment. I love using sweet and spicy flavour combinations so will often use a spicy salami, with mushrooms on a tomato base and then drizzle a little honey over the top as it comes out of the oven.
You can make garlic pizza bread from this dough – just mix a couple of tablespoons of butter or olive oil with two crushed garlic cloves (or make my roasted garlic butter) and brush the mix over the dough before it goes in the oven. Scatter over some parsley at the end and enjoy!
The hotter the better! That’s why I turn my oven to 250C/480F fan (the highest setting) and cook the pizza right at the top of the oven. Traditional wood fired pizza ovens can get up to 500C to cook lovely blistered pizzas in literal minutes, so heat is key. That’s why you need to really pre heat the oven and whatever you’re cooking the pizzas on (be that a pizza stone, peel or just an oven tray). You want to try and mimic a pizza oven as much as possible to get great results.
This dough really doesn’t freeze well so I wouldn’t recommend it. If you only want to make one pizza, just halve the recipe below.
1 dough, many ways
If you like this recipe, I’ve developed others that use this same, amazing flour and Greek yogurt dough. From pumpkin spice cinnamon rolls, to cheese and herb scones, garlic butter dinner rolls and bagels, it’s truly incredible what this dough can do.
Like this recipe? Here are some others you might enjoy!
If you make this recipe let me know in the comments below! I’d love to hear from you.
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5 Minute Homemade Pizza Dough (Easy and No Yeast)
- Total Time: 25 minutes
- Yield: 2 pizzas 1x
Description
2 ingredients, 5 minutes, one super easy homemade pizza dough recipe that uses no yeast. This pizza dough is a serious game-changer. No long kneading, no waiting for it to rise. Just mix, roll, top and bake. It’s so simple and so delicious.
I’ve also included a delicious topping idea – but the sky’s the limit here!
Check out my post that shares my top 5 tips for making the best pizza at home to up your homemade pizza game even further.
Remember, if you’re looking for cup measurements, use the ‘Units’ toggle below and just click ‘US’.
Ingredients
For the pizza dough –
- 300g self raising flour (or use all purpose flour and add 2 teaspoons of baking powder)
- 280g Greek yogurt
- 1 teaspoon salt
‘Nduja, spring onion and honey topping –
- 1 400g can crushed tomatoes
- 2 cloves garlic, crushed
- 1 teaspoon salt
- 30g ‘nduja paste (or use chorizo or pepperoni)
- 50g mozzarella, grated
- 20g cheddar or gruyere, cubed
- 1 spring onion, sliced
- Handful fresh basil
- 1 tablespoon honey
- 1/2 tablespoon olive oil
Instructions
- Pre-heat your oven. At least 45 minutes before you want to cook the pizza, get your oven on its highest setting (that’s 250C/482F fan for me) and pop two large trays inside on the top rack to heat up (or a pizza stone if you have one).
- Mix the dough. Add the self raising flour, yogurt and salt in a large bowl and mix until it comes together into a rough, floury dough. At this point, go in with your hands and squeeze any remaining lumps of yogurt into the flour to make a smooth, cohesive dough. Turn it out onto a clean, flat surface.
- Roll out the pizza bases. When you’re ready to cook the pizzas, cut the dough into two roughly equal pieces and form them into balls. With a rolling pin, roll out each ball into 25cm circles. Pop the circles onto a piece of baking paper and top with your desired toppings. PRO TIP: You can roll your bases directly out onto baking paper to make things even easier.
- Cook the pizzas. Transfer onto your super hot tray/pizza stone (still with the pizza on the baking paper) and bake for 10 minutes, or until the base is golden and the toppings are bubbling. Keep an eye on it – different ovens are hotter than others!
- Garnish and serve. Remove from the oven and add any fresh garnishes. Slice and serve.
For the ‘nduja, spring onion and honey topping –
- Make the tomato pizza sauce. Get the tinned tomatoes, 2 garlic cloves and the teaspoon of salt into a food processor and blitz into a smooth sauce. Set aside in a small bowl. You can also just mix this together in a bowl without using a food processor.
- Top the pizzas. Once you’ve rolled your pizza bases into a circle, spread 5 tablespoons of the pizza sauce onto the base, smoothing it out with a spoon to cover the base evenly (leaving a little space around the edge for the crust). Scatter the mozzarella and cheddar or gruyere evenly over the tomato sauce, then dollop over the ‘nduja paste. Scatter over the spring onions.
- Cook the pizzas. Transfer to a hot tray in the oven and cook for 10 minutes, until the crust is golden and the cheese is bubbling. Remove from the oven, then drizzle with the honey and scatter with the fresh basil leaves. Dig in!
Notes
The key to a great homemade pizza is a very hot oven and oven tray. Make sure you don’t skip the step of pre-heating them!
Make sure you’re using a thick, Greek yogurt in the dough. A plain natural yogurt is a lot runnier, and you’ll end up having to use more flour. This will make the dough more difficult to work with and result in a dense pizza base. You can use a fat-free Greek yogurt though, that works well.
You can go as crazy as you like with the toppings here – see what you have in your fridge and get creative.
This dough is truly magical – you can use it in so many ways and it’s so easy. From pumpkin spice cinnamon rolls, to bagels, quick garlic butter dinner rolls and cheese and herb scones, there are so many wonderful things you can make with it.
- Prep Time: 10
- Cook Time: 15
- Category: fakeaway
- Method: oven
- Cuisine: italian
Nutrition
- Serving Size: 1 pizza
Keywords: easy homemade pizza dough, pizza recipe, pizza dough recipe, no yeast pizza dough, no rise pizza, quick pizza recipe
Great recipe for the whole family
★★★★★
It really was
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