Perfect if you are avoiding yeast because of an allergy or for when you are simply in a hurry.
If allergy is a consideration or you don't want to make your own crust, there are some good yeast free and gluten free pizza dough mixes on the market. But if you are just looking for a yeast free dough, it is surprisingly easy to make from scratch.
This is a recipe I made just recently having arrived home late and disorganised. My 4 year old loves pizza and remembered of course that it was Friday - or pizza night as it is known in our house.
Somehow I had managed to let the stock of homemade dough in the freezer run dry so we had a bit of a pizza emergency and needed a quick pizza dough recipe. It had been a while but I often made yeast free pizza dough when I was very young and still found the idea of using yeast a bit daunting. I prefer a yeast crust if I have the time but this dough is really good. Here's how to make it.
1½ cups/150g of plain or all-purpose flour2 teaspoons of baking powder
½ tsp salt
2 tablespoons of olive oil
½ cup/125mls of water
Put the flour, baking powder and salt in a bowl. Make a well in the centre and pour in the olive oil and water. Combine well until the mixture comes together in a slightly sticky dough.
Now turn the dough onto a floured surface. Knead for a minute or two, then roll out onto a pizza peel. Using a peel and cooking on a baking stone is a good idea because it helps to give your crust a more authentic texture - especially important when you are skipping the traditional yeast. (Read the article below about pizza stones for more information.)
With a traditional dough, I like to shape and stretch the crust with my hands but a no yeast pizza dough tends to be a little less elastic so you will probably find that a rolling pin comes in useful here. I rolled this out to about 12 inches in diameter which makes for quite a thin crust but you can make the crust thicker if that's what you prefer.
Top the pizza with your usual sauce and toppings and bake at 450F/220C, preferably on a pizza stone, for about 10 minutes. A thicker crust may need a few minutes more.