There’s nothing quite like the taste of freshly baked pizza, and with this quick, no-yeast dough, you can enjoy homemade pizza in a fraction of the time. Unlike traditional recipes that rely on yeast and require resting or rising time, this dough comes together in minutes—no proofing, no waiting, and no fuss. Simply mix the ingredients, knead briefly, and roll it out for an instant pizza base that’s soft, crisp around the edges, and ready for your favourite toppings.
Whether you’re craving a classic margherita, a meaty feast, or a veggie-loaded creation, this dough provides the perfect canvas for whatever you’re in the mood for. It’s ideal for busy weeknights, spontaneous pizza nights, or even letting kids get hands-on in the kitchen. Quick, easy, and delicious—this yeast-free dough means pizza night just got a whole lot simpler.
No yeast pizza- ingredient list!
Ingredient list for the sauce;
- 400g tin chopped tomatoes – This forms the base of your quick pizza sauce. Choose a good-quality brand for a richer, naturally sweet flavour, as the sauce is kept simple and fresh-tasting.
- 1 teaspoon dried mixed herbs, plus extra for topping – A blend of herbs such as oregano, basil, and thyme adds a classic Italian flavour to the sauce. A pinch sprinkled on top of the pizza before baking brings everything together beautifully.
- 2 pinches caster sugar – Just a touch of sugar helps balance the acidity of the tomatoes and brings out their natural sweetness, giving the sauce a rounder, more mellow flavour.
- 1 garlic clove, finely grated or crushed – Garlic adds a subtle depth and savoury warmth to the sauce. Grating or mincing it finely helps it blend into the tomatoes without overpowering.
- 200g (7 oz) mozzarella cheese, torn into bite-sized pieces – Fresh mozzarella gives that stretchy, creamy finish pizza is known for. You can also use grated mozzarella or any cheese you have on hand—cheddar, gouda, or a mix of cheeses will all work well.
- Salt and freshly ground black pepper, to taste – Essential for seasoning both the sauce and the finished pizza. A pinch of salt lifts the tomatoes, while black pepper adds a gentle warmth and complexity.
Ingredient list for the dough;
300g (10½ oz) self-raising flour, plus extra for dusting – This forms the base of the dough. Self-raising flour contains a leavening agent, which gives the crust a light and fluffy texture without the need for yeast. A little extra flour is useful for dusting your work surface and rolling pin to prevent sticking while shaping the dough.
1 teaspoon baking powder – Even though self-raising flour already includes some raising agent, an extra teaspoon of baking powder ensures the dough has enough lift and softness, helping it puff slightly during baking and remain tender rather than dense.
½ teaspoon salt – Just enough to season the dough and bring out its flavour. Without this, the base may taste flat, especially since the dough is so quick and simple.
300g (10½ oz) natural yoghurt – This is the secret to a soft, pliable dough. Natural yoghurt provides moisture and a slight tang, which enhances the flavour of the crust. It also reacts with the baking powder to help the dough rise slightly as it bakes, giving it a chewy, satisfying texture.
No yeast pizza- step by step instruction method!
Step 1
Preheat your oven to 220°C (200°C Fan) / Gas 7 to ensure it’s fully heated and ready for baking when your pizzas are assembled. At the same time, place two baking trays or pizza stones inside the oven to heat up. Preheating the trays helps create a crisper pizza base, mimicking the effect of a pizza oven by giving the dough a burst of heat as soon as it hits the surface. Allow the trays to heat for at least 10 minutes while you prepare your dough and toppings—this step makes a big difference in achieving that golden, slightly crisp crust.
Step 2
To make the sauce, start by pouring the chopped tomatoes into a medium-sized saucepan. Add the dried mixed herbs—such as oregano, basil, and thyme—which will infuse the sauce with classic Italian flavours. Sprinkle in the caster sugar to balance the natural acidity of the tomatoes, giving the sauce a gentle sweetness.
Step 3
Next, peel a garlic clove and finely grate it directly into the pan. Grating the garlic ensures it blends smoothly into the sauce, releasing its rich aroma without any harsh bites. Place the saucepan over a medium heat and bring the mixture to a gentle simmer.
Step 4
Allow the sauce to cook slowly for about 10 minutes, stirring occasionally. This simmering process helps to thicken the sauce, concentrating the flavours and softening the tomatoes. Once the sauce has reached a nice, thick consistency, remove the pan from the heat. Season with salt and freshly ground black pepper to taste, adjusting the seasoning until it complements the sweetness and acidity perfectly.
Step 5
Finally, set the sauce aside to cool before spreading it over your pizza dough. Cooling helps the sauce thicken slightly and ensures it won’t make the dough soggy when baked. Place the pizza bases on top of the heated baking trays after carefully removing them from the oven. Remove from the oven after baking for 3–4 minutes, or until it starts to rise.
Step 6
Flip the pizza bases over, then pour the sauce on top. Sprinkle the mozzarella on top. Add a pinch of herbs and black pepper for seasoning, then put the dish back in the oven. Bake for 5 minutes, or until the cheese is bubbling and the bases are crunchy.
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