I’ve been making this crust since I was about 13. I’m not entirely sure where the recipe originated (likely from Betty Crocker). My grandma would have me prepare several during my visits, and she’d freeze them for later use. It’s not a light, airy crust, but it does have a slight rise, and the kids seem to love it.
I’m sharing the homemade pizza dough recipe as it is. We have tweaked it occasionally, replacing white flour with wheat flour, and we always use almond milk now. The flavor remains delightful, and the best part? There’s no waiting for the crust to rise! It’s so simple that my student makes it herself when she craves pizza instead of ramen. The accompanying image is from her veggie pizza last night!
Heather’s Quick & Easy Pizza Crust
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup oil
Combine all ingredients in a bowl and mix until incorporated (a KitchenAid mixer with a dough hook makes this simple). Once combined, place the dough on a counter (no need for extra flour, but use a small amount if desired) and knead a few times to form a ball. Roll it out on the counter before placing it on a greased pan (I use Pam).
Here are a few tips I’ve gathered over the years:
- Excessive handling of the dough leads to a tougher final product.
- We no longer buy pre-made sauce; I simply use one can of tomato sauce spread over the dough, seasoning it with garlic salt, Italian herbs, and minced onion.
- This dough is perfect for making individual pizzas as well as “pizza pockets”.
Add your sauce and favorite toppings, then bake at 425°F for 20-25 minutes (I find mine usually done at 20).
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup oil
- Put all ingredients in a bowl and mix until well blended (a KitchenAid mixer with a dough hook is great for this). Once mixed, place on a floured counter (if needed) and knead a few times until it forms a ball. Roll out the dough on the counter and place it on a greased baking sheet (I use Pam).
- Here are some tips I’ve learned over the years:
- Handling the dough too much can result in a tough crust.
- We have moved away from store-bought sauces; I apply canned tomato sauce over the dough and add garlic salt, Italian seasoning, and minced onion for flavor.
- This dough is versatile and works well for both individual pizzas and “pizza pockets”.
- Top with your favorite sauce and toppings, then bake at 425°F for about 20-25 minutes (check at 20 minutes).
Enjoy!
Comments
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Melissa
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Yum! Sounds delicious! Thanks for sharing!
Sassy
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Thank you so much for sharing. I will definitely be trying this out~!!! 🙂
Thomas Murphy
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I can’t wait to try this, thanks for the recipe.
Diane K. Brimmer
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I have tried this recipe for the No yeast Pizza Crust, and it is wonderful. Thank you for posting it! The only issue is that I have to make it several times a week when my granddaughters come over. Huge hit!
vickie couturier
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Thanks for sharing this! I plan to make pizzas with my grandkids this weekend, and I will try this recipe.
Emma
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I made this recipe yesterday, and it was a big success! Both my kids and my husband loved the pizzas I made. Thank you! I added garlic powder, onion powder, oregano, and thyme to the dry ingredients beforehand, which gave the crust much more flavor. Massive thumbs up!
Nicole
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The texture of this crust is excellent. However, it does rise. I didn’t roll my crust out enough and ended up with a thick, biscuit-like base. A thicker crust could work, but it lacked flavor. I added basil and garlic pepper, but it still wasn’t sufficient. Don’t hesitate to add more seasonings; it definitely needs it. I believe it is a great foundation and will definitely make it again with a few enhancements. Thank you for sharing!
dora morales
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As a chef in a retirement community, this dough is perfect for my residents. It is soft enough for them to enjoy while being firm enough to hold. Even my residents who need to be cautious can enjoy it. Just add some extra sauce to accommodate them. Even my die-hard pizza resistors are asking for seconds! Love it!
Anji Morrison
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I look forward to making this tonight with my two boys! Thank you! 🙂
Karen Propes
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Thank you so much, Heather! My husband has been wanting to make his own pizza crust. I just showed him yours, and he is excited to try it. I love that we can switch flour types. We’re big fans of whole wheat flour. I’ll keep you updated on how it turns out.
Ruchi
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Hi, do we need to allow the dough to ferment? If so, for how long? Can we substitute yogurt for milk?
G K
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I’ve never made my own crust before, and this looks great!
Jo-Ann Brightman
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This is such an easy crust to make. I plan to try it when it is cooler outside, so I can use the oven without heating the house too much.
katie
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I’ve never tried a no yeast dough before, but this might lead to more pizza nights! When I have to wait for dough to rise, it makes planning dinner so much more complicated.
Seaaira
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During my first attempt, the dough did become tough right after mixing and seemed a bit dry and cracked. I wet my hands slightly to help it come together, but it was hard to roll out. I was careful not to over-handle, as per the instructions. In the end, the baked pizza had the best crust I’ve ever had! My family loved it, and I’m making it again right now so I can share my second experience.
Rosie
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I would love to try this! I bought a large quantity of yeast with ambitions to use it, but time hasn’t been on my side. I enjoy making pizza and never thought about trying it yeast-free. This pizza looks so appealing!
Kat
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I love this dough! I always use a dairy-free milk, and it turns out wonderfully. I also suggest adding herbs to the dough for extra flavor.
MeMe R
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I make a similar recipe using Bisquick, but it’s nice to see it done with only flour. I love all the veggies, but my husband would turn his nose up at them!