Introduction
Creating the perfect pizza from scratch is an art that starts with the right ingredients. This recipe offers a simple yet effective method for making a delicious pizza crust without yeast. With easily accessible ingredients, each step is designed to ensure that your homemade pizza is crispy, flavorful, and satisfying. Let’s dive into the details of the ingredients you’ll need to kick off your pizza-making adventure.
Detailed Ingredients with measures
Dry Ingredients:
1 1/3 cups bread flour (or plain/all-purpose flour)
2 tsp baking powder
3/4 tsp salt
3/4 tsp sugar
Wet Ingredients:
2 tsp olive oil (or any other oil)
1/2 cup water (cold tap water)
Other:
1 tbsp Extra Flour, for dusting
2 tsp vegetable oil (optional), for brushing crust (or canola or other neutral oil)
Prep Time
Preparation for your pizza dough will take approximately 15 minutes or less, depending on your method of mixing—whether using a food processor or hand kneading.
Cook Time, Total Time, Yield
The cooking time for your pizza will be around 12 minutes. Including prep time, your total time from start to finish will be roughly 30 minutes. This recipe yields one delicious pizza crust, which can be topped with your favorite ingredients before baking. Enjoy the satisfaction of crafting a homemade pizza that is sure to impress!
Detailed Directions and Instructions
Preheat Oven
Preheat your oven to 250°C / 480°F (230°C fan). Position the shelf in the top quarter of the oven for optimal baking.
Prepare Pizza Pan
Lightly spray a pizza pan or baking tray with oil to prevent sticking.
Prepare Ingredients
Get your pizza sauce and any desired toppings ready. Keep the shredded mozzarella cheese in the fridge until needed.
Food Processor Option
1. Blitz the Dry Ingredients: Using a food processor fitted with the standard S blade, add the dry ingredients and pulse twice.
2. Add Wet Ingredients: Pour in the cold water and olive oil. Blitz on low for about 40 seconds until it forms a shaggy ball.
Hand Kneading Option
1. Mix Dry Ingredients: In a bowl, combine the dry ingredients using a rubber spatula.
2. Add Wet Ingredients: Incorporate the cold water and olive oil. Mix until the flour is well combined.
3. Knead Dough: On a floured work surface, transfer the dough and knead for 3 to 4 minutes until smooth, adding more flour only if necessary. Shape it into a ball.
Rolling Out Dough
1. Achieve the Right Texture: Aim for dough that is soft and elastic but not tacky. It will not be completely smooth like yeast dough.
2. Roll Dough: Flatten the dough ball into a 30cm/12″ round.
3. Stretch Dough: Carefully transfer the rolled-out dough onto the pizza pan. Use your fingers to stretch the dough from the center to the edge, avoiding pinching the crust edges to maintain a puffy crust.
Top & Bake
1. Add Sauce and Toppings: Spread about 1/4 cup of pizza sauce on the dough and layer with your choice of toppings.
2. Brush Crust: Lightly brush the exposed edge of the crust with oil.
3. Bake: Place the pizza in the oven and bake for 12 minutes, or until the edges are crispy and golden brown. Cut into slices and serve immediately.
Notes
Scaling Up
This dough cannot rest or rise after mixing wet and dry ingredients. Use it within 30 minutes for best results. For making multiple pizzas, scale the recipe to a maximum of three pizzas at a time. Roll out additional crusts while the first pizza is baking, keeping them covered with a damp tea towel.
Flour Choice
Using bread flour yields a chewier crust with better structure, but all-purpose flour is also suitable. Gluten-free flour has not yet been tested.
Oil for Crust
Brushing the crust with oil helps achieve a better color and crispiness similar to yeast-based pizzas.
Oven Temperature
If the oven cannot reach the recommended temperatures, cook for a slightly longer duration (around 1 extra minute) for proper browning.
Chilled Cheese
Ensure the shredded cheese is chilled until use to prevent the dough from becoming too soggy during baking.
Dough Texture
If the dough is too sticky, add flour gradually until the right consistency is achieved. For dough that is too dry, add water teaspoon by teaspoon.
Using a Pizza Stone
Preheat the pizza stone in the oven. Roll out the dough as described, transfer it onto a floured wooden paddle, top with sauce and toppings, then slide it onto the preheated stone for about 10 minutes.
Nutrition
Nutrition per slice (assuming 8 slices) is calculated based on the base only, as toppings vary widely.
Cook techniques
Food Processor Option
Blitz the dry ingredients using the standard S blade. After pulsing twice, add water and olive oil, then blitz on low for 40 seconds to form a shaggy ball.
Hand Kneading Option
In a bowl, mix dry ingredients and combine with a spatula. Add wet ingredients and mix until incorporated. Then, knead on a floured surface for 3 to 4 minutes until the dough is smooth.
Rolling Out Dough
The goal is to achieve soft, elastic dough that doesn’t stick to your hands. Roll the dough ball into a 30cm/12″ round while stretching it gently from the center using your fingers.
Top & Bake
Add pizza sauce and toppings before brushing the exposed edge of the crust with oil. Bake for about 12 minutes until the edges are crispy and golden.
FAQ
Can I make this dough in advance?
This dough needs to be used within 30 minutes after mixing the wet and dry ingredients, as it won’t rise as effectively if left out.
What type of flour should I use?
Bread flour works best for a chewy crust, but you can also use plain or all-purpose flour. It’s an acceptable substitute for this recipe.
Do I need to brush the crust with oil?
Brushing with oil helps give the crust color and crispiness, making it more appealing. It’s recommended for the best texture.
What oven temperature is best for baking?
A high temperature of 250°C / 480°F (or as high as your oven can go) is ideal for browning the crust. Cooking at a lower temperature will require a longer baking time.
Why should cheese be chilled before use?
Chilled cheese helps prevent overcooking the pizza and promotes a better balance of colors and textures on the crust.
Conclusion
This no-yeast pizza dough recipe is a quick and easy way to enjoy homemade pizza with a chewy, crisp crust. The combination of bread flour and high oven temperatures ensures a delicious texture similar to traditional pizza, making it a great alternative for those who may not have yeast on hand. Enjoy the flexibility to customize your pizza with your favorite toppings, and savor the freshness of homemade pizzas without the long wait.
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