Quick and Blistered Pizza Dough Without Yeast or Baking Powder

Pizza dough without yeast or baking powder gives you a blistered, golden crust in 22 minutes flat. Baking soda does the lifting, so there's no waiting, and the sizzling rim is worth every stubborn stretch.

Greek yogurt's tang wakes up the baking soda, so the dough starts puffing before it ever meets the oven. Give it the full 20-30 minute rest; the dough relaxes and stretches without fighting back.

Ingredients You'll Need

All-Purpose Flour: This is the backbone of the dough. Its fine, soft powder turns stretchy and springy once water and yogurt meet it. Bread flour works in the same 250 g, giving you a chewier, more blistered rim.

Baking Soda: This is the leavener doing the lifting, so no yeast or baking powder is needed. It reacts with the tang of the Greek yogurt to create those airy bubbles. Baking powder can stand in at about three teaspoons, but the rise will change.

Fine Sea Salt: Salt tightens the dough and brings out the wheat flavor in the crust. Without it, the rim tastes flat and a little dull. Fine table salt works in the same teaspoon, though it tastes saltier, so go easy.

Plain Full-Fat Greek Yogurt: Thick and tangy, it adds moisture and softness to every bite. Its acidity wakes up the baking soda, so the dough starts puffing early. Plain strained yogurt or skyr works in equal amount, but skip flavored or low-fat versions.

Extra-Virgin Olive Oil: Olive oil keeps the dough supple and gives the crust a golden, fragrant finish. Its fruity note shows up in the blistered rim. Any neutral oil, like avocado oil, works, though you'll lose a little flavor.

Warm Water: Warm water, around 110°F (43°C), loosens the flour and gets the dough moving. Water that's too hot can make the dough tight and tough. Room-temperature water works in a pinch, but the dough will rest a bit longer.

How to Make It (Step by Step)

You mix, knead, rest, and shape the dough by hand, then bake it on a screaming-hot sheet. Even if your first stretch tears or sticks, the oven still gives you a crust worth coming back for.

1. Whisk the flour, baking soda, and fine sea salt together in a large bowl until the powder looks evenly blended, about 30 seconds at 70°F / 21°C.

2. Add the room-temperature yogurt, olive oil, and warm water (about 110°F / 43°C). Stir with a wooden spoon until a shaggy, sticky dough forms, 1-2 minutes at 70°F / 21°C.

3. Turn the dough onto a clean wooden counter and knead, pressing and folding, for 3-4 minutes until smooth and springy, at 70°F / 21°C.

4. Return the dough to its bowl, cover it with a clean cotton tea towel, and rest for 20-30 minutes until relaxed and slightly puffed, at 70°F / 21°C.

5. Divide the rested dough into two equal balls, then pinch each into a smooth, tight ball, about 2 minutes at 70°F / 21°C.

6. Stretch one ball with your fingertips into a thin round about 10 inches (25 cm) wide, leaving the edge slightly thicker, 3-4 minutes at 70°F / 21°C.

7. Place a heavy baking sheet in the oven and preheat to 475°F / 245°C for 20-30 minutes until the sheet is thoroughly hot.

8. Slide the shaped dough onto the hot sheet and bake 8-10 minutes until the rim puffs and turns golden-brown with blistered spots, at 475°F / 245°C.

Wrap leftover dough tightly and it keeps up to two days in the fridge. Let it sit at room temperature for thirty minutes before stretching, or it will fight you.

Serving size: 1 portion · Calories: 310 · Total Fat: 12g · Saturated Fat: 2g · Carbs: 42g · Fiber: 2g · Sugar: 1g · Protein: 9g · Sodium: 780mg

Tips and Tricks

• Equipment: Use a heavy baking sheet: A thick, preheated sheet holds steady heat under the dough, so the base crisps while the rim blisters.

• Temperature precision: Preheat to a full 475°F / 245°C: Give the sheet the full 20 to 30 minutes, so it sears the underside and triggers the blistering that defines this crust.

• Common mistake: Stretching the dough while it's still tight: Pushing hard on a cold, springy ball tears it. Let the shaped round relax briefly, then stretch it gently with your fingertips.

• Flavour upgrade: Brush the rim with garlic-infused olive oil: A light brush of oil over the edge adds fragrance and deepens the golden color around the blisters.

• Texture tip: Keep the stretched round thin in the center: A thinner middle bakes up crisp and cracker-light, while the slightly thicker edge stays soft, chewy and puffed.

Frequently Asked Questions

Can I make this dairy-free by swapping out the Greek yogurt?

Yes, use the same amount of thick, unsweetened plain coconut yogurt, or ½ cup (120 g) unsweetened soy yogurt. Choose a thick variety so the dough stays sticky but workable.

Can I freeze the dough, and how do I bring it back to life?

Divide the dough into balls, oil them lightly, wrap each tightly, and freeze up to one month. Thaw overnight in the fridge, then give it an hour on the counter until supple.

Why does my dough tear or spring back when I stretch it?

Tight gluten causes this, so cover the ball and rest it 5 minutes, then stretch from the center outward. Press any tears closed with damp fingertips, keeping the rim slightly thicker.

What to Serve With This

• Lemony Arugula Salad: Peppery greens dressed in sharp lemon juice cut through the rich, blistered crust and cleanse the palate between bites.
• Garlicky Tzatziki: This cool, creamy yogurt dip soothes the crisp, golden rim and adds a tangy contrast to every stretch of dough.
• Marinated Castelvetrano Olives: Buttery, briny olives add a salty, bright bite that balances the warm bread-like flavor of the crust.
• Sliced Ripe Tomatoes with Flaky Salt: Juicy, sweet tomato slices bring a fresh, cool crunch of salt that lifts the savory, smoky char on the pizza.