Basic Pizza Dough - Yeast and No yeast Method


I love a good thin crust pizza and contrary to what people think, pizza can be easily made at home. In this post, I am sharing recipe of Basic pizza dough made with both yeast and without yeast.  Both the recipes are so easy and simple that I guarantee that most of you will start making pizzas at home often. It will at-least become a weekend tradition at your home to make pizzas.

Key here of-course is the timing and measurement. It's very important to follow the recipe.  If you are making pizza dough with yeast, must ensure that it hasn't expired and same thing goes with baking powder and baking soda too.


We all are quarantined at home and in case you all have been missing eating pizzas at home, do try with this recipe. In case you can't get your hands on yeast in this covid scenario, just substitute it with baking powder and baking soda.  Pizzas with both of these methods come out great and so many people have messaged me saying the same. While pizza dough with yeast requires proving twice, pizza dough made without yeast requires proving only once and then you can just start baking right away.

Pizza making is also a great way to keep kids involved and entertained. Kids tend to relish their food more that way! Its so much fun to lay out all the toppings like onion, olives, bell peppers, baby-corn, zucchini, sun-dried tomatoes, fresh herbs and let your kids make their own pizza.


I also have recipe of Classic Margherita pizza made with homemade marinara sauce on the blog which happens to be my favourite pizza. I mean nothing beats that Pizza but you can be creative and experiment. If your pizza dough is good then no matter which toppings you add, pizza will turn out great!

Basic Pizza dough

Home-made pizza dough for those perfect crisp pizzas for dinner/lunch/parties. Mini-pizza with different toppings present themselves as an excellent appetizer for hosting a party.

Makes 4-5 thin crust pizzas 

(Yeast version)
Ingredients

3 cups flour
2 Tsp dry yeast + 1/4th cup warm water
1 Tsp sugar
2 Tbsp olive oil + extra
1 Tsp salt
2 tsp mixed dried herbs (optional)
3/4th cup lukewarm water

(No yeast version)
Ingredients

3 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp lemon juice/vinegar
2 tsp mixed herbs (optional)
2 Tbsp olive oil/neutral oil
About 3/4th cup water

Method 1- (Yeast version)

Mix 2 Tsp dried yeast with sugar in lukewarm water. Let it stand for 15 minutes.

Tip in flour in a deep glass bowl and add salt and mixed herbs. Mix properly. Now make a well in the middle and add 2 Tbsp of extra virgin olive oil.

Pour frothed yeast into the flour along with lukewarm water. Bring flour in gradually from the sides and mix in properly.

Once the dough has come together, work it on a smooth wooden/tiled surface to have a smooth and springy texture.

Place the dough in the same flour-dusted bowl. Spread 1 Tbsp olive oil on the top of dough. Cover with a kitchen towel and place the bowl in a kitchen cabinet for an hour.

After an hour, punch the dough and knock out the air. Knead it again for a while to smoothen it. Divide into 4 parts.

Roll each part into a ball and arrange in a dusted tray. Cover dough balls with a kitchen towel and again place the tray at a warm place for further 15 minutes to prove again.

Pizza dough is ready to be rolled and baked.

Roll and put on an oiled tray and bake in a preheated oven at 250 degrees for 5 mins. Then take out the tray and spread marinara sauce/pizza sauce, cheese and veggies and bake again at 250 degrees for 10-15 mins or till done.

Proved pizza dough made with yeast after one hour

Notes to the recipe

Both sugar and lukewarm water help to activate the yeast.

If using the same day, it can be stored in refrigerator for up to 12 hours in a zip lock bag.

Please don't skip adding olive oil because it gives dough its phenomenal flavor.

If dough becomes too wet, add in some flour.

Don't forget to punch and knock out all the air once dough has fully risen.

Water shouldn't be too hot nor too cold. 10 seconds in microwave is perfect for this recipe.


Method 2- (No yeast version)

Mix plain flour, baking powder, baking soda, mixed herbs and salt with a whisk or spoon in a bowl.

Make a well in center and add olive oil/regular cooking oil and lemon juice/vinegar.

Now slowly add water and prepare a smooth dough.

Once dough has been prepared, cover with a lid and put in a kitchen cabinet for an hour to prove.

Proved no yeast pizza dough after one hour

After an hour, divide the dough into 4-5 dough balls and use for making pizzas. (No need for proving them again in this method)

Roll and prick slightly with fork. Put rolled base on an oiled tray and bake in a preheated oven at 250 degrees for 5 mins. Then take out the tray and spread marinara sauce/pizza sauce, cheese and veggies on pizza base and bake again at 250 degrees for 10-15 mins or till done.

Serve hot.

Pizza made without yeast 

Notes to the recipe (method 2)

No yeast pizza dough doesn't rise as much as Yeast pizza dough on proving but it gives same result and is equally softer on baking.

Don't punch and knock out the air like you would do in pizza dough made with yeast.

Lemon juice/Vinegar is added to activate baking soda just like sugar is added to activate yeast.

Add water gradually and see. If you add all the water at once, dough might become very wet.

If you want to use whole wheat flour, add 1/2 tsp more baking soda. But whole wheat pizza won't taste as good as regular plain flour pizza.


If you try making this pizza dough, don't forget to leave a comment. Also do take a picture and tag #fascinatingfoodworld on Instagram.

Follow me on FacebookPinterest and Instagram for regular update on new recipes.


Some other recipes you might want to try





No comments:

Post a Comment