Making pizza dough traditionally requires using yeast. If you’d rather not use yeast (because of an allergy, perhaps), it’s good to know that there are other ways to get there. In fact, making pizza dough without yeast is surprisingly simple.
This blog will help you out with a recipe and some usefull information about no-yeast pizza dough.
No-yeast pizza dough
Basically, there are two ways to make pizza dough without yeast:
- replace the yeast with a bit of baking powder
- using a sourdough ‘starter’ (a mixture of water and flour, recipe below)
For both ways you will find a recipe below. If you decide to use the variant with baking powder, you’ll have a homemade pizza dough ready within one hour.
Please be aware of the fact that making pizza dough with baking powder is not a very traditional method. Pizzaioli prefer yeast and will probably find baking powder very not done. Just continue reading and you’ll find out why. But if yeast is not the best thing for you, who cares about a clever work around?
If you want to try a sourdough pizza, you’ll need to start on time. Making a starter takes at least a few days. You regularly have to feed your starter with water and flour to keep the sourdough alive and to make sure it reproduces.
Pizza dough using baking powder
Baking powder usually consists of a carbonate (salt) and an acid. When they mix with water, carbon dioxide is produced. This raises your dough.
If it’s that easy, why do pizza bakers use yeast in stead of baking powder? Well, there are two important differences between using yeast or baking powder:
If you use yeast to leaven your dough, time and flavor go hand in hand. The yeast needs time to produce the necessary carbon dioxide. In return, your dough develops in size and flavor.
Baking powder can take over the function of the yeast. But baking powder does not produce any additional flavor in your dough. And for most pizza bakers, flavor is key.
On the other hand, when using baking powder, the carbon dioxide is released at a faster rate than it would through traditional fermentation with yeast. Making pizza dough with baking powder does speed up your proces.
Cheating with sugar
Online you will find many pizza dough recipes where sugar is added to the dough. Sugar gives an energy boost to the yeast. This speeds up the rising proces but it is also very much considered as cheeting by traditional pizzaioli.
Recipe pizza dough with baking powder
With the following amounts you can make 1 large (40cm / 153⁄4 inch) or 2 smaller pizza’s:
- 225 grams of italian 00 flour or just regular wheat flour
- 3 grams of baking powder
- 3 grams of salt
- 7.5 ml of olive oil
- 120 ml of water
Making dough by hand: put the flour in a bowl. Mix in the other ingredients and knead the dough for about 5 minutes until it’s smooth.
You can also make this dough in a kitchen machine.
When the dough is ready, leave it for half an hour under some kitchen foil. After that you can make a pizza. Use a rolling pin for a thin and crispy pizza. Bake your pizza in the oven as short as possible on the highest temperature of your kitchen oven.
Variations: You can also mix the wheat flour in this recipe with a little whole wheat flour or semola for a different taste. Do so in a ratio of 90% wheat flour and 10% other flour.
Making pizza dough with a sourdough ‘starter’
Sourdough is a mixture of water and flour that has been soured. If you let a mixture of water and flour stand for a while, then bacteria from the air will cause a slow and spontaneous fermentation. This mixture is also called a ‘starter’.
This is one of many ways to make a starter:
- Take a bowl and preferably use a mixer to blend an amount of average to strong flour (for instance 50 of 100 grams) with the same amount of water. Subsequently let the mixture rest at room temperature. Cover the bowl with an aerated cloth.
- Your first feeding takes place after 12 hours. Add equal amounts of flour and water in with the mixer.
- Repeat this after another 12 hours (second feeding).
- With the 3rd feeding (again after 12 hours) you remove the amount of the mixture from day one and add the same amount of water and flour.
- Subsequently do this every 24 hours for at least five days
Before using the sourdough starter, refresh it outside the fridge at least twice. Leave at least 8 hours between the feedings. Both for the use as well as for the feeding the starter must be at room temperature.
The amount of starter you use on the amount of the total complete dough usually lies around 20% to 30%.
If you would like to learn more about making pizza dough with a sourdough starter, please check out our ebook ‘The Secret To Perfect Pizza Dough’