Pizza Dough (With No Yeast)

I don't know what I could have done wrong with this one.I was able to roll it and the consistency was good but after cooking it the flavor and consistency I was expecting were just not there.

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I have to say it tasted like biscuits. It was edible, but not at all what I expected.

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zero stars. This is the worst pizza crust that I have ever tasted. Don't waste your time. It is terrible.

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Very disappointing recipe. I have made other pizza crusts in the past but I didn't have any yeast on hand so I thought I'd give this a try. The 4 star review is puzzling to me. The dough is waaaaaaay too salty & just crumbled apart. I followed the instructions to a "T" except I used all of the dough to make one large pizza. I will NOT use this recipe again. The salt alone makes it inedible. Such a shame to waste good ingredients! My search continues for a good crust recipe.

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i was so disappointed with this crust that i joined the site just to review it. there were so many great reviews, but, as with Chef #771965, i was totally bummed out with the consistency of the finished product. the dough stretched out nicely and i thought i was going to get a great thin crust pie, but it turned out grainy, salty and dry instead of crispy and bready. i wasted some high-quality (and expensive!) toppings, so my frugality will force me to eat it against my better judgement. i recommend that future foodies don't waste your time, though. back to boboli for me if i'm pressed for time!

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Great recipe when you want to use up some basic household ingredients. I've made it several times, baked in the oven and grilled on an outdoor barbeque. Really nice results with both methods. I will say this, I tried to replace the white flour with whole wheat and I was not so impressed. So, I've been making it with half white flour, half whole wheat. I also use skim milk and canola oil. I leave out the second 2 tablespoons of oil altogether. I prefer thin, crispy crust, so I roll the dough out and bake it for 8 minutes. Then, I roll it out again and add my toppings before putting it back in the oven. I recommend dicing up some chicken breast with barbeque sauce and making barbeque chicken pizza . BBQ sauce topped with the chicken, 2 oz of mozzarella, and scallions.

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I liked this pizza dough a lot. I made a one slight adjustment in that I used half whole wheat flour and half white flour. I also used skim milk and extra virgin olive oil...just trying to stay a little on the healthier side. It turned out great. Next time I may reduce the amount of salt. I found it a little salty for my tastes. Otherwise, it was a great recipe!

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I actually liked this recipe after i tweaked it a little. If you use 1/2 teaspoon of salt and 1/2 teaspoon of sugar instead of the 1 teaspoon salt called for the taste is much better. I personally took it and rolled it into two flat bread pizzas instead of round and they came out perfect. I also used vegetable oil instead of salad oil and skipped the oiling the dough step.

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I think some people are being a bit harsh, saying it's not good.... IT IS GREAT! I mean you don't have to wait hours for the dough to rise! That is awesome! And if you are a "lazy" baker like me, just wing it off the ingredients because sweety, this is an awesome work of art ;)
Keep cookin'!

what I did
i put all the ingredients together, then i covered my hands in olive oil to work the dough used freshly hand crushed tomatoes and freshly grated marble sharp cheddar cheese and damn did it come out delish :)

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I have been looking for this recipe for years! This is the one that I always made for homemade pizza growing up, and you're right, it is from Betty Crocker but only the old versions. If you purchase a newer edition, you will not find this recipe in it. Love that I have it again. :) Thanks so much for posting this! :)

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Made the batch of dough with my mixer using dough hooks. After it began to form, I took it out and moulded it into a long piece of dough (about 12"). Then, I coated my pizza pan with olive oil and patted the dough out from the center and formed the edges. Then, I lightly patted olive oil onto the top of the dough. The ingredients: I mixed them all together an squeezed out any liquid. Then, I put cheese on top of the crust; then the ingredients; then cheese topping. I baked it between 400 and 450 degrees until the crust and top of the pizza was done. I am freezing the left overs....Was delicious. The crust browned evenly and the pizza slid out onto the cutting board wonderfully and was cut with a pizza cutter...can't beat this recipe...will use again.

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Great recipe, but I used one egg slightly beaten, and then put olive oil on the crust with fresh garlic, before baking it for 8 minutes, then I added the toppings and baked for another 12 minutes. It was a little grainy, but I put it together quite well and it turned out great! I also did not use the "salad oil" in the crust either.

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I am really glad I found your recipe. I live in a city and dorm where there is not a decent place to get grocery foods in walking distance. So I did not have yeast for the pizza that I was making. I had gone to the farmer's market earlier in the week and needed to use the veggies I had gotten. This recipe worked great. I kept adding oil/flour to get a decent consistency and then spread it out on a pizza pan. Thanks for posting. Really great to use when yeast isn't an option.

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Excellent! I normally leave half the pizza dough and just eat the topping, this time I ate the lot! As with all recipes you will need to improvise, I used our blender to get everything together, then I worked the rest by hand. It needs to be pliable, not sticky and you need to use less salt - if you don't like salt - olive oil instead of salad oil. We have a pizza stone which really helps to make the base crispy, but you shouldn't really need one.

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My plans were to make pizza yesterday, but when it came time to make the dough I realized I didn't have any yeast, sooooooo.......off to zaar I went. I found your recipe and am glad I did. Although its not as good as a yeast dough (my personal opinion) it works in a pinch. I will make this again, when out of yeast. Thank you for sharing.

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I love this dough! It's quick, easy and simple to personalize. I've read some reviews questioning it, but hey, it's a no yeast, no rise quick dough...not going to be something you get in a high end pizzaria.

It's a quick and great way to utilize leftovers, it's wonderful when you find nothing in the fridge the morning when you need to make the kids lunches. Takes literally minutes to make up and bake. I love this dough.

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It's delicious, really great. I used wholemeal flour and olive oil and it worked really well. I will cut the oil in half for my next time.

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Just made this and I thought it was good. I only made a half batch, so I reduced all of the ingredients by half and then I further reduced the salt by half, added an extra 1/4 tsp of baking powder and added thyme and oregano. I used olive oil for the 'salad oil' and I forgot to baste the dough ring with the extra oil after I rolled it out. I had trouble rolling the dough out to 13", so I just pushed it up against the edge of my pan and put toppings completely covering the edges. The crust fluffed up nicely (but was still thin) and the cheese bubbled in with it on the edges, which was really delicious. It was flexible, not crisp. My husband loved it and so did my kids. I think the kind of pan may have made the difference for those who ended up with a dry, crumbly crust.

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I don't know where all these star ratings are coming from. I absolutely love pizza. It has and always will be my all time favorite. Sooooo not what I was expecting, disappointed to say the least. This dough did not have a pizza like taste to it at all. If your making a dessert type biscuit pizza pie this would be perfect. Otherwise I would not recommend this recipe for the pizza lover in which the dough is very important to the taste and texture. I've had a better result using pita or flat bread to make pizza quick and easy.

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