Pizza Dough (With No Yeast)

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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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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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 really dislike giving bad reviews But Im sorry this crust is just Not god!! it is nothing like pizza crust taste wise yuck! if you have no yeast don't make pizza! waite until you get it...lol don't waiste your time! not a keeper..

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The WORST!!!!<br/><br/>As a veteran pizza maker, this is the worst crust I have ever tried to make. With the ingredients given, the flour mixture didn't even stick together. I measured properly and made sure I had the best ingredients. I added some skim milk as others suggested and managed to get a crumbly dough that I had to press down repeatedly in a pan. There was no way these pieces would roll.<br/><br/>NEVER AGAIN....don't waste your ingredients. I have no idea how it earned so high a rating!

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I wish I was a better baker. Half the time I make this, it's great. Other times, it's so sticky, I can't make a ball or roll it out without having to add loads of extra flour. It's a messy disaster. But when it works, it's fantastic. I follow the recipe. I often only make half, for one pizza. Since I can't be bothered to deal with yeast and rising time, etcetera, I'm really glad I found this. So, for what it is, a quick and dirty pizza crust, I give it 4 stars. If you want something awesome, don't make a shortcut one. Also, cut back on the salt. I also sometimes add a shake or two of basil and oregano. Just for fun. Thanks for sharing.

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It turned out dry and wouldn't come off the pan. But it tastes alright.

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Excellent Pizza Dough recipe without yeast! I added oregano, garlic powder, basil, pepper, and lil sugar to the dough mix. Came out very yummy! The texture is a lil like a crispy biscuit, thanks for posting!

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omg i am so glad i found this , i just made it tonight , its fab, , the pizza was light and fluffy full of flavor granted i added pepper in it i use bread flour and instead of salad oil i used oliver oil. i have recently found out i can not eat yeast it has been causing such problems and i have been missing pizza this was perfect . and to be honest far better then any pizza i ever brought . my children tryed it also and they want me to make it for them for now on. i loved this so much i am even going to tweek it to make me bread .

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I also do not understand the five, four or even three star reviews. The crust had a terrible taste. It was flaky and not in the least reminiscent of pizza crust. The texture was totally wrong.

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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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