Pizza Dough (With No Yeast)

"I like this recipe because it's simple and uses ingredients I always have on hand. I got it from my dad, I can't say for sure where it originally came from, but maybe from a Betty Crocker cookbook. This dough also works well for making meat pies."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Ally S. photo by Ally S.
photo by Marlena O. photo by Marlena O.
Ready In:
2 pizzas




  • Heat oven to 425°F.
  • Measure ingredients (except 2nd amount of salad oil) into a bowl.
  • Stir vigorously until mixture leaves the side of the bowl.
  • Gather dough together and press into a ball.
  • Knead dough in bowl 10 times to make smooth then divide dough in half.
  • On lightly floured surface roll each half into a 13-inch circle.
  • Place on pizza pan.
  • Turn up edges 1/2 inch and pinch.
  • Brush circles with remaining 2T of salad oil.
  • Add toppings and bake for 20-25 minutes or until it looks done.

Questions & Replies

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  1. 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!
  2. 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.
  3. I have to say it tasted like biscuits. It was edible, but not at all what I expected.
  4. zero stars. This is the worst pizza crust that I have ever tasted. Don't waste your time. It is terrible.
  5. 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.


  1. 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.
  2. 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.
  3. Use half the salt,use veggie oil. Turned out great
  4. 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.
  5. I prefer the flavour of a yeast dough for pizza, but didn't have time for one today and used this instead. For being a yeast free dough, it really was good. Easy to roll out, good flavour. I used olive oil in place of the salad oil as I prefer the added flavour of olive oil in pizza dough.


So, a little bit about me, I'm from British Columbia, Canada. I stumbled upon Zaar when I was trying to learn how to cook while I was an Au Pair in Switzerland. I'm a strict vegetarian, living as closely as possible to the vegan lifestyle. I love to dance (I recently started taking Modern, Ballet and Flamenco classes) and I love writing and making crafts as well.
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