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easy pizza dough recipe no yeast
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This quick and easy no-yeast pizza recipe creates a tender crust and smoky roasted red pepper sauce for a fast weeknight meal, ready in under 45 minutes.
Ingredients
- 2 large red bell peppers (about 400g)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 0.25 teaspoon black pepper
- 1 teaspoon sugar
- 2 cups all-purpose flour (250g)
- 2 teaspoons baking powder (10g)
- 1 teaspoon fine sea salt, divided (5g)
- 1 tablespoon olive oil, plus extra for brushing (15ml)
- 0.75 cup warm water (180ml)
- 1.5 cups shredded low-moisture mozzarella cheese (150g)
- 0.25 cup fresh oregano or basil leaves, roughly chopped (5g)
Instructions
- Prepare Red Pepper Sauce Base: Preheat the oven to 425 degrees F (220 degrees C). Cut the bell peppers in half and remove seeds and ribs. Place cut-side down on a parchment-lined baking sheet and roast for 20-25 minutes, until the skin is blistered and charred. Transfer peppers to a bowl and cover tightly with plastic wrap to steam for 10 minutes. Peel skins from peppers and discard; roughly chop the pepper flesh.
- Finish The Sauce: In a small saucepan, warm 1 tablespoon olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute, pressing against the pan to bloom flavor. Add chopped red peppers, 0.5 teaspoon salt, smoked paprika, black pepper, and sugar; cook for 2-3 minutes. Transfer mixture to a blender and blend until completely smooth. Set aside, reserving 2 tablespoons for drizzling after baking.
- Mix And Knead Pizza Dough: Whisk together flour, baking powder, and remaining 0.5 teaspoon salt in a large bowl. Add 1 tablespoon olive oil and warm water. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until the dough is smooth, elastic, and no longer sticky.
- Roll And Assemble Pizza: Preheat oven to 425 degrees F (220 degrees C) with a baking sheet inside. Roll the dough into a 10-12 inch circle or oval on parchment paper. Brush edges lightly with olive oil. Spread the majority of the prepared red pepper sauce over the dough, leaving a 0.5 inch border. Sprinkle mozzarella cheese evenly over the sauce.
- Bake And Finish: Carefully slide the parchment paper with the pizza onto the hot baking sheet in the oven. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and melted. Remove from oven and let rest for 2-3 minutes. Drizzle the reserved red pepper sauce over the melted cheese and scatter with fresh oregano or basil leaves.
Notes
To achieve a non-sticky dough during kneading, incorporate small amounts of extra flour if needed. For a crispier crust, ensure the water used to activate the baking powder is warm (not hot) and preheat the baking sheet inside the oven. Low-moisture mozzarella prevents a soggy pizza.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/4 pizza)
- Calories: 320 calories
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 20 mg