Perfect Pizza Dough Recipe for Crispy, Chewy Crusts

Need pizza fast but don’t have yeast? This incredibly quick pizza dough is your solution. Ready in under 30 minutes, it’s simple, reliable, and perfect for busy weeknights. Below you’ll find straightforward tips, ingredient notes and step-by-step instructions to help you turn basic pantry items into a tasty homemade pizza.

Homemade pizza dough without yeast

When time is tight—between work, activities and everything else—you need a meal that comes together quickly. This no-yeast yoghurt dough requires no proving and only a few common ingredients. It’s a reliable go-to that’s adaptable for different toppings and portions.

This dough works well for full pizzas or variations like pizza rolls, calzones or stromboli. It’s also a handy base if you want to try different proteins or vegetables for a slightly lighter meal.

Why this quick pizza dough works so well

There are many reasons to keep this recipe in your rotation:

1. Ready and on the table in under 30 minutes.
2. Higher protein thanks to the Greek yoghurt.
3. No proving time—no yeast required.
4. Easy to halve or double to suit your needs.
5. Great for families who want different toppings.

Does no-yeast pizza dough need to rise?

No. This dough uses baking powder and Greek yoghurt, so it can be mixed, shaped and baked immediately after a brief knead. There’s no waiting for rise time.

How long does it take to make yoghurt pizza dough?

Preparation is about 10–15 minutes, then you can top and bake right away. Baking usually takes 8–12 minutes for one large pizza or 6–10 minutes for two smaller ones.

Ingredients and substitutions

Here are the key ingredients and notes on substitutions:

• Flour – Plain/all-purpose flour works well. Bread flour can be used if you prefer a chewier texture.
• Greek yoghurt – Use authentic Greek yoghurt (thick). Do not use “Greek style” or other watery yoghurts, which make the dough too sticky.
• Salt – Regular table salt is fine.
• Baking powder – Required for lift; do not substitute with bicarbonate of soda alone. Ensure it’s fresh.
• Olive oil – Optional but adds flavour and helps the dough handle better.
• Toppings – Any toppings are fine; be aware that watery ingredients (fresh tomatoes, some vegetables) may extend cooking time slightly.

Tips and troubleshooting

Follow these tips for consistent results:

• Always use thick, authentic Greek yoghurt—not Greek-style.
• If the dough is too dry, add a teaspoon of water at a time until it comes together.
• Use the dough for calzones, stromboli, pizza rolls or individual pizzas.
• If you don’t have a pizza stone, an upside-down baking tray works well.
• If your oven has hot spots, rotate the pizza halfway through baking for even colour and cooking.

Time management

Quick overview to coordinate prep and cooking:

• Make the dough in 10–15 minutes while you preheat the oven.
• Topping takes about 5 minutes.
• Bake 8–12 minutes for one large pizza, or 6–10 minutes for two smaller pizzas.
• You can prepare the dough up to 24 hours ahead—store in an airtight bag in the fridge and bring to room temperature for 30 minutes before using.

If you like this recipe…

You might also enjoy similar simple bakes like a tomato mozzarella galette or a quick mozzarella pesto pasta with tomatoes.

Quick pizza dough recipe – Step by step

(Printer-friendly recipe card is available at the end of this post)

This recipe includes UK metric and US cup measurements.

Ingredients

Serves 2 (one 34 x 24 cm pizza):

• 225g (1 1/2 cups) plain / all-purpose flour
• 200g (3/4 cup) authentic Greek yoghurt *
• 1/2 tsp salt
• 1.5 tsp baking powder
• 1 tsp olive oil
• Toppings of your choice

*Do NOT use Greek style yoghurt.

Essential equipment

• Pizza stone or large baking tray
• Large mixing bowl
• Fork
• Rolling pin
• Large chopping board
• Baking paper

Instructions

1. Preheat your oven to 220ºC (Fan 210ºC / 428ºF). Place a pizza stone in the oven if you have one; otherwise, turn a large baking tray upside down and heat it.

2. In a large bowl combine the flour, Greek yoghurt, salt, baking powder and olive oil.

3. Mix with a fork until the mixture looks rough, then use your hands to squeeze it together into a ball, scraping the bowl clean.

4. Place the dough on a lightly floured surface and knead gently for 1–2 minutes. You want it to hold together without tearing easily; it won’t be perfectly smooth.

5. Roll the dough into a rectangle about 3–4 mm thick (roughly 34 x 24 cm). Transfer it to a large chopping board lined with baking paper.

6. Spread your sauce, leaving a 2 cm border, then add cheese and chosen toppings.

7. Slide the pizza (on the baking paper) onto the preheated stone or tray and bake 8–12 minutes until golden and cooked through. For two smaller pizzas, bake about 6–10 minutes.

8. Let the pizza rest a few minutes, slice and serve.

Pizza topping ideas

If you need inspiration, try combinations like:

• Mixed cheeses: mozzarella, cheddar, parmesan, feta
• Pepperoni or sliced ham
• Onion, peppers, mushrooms
• Sweetcorn, fresh tomato, rocket
• Cooked chicken, sausage or sliced meats
• Garlic, Italian herbs, and a drizzle of garlic, chilli or truffle oil
• Pineapple for a sweet-savory option

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Quick Pizza Dough Recipe

Yield:
2

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Need pizza in a hurry? No yeast in the cupboard? This quick pizza dough recipe is exactly what you need! A real midweek meal lifesaver…

Ingredients

• 225g (1 + 1/2 Cups) Plain/All Purpose Flour
• 200g (3/4 Cup) Authentic Greek Yoghurt *
• 1/2 tsp Salt
• 1.5 tsp Baking Powder
• 1 tsp Olive Oil

Essential equipment

• Pizza Stone or Large Baking Tray
• Large Mixing Bowl
• Fork
• Rolling Pin
• Large Chopping Board
• Baking Paper

Instructions

1. Preheat your oven to 220ºC/Fan 210ºC/428ºF and heat a pizza stone or turned-over baking tray. Add all ingredients to a mixing bowl.
2. Mix with a fork until scrappy, then squeeze with your hands into a ball and clean the bowl of loose bits.
3. Knead on a lightly floured surface for 1–2 minutes until it no longer tears easily.
4. Roll to about 3–4 mm thick (around 34 x 24 cm).
5. Transfer to baking paper on a chopping board, top leaving a 2 cm border, then slide onto the preheated stone or tray.
6. Bake 8–12 minutes until golden and cooked through (6–10 minutes for two smaller pizzas).

Notes

*Use thick, authentic Greek yoghurt — not Greek style — for best results.

Tips:

• If the dough is too dry, add a teaspoon of water at a time.
• Use this dough for calzones, stromboli or pizza rolls as well as regular pizzas.
• An upside-down baking tray works if you don’t have a pizza stone.
• Rotate the pizza halfway through baking if your oven has hot spots.

Nutrition Information:

Yield: 2
Serving Size: 1

Amount Per Serving:
Calories: 494Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 1019mgCarbohydrates: 94gFiber: 3gSugar: 7gProtein: 17g

Nutritional information is a guideline and not a substitute for professional advice. Check labels for allergens.

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Other quick pizza recipes

• Air fryer French bread pizza
• Quick ciabatta pizzas