Pizza Dough With Baking Powder

Updated on December 14, 2016

Yeast-based pizza dough is by far the best, but not everyone can eat it and not everyone has a stash of yeast on hand at all times. So what's the next option if you're in the mood for pizza? Well, I've found that my second favorite leavening agent, baking powder, works quite well as a substitute. The dough is easy to work with and bakes up nicely to retain a crusty texture and light flavor. Those who need a meal quickly will also benefit from the dough's lack of need to rest before using. This pizza dough with baking powder whips up quick and bakes easily to perfection!

Cook Time

Prep time: 10 min
Ready in: 10 min
Yields: Dough for one large pizza.

Ingredients

  • 1 3/4 Cups Flour
  • 1/4 Cup Olive Oil
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 3/4 Cup Water

Rate This Pizza Dough!

3.3 stars from 237 ratings of Pizza Dough w/ Baking Powder
Rolled Pizza Dough
Rolled Pizza Dough
Lined Pizza Pan
Lined Pizza Pan

Process

  1. Sift flour, baking powder and salt into a large bowl.
  2. Add olive oil to the flour mixture. With a fork, mash in the oil until a crumbly mixture forms.
  3. Pour in water slowly. Constantly mix in water until a dough ball forms and no flour is left clinging to the bowl.
  4. Move the dough ball to a well floured surface and knead for 2-3 minutes.
  5. On the same surface, roll out the dough with a rolling pin. Always roll from the center outward and make sure to flip the dough to achieve a circle shape. Roll it out as close to the size of the pan you plan to bake the dough on.
  6. Lightly grease a pizza pan and transfer the dough onto it. Pull the dough to the edge of the pan.
  7. With a fork, poke all around the dough. This process will eliminate any bubbles that may occur when baking.
  8. At this point, the dough is ready for sauce and toppings.
  9. If you plan to make the pizza later, cover and store the dough in the refrigerator until you're ready to use it.

For a Stuffed Crust Pizza

I'll admit, I normally don't like pizza crusts unless there is some incentive to eat them. What better incentive is there than cheese? Follow these easy steps to have a cheesy stuffed crust pizza:

  1. Roll your dough so that it is just a little larger than the pizza pan you plan to use.
  2. Line the edge of the pan with the cheese of your choosing.
  3. Fold the dough over and seal well.

That's It!

Simple and tasty! From this point forward, all you'll have to do is add sauce, cheese and your favorite toppings. To achieve a golden crust of perfection, bake your pizza at 500F for 12-13 minutes. With this dough, you'll be saying "who needs yeast anyway?". Thank you for reading my pizza dough with baking powder recipe. I hope that you enjoy it!

Questions & Answers

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      • profile image

        gina 4 months ago

        I am grateful to you for this recipe. Tudah Rbah (thank you very much). Before I leave, the Name of the Creator is Hayah. Also, we are to do the 7 appointed times, as written in Leviticus 23, but no more animal sacrifices, following the sacrifice of the Messiah. HaLLUYaH.

      • profile image

        Jill Smith 4 months ago

        Using this recipe I. made a breakfast pizza. Wrapped half the dough in plastic wrap, threw it in the fridge. A couple days later made about a dozen wonderful little fried apple pies. I do prefer a yeast dough for pizza crust but this recipe is a keeper.

      • profile image

        Natalie Mulenga 11 months ago

        I tried it and it was amazing. Thanx

      • Joe Macho profile image
        Author

        Zach 4 years ago from Colorado

        Kim - Compared to a yeast dough, the baking powder pizza crust is a bit harder and definitely more dense.

      • Joe Macho profile image
        Author

        Zach 6 years ago from Colorado

        RTalloni - Thanks for stopping by, I appreciate your feedback. I hope you enjoy.

        Moon Daisy - Yes, most definitely I would imagine that you would be able to make this with wheat-free flour. Thank you for your comment.

      • Moon Daisy profile image

        Moon Daisy 6 years ago from London

        That looks great, thanks! I'm going to try it with a wheat-free flour. Think that should work just fine too.

      • RTalloni profile image

        RTalloni 6 years ago from the short journey

        Love the sounds of this recipe--thanks! Looking forward to trying it soon.

      • Joe Macho profile image
        Author

        Zach 6 years ago from Colorado

        @Livelonger - Ah, you hit the nail right on the head. Yes the dough does produce a more "cracker-like" crust. I suppose that's the downside of not having yeast. Can't cash in on the complex flavors, but it still is a great alternative.

        @scarytaff - Good ones are what I strive to produce! Thanks for the always kind feedback.

        @simone smith - Ha, you'd be amazed at the things you can still make in a pinch! I'm by far not the original creator of the stuffed crust, but I am a huge fan. I just had to pass it along.

        @Derdriu - Right on! You sure are welcome for the recipe. I've been reading a lot of recipes on here from authors that have allergies to yeast, etc. Thought it would be a good idea to post something for those who are limited to a yeast-less diet.

      • profile image

        Derdriu 6 years ago

        Joe Macho, What an easy, quick, tasty alternative to yeast-rising pizza dough! It gives a different taste, but remains a delicious base to pizza ingredients.

        Thank you for sharing, etc.,

        Derdriu

      • Simone Smith profile image

        Simone Haruko Smith 6 years ago from San Francisco

        Wow, I didn't even know it was possible to make pizza crust without yeast. This is pretty cool! And I LOVE the idea of stuffing the crust with cheese..... I want to try this!

      • scarytaff profile image

        Derek James 6 years ago from South Wales

        This is a good one Joe. I love the crust. Thanks for the recipe.

      • livelonger profile image

        Jason Menayan 6 years ago from San Francisco

        Does it end up tasting more "crackery" than "bready" because of the lack of yeast? Sounds like a great option for people who don't want to wait for a crust to rise, either.

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