Quick No Yeast Pizza Dough

Quick No Yeast Pizza Dough

This is another easy to make recipe which I really recommend trying - this quick pizza dough was such a surprise, despite the fact that I was very skeptical in the beginning - and now it's been 6 months since I've been using no other dough for the pizza. I am willing to accept any criticism claiming that this is not the real Italian yeast pizza dough but I can assure you it's even better than that. After all, it is the result that matters and the composition here is absolutely brilliant - the dough will be quite fluffly, very tender and tasty.

The connoisseurs will say that its texture is very similar to the one of the authentic pizza dough, but what I can only tell you is that it is amazing and addictive :) So, save this recipe to enjoy some delicious pizza together with your family and I'm sure that the second time, you will want to make more because it's simply mouth-watering.

And yes, it is the perfect match for the Marinara sauce for pizza and pasta.


200 ml
Melted butter
100 g
you can replace half of it with oil, but not the whole quantity
1 piece
1 tbsp
0.25 tsp
Baking soda
0.5 tsp
White flour
400 g

Step by step

Step 1

In a bowl whisk together the kefir, melted butter, salt, egg and baking soda. 

I keep forgetting about the sugar, you can add it at this step, but it's not a must. 

Quick No Yeast Pizza Dough - Step 1
Step 2

Incorporate the flour and start mixing the dough with a spatula or a spoon. 

Quick No Yeast Pizza Dough - Step 2
Step 3

When everything is blended together, we can start kneading using the hands.

Quick No Yeast Pizza Dough - Step 3
Step 4

Lightly flour and press gently for the dough to become more uniform.

Note: Adjust the flour quantity based on the dough's consistency and the specific type of flour used

Quick No Yeast Pizza Dough - Step 4
Step 5

You'll have a soft and easy/nice to work with dough. 

Let rest for 5-10 minutes, while you prepare the ingredients for the pizza topping. 

Quick No Yeast Pizza Dough - Step 5
Step 6

Then turn dough onto the work surface and cut in 2-3 parts, depending on the size of the baking sheet. 

I usually make 2 pizzas 28-30 cm in diameter, but 3 smaller ones, 26 cm, is also possible.  

Quick No Yeast Pizza Dough - Step 6
Step 7

Take each piece of dough, flour and flatten out lightly with your hands. 

Quick No Yeast Pizza Dough - Step 7
Step 8

Spread out to form a 3 mm thick circle. 


Quick No Yeast Pizza Dough - Step 8
Step 9

Transfer on the baking sheet greased with a bit of oil. 

Quick No Yeast Pizza Dough - Step 9
Step 10

For the next steps, let your likes and imagination guide you...

I usually brush it with some Marinara tomato sauce. 

Quick No Yeast Pizza Dough - Step 10
Step 11

Then I spread over small chunks of Mozarella or grated plain yellow cheese. 

Quick No Yeast Pizza Dough - Step 11
Step 12

And because the plan here was to make Pizza Margherita, I put tomato slices on top. 

Quick No Yeast Pizza Dough - Step 12
Step 13

Season with Italian dried herbs or some fresh basil leaves. 

Bake in the preheated oven to 180 degrees C for 20-25 minutes. 

Quick No Yeast Pizza Dough - Step 13
Step 14

After you remove from the oven, you can let it cool in the baking sheet for 10 minutes, before slicing and eating it. 

Quick No Yeast Pizza Dough - Step 14
Step 15

Very easy, yet absolutely delicious.


Quick No Yeast Pizza Dough - Step 15
Quantity: 800 g (2-3 pizza)
Prep time: 25 min
Difficulty: easy
Ready in: 15 min
Publish date:
Rating: 2 (1 votes)

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Ashley Nikolenko (AshleyNikolenko182) 22 Feb 2024, 10:27

I don’t know what’s up with the measurements but the flour is way off. Made according to those measures,it was a dough soup, not a dough! It required 3X that amount of flour. Also, nowhere was salt mentioned in the instructions.

My rating for recipe:
Elena (lena) Ashley Nikolenko (AshleyNikolenko182) 04 Mar 2024, 03:20

Thank you for taking the time to share your experience and feedback. I'm truly sorry to hear that the dough didn't turn out as expected. You are absolutely right; the quality and type of flour can significantly impact the amount needed in recipes. Different brands and even the age of the flour can affect its absorption capacity.

I've taken your feedback to heart and added the info about salt, and a note to the recipe to highlight the potential need for adjusting the flour quantity based on the dough's consistency and the specific type of flour used. Ensuring our recipes are clear and adaptable is important to us, and we appreciate your input in helping us improve.

Ashley Nikolenko (AshleyNikolenko182) Ashley Nikolenko (AshleyNikolenko182) 07 Mar 2024, 14:59

Here to update that the pizza was DELICIOUS! Just needed more flour but well worth the time. Everyone should try.