🍕 Homemade No-Yeast Pizza (Senza Lievito) – Full 2000-Word Recipe Guide
Introduction: Why Make Pizza Without Yeast?
Pizza is one of the most beloved dishes in the world, and everyone has their own version of the perfect pie. But what if you don’t have yeast (lievito) at home? Or you don’t want to wait hours for dough to rise? Don’t worry—no-yeast pizza dough is your best solution.
This dough comes together in minutes and doesn’t require any proofing. While it won’t have the same fermented depth of flavor as long-rise dough, it’s absolutely delicious, light, and satisfying. It’s also a perfect solution for those with yeast intolerance or when you simply want pizza now without the wait.
Section 1: Ingredients – What You’ll Need
Dough (Makes 2 medium pizzas or 1 large)
2 ½ cups (300g) all-purpose flour (or 00 flour for a softer bite)
2 tsp baking powder
1 tsp salt
1 tbsp olive oil
Âľ cup (180 ml) warm water or plain yogurt (for softer dough)
Optional: 1 tsp garlic powder or dried herbs (oregano, basil) for extra flavor
🔄 Substitute baking soda:
If using baking soda, use ½ tsp baking soda + 1 cup plain yogurt (acid activates baking soda)
Basic Pizza Sauce
1 cup (250 ml) tomato puree or passata
1 tbsp olive oil
1 clove garlic, minced
½ tsp salt
½ tsp sugar (to balance acidity)
1 tsp dried oregano
Fresh basil (optional)
Toppings (Choose Your Own Adventure)
1 ½ cups (150g) shredded mozzarella cheese
Fresh mozzarella, sliced (for Neapolitan feel)
Sliced tomatoes, mushrooms, olives, onions, pepperoni, tuna, zucchini, spinach, etc.
A drizzle of olive oil
Chili flakes or arugula for garnish
Section 2: Instructions – How to Make No-Yeast Pizza from Scratch
Step 1: Make the Dough
Mix dry ingredients
In a large mixing bowl, combine flour, baking powder (or baking soda), and salt. Stir with a fork or whisk to evenly distribute.
Add wet ingredients
Pour in warm water (or yogurt) and olive oil. Mix with a spoon until a shaggy dough forms.
Knead the dough
Transfer to a lightly floured surface and knead for 5–7 minutes until smooth and elastic. The dough should not be sticky—add a little flour if needed.
Rest (optional)
Let the dough rest for 10–15 minutes covered with a kitchen towel. This makes it easier to roll out.
🧠Tip: Even though there’s no yeast, resting helps relax the gluten for a smoother roll.
Step 2: Prepare the Sauce
Sauté garlic in olive oil for 1 minute.
Add tomato puree, salt, sugar, and oregano.
Simmer for 5–10 minutes, stirring occasionally until slightly thickened.
Optional: Tear in fresh basil at the end for freshness.
Step 3: Shape the Dough
Divide dough into 2 if making medium pizzas.
On a lightly floured surface, roll out the dough into a 10-12 inch circle or rectangle.
For a thicker crust, roll it thicker and bake slightly longer.
Place onto a baking tray lined with parchment paper or greased.
⚠️ No rolling pin? Use your hands to gently stretch and press it into shape.
Step 4: Assemble the Pizza
Preheat oven to 230°C / 450°F (or as high as your oven goes).
Spread sauce evenly across the dough, leaving a border around the edges.
Add cheese – shredded mozzarella, or slices of fresh mozzarella.
Top with your favorite ingredients.
Finish with a drizzle of olive oil.
Step 5: Bake the Pizza
Bake in the preheated oven for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbling.
For a crisper bottom, bake on a preheated pizza stone or in a cast-iron pan.
If using fresh mozzarella, let the pizza sit for 2 minutes before slicing (to prevent sogginess).
Step 6: Serve
Garnish with fresh basil, arugula, or a sprinkle of chili flakes.
Serve immediately and enjoy your homemade, no-yeast pizza!
Section 3: Tips, Tricks, and Customizations
Dough Tips
Don’t over-knead – no yeast means you don’t need a long kneading process.
Don’t skip salt – this enhances flavor significantly.
Use yogurt for softness – especially when using baking soda, yogurt gives that tang and makes a soft, flexible dough.
Want a whole wheat version? Replace 1 cup of flour with whole wheat flour and add a splash more water.
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