Fluffy Pizza Dough Recipe Without Yeast: Easy Pan Crust

This fluffy pizza dough uses all-purpose flour, baking powder, Greek yogurt, and a little milk to make a tender, thick crust without yeast or rising time. It bakes as a 10-inch pan pizza, with a soft center and lightly crisp edges; the quick dough is best mixed and baked right away.

Ingredients

2 cups (250 g) all-purpose flour, plus a little extra for shaping
2 teaspoons (8 g) baking powder
3/4 teaspoon (4 g) fine salt
1 teaspoon (4 g) granulated sugar, optional, for mild browning
3/4 cup (180 g) plain Greek yogurt, preferably full-fat
2 tablespoons (30 ml) milk, plus up to 1 tablespoon (15 ml) more if needed
1 tablespoon (15 ml) olive oil, for the dough
1 teaspoon (5 ml) olive oil, for the pan
1/3 cup (80 g) pizza sauce
1 cup (110 g) shredded low-moisture mozzarella
1/2 cup (55 g) thinly sliced bell pepper or mushrooms, optional
1/2 teaspoon (1 g) dried oregano, optional

Instructions

Heat the oven and prepare the pan. Set a rack in the middle of the oven and heat it to 450°F (230°C). Lightly coat a 10-inch round cake pan, cast-iron skillet, or oven-safe round pan with 1 teaspoon (5 ml) olive oil. A pan with sides helps the soft dough keep a thicker, fluffy shape.
Combine the dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, salt, and optional sugar. Distributing the baking powder evenly matters: concentrated pockets can leave an uneven rise or a bitter-tasting spot.
Make a soft dough. Add the Greek yogurt, 2 tablespoons (30 ml) milk, and 1 tablespoon (15 ml) olive oil. Stir with a sturdy spoon until the mixture forms shaggy clumps, then bring it together with your hands. If dry flour remains at the bottom, add the extra milk a teaspoon at a time. The dough should feel soft and slightly tacky, not wet or pourable.
Knead briefly and rest. Turn the dough onto a lightly floured counter and knead just until it looks mostly smooth, about 1 to 2 minutes. Avoid adding lots of extra flour or kneading until elastic; this is a quick-leavened dough, and heavy handling can make the baked crust tough. Cover it with the inverted bowl and let it rest for 10 minutes while the oven finishes heating.
Shape the crust. Set the dough in the oiled pan. Press it outward with oiled fingertips to make an even round about 10 inches across, leaving the edge a little thicker than the center. If it keeps springing back, pause for 2 minutes and press again. If it tears, pinch the dough back together rather than stretching it thin.
Add sauce and toppings. Spread the pizza sauce over the center, leaving about a 1/2-inch border. Scatter on the mozzarella and, if using, the thinly sliced pepper or mushrooms and oregano. Keep the toppings fairly light; too much sauce or moisture-heavy vegetables can weigh down the middle and make it gummy.
Bake and serve. Bake for 15 to 16 minutes, until the cheese is melted and bubbling and the exposed crust is golden at the edges. Pan thickness and oven accuracy can affect the timing, so look for those visual cues rather than relying on the clock alone. Let the pizza stand in the pan for 3 minutes, then loosen the edge with a thin spatula, transfer it to a board, and cut into four slices.

Tips

Measure flour without packing it. For cups, fluff the flour, spoon it into the measuring cup, and level the top. Scooping straight from the bag can add extra flour and make this small dough dry. A scale is the most reliable way to get the soft, pressable texture described above.
Use thick yogurt and adjust gradually. Greek yogurt gives the dough body and a slight tang. If you only have regular plain yogurt, strain it through a fine sieve or clean cloth until thick, or start with less milk and add it only if the dough looks crumbly. A thin yogurt may need more flour, but add it a tablespoon at a time so the crust does not turn dense.
Check the baking powder. Baking powder is the dough’s leavener, so old or poorly stored powder can result in a flatter crust. Keep it sealed in a dry cupboard and replace it if it no longer gives a small amount of lift when tested according to its package directions. Do not substitute baking soda alone; it needs a suitable acid and is not a one-for-one replacement.
Keep the dough thick and handle it lightly. This is a soft pan crust, not a thin, stretchy yeast dough. Press rather than toss it, and do not add flour until it feels stiff just because it is a little tacky. If it sticks to your hands, lightly oil your fingertips instead.

Serving Suggestions

Serve the pizza hot, when the cheese is soft and the edges are at their crispest. A simple green salad with a sharp vinaigrette balances the rich cheese, while sliced cucumbers, roasted vegetables, or a bowl of tomato soup make an easy meal. For a dipping sauce, warm extra pizza sauce or serve a small bowl of olive oil seasoned with dried herbs.

The recipe makes one 10-inch pizza, which is a practical size for two hungry people or four people sharing sides. Cut it into four larger wedges for a meal or eight smaller pieces for a snack table. If serving several people, bake separate pizzas rather than piling extra toppings onto one; a crowded crust takes longer to cook through and is more likely to become soggy.

Variations

Make it a plain crust. Leave off the sauce and toppings, brush the surface lightly with olive oil, and bake until the edges are golden. Use the crust for dipping or cut it into wedges to serve alongside soup. The baking time may be a little shorter without toppings, so start checking around 12 minutes.

Change the cheese or vegetables. Replace some mozzarella with provolone or a little finely grated Parmesan, or use sliced olives, spinach, or thinly sliced onion in place of the pepper or mushrooms. Pat washed vegetables dry before adding them. Strong or salty toppings are best used sparingly because the crust has a mild, slightly tangy flavor.

Use a different yogurt. Full-fat Greek yogurt makes a tender, rich dough, but low-fat Greek yogurt can work with a similar texture. For a dairy-free version, use a thick, unsweetened dairy-free yogurt and an unsweetened plant milk; brands vary in thickness, so add the milk cautiously and expect a slight difference in flavor and browning.

Season the dough. Add 1/2 teaspoon (about 1 g) garlic powder or dried Italian herbs to the dry ingredients for a more savory crust. Keep the seasoning modest so it does not overpower the toppings. Avoid adding extra salt if your chosen cheese or sauce is already particularly salty.

Storage and Reheating

Refrigerate leftover pizza within 2 hours of baking. Store slices in a covered container or wrap them well, and use them within 3 to 4 days. For the best texture, place a slice in a dry skillet over medium-low heat, cover it, and warm it for about 4 to 6 minutes, until the base is crisp and the cheese is hot. You can also reheat slices on a baking sheet in a 375°F (190°C) oven for about 8 to 10 minutes. A microwave works in a pinch, but it softens the crust.

To freeze baked slices, cool them, separate them with parchment, and seal them in a freezer-safe container for up to 2 months for best quality. Reheat from frozen in a 375°F (190°C) oven, allowing several extra minutes and checking that the center is hot. This dough is most reliable when mixed and baked immediately because its baking powder starts working once the wet and dry ingredients meet. If you need to prepare ahead, measure the dry ingredients in advance and combine them with the yogurt and milk shortly before baking.

Frequently Asked Questions

Can pizza dough really be fluffy without yeast?
Yes, though it has a different texture from yeast-raised dough. Baking powder creates lift as the crust heats, while thick yogurt and a pan-shaped crust help keep the center tender. Expect a quick, soft, lightly bread-like base rather than the chewy, airy bubbles and fermented flavor of a traditional yeast dough.

Can I make this dough without Greek yogurt?
Thick plain yogurt is the closest substitute. If using regular yogurt, strain it first or reduce the milk, since extra liquid makes the dough harder to shape and can leave the center gummy. Sour cream may work in a pinch, but it is richer and thicker, so add the milk a little at a time and stop as soon as the dough comes together.

Why is my dough sticky or crumbly?
Small differences in flour and yogurt affect how much liquid the dough needs. If it is crumbly, add milk a teaspoon at a time and mix again. If it is sticky, oil your hands and work surface before reaching for more flour; a little tackiness is normal. Only dust in a small amount of flour if the dough is too wet to press into the pan.

Do I need to pre-bake the crust?
No, not with the moderate amount of sauce and cheese in this recipe. The crust and toppings bake together in the oiled pan. Pre-baking can dry out a quick-leavened crust, so it is unnecessary here. If you use unusually wet toppings or much more sauce, drain or pat them dry instead of adding a separate baking stage.

Can I double the recipe?
Yes. Double every ingredient and divide the dough between two 10-inch pans; making one much thicker pizza can leave the center underbaked before the edges brown. Mix each portion just enough to come together, and bake both pans with space between them so hot air can circulate. If your oven has uneven heat, rotate the pans once during baking.

Can I make the dough ahead?
For the most dependable rise, mix it just before shaping and baking. You can combine the measured flour, baking powder, salt, and sugar ahead and keep that dry mixture covered at room temperature. Once yogurt and milk are added, the leavener begins reacting, so a long refrigerated rest may produce a denser crust rather than saving time.

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