Mix the dry ingredients.
Add the water and oil.
Stir until it forms a ball. If dough is stiff, add more water.
The dough will be soft, not sticky. Knead on a floured surface for 3-4 minutes.
Bake immediately at 400F, do not wait for the pizza dough to rise. It won't rise without the yeast anyway, and waiting will decrease the efficiency of the baking powder.
When the dough heats in the oven, the baking powder will release carbon dioxide gas and make the dough nice and airy, somewhat like yeast does.
Here's a variation:
No Yeast Pizza Dough 2
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 2/3 cups milk
- 6 tablespoons olive oil
- lemon juice - same amount as baking powder
Mix dry ingredients and add milk and oil.
Stir well until the dough begins to form a ball and pulls away from sides of bowl..
Knead dough by hand, while still in bowl, until smooth; then form a ball.
Press dough into an oiled baking sheet or pizza pan using your fingertips, leaving a thicker edge to hold fillings in.
Add toppings and bake for about 30 minutes or until cheese is bubbly and edges are golden brown.
Here's another variation:
No Yeast Pizza Dough 3
- 2 cups Whole Wheat Flour (or white flour)
- 1/4 cup olive oil
- 2 tsp. baking powder + 2 tsp lemon juice
- 1 tsp. salt
- 2/3 cup carbonated water
- Italian seasonings and garlic powder
Mix the flour, baking powder, seasonings, and salt in a large bowl. Mix the carbonated water, and olive oil to the dry ingredients. The dough should be sticky at this point. You can add more flour to the mixture if you want a more spreadable dough.
Place the pizza in a preheated 425F oven for about 10 to 15 minutes. With fingers or brush spread olive oil on pizza crust.
Put tomato sauce and pizza toppings. Bake at 425F for another 20 minutes.