I have been making bread for a few years now but had never tried my hands at yeast free baking. Why would I when I was already enamored by the wonders of yeast and the wonderful bread it made!
But apparently the lockdown had gotten more people to start making breads at home and all the stores ran out of yeast, and I started receiving request after request to make yeast free breads.
To be honest, I had severe apprehensions and was sure that the bread is going to turn out dense and horrible-tasting. I still feel that way about non-yeast bread loaves but after trying this yeast-free pizza base yesterday, I may be beginning to change my perception.
It turned out amazing. Crisp and thin and we could hardly tell the difference between the one with yeast and this one. Also, no more waiting for the dough to ferment! I’m going to be trying out other yeast free breads soon too.
Mozzarella is the obvious best cheese for home-made pizzas because it melts well and has the perfect stringiness that makes pizza so fun to eat. However, if you’re using a processed cheese like Amul or Britannia, just drizzle a little olive oil on top of the cheese to help it melt properly.
ROLLING & PRICKING
This is an important step in making this base. Pricking the base ensures it doesn’t puff up too much in the oven. You can roll the base as thick or thin as you like. I like to keep mine at about 1/4 inch thickness.
You can use any pizza sauce of your choice. While store-brought is fine, it’s easy to make your own at home too. Check my recipe for the same
Easy Pizza Sauce
This base can be easily made without an oven too. Use a non-stick pan or a skillet. Don’t pre-heat it too long because if your pan is too hot, your base can burn quickly. Follow the same steps, and then place the rolled pizza base on the pan, cook for 2-3 minutes, flip and continue to cook for another 1-2 minutes. Remove, top with sauce and cheese, then cook again, covered with a lid, till the base becomes crisp and all the cheese melts. You can drizzle some oil around the edges as the pizza is cooking.
You can store the dough upto 1 day in the fridge. If you want to use it again, leave it out and let it come to room temperature before rolling. The half-baked pizza base can be frozen for upto a month. Cling wrap each base, and put it in the freezer.
Instant Yeast-Free Pizza Dough
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 tbsp Yogurt
- 1 tbsp Olive Oil
- 3-4 tbsp Warm Water
- ½ tsp Oregano
- ½ tsp Chili Flakes
- ¼ cup Pizza Sauce of your choice
- ½ cup Mozarella cheese
- 1 cup Veggies of choice
- Mix the flour, baking powder, salt, oregano and chili flakes together.
- Add the yogurt and mix with a spoon.
- Start adding the water a tbsp at a time and begin to knead the dough. Add more water as required till you get a soft (not sticky) dough.
- Add the oil and knead till the dough absorbs the oil. Cover the dough and let it rest for 10 minutes.
- Pre-heat the oven to 230 degree C.
- Divide the dough into two portions. Take one and roll it on a piece of baking paper. Using a fork, prick all over the dough.
- Transfer to your baking tray and bake the base for 5-6 minutes till it’s just slightly brown in color.
- Remove from the oven, spread with your favorite pizza sauce and toppings. Add cheese and seasoning.
- Bake again for 10-12 minutes until the base gets crisp and the pizza looks done.
- Making a ‘border’ or ‘well’ around the dough prevents sauce from spilling while baking/cooking the pizza.
- For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide