Personal White Pizza With No-Yeast Dough

January 27, 2021
1 Rating
Photo by Julia Gartland. Food stylist: Anna Billingskog. Prop stylist: Sophie Pappas.
Author Notes

This dough is easy to make, requires no rise time, and produces a soft dough with crisp edges. It lacks some of the flavor of a typical yeast-raised pizza dough, but that just makes it all the better for loading up with flavorful toppings. I like making it into personal pizzas to ensure it gets that crispness I love.
Erin Jeanne McDowell

  • Prep time 10 minutes
  • Cook time 15 minutes
  • makes One personal pizza
  • No-Yeast Pizza Dough
  • 1 1/4 cups (150g) bread flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/3 cup (83g) warm water, plus more as needed
  • White Pizza Toppings
  • 2 tablespoons extra-virgin olive oil oil, plus more for pan
  • 1/2 cup whole-milk ricotta cheese
  • 2 garlic cloves, minced
  • 1 pinch kosher salt and freshly ground black pepper, plus more to taste
  • 1 pinch red pepper flakes, plus more to taste (optional)
  • 1 cup shredded low-mozzarella cheese
  • 1/2 cup diced fresh mozzarella cheese
  • 1/2 cup finely grated Parmesan cheese
In This Recipe
  1. In the bowl of an electric stand mixer fitted with the dough hook attachment, mix all the ingredients to form a smooth dough, 1 to 2 minutes. If necessary, add more water 1 tablespoon at a time until the dough comes together in a smooth ball.
  2. On a lightly floured surface, roll out the dough to about ½-inch thick; it will be about 12 inches wide.
  3. Preheat the oven to 475°F. Lightly grease a baking sheet or pizza pan with olive oil and place the dough on top. Drizzle the remaining 2 tablespoons olive oil over the surface of your dough. In a small bowl, stir the ricotta and garlic to combine and season with salt and pepper. Spread this mixture onto the dough in an even layer. Sprinkle red pepper flakes on top, if using.
  4. Top with the shredded mozzarella, diced mozzarella, and Parmesan in an even layer. Bake for 12 to 15 minutes, until the crust is crisp and the cheese is well melted.

See what other Food52ers are saying.

  • Lorrie Hanawalt
    Lorrie Hanawalt
  • Regine
  • judy
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

3 Reviews

Lorrie H. February 1, 2021
I make a pizza very similar to this when tomatoes are at their peak in the summer. Just slice them and add them on top of the other ingredients and add a little fresh basil or oregano and some black pepper. It is so fantastic. My husband loves to add anchovies to this too but I can't speak to that!
Regine January 30, 2021
Wow. I too am going to try. I may even do it today or tomorrow. Yummy.
judy January 30, 2021
Well, I am certainly going to try this. I was wondering about AP flour vs bread flour. I now live in a very small 1 room apt with a kitchenette and only. toaster oven. I have had deteriorating health lately. But often crave pizza. Too expensive to buy. So I am going to give this a try with AP flour, and maybe tomato sauce as well....Thanks for the recipe.