No Yeast Pizza Dough recipe is a very easy, unique, and interesting recipe. With this one dough, you can make Naan, Kulcha, Bhatura, or Pizza.
Unlike other Pizza dough without yeast recipes, this recipe does not use even baking powder or baking soda. And it’s not even sourdough pizza. All that this recipe need is your time!
This is in fact, a Jain Pizza recipe!
So, all those who are scared of using yeast and all those who do not want to use baking soda/powder in their cooking, this recipe is for you. A very simple and straight forward recipe. If you make chapatis then you can make this pizza base as well or say Naan or kulcha.
I strongly recommend you all, even though you are using yeast, to give this recipe a try.
Pizza Dough Recipe Without Yeast
This recipe is somewhere between the wild yeast and commercial yeast. The sourdough starter takes 7 to 8 days to get ready. Yeast dough takes an hour to rise. Baking soda/powder dough takes few hours to rise and this particular recipe takes about 15 to 16 hours to rise.
Then what is it? Frankly, even I don’t know what to call it. I tried to Google to get an appropriate name but no such recipe is there.
I have tried Kulcha as well as Amritsari Kulcha without yeast but baking powder is used in these recipes.
Thanksgiving
From where did I get this amazing recipe? Well, the credit for this amazing recipe goes to my school friend Ritu Jain. She shared this method for making Bhatura.
I tried this for Bhatura only. They came excellent. Inspired by the results, I further tried making pizza base, then kulcha and they too came good. I even tried a small bun and even that was good. In the past few days, I have tried almost all possible combinations, like with 100% wheat flour, 100% all-purpose flour and mix of both the flours. I made Bhatura with this method, then pizza and then Naan.
How To Make Pizza
- For making this dough, we take semolina and flour in the ratio of 1:3, that is, one part semolina and 3 parts flour, whether whole wheat or all-purpose flour or a mix of two.
- Now, semolina is soaked in an equal quantity of water and left overnight.
- In the morning, excess water which floats on top of the soaked semolina is discarded and we are left with paste-like semolina which acts like yeast and leavens the dough.
Tip: If your semolina doesn’t leave any excess water, then also no problem. Add flour and knead the dough.
- Then add flour, curd, salt, and sugar to this semolina and knead a smooth dough.
- The dough is very sticky initially but after 5 minutes of kneading it stops sticking and becomes smooth.
- That’s it! Now, leave this in a bowl in a warm place until it doubles in volume. It takes a few hours, like 4 hours minimum, depending on the weather.
- Now with this dough, make whatever you want, be it Bhatura or Pizza or Naan Or Kulcha.
Step By Step Instructions
- Soak semolina using an equal quantity of water. Use a big bowl so that the rest of the flour can be added to it easily.
- Cover it and let it sit overnight on the kitchen counter only.
- In the morning, you will see that semolina has sedimented at the base with some excess water on the top.
- Discard this water. If no excess water is there, then also, no problem as what we need is semolina paste only.
- What you are left with now is basically that will help leaven your dough. In simple words, this is the yeast for this recipe.
- Add curd, salt, sugar, and flour of your choice, be it whole wheat or all-purpose flour or a mix of both.
- Knead it using water if required. You will require very little water so add very little at a time.
- Quantity of water will depend upon the consistency of curd.
- Also, if making for Bhatura, then keep the dough tight. For pizza, Naan and Kulcha, keep it soft like chapati dough.
- The dough will be very sticky initially.
- Continue kneading it, stretching the dough to and fro for 10 to 15 minutes and soon the dough will be smooth and shiny. Till then, keep kneading. You may use little oil, need be.
- Cover it and let it sit for 4 to 5 hours or till the dough rises.
- Once double in size, knock it down, that is, punch it to release the gases, knead it for 30 seconds or so and No-yeast pizza dough is ready. You can make Bhatura, Pizza or Naan Or Kulcha with it.
- Once the dough is ready, you may check the recipe of making Pizza here.
- You may check how to make Kulcha here
- To make Amritsari Kulcha, click here.
Frequently Asked Questions
Q) How The dough Rises Without Yeast or Baking Powder
This method though not exactly sourdough but is based on the same principle only. In this method, we use soaked semolina as the starter. When semolina, which is soaked overnight, is added to flour then it acts as a starter and helps the dough to ferment in few hours only. The dough is as sticky as the one with yeast, it rises as the dough with yeast and it gives results as perfect as with the yeast.
Have a look at the dough below, this rise is with this recipe only. These are 2 separate dough, one 100% whole wheat and the other is 50% with refined flour. But look at the rise!
Q) Is this the Poolish method of making pizza dough?
This is similar to the Poolish method but not the same. In the Poolish method, little yeast is used but this method is completely without yeast.
COLLECTION OF PIZZA RECIPES
I am glad to share with you my collection of various types of Pizzas with various toppings and base too.
Besides these, I have also shared:
So, do try these variants of pizza too and share your feedback.
Let’s Connect!
I hope you have liked this method of making homemade Pizza without yeast and will definitely give it a try.
Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on Facebook Pinterest Instagram for the latest recipe updates. Thank you!
Testimonials
By Tripti Gupta
By Ruchi Goyal
Pizza Dough Without Yeast
Ingredients
My Cup Measures 240 ml
- 1 Cup Semolina Fine
- 3 Cups Whole Wheat Flour
- 1/2 Cup Curd
- 1/2 tsp Salt or as per taste
- 1/2 tsp Sugar or Honey
- 1 tsp Oil
- 1/2 Cup Water for Kneading
Instructions
- Soak semolina using equal quantity of water.
- Cover it and let it sit overnight on the kitchen counter only.
- In the morning, you will see that semolina has sedimented at the base with some excess water on the top.
- Discard this water.
- What you are left with now is basically that will help leaven your dough. In simple words, this is the yeast for this recipe.
- Add curd, salt, sugar, and flour of your choice, be it whole wheat or all purpose flour or a mix of both.
- Knead it using water if required. You will require very little water so add very little at a time. Quantity of water will depend upon the consistency of curd. Also, if msking for Bhatura, then keep the dough tight. For pizza, Naan and Kulcha, keep it soft like chapati dough.
- Knead it for 10 to 15 minutes till it becomes smooth and stop sticking, just like while kneading the flour with yeast.
- Grease a bowl liberally, put the dough in it and invert the dough so that it gets greased from the top as well. If not done like this then the dough may dry up from the top and get cracks.
- Cover it and let it sit for 4 to 5 hours or till the dough rises.
- Now your No-yeast pizza dough is ready. you can make Bhatura, Pizza or Naan Or Kulcha with it.
Notes
- Take fine semolina. Incase you have ordinary one only then grind it in the grinder for 30 seconds or so and your fine semolina will be ready.
- You can take any flour as per your choice, be it whole purpose flour or all-purpose flour or a combination of both. Everything else will remain the same except the quantity of water.
- If possible use sour curd. At the time of soaking semolina, take out the curd from the refrigerator and keep it on the kitchen counter only. By morning the curd will be sour. Even if you forget, then take out the curd at least 15 minutes before kneading the dough. By any chance, Do not use cold curd direct from the refrigerator.
- Quantity of water required for kneading will vary depending on many factors so use accordingly.
- For making Bhatura, keep the dough tight otherwise it will be difficult to roll it thinly.
- For Pizza base, kulcha or Naan, keep the dough soft just like chapati dough.
- Kneading plays a major role too. Knead it by stretching it to and fro till the dough becomes smooth and stops sticking.
- Rising time will depend upon the temperature. but minimum 2 hours will be required.
Wow. This is something I did not know, using semolina as a starter. A very useful recipe.
Thank you so much. This is my go-to recipe now for Bhatura,Naan, Kulcha and Pizza.
Wow, this is so interesting, yeast with semolina seems a great option. Right now I’m out of yeast and being at home your no yeast pizza makes be go to kitchen and soak the semolina right away. thanks for sharing this detailed info and recipe along with great pics.
Thank you so much. Do share your feedback once you try it out.
Beautiful and multiply recipe for sure. Will try it out soon
Thank you so much.
Hi dear,
Can I prepare bread with this method??? Please reply
Hi Sangeeta, this method is suitable only for Pizza/Naan/Kulcha/bhatura Breads can’t be made with this method.
Superb as usual…ur recipes n methods inspire me too to experiment .going to try this….will update u
Thanks dear for your encouraging words. Pl try and share your feedback too.
On which mode pizza should be baked and for how long???
Toast mode, that is, both rods ON, for 10 to 12 minutes.
In my microwave i don’t have toast mode!??
Use the convection mode.
Hi Samira,
This sounds very interesting. Very tempted to try it. I have few queries.
1. Can this dough be made before hand and stored in the refrigerator? If yes, how long can be kept in the refrigerator so that we can try out Pizza, Batura, kulcha from the same dough. And how to store it? Just in a airtight box?
2. Once the dough is made, can we follow your Yeast Pizza recipe to make Thin crust Pizza?
Just landed up in this site while searching for Bhappa doi. The hung curd recipe and Bhappa doi turned out excellent. I am eager to try all of your recipes.
Thank you for your excellent blog.
Hi Anuradha🌹
Thank you so much for liking the blog and trying out the recipes.
As for your query, yes, yeast Pizza recipe can be followed easily in this one.
As for storing, though I have never stored it as have made the same day only. But, you can keep it in the refrigerator in an airtight Container. However, will have to take it out 3 to 4 hours prior to using it so that it softens up. Do share your feedback once you try it out.
Thanks again.
Thank you for your quick response. Will give feedback as soon as I try.
Tried bhatura with this no yeast dough and got excellent results!!! Thank you as Samira Ma’am for no yeast no bp no bs recipe ❤️
Tried out 100% whole wheat bhatura without bp bs and it came out so fluffy and yum. The aroma of fermentation in the bhatura was igniting to have it more. I assure that you will not stop at one bhatura. Thank you Samira Ma’am for this lovely recipe with the use of healthy ingredients. The use of semolina was tasting like that of maida only. Thanks once again ma’am 🙏🏻😍
What lovely feedback filled with flavours and aroma! Thank you so much for sharing your excellent feedback cum experience.
Hi Samira, thank you for sharing your amazing knowledge and trials. I’ve hit your website in search for eggless cakes, bourbon biscuits etc. This also sounds very interesting. Can you guide that with this dough what will be the difference to make naan versus kulcha? I’m somewhat confused as every naan recipe says that you can do on tawa or tandoor. Kulcha recipes say the same thing that either of them will work. I have a gas tandoor as well as oven that can heat up to 550F. So please suggest best way to try naan versus kulcha. Thank you very much!
Thank you so much for reaching out to my site and liking it.
Regarding your query, there is a very inconsequential difference between Naan and Kulcha making. Though commercially, they follow different dough as well as the method for making these but as homemakers, that too with eggless recipes, we have limited options. Now, we want eggless Naan that too with whole wheat flour, so the difference ceases to exist in terms of dough.
Naan is a Persian flatbread whereas Kulcha belongs to Punjab. I have a post on how to make kulcha, https://www.samirasrecipe.com/cook-fabulous-kulcha-home-kitchen/, where I have listed the difference between /naan and kulcha, Also, you can find the exact method of making these there.
You can cook these on gas tandoor as well as in Otg.