- 1 Pizza Dough Recipe without Yeast
- 2 How To Make Pizza Dough without Yeast
- 3 Step By Step Instructions To Make Homemade Pizza Dough without Yeast
- 4 Frequently Asked Questions
- 5 Let's Connect!
- 6 Pizza Dough Without Yeast
- 7 Testimonials
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 infact, 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.
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 Dough without Yeast
- 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.
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.
Step By Step Instructions To Make Homemade Pizza Dough without Yeast
- 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 Poolish method but not the same. In the Poolish method, little yeast is used but this method is completely without yeast.
I hope you have liked this method of making homemade Pizza without yeast and will definitely give it a try. I would love to have your views regarding this.
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 (#samirasrecipediary) too. for latest recipe updates. Thank you!
Pizza Dough Without Yeast
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
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.
- 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.
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