Foolproof Pizza Dough Without Yeast

How to Serve

I love using this dough as the base for an easy homemade pizza night, because once the dough is ready, the fun part begins. You can keep it classic with tomato sauce, mozzarella, and basil for a simple Margherita, or go for family favourites like ham and cheese, pepperoni, or BBQ chicken. We also love combinations like prosciutto and arugula, Mediterranean-style with feta, olives, and roasted capsicum, or a veggie version with mushrooms, zucchini, and a little red onion. If I am serving this for the family, I usually put a few toppings out on the table and let everyone build their own pizza, which makes dinner feel more relaxed, more fun, and definitely more memorable.

Tips for Success

• Use full-fat natural yogurt if you can. It gives the dough a nicer texture and makes it easier to work with. If the yogurt is very runny, the dough may need a little extra flour.
• Do not add too much flour too quickly. The dough should be soft, not dry, so it is better to add just a little at a time if needed rather than overdoing it and ending up with a tougher base.
• Knead it for a few minutes, just until smooth. You do not need a big dramatic kneading session here — this dough is meant to be easy, which is one of the reasons we love it.
• Roll it out on a lightly floured surface, but do not make it too thin unless you want a crispier pizza. A slightly thicker base gives you that lovely soft bite in the middle.
• Preheat the oven properly before baking. A hot oven helps the base cook well and gives you better colour and texture, so it is worth waiting those extra few minutes.
• And finally, do not overload it with toppings. I know it is tempting, especially on homemade pizza night, but a lighter hand will help the dough bake better and keep the pizza from getting soggy in the middle.

Substitutions & Variations

• You can use Greek yogurt instead of natural yogurt if that is what you have, just keep in mind it is usually a bit thicker, so you may need a tiny splash of water or a little extra mixing to bring the dough together nicely.
• If you only have self-raising flour, you can use that and simply leave out the baking powder. It is a handy shortcut and still works really well for this kind of dough.
• Olive oil can be swapped for sunflower oil or another mild oil if needed, though I do love the little bit of flavour olive oil gives here.
• You can make the base a little more interesting by adding a pinch of dried oregano, Italian herbs, or even a tiny bit of garlic powder to the dough itself. Not necessary at all, but a lovely little extra if you are in the mood.
• If you want to make smaller pizzas, divide the dough into two mini bases instead of one larger pizza. This is especially fun for kids or pizza nights where everyone wants their own toppings.
• And if you are using this dough for more than pizza, it also works beautifully for flatbreads, cheesy breadsticks, or even little pizza scrolls if you feel like changing things up a bit.

Storage & Freezer Tips

If you have leftover dough, wrap it well or place it in an airtight container and keep it in the fridge for up to 2 days. When you are ready to use it, let it sit at room temperature for a little while so it is easier to roll out.

If you have leftover baked pizza, store the slices in an airtight container in the fridge for up to 3 days. I like to reheat them in a hot oven or a dry skillet so the base crisps up again a bit. The microwave works too, of course, but the texture is softer, so it is not my favourite option.

This dough also freezes really well, which is one more reason I love it. You can freeze the dough as one ball, wrapped tightly, for up to 2 months. Just thaw it in the fridge overnight, then bring it to room temperature before rolling. You can also freeze baked pizza slices, which is very handy for quick lunches or those days when everyone is hungry right now and patience is in short supply.