Pan Pizza, No Yeast Needed

How to Prepare Pan Pizza Without Yeast

Preparing pan pizza without yeast is a quick and easy way to make a delicious pizza at home. It's a great option when you're short on time or don't have yeast on hand. The dough typically includes flour, baking powder, salt, olive oil, and milk or water, and it's simple to mix and knead by hand or with a food processor. The baking powder acts as a rising agent, so there's no need for proofing, and the pizza can be baked in a fraction of the time compared to traditional yeast dough.

To make a pan pizza without yeast, start by mixing the dry ingredients, then adding liquids to form a soft dough. Knead the dough briefly and let it rest for a few minutes. Roll it out to fit your pan, and you're ready to add your favourite toppings. For a crispy crust, fry the dough in a cast-iron pan before transferring it to the oven. The baking time is typically around 10 to 15 minutes, depending on your oven temperature.

So, the next time you're craving pizza but don't have yeast, give this no-yeast pan pizza a try! It's a quick and tasty alternative that will satisfy your pizza cravings.

Mix dry ingredients

To make a pan pizza without yeast, you'll need to mix the dry ingredients for the dough in a bowl. The ingredients you'll need are:

• All-purpose flour
• Baking powder
• Salt

You can also add a pinch of garlic powder and Italian seasoning to the flour for extra flavour. Mix these dry ingredients together in a bowl, combining them evenly.

For a 12-inch pizza, you'll need 1 and 1/3 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. If you're making a larger pizza, you can adjust the measurements accordingly.

Once you've mixed the dry ingredients, you can then add the wet ingredients (milk and olive oil) and stir until a soft dough forms.

Add wet ingredients

To make a pan pizza without yeast, you will need the following wet ingredients:

• Water
• Olive oil
• Milk (or a vegetable alternative)

You can also add tomato sauce and cheese to your pizza, but these are not necessary if you prefer a more traditional margherita pizza.

To make the dough, mix the dry ingredients in a bowl, then stir in the wet ingredients until a soft dough forms. You may need to add a little more milk if the dough is too dry. Turn the dough out onto a lightly floured surface and knead it for 3-10 minutes, depending on your recipe. Shape the dough into a ball and let it rest for 10 minutes.

Once the dough is ready, heat some oil in a large cast-iron, ovenproof pan. Roll out the dough with a rolling pin to about the size of the pan and place it in the pan with hot oil. Fry the dough for 3-5 minutes over medium heat, then bake in the oven for 5 minutes. Remove the dough from the oven and add your desired toppings, such as tomato sauce, cheese, vegetables, or salami. Bake the pizza in the oven for another 5-10 minutes, or until the cheese is melted and the crust is golden brown.

Knead the dough

Kneading the dough is an essential step in achieving the perfect pizza base. It is during this process that the molecular structure of the gluten in the dough is altered, giving the dough strength and structure.

To knead the dough by hand, start by sprinkling a clean surface with all-purpose flour and rub some on your hands. Place the ball of dough on the surface and use the heel of your hand to press down on the dough and push it away from you, stretching it. Fold the dough back over and repeat this process. Continue until the dough is smooth and elastic. This usually takes around 5-7 minutes, depending on your technique, speed, and hand strength.

If you are using a stand mixer, use the dough hook attachment and knead on medium speed for about 5 minutes. The dough is ready when it is smooth and stretchy, and when poked, the indent bounces back immediately.

• Make sure you are kneading on a well-floured surface to prevent the dough from sticking.
• The dough should be completely smooth after kneading.
• It should also be slightly tacky to touch.
• The dough is well-kneaded when it holds its shape and doesn't ooze or sag.
• You can also perform the windowpane test by breaking off a small piece of dough, stretching it gently, and if it forms a paper-thin film without breaking, it is ready.

Shape the dough

Shaping the dough is an important step in the pizza-making process. Here is a step-by-step guide to shaping pizza dough without yeast:

Firstly, after kneading the dough, form it into a ball. This is done by holding the dough in one hand and using your other hand to pinch the dough around its centre. Rotate the dough and continue pinching and rotating until the dough is gathered up on top into a tight seam, and the top is completely smooth.

Next, let the dough sit. Cover the dough with an inverted bowl and leave it to rest for about 10 minutes. This allows the dough to relax and makes it easier to roll out.

Now, it's time to roll out the dough. Use a rolling pin to flatten the dough into a disc, and then continue rolling it out into a circle with a diameter of about 12 inches. If you don't have a rolling pin, you can use your hands to stretch and flatten the dough.

Once you have the desired shape, transfer the dough to a pizza pan or baking tray. If using a pan with holes, this will help create a crispier base. Use your fingers to pull the dough from the centre to fill the pan, being careful not to pinch the edges, as this will ensure a puffy crust.

Finally, use your fingers to create a lip around the edges of the dough by pinching and lifting the edge. This will give your pizza a nice, defined shape.

Your pizza dough is now shaped and ready for toppings!

Bake the crust

Now that you've mixed your ingredients and kneaded your dough, it's time to bake your pizza crust!

First, preheat your oven to 400°F (200°C) or 440°F/220°C. You'll want to use a pizza pan or baking tray, which you should lightly grease with nonstick spray or olive oil. If you're using a pizza stone, place it in the oven to preheat as well.

Next, roll out your dough. You can do this with a rolling pin, or simply use your hands to stretch and flatten the dough into a circle, roughly 12 inches in diameter and about 1/2 inch thick. If your dough keeps shrinking back, cover it lightly and let it rest for 5-10 minutes before trying again.

Once your dough is rolled out, transfer it to your pizza pan. Pull the base from the centre to fill the pan, being careful not to pinch the edges so that you get a nice puffy crust. You can also use your fingers to create a lip around the edges by pinching the dough.

At this point, you can top your pizza with your favourite sauce and toppings. However, if you want to ensure a crispy, golden crust, brush the exposed edge of the crust with oil before adding your toppings.

Finally, bake your pizza! For a 12-inch pizza, bake at 400°F for about 15 minutes, or at 440°F/220°C for 10-15 minutes, until the crust is golden brown. If you're baking multiple pizzas, it's best to bake them one at a time to ensure even cooking.

And that's it! You now have a delicious, homemade pan pizza without yeast. Enjoy your creation, and feel free to experiment with different ingredients and toppings next time!

Frequently asked questions