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Pizza. Everyone loves pizza, right? I mean, comeon… it’s PIZZA!
And homemade pizza is the best pizza you’ll ever have! Normally we make this traditional yeast pizza and freeze them for a quick dinner.
But recently something terrible happened! I didn’t have one in the freezer and we were all CRAVING pizza!!
Since we have committed to eating the best versions of our favorite foods for health and money savings, I knew ordering a pizza was out of the question (not to mention those pesky processed dairy and wheat allergies we have to deal with).
So I quickly scanned the recesses of my brain to try and come up with a solution!
Quick and Easy, No Yeast Homemade Pizza Dough
I’ve been doing a lot of work with sourdough recently so the idea of natural fermentation and breads was fresh on my mind… so I decided to try yogurt as a quick rise solution for my pizza woes!
Much to our delight, it worked perfectly! As a result, we haven’t made our traditional pizza in a while… though I know we will get back to it eventually!
In the meantime, this homemade pizza dough is perfect for a busy night, or for someone who is just learning how to make pizza dough!
It is very forgiving and can be made with einkorn flour or any wheat flour!
Freezing Homemade Pizza
Just as with our traditional pizza recipe, this pizza can be prepped to the point of being oven ready (on a pan is preferable), wrapped and frozen unbaked.
To bake, simply remove all the outer wrappings and place the pizza in the oven as if it was freshly made! Bake for an additional 2 minutes, if needed.
STEP BY STEP GUIDE TO FREEZING HOMEMADE PIZZAS
Enjoy!
Quick and Easy Pizza Dough
Ingredients
- 4 1/4 cups all-purpose flour (500g) (we use einkorn)
- 12 oz yogurt
- 2 tbsp baking powder (we use homemade)
- 1 tsp salt
Instructions
- Combine all ingredients in an electric mixer bowl. Using a dough hook, mix the dough until smooth and shiny.
- Separate dough into 2 parts, rolling one at a time on a floured surface.
- Transfer to a lined pizza pan (we use parchment paper). Repeat with other half of dough.
- Dress the dough with whatever toppings you enjoy.
- Bake at 425 for 15-17 minutes or until a bit darker than "golden brown".
Hi Victoria,
I have tons of whey in my freezer (the liquid from draining yogurt in order to make “yogurt cheese”). Have you ever tried that in place of the whole yogurt? My only use for it so far has been as a starter for my vegetable ferments.
Hi Diane! I haven’t tried whey, but I have used kefir and sour milk. I’m not sure how it would work, but you might as well try it once and see! Maybe with a half batch? You will need to increase the flour a bit, since the whey will be more liquid than the yogurt. Let me know how it goes!
Do you use regular yogurt, or Greek?
I have used both. The only different is that if you use greek you need a bit of extra water. :-)
Hi! I’ve tried to make this and each time it is SO sticky that I have to seriously roll in it in a ton of flour before rolling out. Is this normal? I’ve followed the recipe exactly.
Hmmm, I’m thinking it’s the difference in the liquid in the yogurt? It’s different from brand to brand, and even batch to batch! Just add a bit more flour at a time until the dough is sticky but not CRAZY sticky. No need to adjust the other ingredients!
What kind of einkorn flour did you use? I only have ww einkorn, will this work?
Also, I think I read where you or someone in your family has dairy allergies, yet you are using yogurt in this recipe. Have you found that yogurt doesn’t bother dairy allergies? Just curious, as I also have dairy allergies. Thank you.
Hi there! You can use WW instead, we use AP einkorn. If the dough is too stiff, just work in a bit more water, but a 1:1 substitution in this recipe should be fine.
We have a processed dairy allergy, but raw, grass-fed A2 dairy is fine! So we make everything from scratch :-) For this recipe we use homemade yogurt.
I hope that helps!
Q: it sounds like you put the topping on BEFORE cooking the crust, correct? Or do you par-cook it first? I love a thick crust pizza. Is this supposed to be thick or a thin crust? Would you recommend using the pizza dough recipe or the Focaccia recipe instead if doing thick crust pizza? BTW, I made your sandwich bread recipe & hamburger buns, turned out PERFECTLY ! So happy with the results. Even got brave enough to try adding an egg (subtracted 3 Tab water) to the bread and aside from having to add a bit more flour, it turned out great also.
Yes, raw crust! It’s a wonderfully thick crust! We made it last night and it’s soooo good! I’m glad you had such success with the other recipes, that’s so exciting! Let me know what you think of this one :-)