I’ve been preparing this crust since I was about 13, and while I’m unsure of its origin—likely a Betty Crocker recipe—I enjoyed making it at my grandmother’s place, where she would have me whip up several batches to freeze for later use. This crust isn’t overly airy but does puff up slightly, and the kids absolutely adore it.
I’m sharing the original homemade pizza dough recipe here. We have experimented occasionally, swapping white flour for whole wheat, and have replaced regular milk with almond milk, which maintains a delicious flavor. There’s no waiting time for the crust to rise, making it a go-to choice for my student when she craves pizza instead of ramen. The image attached is of her vegetable pizza from last night!
Heather’s Quick & Simple Pizza Crust
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup oil
Combine the ingredients in a bowl and mix until everything is well-blended (the dough hook of a Kitchen Aid works nicely). Once mixed, transfer it to a surface (there’s no need for flour, but use a bit if desired) and knead it briefly to shape it into a ball. Roll it out and place it onto a greased pan (I recommend using Pam).
Throughout the years, I’ve gathered some useful tips…
- Handling the dough too much results in a tougher crust.
- We’ve stopped purchasing pre-made sauces. Now, I just use a can of tomato sauce over the dough, sprinkling it with garlic salt, Italian herbs, and minced onion for extra flavor.
- This dough is versatile, perfect for individual pizzas or “pizza pockets.”
Add your sauce and preferred toppings, then bake at 425 degrees for 20-25 minutes (20 minutes is usually sufficient for me).
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- ½ cup oil
- Mix all listed ingredients in a bowl until well combined (the dough hook can be helpful). Transfer to a flat surface, knead briefly, and roll out before placing it on a greased pan.
- Some insights I’ve gathered over the years…
- Avoid overworking the dough as it can become tough.
- We no longer buy prepared sauces; instead, I spread one can of tomato sauce on the dough and add garlic salt, Italian herbs, and minced onion.
- This dough is excellent for both personal pizzas and “pizza pockets.”
- Add your favorite toppings and sauce, then bake at 425°F for 20-25 minutes (I find 20 minutes works well).
Enjoy!
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Melissa
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Wow! This sounds fantastic! Thank you for sharing!
Sassy
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I really appreciate you sharing this! I will definitely give it a go! 😊
Thomas Murphy
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I can’t wait to try this out! Thanks for the recipe!
Diane K. Brimmer
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I tried this no-yeast pizza crust recipe and it was incredible. Thank you for sharing! The only downside is that I have to make it several times a week when my granddaughters visit. They love it!
Vickie Couturier
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Thank you for sharing this! I’m going to make pizzas with my grandkids this weekend, so I will definitely try this recipe!
Emma
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I attempted this recipe yesterday, and it was an overwhelming success. Both my kids and husband said the pizzas were fantastic. Thank you! The only adjustment I made was adding garlic powder, onion powder, oregano, and thyme to the dry ingredients for additional flavor. Huge thumbs up!
Nicole
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The texture of this crust is fantastic! However, it does rise a bit. I didn’t roll it out enough, resulting in a thicker biscuit-like crust. While that’s fine, it could use more flavor. Even with added herbs and garlic pepper, it wasn’t enough. I think I’ll make it again with some additional seasonings. Thanks for sharing!
Dora Morales
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As a chef in a retirement community, this dough is brilliantly soft yet firm enough for residents to hold. Even those who typically resist pizza are asking for seconds! It’s a fantastic option, and adding a bit more sauce makes it suitable for all residents.
Anji Morrison
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I’m excited to make this tonight with my two boys! Thank you! 😊
Karen Propes
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Thank you, Heather! My husband has been wanting to make his own pizza crust. I showed him your recipe, and he’s eager to try it. I appreciate the option to use different types of flour as we love whole wheat. I’ll let you know how it turns out!
Ruchi
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Hi! Do we need to let the dough rest? If so, for how long? Can we substitute yogurt for milk?
G K
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I’ve never made a crust from scratch before, but this looks great!
Jo-Ann Brightman
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This is such a straightforward crust to prepare. I shall give it a try when it’s not too hot outside so I can use the oven without heating up the house too much.
Katie
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I’ve never attempted a no-yeast dough, but this may lead us to have pizza more frequently. With traditional dough requiring time to rise, it can be tricky to coordinate dinner plans!
Seaaira
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When I made this dough for the first time, I noticed it became tough rapidly after mixing and seemed a bit dry. I got my hands slightly damp to help it stick together, but I found it challenging to roll out. Despite that, after baking it turned out to be the best crust I’ve tasted! I’m making it again right now and will provide a second review later.
Rosie
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I’m eager to try this! I bought a large quantity of yeast with plans to create great dishes, but timing hasn’t been on my side. I love making pizza, and the idea of a yeast-free option sounds delightful!
Kat
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I adore this dough! I substitute dairy-free milk and it consistently yields great results. I also suggest including herbs in the dough for an extra layer of flavor.
MeMe R
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I usually use a similar recipe with Bisquick, so it’s exciting to see one using just flour. I love the veggie toppings, though my husband tends to be picky!