homemade pizza WITHOUT LIEVITO

 

🍕 Homemade No-Yeast Pizza (Senza Lievito) – Full 2000-Word Recipe Guide

Introduction: Why Make Pizza Without Yeast?

Pizza is one of the most beloved dishes in the world, and everyone has their own version of the perfect pie. But what if you don’t have yeast (lievito) at home? Or you don’t want to wait hours for dough to rise? Don’t worry—no-yeast pizza dough is your best solution.

This dough comes together in minutes and doesn’t require any proofing. While it won’t have the same fermented depth of flavor as long-rise dough, it's absolutely delicious, light, and satisfying. It’s also a perfect solution for those with yeast intolerance or when you simply want pizza now without the wait.

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Section 1: Ingredients – What You’ll Need

Dough (Makes 2 medium pizzas or 1 large)

• 2 ½ cups (300g) all-purpose flour (or 00 flour for a softer bite)

• 2 tsp baking powder

• 1 tsp salt

• 1 tbsp olive oil

• ¾ cup (180 ml) warm water or plain yogurt (for softer dough)

• Optional: 1 tsp garlic powder or dried herbs (oregano, basil) for extra flavor

🔄 Substitute baking soda:
If using baking soda, use ½ tsp baking soda + 1 cup plain yogurt (acid activates baking soda)

Basic Pizza Sauce

• 1 cup (250 ml) tomato puree or passata

• 1 tbsp olive oil

• 1 clove garlic, minced

• ½ tsp salt

• ½ tsp sugar (to balance acidity)

• 1 tsp dried oregano

• Fresh basil (optional)

Toppings (Choose Your Own Adventure)

• 1 ½ cups (150g) shredded mozzarella cheese

• Fresh mozzarella, sliced (for Neapolitan feel)

• Sliced tomatoes, mushrooms, olives, onions, pepperoni, tuna, zucchini, spinach, etc.

• A drizzle of olive oil

• Chili flakes or arugula for garnish

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Section 2: Instructions – How to Make No-Yeast Pizza from Scratch

Step 1: Make the Dough

1. Mix dry ingredients
   In a large mixing bowl, combine flour, baking powder (or baking soda), and salt. Stir with a fork or whisk to evenly distribute.

2. Add wet ingredients
   Pour in warm water (or yogurt) and olive oil. Mix with a spoon until a shaggy dough forms.

3. Knead the dough
   Transfer to a lightly floured surface and knead for 5–7 minutes until smooth and elastic. The dough should not be sticky—add a little flour if needed.

4. Rest (optional)
   Let the dough rest for 10–15 minutes covered with a kitchen towel. This makes it easier to roll out.

🧠 Tip: Even though there’s no yeast, resting helps relax the gluten for a smoother roll.

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Step 2: Prepare the Sauce

1. Sauté garlic in olive oil for 1 minute.

2. Add tomato puree, salt, sugar, and oregano.

3. Simmer for 5–10 minutes, stirring occasionally until slightly thickened.

4. Optional: Tear in fresh basil at the end for freshness.

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Step 3: Shape the Dough

1. Divide dough into 2 if making medium pizzas.

2. On a lightly floured surface, roll out the dough into a 10-12 inch circle or rectangle.

3. For a thicker crust, roll it thicker and bake slightly longer.

4. Place onto a baking tray lined with parchment paper or greased.

⚠️ No rolling pin? Use your hands to gently stretch and press it into shape.

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Step 4: Assemble the Pizza

1. Preheat oven to 230°C / 450°F (or as high as your oven goes).

2. Spread sauce evenly across the dough, leaving a border around the edges.

3. Add cheese – shredded mozzarella, or slices of fresh mozzarella.

4. Top with your favorite ingredients.

5. Finish with a drizzle of olive oil.

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Step 5: Bake the Pizza

• Bake in the preheated oven for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbling.

• For a crisper bottom, bake on a preheated pizza stone or in a cast-iron pan.

• If using fresh mozzarella, let the pizza sit for 2 minutes before slicing (to prevent sogginess).

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Step 6: Serve

• Garnish with fresh basil, arugula, or a sprinkle of chili flakes.

• Serve immediately and enjoy your homemade, no-yeast pizza!

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Section 3: Tips, Tricks, and Customizations

Dough Tips

• Don’t over-knead – no yeast means you don’t need a long kneading process.

• Don’t skip salt – this enhances flavor significantly.

• Use yogurt for softness – especially when using baking soda, yogurt gives that tang and makes a soft, flexible dough.

• Want a whole wheat version? Replace 1 cup of flour with whole wheat flour and add a splash more water.

Sauce Tips

• Use high-quality tomato passata – this makes a big difference.

• Can’t cook sauce? Use raw crushed tomatoes, olive oil, salt, and herbs. Still delicious!

Toppings Tips

• Less is more. Overloading the pizza can result in soggy crust.

• Use pre-cooked meats or sautéed vegetables to ensure they’re fully cooked when pizza is done.

• Avoid watery vegetables (like raw mushrooms or zucchini) unless sliced thin or pre-cooked.

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Section 4: Pizza Styles Using No-Yeast Dough

1. Thin-Crust Italian Style

• Roll the dough very thin.

• Use minimal sauce and toppings.

• Bake at high heat for 8–10 minutes.

2. Pan Pizza

• Press the dough into a greased baking pan.

• Let it rest 10 minutes before baking for extra fluffiness.

• More cheese and toppings work well with this style.

3. Stuffed Crust Pizza

• Roll dough larger than the pan.

• Place mozzarella sticks around the edge.

• Fold dough over and seal edges.

4. Calzone

• Roll out into circles.

• Fill one side with toppings.

• Fold and seal like a turnover.

• Brush with olive oil and bake until golden.

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Section 5: Storing and Reheating

Storing

• Dough: Use immediately or wrap in plastic and refrigerate for up to 24 hours.

• Cooked pizza: Store slices in an airtight container in the fridge for up to 3 days.

Reheating

• Best method: Reheat slices in a skillet with a lid on low heat until the crust crisps and cheese melts.

• Microwave works too, but softens the crust.

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Section 6: Nutritional Consideration

Component	Per Slice (approx.)
Calories	220–300 kcal
Carbs	30–35 g
Protein	9–12 g
Fat	10–14 g
Sodium	400–600 mg