Pizza Base (Easy)

Yeast free, super quick pizza dough, using regular wheat or bakers flour. Qty based on medium sized thin & crunchy crusts. Can sub around 1/3 of flour for Spelt, Rye or Besan flours.


2 Medium Pizzas

  • 1 1/3 Cups regular wheat Flour 

  • 1 teaspoon Baking Powder

  • 1/2 teaspoon Himalayan Salt

  • 2 Tablespoons Extra Virgin Olive Oil

  • 1/2 Cup Milk of choice (can use water if nothing else)
3 Medium Pizzas

  • 2 Cups Flour

  • 2 teaspoons Baking Powder

  • 1 teaspoon Himalayan Salt

  • 3 teaspoons Extra Virgin Olive Oil

  • 3/4 cup Milk of choice


  1. Preheat over to 220C conventional.

  2. Place all dry ingredients into an S blade food processor. Pulse a couple of times. Add remaining wet ingredients, and blend on low for 40 seconds.
    Turn out onto floured surface and let rest for 10 minutes.


  3. In a large bowl, sieve and mix together the flour, salt, and baking powder.

  4. Slowly add and stir through wet ingredients until a crumbly dough forms, then knead the dough with floured hands for 3-4 minutes. 

  5. Add more oil or flour to get a nice dough consistency that’s not sticky. 

  6. Shape dough into a ball and place in the bowl. Cover with beeswax wrap and let rest for 10 minutes.

  7. Divide dough into two equal parts. On a floured surface, roll the dough in all directions into a circular shape until it’s paper thin (it will rise and thicken up a little). 

  8. Top with favourite toppings and back in the oven for 15-20 minutes, or until ready. 

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