Pizza Dough Recipe With Self Rising Flour: No Yeast Needed for Quick Crust

This no-yeast pizza dough delivers quick results without compromising texture or flavor. Using self-rising flour eliminates the waiting time while still producing a light, airy crust.

The simplicity of this method makes it perfect for spontaneous pizza nights. Just mix, shape, and bake—no proofing required. The dough comes together in minutes with minimal effort.

You’ll achieve a crust that’s tender yet sturdy enough to hold your favorite toppings. The self-rising flour provides just the right amount of lift for a satisfying bite.

Ideal for busy weeknights when you want homemade pizza without the delay. This approach streamlines the process while maintaining quality.

Ingredients for Pizza Dough Recipe with Self Rising Flour

Eight simple ingredients for a no-yeast dough that rises to the occasion.

The self-rising flour is non-negotiable here—White Lily or Softasilk are Southern staples that work beautifully. I grab mine from Walmart or the baking aisle at Kroger. Greek yogurt adds tang and helps activate the leavening (full-fat gives the best texture, but low-fat works in a pinch). The olive oil should be something you’d actually eat on bread—this isn’t the place for that dusty bottle in the back of the cabinet.

No self-rising flour? All-purpose flour plus 1.5 tsp baking powder and 0.5 tsp salt per cup gets you close. Out of Greek yogurt? Sour cream or buttermilk at the same quantity work well. Want extra flavor? Swap the water for warm milk. The sugar balances the acidity, but you can skip it if you prefer a more savory crust.

Dough keeps in the fridge for 2 days (wrap tightly in plastic) or freezes for 1 month in a sealed bag. Let it come to room temp before rolling—cold dough fights back. Best baked fresh, but leftover crusts reheat well in a dry skillet.

Step-by-Step Instructions for Pizza Dough With Self Rising Flour

This no-yeast method comes together in minutes with minimal effort and no waiting.

Step 1: Combine Dry Ingredients

In a large mixing bowl, whisk together the 3 cups Self-Rising Flour, 1 tsp Salt, 1 tsp Granulated Sugar, 0.5 tsp Garlic Powder, and 0.5 tsp Dried Oregano. I always start with dry ingredients to ensure even distribution throughout the dough.

The self-rising flour already contains baking powder and a bit of salt, but I add extra salt here for better flavor balance. The sugar isn’t for sweetness—it helps feed the baking powder for a better rise.

Step 2: Incorporate Wet Ingredients

Make a well in the center of your dry mixture and add the 1 cup Plain Greek Yogurt and 2 tbsp Olive Oil. Using a wooden spoon or silicone spatula, begin mixing from the center outward until a shaggy dough starts to form.

The yogurt’s acidity reacts with the baking powder in the self-rising flour, creating that leavening action we normally get from yeast. Full-fat yogurt gives the best texture and flavor, but even low-fat will work in a pinch.

Step 3: Adjust Consistency with Water

At this point, your dough might look a bit dry. Add the 0.25 cup Water, 1 tablespoon at a time, mixing just until the dough comes together. You might not need all the water—stop when the dough starts to pull away from the sides of the bowl.

I use warm water here because it helps activate the baking powder more effectively. The dough should be slightly sticky but manageable. If it’s too wet, add a sprinkle more flour; too dry, add a touch more water.

Step 4: Knead Briefly and Rest

Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Unlike yeast doughs, we don’t need to develop gluten extensively here. The self-rising flour and yogurt do most of the work.

Form the dough into a ball, place it back in the bowl, and cover with a clean kitchen towel. Let it rest at room temperature for 10-15 minutes. This brief rest allows the baking powder to start working and makes the dough easier to handle.

You’ll notice the dough has already begun to rise slightly during this rest period—that’s the magic of self-rising flour at work.

Step 5: Shape and Prepare for Baking

After resting, divide the dough into 4 equal portions for individual pizzas. On a floured surface, roll each portion into a ¼-inch thick circle. The dough will be softer than traditional pizza dough, so handle it gently.

If the dough resists rolling, let it rest for another 5 minutes then try again. Transfer your shaped dough to a parchment-lined baking sheet. At this point, it’s ready for toppings and baking—no second rise needed, which is what makes this method so quick.

Pro Cooking Tips for Perfect Results

Flour Selection Matters

I always reach for White Lily or Softasilk self-rising flour for this recipe. These Southern brands have a lower protein content that creates a more tender crust. The finer grind also incorporates better with the yogurt. 🌾

Yogurt Temperature Tip

Use room temperature Greek yogurt straight from the fridge. Cold yogurt can shock the baking powder and slow the rising process. I take mine out 30 minutes before mixing to ensure optimal reaction with the leavening agents.

Kneading Technique

This dough only needs 2-3 minutes of gentle kneading. Overworking it develops too much gluten, which can make your crust tough. I use the heel of my hand to push the dough away, then fold it back over itself.

Rolling Strategy

Dust your surface with extra self-rising flour when rolling. The dough is soft and sticky, so I keep a small bowl of flour nearby. Roll from the center outward in one direction, then rotate the dough 90 degrees and repeat for even thickness.

Pre-Baking Prep

Before adding toppings, dock the dough with a fork to prevent large air bubbles. I space the holes about 1 inch apart across the entire surface. This also helps the crust bake evenly without puffing up in spots.

Oven Temperature

Preheat your oven to 475°F for at least 20 minutes before baking. A hot oven is crucial for that quick rise and golden-brown finish. I use a pizza stone on the middle rack for the best heat distribution. 🔥

Frequently Asked Questions