← All pizzas
No Yeast Pizza Dough Recipe: The Chemistry and Trade-Off
The Pizza Craft · thepizzacraft.com · 2026 · Original
Style not identified
DietVegetarian. Not vegan: whole milk option.
Against 5,130 pizza recipes
56% hydration: drier than 82% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
315g
Water
178g
Hydration
56.4%
Salt
1.9%
Yeast
n/a
Oil
13.0%
Sauce
n/a
Cheese
n/a
Dough weight
544g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourall-purpose flour2 1/2 cup · 315g
- saltfine salt1 tsp · 6g
- sugarsugar1 tsp · 4g
- waterplus 2 tablespoons warm water or whole milk3/4 cup · 178g
- oilolive oil3 tbsp · 40.8g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder1 tbsp · 14g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 56% hydration and 1.9% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 56% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.