RecipeTin Eats’ 30-minute no-yeast pizza will change your life (2024)

Pizza sauce

• ¼ cup tomato passata

• 1 tsp tomato paste

• ¼ tsp caster sugar

• ⅛ tsp salt

• 1 tsp extra virgin olive oil

Pizza dough

• 200g bread flour (or use plain flour, see note)

• 2 tsp baking powder

• ¾ tsp salt

• ¾ tsp sugar

• 125ml cold tap water

• 2 tsp extra virgin olive oil

• 1 tbsp extra flour, for dusting

• olive oil spray

Pizza toppings

• ¼ red onion, sliced 3mm thick

  125g (1¼ cups) freshly grated mozzarella

• 50g (¾ cup) sliced cup mushrooms

• 70g (½ cup) chopped ham (store-bought)

• 35g (¼ cup) whole pitted kalamata olives

1. Step 1

   Preheat oven to 230C fan-forced (250C conventional). Place a shelf in the top quarter of the oven.

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2. Step 2

   To make the pizza sauce, mix the ingredients together in a small bowl and set aside.

3. Step 3

   To make the pizza dough: In a food processor bowl, add the flour, baking powder, salt and sugar and pulse twice using the standard S blade. Add the water and olive oil and blitz on low for 40 seconds – the ingredients will come together into a shaggy ball.

4. Step 4

   Roll out the dough: Sprinkle the benchtop with half of the extra flour and scrape the dough out of the food processor bowl onto the bench. Sprinkle with the remaining extra flour and shape the dough into a ball. It should be soft and elastic and not stick to your hands, but it will not be completely smooth like yeast dough. Roll out into a 30cm round.

5. Step 5

   Assembling the pizza base: Spray a pizza tray (preferably one with holes, which creates a crisper base) or a baking tray with olive oil and transfer the dough to the tray. Use your fingers to stretch the dough outwards from the centre to fill the tray to the edge. Avoid pinching the edges (to ensure puffy crust!)

6. Step 6

   Top and bake: Top the dough with pizza sauce, leaving a 2cm margin around the edge. Add the toppings in the order listed and spray the exposed crust edge with olive oil spray.

7. Step 7

   Bake for 12 minutes, until the edges are crisp and golden. Cut and serve immediately.