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Craving pizza but out of yeast and don’t have an oven? Don’t worry – we’ve got you covered! Learn how to make a soft, fluffy, and delicious pizza base without yeast on tawa in just minutes. This easy pizza base recipe is perfect for those who want a quick, homemade pizza without waiting for the dough to rise.
Made with simple ingredients, this no yeast pizza base requires no oven and no fancy tools – just your regular tawa or non-stick pan! Whether you’re a beginner or a busy cook, this instant pizza dough without yeast will save you time and effort while still giving you that perfect pizza crust at home.
In this step-by-step recipe, we’ll show you how to make a tawa pizza base at home using curd, baking powder, and everyday ingredients. It’s a great option for those looking for a no oven, no yeast pizza recipe that’s soft on the inside and slightly crispy on the outside.
So, if you’ve been searching for:
How to make pizza base on pan without yeast
Instant pizza dough without yeast and oven
Tawa pizza dough recipe at home
…this is the perfect recipe for you. Let’s get started and bring the pizzeria to your kitchen – no yeast, no oven, just pure homemade goodness!
About Pizza
A Bite of Pizza History: From Ancient Flatbreads to Modern Slices
Did you know that the roots of pizza go all the way back to ancient civilizations? Long before delivery apps and wood-fired ovens, the Greeks, Egyptians, and Romans were topping flatbreads with oils, herbs, and local ingredients. But the modern pizza as we know it was born in Naples, Italy — not in a fancy restaurant, but as street food for the working class.
Here’s where it gets even more interesting: In 1889, Italian chef Raffaele Esposito created a special pizza to honor Queen Margherita of Savoy. He topped it with tomatoes, mozzarella, and basil to represent the colors of the Italian flag. That patriotic creation became the now-iconic Pizza Margherita — and pizza officially went from humble street food to a symbol of Italian pride.
From there, pizza took over the world. Immigrants brought it to the United States in the early 1900s, and after World War II, returning soldiers who had tasted authentic Italian pizza helped spark its popularity across the globe.
Today, pizza is a worldwide obsession — and we’re constantly reinventing it. From deep-dish to thin-crust, sourdough to cauliflower, and yes, even yeast-free doughs — pizza continues to evolve with our tastes and lifestyles.
Ingredients – Pizza Base
Maida – 1 cup
Salt – 1/4 tsp
Baking Powder – 1 tsp
Sugar Powder- 1 tsp
Curd/Dahi – 1/2 cup
Oil – 1 tsp
How To Make Pizza Base Recipe Without Yeast Step By Step
1. Take 1 cup maida in a mixing bowl.
2. Add 1/4 tsp salt.
3. Add 1 tsp baking powder.
4. Add 1 tsp sugar powder.
5. Mix the dry ingredients well.
6. Now add 1/2 cup curd.
7. Knead the dough.
8. Add 1 tsp oil.
9. Knead a soft dough.
10. Don’t over knead. Our quick pizza dough without yeast is ready.
11. Divide the dough into two equal portion
12. Now take a portion of dough on the rolling board.
13. Dust some flour.
14. Roll this dough into a round shape.
15. Place this roti on a baking tray.
16. Prick this with the help of a fork so that it does not puff up.
17. Now place this baking tray on the tava to make pizza base.
18. Put a lid on the baking tray.
19. Bake it on low flame for 10 to 15 minutes.
20. Now your no yeast no oven pizza base is ready.
21. Look at this pizza base from front.
22. Look pizza base from back.
23. You can store this pizza base in ziplock bag for upto 1 month in freezer. Now u can make pizaa any time you want.
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Pizza Base Without Yeast On Tava
Course: MainCuisine: ItalianDifficulty: Medium2
servings10
minutes20
minutes30
minutesIngredients
Maida - 1 cup
Salt - 1/4 tsp
Baking Powder - 1 tsp
Sugar - 1 tsp
Curd/Dahi - 1/2 cup
Oil - 1 tsp
Directions
- Mix Dry Ingredients
- In a mixing bowl, add:
- maida
- salt
- baking powder
- sugar
- Add Curd and Knead
- Add ½ cup curd to the dry mixture.
- Start kneading gently until the ingredients come together into a dough.
- Add 1 tsp oil while kneading.
- Let the dough rest for about 10–15 minutes (optional but recommended).
- Divide the dough into two equal portions.
- Dust your rolling board or surface with a little flour.
- Roll one portion into a round shape, about ½ cm thick (like a roti).
- Place the rolled dough on a baking tray or steel plate.
- Prick the entire surface with a fork.
- Preheat a thick-bottomed tava (griddle) on low flame for 2-3 minutes.
- Place the baking tray with the dough on the tava.
- Cover with a lid.
- Let it bake on low flame for 10–15 minutes.
- Once baked, remove and let the pizza base cool.
- You can store this base in a ziplock bag and freeze it for up to 1 month.
Recipe Video
Notes
- Mix dry ingredients thoroughly so that the baking powder and salt are evenly distributed. This ensures even texture and rise in the dough.
- Do not over-knead. Just knead enough to form a soft, smooth dough. Over-kneading can make the base tough.
- Resting allows the gluten to relax, making the dough easier to roll.
- Don't roll too thin; it should hold the toppings and remain soft inside after baking.
- Pricking prevents the dough from puffing up like a puri during baking.
- Keep the flame low to ensure even cooking without burning. You can also flip the base gently after 7–8 minutes if needed.
- Store with baking paper between bases if you make multiple, to avoid sticking.
Frequently Asked Questions (FAQs)
Q1: Can I use whole wheat flour instead of maida?
A: Yes, but the texture will be a bit denser. You can also use half maida and half wheat flour for a healthier alternative.
Q2: What can I use instead of curd?
A: You can use buttermilk or a mix of milk and a few drops of lemon juice (let it sit for 5–10 minutes before using).
Q3: Do I need yeast for this recipe?
A: No, this recipe uses baking powder and curd, so there’s no need for yeast or fermentation time
Q4: Can I bake this in the oven?
A: Yes. Preheat your oven to 180°C (350°F) and bake the rolled dough for 10–12 minutes until lightly golden
Q5: How long can I store the pizza base?
A: You can store it in an airtight ziplock bag in the freezer for up to 1 month. Thaw at room temperature before using.
Q6: Why is my pizza base too hard after baking?
A: This can happen if you over-knead the dough, use too much flour while rolling, or bake on high flame. Stick to soft kneading and low flame baking.
Q7: Can I add herbs or spices to the dough?
A: Yes! You can mix in Italian seasoning, garlic powder, or oregano to the flour for added flavor.