The no-yeast pizza that saves dinner: thin, tasty, and quick to make!

No-yeast pizza: an easy solution for enjoying homemade pizza without waiting for it to rise. The dough is made with water, flour, and salt and, after a short rest, is ready to roll out. The result is thinner than classic sheet pan pizza and is perfect topped with tomato, mozzarella, and basil for a dinner to share with friends.

FOR THE DOUGH (FOR 2 PIZZAS):

• Type 0 flour (W350) 5 cups (670 g)
• Water 2 cups (455 g)
• Fine salt 2 ¼ tsp (13 g)

FOR THE TOPPING:

• Tomato purée 1.4 cups (340 g)
• Pizza mozzarella cheese 3 cups (340 g)
• Basil 10 leaves
• Extra virgin olive oil 3 tbsp (40 g)
• Fine salt to taste

FOR THE WORK SURFACE AND THE BAKING TRAY:

• Type 0 flour (20 g)
• Extra virgin olive oil 2.7 tbsp (40 g)

1. Pour the flour into a large bowl, add the water and salt, and mix with a wooden spoon. When the mixture comes together, work it with your hands in the bowl and then on the work surface, until you have a smooth, even dough.
2. Divide the dough in half with a bench scraper, shape into two balls, and let them rest for 10 minutes, covered with a kitchen towel.
3. Take one ball at a time, keeping the other covered, and dust it with a little flour on both sides. Roll it out with a rolling pin into a rectangle the size of the pan; if the dough shrinks back, wait a couple of minutes before rolling it out again.
4. Transfer the dough to the pan, well greased with oil, and gently stretch it until it covers the entire surface. Season the tomato puree with salt, mix, and spread it over the dough, including the edges.
5. Drizzle with a little oil and bake in a preheated conventional oven at 482°F for 10 minutes, with the pan in contact with the bottom part of the oven. Meanwhile, cut the mozzarella into sticks.
6. Remove the pan from the oven and transfer the pizza directly onto the rack. Scatter the mozzarella on top and bake again at 482°F for another 8 minutes, in convection mode, placing the rack in the middle of the oven.
7. Remove the pizza from the oven and perfume it with fresh basil.

Don’t wait too long before rolling out the dough, otherwise it will become harder to handle. After rolling it out and topping it, proceed with baking right away. If you don’t have fresh basil, you can replace it with a pinch of dried oregano.