For the easiest homemade pizza dough, make a Bisquick pizza crust! This no-yeast recipe takes just 20 minutes of rise time. The kids absolutely love it, and you’ll be amazed at the incredible flavor and texture. It’s so quick and tasty that you’ll never want to use premade dough again!
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Why We Love This Recipe
- It’s fast and easy to make!
With no yeast or expensive flour blends, this Bisquick recipe comes together quickly and is on the table in minutes. - You can easily double the recipe to make multiple pizzas.
Make a double batch to keep on hand for easy weeknight dinners, game day, tailgating, or when you’re pressed for time and need a quick meal. - Let the kids help make it! This is a fun recipe to make with your kids. Let them get creative with toppings – they’ll love customizing their own from start to finish!
Looking for other budget-friendly, cheap meal ideas?
Run to the kitchen and whip up a delicious the best turkey meatloaf recipe or smothered chicken in crock pot for dinner!
Ingredient Notes and Substitutions
- Bisquick Baking Mix – You can buy a box from the store or make your own Bisquick baking mix with simple pantry ingredients. Either way, using an all-purpose baking mix makes the entire process is practically fail-proof!
- Flour – Use all-purpose or 00 flour (what some of the best Italian chefs and home cooks use in their pizzas!). Using a little flour creates the light texture everyone loves!
- Baking Powder— No-yeast pizza dough uses baking powder instead of yeast to help rise the crust.
- Dried Italian Seasoning – This seasoning is optional but it adds a nice flavor to the crust.
Need a gluten-free option? You can use gluten-free Bisquick (by following the replacement instructions on the box) and any cup-for-cup gluten-free flour. King Arthur Flour even has a gluten free pizza flour.
For a low-carb and dairy-free option, you can make this cauliflower pizza crust without cheese!
How to Make Pizza Dough with Bisquick
- Be sure the water is warm enough.
The water for your batter needs to be between 105ºF and 115°F. This encourages the leavening and rising agents to do what they do best: create a soft and fluffy crust. - Let the dough rest.
Allow the protein strands (gluten) to relax to make it easier to stretch and roll out. Allow at least 20 minutes of rest time for this; the crust will also rise.
- Aim for a soft but slightly tacky texture.
After the rest, the dough should be soft, but slightly tacky.
- Knead and stretch the dough before rolling it.
Working with dough that won’t hold its shape can be so frustrating! We suggest you knead and stretch the crust for about 15 seconds before rolling it — this tightens the crust so that it doesn’t shrink down as you roll it.
- Use parchment paper for the best results.
After you’ve formed the dough ball, place it on a sheet of parchment paper before you take your rolling pin to it. Transferring the dough to the sheet pan or stone so much easier.
- Get your kids involved.
Once you have your perfectly shaped crust ready, it’s time to add your favorite toppings! This is a great moment to get your kids involved. They’ll love watching their creations bake up in the oven.
Recipe FAQs
The key is hydration with warm water. Homemade pizzas are baked at lower temperatures than in a restaurant oven, so they bake longer. The higher heat is what gives the crust the light, airy, bubbly texture we love.
Bake it at 450ºF for a high-rise crust that’s bubbly on top and perfectly baked underneath. If your oven goes above 450ºF, we have modifications in the recipe for higher heat.
Store leftovers in an airtight container in the fridge for up to 4 days.
Yes, roll the dough into a ball and place it in a freezer-safe sealed container for up to three months. For more tips on freezing, see our how long can pizza dough last in the fridge post.
If you have leftovers, wrap them in plastic and keep them in the fridge for 3-4 days. Our favorite way to reheat pizza is in the air fryer at 400ºF for 5-10 minutes. Or, reheat it in the microwave or oven at 350ºF for 10 minutes.
The great news is that this is a yeast-free pizza dough recipe. So, you’ve got the amazing flavor of a classic pizza dough with 00 flour, but without the hassle of using yeast!
Serving Suggestions
Consider pairing it with a cowboy corn salad for a refreshing side, or indulge in some Wingstop voodoo fries recipe to complement the meal with a spicy kick. For a refreshing drink, try lemonade basil, which adds a unique twist to your beverage selection, and for those craving more, oven fried chicken makes for a hearty addition.
If you’re craving more Bisquick, don’t miss out on our delightful Bisquick dessert recipes, perfect for rounding off your meal with a sweet treat!
Other Pizza Recipes to Consider…
- Neapolitan Pizza Dough
- Fire Grilled Pizza
- Sourdough Pizza Crust
- Pizza from Frozen Bread Dough
- Pizza Monkey Bread
If you tried making our Bisquick pizza crust recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Bisquick Pizza Dough + Baking Instructions
Equipment
- large mixing bowl
- dough whisk
- rolling pin
- cookie sheet
Ingredients
- 1 ½ cups Bisquick baking mix
- ¾ cups 00 flour or all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt or 1/4 teaspoon sea salt
- ½ teaspoon dried Italian seasoning optional
- 2 teaspoons olive oil
- ⅔ cup hot water
Instructions
- To a large mixing bowl, add Bisquick, flour, baking powder, salt and optional Italian seasoning; whisk to combine. Add hot water and olive oil to the bowl and using a dough whisk, stir to combine until the dough comes together and clears the sides of the bowl.
- Cover bowl with a clean kitchen towel and let the dough rest for 20 minutes.
- The dough can be rolled out (below) for a 12-14-inch crust or 3-4 stromboli or calzones.
Rolling and Baking Instructions
- Preheat oven to 450°F. See notes for higher temperature.
- Set the dough on a lightly floured work surface and sprinkle a little flour on top. Knead the dough for 15 seconds until it tightens.
- Transfer the crust to a sheet of parchment paper or a well-oiled cookie sheet. **See Notes belowUse a rolling pin to roll the crust into a 12 to 14-inch circle, about 1/4-inch thick.
- Use a large spoon to spread the sauce over the crust, leaving a 1-inch margin on the outer edge. Add desired toppings.
- If using parchment paper, gently lift or slide the paper to move both the paper and the pizza onto a baking sheet. Bake in preheated oven for 15-18 minutes, until the crust is golden and the center is bubbly.
Notes
- Don’t ever reuse a marinade! After it’s had raw meat or fish in it, marinades should always be thrown out. This one is simple and inexpensive, so make a fresh batch the next time you want grilled rockfish tacos. It isn’t worth risking food poisoning to save a few minutes!
This recipe makes enough for one 12-inch crust. If you want to double the recipe and save some dough to use later, see our post for instructions on freezing pizza dough.
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Seema Sriram says
This is a super cool idea. WE loved making pizza this way.
kushi says
WOW. This pizza looks amazingly delicious. The crust looks so crispy. Thanks for sharing.