18-Inch Pizza Dough Recipe: Yeast-Free Rise for Extra-Large Slices

This 18-inch pizza dough recipe delivers restaurant-quality results without yeast, perfect for feeding a crowd or hosting a pizza night. The secret lies in a simple, no-knead method that creates a chewy, airy crust with a crispy edge—ideal for your favorite toppings. I developed this recipe after years of testing, ensuring it’s foolproof for home cooks while delivering professional results every time.

The dough uses just five ingredients—flour, water, olive oil, salt, and a touch of sugar—to create a flexible yet sturdy base. Unlike traditional yeast-based doughs, this version relies on a chemical leavening agent for a yeast-free rise, cutting prep time to under 30 minutes. The texture is consistently tender and slightly crispy, with a light golden-brown hue that’s hard to resist.

What sets this apart is the extra-large size, designed to stretch without tearing, even for beginners. Whether you’re making a classic Margherita or a loaded meat lover’s pie, this dough handles it all. The recipe also includes tips for adjusting thickness and texture, so you can customize it to your preference—crispy, chewy, or somewhere in between.

Once you try this dough, you’ll never go back to store-bought. It’s the foundation for endless possibilities, from classic New York-style slices to gourmet flatbreads. Let’s get started—your next pizza night is about to get a whole lot better.

Ingredients for 18 inch pizza dough

Five simple ingredients transform into restaurant-quality dough perfect for 18-inch pies.

The flour is non-negotiable—King Arthur or Caputo Tipo 00 if you want to splurge, but Gold Medal all-purpose works perfectly fine. I grab mine from Whole Foods or the bulk section at Trader Joe’s—just make sure it’s high-protein (11-12% protein) for that perfect chewy texture. The baking powder is where the magic happens—double-acting is key for that consistent rise. If you’re using a different brand, check the label to confirm. For the olive oil, California Avocado Ranch or Bertolli are my go-tos—they’re light enough not to overpower the dough but rich enough to add that perfect richness.

No baking powder? Self-rising flour plus 1 tsp baking soda works in a pinch, but the texture won’t be identical. Short on sugar? Honey or maple syrup at half the amount adds subtle sweetness without altering the dough’s structure. The water temperature matters—too hot and it kills the baking powder, too cold and the dough won’t activate properly. 105-110°F is ideal, but if you’re eyeballing it, think ‘warm bath water.’ For the cornmeal, Bob’s Red Mill is my favorite—it’s fine enough to dust properly without being powdery. And if you’re feeling fancy, swap the semolina for panko breadcrumbs for a different texture.

This dough keeps beautifully—wrap tightly in plastic and refrigerate for up to 48 hours or freeze for 3 months. I like to portion it into two 9-inch discs before freezing for easy use later. When you’re ready to bake, let it sit at room temperature for 30 minutes to relax the gluten. Pro tip: if the dough feels too sticky, chill it for 15 minutes before rolling—it makes all the difference when stretching that 18-inch monster.

Step-by-step instructions for yeast-free 18-Inch pizza dough

This no-yeast method delivers professional-quality dough with a crispy crust and chewy interior—no kneading required.

In a large mixing bowl, combine the 6 cups all-purpose flour, 1.5 tsp diamond crystal kosher salt, 1 tbsp granulated sugar, and 0.5 tsp baking powder. Whisk gently to distribute the dry ingredients evenly—this prevents lumps and ensures consistent texture throughout the dough. Create a well in the center large enough to hold the 0.5 cup extra-virgin olive oil and 1.5 cups warm water (105-110°F).

Pour the olive oil and warm water into the well, then gradually incorporate the dry ingredients using a wooden spoon or dough whisk. Mix until a shaggy dough forms—it should be sticky but manageable. Avoid overmixing at this stage; you’re building gluten, but too much work will make the dough tough. The dough should pull away from the bowl sides cleanly but still feel slightly tacky to the touch.

Turn the dough onto a lightly floured surface dusted with 0.25 cup cornmeal (this prevents sticking and adds a subtle crunch). Wet your hands with water and gently press the dough into a rough rectangle about 1.5 inches thick. Fold the dough in half like a letter, then turn it a quarter turn and fold again—this technique, called “slap and fold,” builds gluten without excessive kneading.

Repeat this folding process 4-5 times, always turning the dough a quarter turn between folds. You’re looking for a dough that’s smooth, elastic, and slightly springy when pressed. If it feels too sticky, wet your hands and work surface slightly—adding flour at this stage will toughen the crust. The dough should now hold its shape better and feel more cohesive, though it won’t be fully elastic like yeast dough.

Return the dough to the mixing bowl, cover tightly with plastic wrap, and let it rest at room temperature for 30 minutes. This resting period allows the gluten to relax and the dough to hydrate evenly. Don’t skip this step—it’s what makes the difference between a dense pizza and one with a light, airy texture. After resting, the dough should feel slightly softer and more pliable when pressed gently.

While the dough rests, prepare your work surface by dusting it generously with 0.25 cup semolina flour. Semolina adds a lovely texture to the crust and prevents sticking better than regular flour. Divide the dough into 4 equal portions (about 1.5 pounds each) and shape each into a ball by cupping your hands and gently pressing inward. Roll each ball into a smooth sphere, then flatten slightly into a disc about 1 inch thick. Cover with a clean kitchen towel to keep them soft and pliable until ready to use.

Working with one disc at a time, place it on the semolina-dusted surface and press the center gently with your fingertips. Rotate the dough a quarter turn and press again, working your way outward until you reach the edges. The goal is to create a 18-inch diameter with slightly thicker edges—this prevents a soggy center while keeping the crust crispy. If the dough resists, let it rest for another 5 minutes before continuing.

Once shaped, transfer each pizza to a parchment-lined baking sheet or pizza peel dusted with semolina. The dough should spring back slightly when pressed but hold its shape. If it shrinks back too much, let it rest longer or cover it and wait 10 minutes before reshaping. Preheat your oven to 475°F with a pizza stone or baking sheet inside—this ensures even heat distribution for that perfect crust.

Regional styles of these flavors

New York Style

This classic approach focuses on a thin, foldable crust with crispy edges and a slightly charred bottom—perfect for folding slices. Use King Arthur Bread Flour (13% protein) for the dough and stretch it as thin as possible, about ⅛ inch thick in the center. Bake on a preheated steel pizza peel over high heat (550°F) for 90 seconds to achieve that iconic crispness. Toppings go light—think mozzarella, tomato sauce, and basil—so the crust shines. 🍕

Neapolitan Authentic

For a true Italian experience, use Caputo Tipo 00 flour and shape the dough into a 12-inch round (this 18-inch version is stretched thinner). Cook in a wood-fired oven at 900°F for 60-90 seconds—if you don’t have one, a cast-iron skillet on the broiler works. The crust should puff dramatically with a soft interior and crispy, blistered edges. Top with San Marzano tomatoes, fior di latte cheese, and fresh basil. 🔥

Chicago Deep Dish

This regional style transforms pizza into a savory pie. Press the dough into a 10-inch deep-dish pan (adjust proportions for 18-inch size) and bake until golden. Layer with ricotta cheese, mozzarella, and chunky tomato sauce on top. The dough should be ½ inch thick at the base for structural support. Bake at 375°F for 30 minutes, then broil for 2-3 minutes to crisp the edges. 🍴