Who doesn’t love a freshly baked homemade pizza, right? But we don’t always have hours to wait for pizza dough to rise. That’s where our no rise pizza dough recipe comes to the rescue.
It’s the kind of recipe that fits perfectly into those busy evenings when you’re craving a delicious, hot-out-of-the-oven pizza but don’t have all day to make it happen.
Pair it with our quick, easy, and delicious homemade sweet pizza sauce, and you’ll have a pizza you’ll never forget!
What You’ll Love About This Recipe
Ingredients
- Bread flour. Bread flour is preferred for pizza dough due to its higher protein content. This protein helps create a chewy and structured crust. While all-purpose flour can be used as a substitute, bread flour produces a classic pizza crust texture.
- Granulated sugar. Sugar serves as food for the yeast, making sure it becomes active. It also adds a subtle sweetness to the dough, balancing the flavor profile.
- Instant yeast. Instant yeast is a quick-rising yeast that eliminates the need for proofing. It activates rapidly when mixed with the other ingredients and is known for its reliability in dough recipes.
- Salt. Salt enhances the overall flavor of the dough and strengthens the dough structure. It also regulates yeast activity, ensuring a balanced rise and a well-seasoned crust.
- Warm water. Warm water is crucial for activating the yeast. It should be around 110 F (45 C) to encourage proper yeast fermentation. Water that’s too hot can kill the yeast, while water that’s too cold may not activate it effectively.
- Olive oil. Olive oil adds moisture, flavor, and a subtle richness to the dough. It contributes to a tender crumb and prevents the dough from becoming overly dry during mixing and kneading.
See recipe card for quantities.
How to Make Pizza Dough
Step 1. Preheat oven to 450 degrees F (230 degrees C), and lightly grease a pizza pan. You can also assemble the pizza directly on a pizza peel and transfer it onto a pizza stone.
If using a pizza peel (my preferred method), lay a piece of parchment paper on the peel large enough to accommodate your pizza.
Substitutions
The following substitutions offer flexibility in case you’re missing a specific ingredient, allowing you to adapt the recipe to what you have available in your kitchen without compromising the overall quality of your homemade pizza dough.
- Bread flour. If you don’t have bread flour, you can use all-purpose flour as a substitute. While bread flour is preferred for its higher protein content, all-purpose flour will still yield a good pizza crust.
- Granulated sugar. Substitute white sugar with an equal amount of honey or maple syrup for a touch of natural sweetness. Keep in mind that these alternatives might slightly alter the dough’s flavor.
- Instant yeast. If you have active dry yeast instead of instant yeast, you can still use it. However, you’ll need to prove it in the warm water and sugar for about 5-10 minutes until it becomes foamy before adding it to the dry ingredients.
- Olive oil. Feel free to replace olive oil with other cooking oils like vegetable oil, canola oil, or even melted butter for a slightly different flavor profile.
- Warm water: If you don’t have a thermometer to measure the water temperature precisely, aim for lukewarm water. It should feel comfortably warm to the touch but not hot.
Variations
- Herb-infused dough. Add a teaspoon or two of dried herbs like oregano, basil, thyme, or rosemary to the dry ingredients for a fragrant herb-infused crust.
- Garlic lover’s dough. Mix in 1-2 teaspoons of garlic powder or finely minced fresh garlic to the dough for an extra boost of garlicky flavor.
- Cheesy crust. Fold shredded cheese, such as mozzarella, cheddar, or Parmesan, into the dough during the kneading process for a cheesy surprise in every bite.
- Whole wheat dough: Substitute part of the bread flour with whole wheat flour for a nuttier, heartier crust. Start with a 50/50 ratio and adjust to your preference.
- Spicy kick. Add a pinch of crushed red pepper flakes or cayenne pepper to the dough for a subtle spicy kick that pairs perfectly with your favorite pizza toppings.
- Honey wheat dough: Incorporate a tablespoon of honey or agave nectar for a touch of sweetness and a deeper flavor profile.
- Multigrain dough. Enhance the dough’s texture and nutrition by adding a couple of tablespoons of ground flaxseeds, chia seeds, or sesame seeds.
- Stuffed crust. For a stuffed crust pizza, place a line of string cheese or your favorite cheese sticks along the edge of the rolled-out dough before folding it over and sealing the edges.
- Sesame seed crust. Brush the edge of the pizza crust with beaten egg and sprinkle sesame seeds for a delightful crunchy crust.
- Cornmeal bottom. Before placing your shaped dough on the pizza pan, sprinkle cornmeal on the pan’s surface to add a unique texture and prevent sticking.
Equipment
We understand that not everyone has a fancy kitchen setup, and that’s perfectly okay. That’s why we designed this recipe to be as down-to-earth and flexible as possible.
Whether you’re someone who loves to get your hands in the dough or you swear by your trusty stand mixer, we’ve got you covered. You can knead the dough by hand, or let the stand mixer and its handy dough hook do the hard work for you. It’s all about what suits your style and kitchen setup.
Now, let’s talk pizza baking. If you’re the type who dreams of having a pizza stone and a pizza peel for that authentic pizzeria feel, go for it! Preheat that stone, slide your pizza onto it with the peel (don’t forget to top the peel with parchment paper first so it slides right off), and savor the crispy, delicious results.
Handy Tip
Cover your peel with a piece of parchment paper large enough for your pizza and build your pizza on that. It will slide onto your pre-heated pizza stone effortlessly.
But guess what? If you don’t have these fancy tools, that’s perfectly fine too. A regular pizza pan will work just as well. It distributes heat evenly, so you can still make fantastic homemade pizza with ease, no special equipment required. We want to make pizza night fun and accessible for everyone, no matter what’s in your kitchen.
Tips for Success
- Water temperature. Pay attention to the water temperature. It should be around 110 degrees F (45 degrees C). Too hot water can kill the yeast, while water that’s too cold won’t activate it properly.
- Fresh yeast. Ensure your yeast is fresh and not expired. Check the expiration date on the packet or jar.
- Kneading. Whether kneading by hand or using a stand mixer, knead the dough until it’s smooth and elastic. This usually takes about 5-7 minutes of kneading.
- Resting time. Allow the dough to rest for at least 5 minutes after kneading. This short resting period relaxes the gluten and makes it easier to shape.
- Shaping the dough. When rolling out or patting the dough into a pizza shape, work from the center outward to avoid pushing all the air out of the dough, which helps create a lighter crust.
- Preheat the oven. Preheat your oven to the specified temperature (450 degrees F or 230 degrees C) before baking. A hot oven is essential for achieving a crispy crust.
- Baking surface. Use a pizza stone, pizza pan, or baking sheet to bake your pizza. If using a stone, preheat it in the oven for a few minutes before placing the pizza on it.
- Toppings. Don’t overload your pizza with too many toppings, as this can make the crust soggy. Use a moderate amount of sauce, cheese, and toppings for the best results.
- Cooling time. Allow the pizza to cool for a few minutes after baking. This prevents the cheese and toppings from sliding off when you cut into it.
Storage
If you don’t want to use the dough right away, you can store it as follows:
- Refrigeration. If you plan to use the dough within a day or two, you can store it in the refrigerator. Place the dough in an airtight container or a tightly sealed plastic wrap, ensuring it’s well-covered to prevent drying out. Store it in the refrigerator for up to 48 hours. It will rise in the refrigerator and develop a flavor that is similar to sourdough, which is still delicious!
- Freezing. To store the dough for a longer period, you can freeze it. Wrap the dough tightly in plastic wrap, then place it in a freezer-safe bag or airtight container. Label the container with the date of freezing. Frozen pizza dough can typically be stored for up to 2-3 months in the freezer without significant loss of quality.
When you’re ready to use the refrigerated or frozen dough, allow it to come to room temperature for about 30 minutes to make it easier to work with. Then, proceed with shaping, topping, and baking as usual.
Storing this no rise pizza dough gives you the convenience of having pizza dough on hand for whenever those pizza cravings strike.
FAQs
Related Recipes
This sweet pizza sauce is the perfect complement for this homemade pizza dough recipe. Together they make a pizza that tastes better than the pizza parlor! For more Italian flavors, give our Italian quiche, chicken Parmesan casserole, and meatball casserole a try!
No Rise Pizza Dough Recipe
Equipment
Ingredients
- 2 ½ cups bread flour
- 1 teaspoon granulated sugar
- 2¼ teaspoons instant yeast One .25 ounce packet. See Note 1.
- 1 teaspoon salt
- 1 cup warm water 110 degrees F/45 degrees C. Note 2.
- 2 tablespoons olive oil
Instructions
- Preheat oven to 450 degrees F (230 degrees C), and lightly grease a pizza pan. You can also assemble the pizza directly on a pizza peel and transfer it onto a pizza stone.
- Add flour, sugar, yeast, salt, warm water, and oil to the bowl of a stand mixer. Mix or beat until smooth, about 6 minutes.If you don't have a stand mixer, you can add all ingredients to a large bowl, stir to combine, and knead by hand on a floured surface. Knead for about 6 to 7 minutes until dough is smooth and elastic. Note 3.2 ½ cups bread flour, 1 teaspoon granulated sugar, 2¼ teaspoons instant yeast, 1 teaspoon salt, 1 cup warm water, 2 tablespoons olive oil
- Let rest for 5 minutes. Note 4.
- If using a pizza pan, turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle. Transfer to the prepared pizza pan and shape it into the pan.If using a pizza peel (my preferred method), lay a piece of parchment paper on the peel large enough to accommodate your pizza, then shape the dough with your hands directly on the peel.
- Spread crust with sauce and toppings of your choice. Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving. Note 5.
Notes
- It’s important to note that this recipe calls for instant yeast. This means that it does not require proving in a warm sugar water solution before using. You can use active dry yeast instead, but you will need to prove it in a warm sugar water solution for several minutes before adding it to the rest of the ingredients.
- Pay attention to the water temperature. It should be around 110 F (45 C). If it’s too hot, it can kill the yeast. While water that’s too cold won’t activate it properly. Use a candy thermometer to measure the temperature.
- Kneading is an important step. A stand mixer fitted with a dough hook makes this much easier. However, if you don’t have a stand mixer, you can knead it by hand. Kneading releases the gluten, the protein found in wheat. Gluten gives the dough its structure and elasticity. The idea is to knead the dough enough to make it very elastic and stretchy, which is ideal for pizza.
- This dough does not require a lot of resting time, but it is important to allow it to rest for at least 5 minutes.
- I know it’s hard to do, but allow your freshly baked pizza to rest for several minutes before you cut into it. This will help prevent your toppings from sliding off.
This pizza dough recipe is amazing!
So quick & easy to make as advertised.
The taste is exceptional.