No Rise Pizza Dough

Pizza sauce being spread over raw pizza crust with a spoon

When that pizza craving hits, who's got time to wait around for dough to rise? Not us! With our no-fuss, no-rise pizza dough recipe, you can have a mouthwatering homemade pizza ready to devour in just 15 minutes. No fancy techniques or lengthy waits required. Let's get you to that cheesy, saucy goodness ASAP!

Prep Time15

Total Time15

Servings: servings

Calories: 185kcal

Author: Sandra

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.

Nutrition