Instant Pizza Dough - No Rise No Yeast
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
396 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pizza Dough - No Rise No Yeast
Description
Ideal for making pizza without yeast or rise time, this dough uses finely milled Italian 00 flour, warm water, olive oil, and salt. After mixing the ingredients briefly to bring the dough together, it requires minimal kneading to form a smooth ball. Dividing into two portions allows making two pizza bases rolled out to about 1/4 inch thickness. Heating baking trays in the oven before placing the pizza bases on them creates a hot surface, helping achieve a crispy crust. Toppings can then be added, and pizzas are baked at the oven’s highest temperature (at least 450°F/230°C) for about 15 minutes until the cheese melts and browns and the base is crisp. Using lightly dusted trays with semolina or flour helps prevent sticking. This dough is adaptable and quick, ideal for when a fast homemade pizza crust is needed without fermentation or proving.
Ingredients
- 3 cups Italian 00 flour 400g) plus extra for dusting, or all-purpose flour
- 1 cup water 240ml, warm
- 1 tbsp olive oil (20ml)
- 1/2 tsp salt
Instructions
- Pre-heat the oven to the highest setting or at least 450F/230C and place clean baking trays/sheets inside.
- Add the flour to a bowl. Make a small well in the middle and add the salt and warm water.
- Mix together with a spoon for a few seconds, when the dough starts to come together add the olive oil.
- Using your hands bring the dough together then tip it on to a lightly floured work surface. Knead for a few seconds to form a ball, the dough should be soft and smooth.
- Divide the dough into two balls, roll out into large pizza bases until around 1/4 inch (1/2cm) thick.
- Carefully transfer the pizza bases to the trays and top with sauce and desired toppings. Bake for 15 minutes or until the cheese is golden, bubbling and melted and the base is crispy.
Notes
- Spoon flour into measuring cups rather than packing it to avoid overly dense dough.
- Knead the dough only until it forms a smooth ball to keep the crust tender.
- Preheat baking trays in the oven to achieve a crisp pizza base.
- Lightly dust trays with semolina or flour to prevent sticking and facilitate removal.
- Avoid adding too many toppings or excessive sauce to prevent soggy dough.
- Shredded mozzarella works best as fresh mozzarella tends to release more moisture.
- Leftover dough can be wrapped tightly and frozen for later use.
- Try pairing with Italian tomato sauce or a traditional yeast-based dough if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 76g | 25% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Sodium | 14mg | 1% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Calcium | 15mg | 2% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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