Pizza Dough Recipe (No Rise)
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5.0
105 reviews
Excellent
Pizza Dough Recipe (No Rise)
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This no-rise pizza dough is ready in minutes! 10-minute pizza dough is a huge help! Having a slam-dunk pizza crust recipe that is no rise is a must! Plus it makes enough for two pizzas!
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Ingredients
- 1 ½ cups water warm (not hot, warm to the touch), tap water is best here
- 1 teaspoon granulated sugar
- 2 ½ teaspoon active dry yeast replace with 1 packet, instant yeast may be used, do not proof.
- 4 - 4 ¼ cups all purpose flour or replace with Gluten-Free AP Flour
- 1 teaspoon kosher salt
- ⅓ cup olive oil extra virgin
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Instructions
- Use a small non-reactive bowl*, add warm water, yeast, and sugar. Whisk and let it sit, about 8-10 minutes A yeasty froth will grow on top, this is called proofing your yeast - if it doesn't double or get frothy, your yeast is dead and the recipe won't rise. *Typically yeast does not like metal, but I have been successful every time proofing the yeast right in my mixer bowl, one less dish to wash.
- In your stand mixer** bowl, add the yeast mixture, flour, olive oil, and salt. Mix everything for 5 minutes until it combines. The soft, stretchy dough will pull away from the sides of the bowl when it’s ready. Split the dough in equal halves. Your dough is ready to go!
- You can also store the dough with a little olive oil in a bowl in the fridge or freezer, see instructions for storage below. Roll out your dough to the desired thickness. Smother it with your favorite toppings. And pop it in the hot oven!
How to Make Homemade Pizza
- Preheat the oven screaming hot, as hot as your oven will go--mine goes up to 550° F; if using a pizza stone be sure to place in the oven beforehand to preheat with the oven. Roll out your dough as thick or thin as you like. May also be pressed into a cast iron skillet.
- Top with your favorite pizza sauce and favorite toppings, place in oven and bake 8-10 minutes until crust is golden brown. Remove from oven and allow to cool for 8 minutes before slicing!
Equipments used:
Notes
- **You can make without a stand mixer and J hook, be sure to mix until the dough is smooth and stretchy, then knead by hand on a floured surface for 8 minutes or so.
- Pro Tips
- STORAGE
- If not using the pizza dough recipe right away, rub or spray with a little olive oil, place in a larger glass or ceramic bowl, cover in plastic wrap in fridge until ready to use. It will rise slowly in the fridge but it won't hurt it, when ready to bake, simply punch down and roll into desired thickness.
- FREEZE - Simply rub the pizza dough ball with a little olive oil and place in a freezer baggie. Remove as much air as possible and seal. Freeze up to 3-4 months.
- FREEZING & DEFROSTING PIZZA DOUGHWhen you are ready to thaw your pizza dough recipe, remove the baggie from the freezer and place in fridge to defrost overnight. When ready to use, remove from fridge and allow to sit at room temperature for 30 minutes before using. Bake as directed.
- For quicker defrosting and thawing of Italian pizza dough, remove from freezer and place pizza dough ball in a glass bowl twice it's size, rub all over with a little olive oil, cover with plastic wrap or a damp tea towel and let thaw and rise in a warm place for 2-4 hours until thawed and doubled. A good thawing location is in your oven with the lights on.
- You can literally top pizza with anything that you love, and it will work! If you love olives, feta cheese, or even sunflower seeds, they can all go on your perfect pizza! It’s also a sneaky way to use leftovers!
- **You can make without a stand mixer and J hook, be sure to mix until the dough is smooth and stretchy, then knead by hand on a floured surface for 8 minutes or so.
- Use fresh yeast - If you’re not getting a frothy top with your warm water, yeast, and sugar—throw it out. Keep your yeast fresh by storing it in the fridge or freezer. If it’s in the freezer, let it thaw for 30 minutes before using.
- Baking stone - If you’re using a baking stone instead of a cookie tray, preheat it in your oven! A baking stone will give you a more authentic pizza crust.
- Barbecue beef brisket pizza | This is great for a cowboy pizza. Check out my Oven Baked Barbecue Beef Brisket and try it as a pizza topping.
- Mediterranean pizza | Here’s a way to give your homemade pizza a twist—use my Chicken Shawarma Bowls recipe for a topping instead of having the bread on the side. This also works as a calzone!
- Mexican pizza | We all love our street tacos, so here you can bring them to your pizza with the Mexican Barbacoa Tacos recipe!
Nutrition Information
Show Details
Serving
11 serving
Calories
163kcal
(8%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
147mg
(6%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin C
0.001mg
(0%)
Calcium
6mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2pizza dough balls (enough for 2 large pizzas)
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 163kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 147mg | 6% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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