Pizza Dough Recipe (No Rise)
User Reviews
5
Pizza Dough Recipe (No Rise)
Description
The Pizza Dough Recipe (No Rise) begins by proofing yeast in warm water mixed with sugar until frothy, confirming yeast activity. This mixture is combined with all-purpose flour, kosher salt, and extra virgin olive oil, then mixed using a stand mixer or by hand until a soft, stretchy dough forms. Kneading ensures gluten development for elasticity, and the dough pulls from the sides of the bowl when ready.
This dough can be split and rolled into pizza bases immediately without a traditional rising period, facilitating faster homemade pizza preparation. The flexible dough does not sacrifice texture and creates a tender crust once baked. The recipe supposes a hot oven for baking after topping.
Options for storage include refrigerating dough lightly oiled and covered, where it will rise slowly, or freezing wrapped in oil and sealed for up to 3–4 months. Thawing is done in the fridge overnight or quicker at room temperature with slight rising allowed before use. The dough is versatile, accepting varied toppings from classic to creative, and can be kneaded by hand if a mixer is unavailable.
Precautions include ensuring yeast freshness by discarding if no froth forms. Using a baking stone is recommended for improved crust texture by preheating it with the oven. The recipe shares ideas for various pizza styles and toppings enhancements, supporting a customizable pizza-making experience.
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
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!
Notes
- You can knead the dough by hand on a floured surface for about 8 minutes if you don’t have a stand mixer.
- If your yeast doesn't froth after proofing with warm water and sugar, discard and use fresh yeast to ensure proper rising.
- Store dough lightly oiled in the fridge covered with plastic wrap; it will rise slowly and be ready when needed.
- For freezing, coat dough balls with olive oil, seal in freezer bags, and freeze up to 3-4 months.
- Defrost frozen dough overnight in the fridge and let sit at room temperature for 30 minutes before rolling out.
- For quicker thawing, thaw dough in an oiled bowl covered in a warm place until doubled in size, such as inside an oven with lights on.
- Preheat baking stone in the oven for a crisper crust.
- The dough works with any toppings and can be customized for various pizza styles, including barbecue beef brisket or Mediterranean toppings.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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