This "no rise" pizza dough recipe is a quick and easy option for those looking to satisfy their pizza cravings without having to wait for the dough to rise. Made with simple ingredients like all-purpose flour, yeast, salt, olive oil, and warm water, this dough is mixed and rolled out in just a matter of minutes.
Table of Contents
Why We Love This Easy Pizza Dough Recipe!
- Simple Ingredients: Skip the pizza delivery because you only need 6 ingredients to make this basic pizza dough recipe. And you'll likely have them all in your pantry!
- Quick & Convenient Pizza Dough: This easy pizza dough recipe comes together in 15 minutes and no waiting for it to rise with this no-rise time pizza dough.
- Easy Pizza Dough: It doesn't have to be complicated to be homemade and if I can make this dough so can you. I promise- it's super easy!
This easy pizza dough is perfect for busy weeknights or for when you want to enjoy a fresh, homemade pizza without spending hours in the kitchen. With its soft and chewy texture, this no-rise pizza dough is the perfect base for all your favorite toppings. So, preheat your oven and get ready to enjoy a delicious, hot, and satisfying pizza in no time!
Ingredient Notes
Variations and Substitutions
How To Make No-Rise Pizza Dough
✱ Be sure to see the recipe card below for exact ingredients and instructions!
Step 1 | Activate Dry Yeast
Use a small non-reactive bowl, and add warm water, yeast, and sugar. Whisk and let it sit. A yeasty frost will form letting you know it is activated. (It will look like the bottom right image below.
Tip: This can also be done in the stand mixer as well. If your bowl is glass, ceramic, or stainless steel you should be fine.
Step 2 | Mix Pizza Dough
Pour the mixture into a stand mixer bowl. Add in the yeast mixture, cups of flour, olive oil, and salt. With the dough or J hook mix for a few minutes until the mixture combines. It will become soft and stretchy and the dough will pull away from the sides.
Step 3 | Prepare Dough
Split the pizza dough ball into two equal halves. Then round each dough into a smooth ball. Your dough is ready to be used or stored (see storage information below).
Then on a lightly floured surface roll out the dough to your desired thickness. This pizza crust recipe will make a large pizza (12-inch) or even larger if you want thin-crust pizzas.
Step 4 | Add Favorite Toppings and Bake
Spoon your favorite sauce and toppings onto your yeast pizza dough. Then bake in a pipping hot oven on a pizza stone until you get a nice crispy crust. See the Recipe Card for detailed baking instructions.
Tips
- Fresh Yeast: Check the expiration date to ensure that the yeast is fresh. This is crucial in order for the dough to rise. If the yeast mixture isn't frothy on top then it may be out of date and you will need to discard it and start over. To keep yeast fresh you can store it in the freezer or refrigerator. If stored in the freezer let it thaw for 30 minutes before using it.
- Bake on Preheated Stone in HOT Oven: Place the baking stone on the oven rack in the bottom third part of the oven and preheat to its hottest setting for at least 30 minutes. Having a hot stone will give you the closest results to a pizza oven pizza.
Recipe FAQ's
No, yeast is necessary for this recipe as it provides the carbon dioxide needed to make the dough rise.
A non-reactive bowl is a type of mixing bowl that is made from a material that does not react with food or ingredients. Non-reactive bowls are made from materials such as glass, ceramic, stainless steel, or plastic. These materials do not react with food acids like yeast, lemon juice, vinegar, or wine. Using a non-reactive bowl is important when making food that requires precise pH levels or that is sensitive to changes in taste or color. It is also beneficial for maintaining the quality of ingredients and preventing any unintended reactions that may affect the final result.
No, you don't have to use a stand mixer to make no-rise pizza dough. You can easily make the dough by hand using a large mixing bowl and a wooden spoon or your hands. Making the dough by hand may require a little more elbow grease, but it's a great way to work on those muscles and create a truly authentic, hand-made pizza. See Recipe Card Notes Section for Instructions
If your dough is too sticky, it means you have added too much water, not-enough flour, or that possibly the environment is a little humid. You can add more flour, 1 tablespoon at a time until the dough is no longer sticky.
Pizza Dough Storage Instructions
If you have leftover no-rise pizza dough, or if you want to make the dough ahead of time, you can store it for later use. Here are some storage instructions for no-rise pizza dough:
- Refrigeration: You can store this no-rise pizza dough in the refrigerator for up to 3 days. Simply spray or rub olive oil in a bowl, plastic bag, or airtight container, place the dough inside (cover the bowl with plastic wrap if using a bowl), and store it in the refrigerator. When you're ready to use the dough, take it out of the refrigerator and let it come to room temperature before rolling it out.
- Freezing: You can also freeze no-rise pizza dough for up to 3 months. Oil a freezer-safe container or a freezer bag then place the dough inside, remove as much air as possible, and place it in the freezer. When you're ready to use the frozen dough, remove it from the freezer and let it thaw in the refrigerator overnight. Then, let it come to room temperature before rolling it out.
TIP TO QUICKLY THAW FROZEN DOUGH: For quicker defrosting and thawing of your Italian pizza dough, remove it from the freezer and place the pizza dough ball in a glass bowl twice its size. Then rub all over with a little olive oil, cover with a damp tea towel, and let thaw and rise in a warm place for 2-4 hours until it has thawed and doubled. Use your oven with the light on to give it a little extra warmth.
Note: It's important to store the dough properly to prevent it from drying out or developing a sour taste. If you notice any off smells or tastes when you take the dough out of storage, it's best to discard it and make a new batch.
Toppings Ideas for Pizza
I am sharing this recipe as part of a recipe swap with some of my favorite blogger friends. It's hosted by Michaela from An Affair From the Heart. I was assigned The Fresh Cooky's and I chose her Easy Pizza Dough recipe!
Kathleen is a dear friend and she has so many delicious recipes you can find over at The Fresh Cooky! If you love pizza try her Chicago Style Pizza which gets rave reviews or her Italian Pizza Rustica!
In my opinion, you can put just about anything on your own pizzas when making them at home. Swap up the sauces, cheeses, and toppings and you have a new creation each and every time. It's also a perfect way to reimagine and reuse leftovers.
Barbecue Beef Brisket Pizza | Take my Slow Cooker BBQ Beef Brisket and try it as a topping. Use a little of the sauce or even blend it with pizza sauce.
Mexican Pizza | Use my Chicken Salsa or Salsa Verde Chicken and blend it with Mexican Cheese bake. Then garnish with your favorite taco toppings.
Steak and Alfredo Pizza | Use leftover steak with some alfredo sauce and mozzarella or Italian blend cheese to make an amazing pizza too!
Italian Recipe Ideas
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No-Rise Pizza Dough Recipe
Ingredients
- 1 ½ cups very warm water, warm to touch (about 105°F - 110°F)
- 1 teaspoon granulated sugar
- 2 ½ teaspoons active dry yeast
- 4 -4 ½ cups all-purpose flour
- ⅓ cup olive oil
- 1 teaspoon salt
Instructions
- Make yeast mixture: Use a glass measuring cup or a small non-reactive bowl (this can also be done in the bowl of the stand mixer), add very warm water, yeast, and sugar. Whisk and let it sit until a yeast froth forms on top (about 8-10 minutes).
- Mix Pizza Dough: In the bowl of a stand mixer bowl* fitted with a dough hook, add the yeast mixture, flour, olive oil, and salt. Mix everything for 5 minutes until it combines. The soft, elastic, and stretchy dough will naturally pull away from the sides of the bowl when it’s ready. Split into equal halves.
- If only using one pizza dough store remaining dough until next use. (See storage notes below in notes section.
How to Make Homemade Pizza
- Preheat Oven: If using a pizza stone, pizza steel, pizza pan, or baking sheet, place it on a rack on the bottom third of the oven. Then preheat the oven (and stone) to as hot as your oven or stone allows (550°F) or at least 475°F for at least 30 minutes. Just don't make it any hotter than the pan will withstand.
- Prepare Work Surface: I love to use a dough or pastry board or you can lightly dust the countertop with flour or lightly coat it with oil.
- Roll Out Dough: Place the pizza dough in the center of the prepared surface. and roll out into desired thickness. This can be done by hand or with a floured rolling pin. Use your hands (or rolling pin) to press it down, starting from the center. Keep gently patting out the dough (or rolling), moving the dough outward from the center. If using your hands, gently pat and stretch, but you can also use a rolling pin. Make sure to keep rotating the rolling pin so that you get a roughly circular shape(or desired shape) until it is about 12 inches across.
- Transfer Dough: You can transfer the dough to parchment paper to make it easier to transfer to the oven. Use your rolling pin to gently wrap the dough around and pick it up to place on a piece of parchment paper. You can also do this by hand if you don't have a rolling pin.
- Top and Bake: Top with your favorite pizza sauce and favorite toppings, place in oven and bake 8-10 minutes until crust is golden brown (this will depend on thickness, oven tempurature, and desired doneness). The edges should be golden brown and the cheese should be bubbly and starting to lightly brown. We like our a little extra golden.
- Remove, Cool & Serve: Remove the pizza from the oven with a pizza peel (or a flat baking pan) if you have one and place it on a cooling rack (this will keep the crust crispy). You can also use oven mitts to remove the stone or pan and place it on a trivet (be very careful as it is extremely hot). Let cool for a few minutes, slice, and serve.
Video
✱ Nikki's Tips
- In a large mixing bowl, add hot water, yeast, and sugar, still and let get frothy and activate for 8-10 minutes)
- Add the flour, olive oil, and warm water to the bowl and stir with a wooden spoon or spatula until a rough dough forms.
- Turn the dough out onto a floured surface and knead the dough for about 5 minutes, until it becomes smooth and elastic. Divide the dough in half and then proceed with rolling the pizza dough. Note: Making the dough by hand may require a little more elbow grease, but it's a great way to work those muscles and create a truly authentic, hand-made pizza.
PIZZA DOUGH STORAGE INSTRUCTIONS:
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- Refrigeration: You can store this no-rise pizza dough in the refrigerator for up to 3 days. Simply spray or rub olive oil in a bowl, plastic bag, or airtight container, place the dough inside, and store it in the refrigerator. When you're ready to use the dough, take it out of the refrigerator and let it come to room temperature before rolling it out.
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- Freezing: You can also freeze no-rise pizza dough for up to 3 months. Oil a freezer-safe container or a freezer bag then place the dough inside, remove as much air as possible, and place it in the freezer. When you're ready to use the frozen dough, remove it from the freezer and let it thaw in the refrigerator overnight. Then, let it come to room temperature before rolling it out.
Nutrition
Nutrition Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Amy Nash says
Homemade pizza dough is so fun and I love this easier version that doesn't take much time! It's such a great family night activity making our own individual pizzas!
Susannah says
This is my new favorite pizza dough! We make pizza just about every weekend (and some weeknights) and I think this is going to be our new recipe.
Jill Baird says
We are committed to pizza night at our house! What a great recipe. I can't wait to try it this weekend! Thank you, Nikki!
Nikki Lee says
Right! Pizza night is important! I hope you enjoy this easy version!
jennifer says
I am no baker so I am always leary of recipes with yeast but this one was so easy! I made it and then stored it in the fridge since we had a last minute change of plans for dinner. It came out great, rolled out easy, and tasted amazing! Just the right amount of chew and the flavor was great. Thanks for making me not scared to make my own dough:)
Sheila says
The BEST no-rise pizza crust ever! Thanks for this easy recipe!
Erin says
This was so quick and easy! I didn't realize you could make pizza dough without needing a rise time, so this was (and will continue to be) a meal saver for us!
Kathleen says
Thank you my friend for your kind words!! We love this pizza dough and make it all the time!
susan | the wimpy vegetarian says
Homemade pizza dough is the BEST! And I love how easy this recipe looks!
Sam says
You had me at 'just a matter of minutes'! Homemade pizza dough is just the best.
Ned says
This made family pizza night incredible!! So easy to make and enabled the kids to put whatever toppings they wanted on their own pizza. Thank you so much for this awesome and delicious pizza dough recipe!
Shashi says
Thanks so much for this dough recipe - it works so well for a quick and easy pizza!
Nikki Lee says
You are so welcome! I love easy meal ideas!
Beth says
This recipe is perfect for our Friday Night Pizza Night - it's fast, it's easy and so delicious!
Nikki says
I’m always on a mission to find a good homemade pizza dough and this one is a winner! Love that it can be made last minute!
Nikki Lee says
I agree! You can throw together a delicious home-cooked meal easily!
Tristin says
Who needs delivered pizza, when you can make homemade crust at home. My kids are going to love helping with this dinner!
Shelby says
Ohh I love how quick and easy this pizza dough recipe is. Perfect for weeknights!
Michaela Kenkel says
Nothing better than pizza night and this crust is perfect for when I don't want to wait!! Thanks for the great recipe!