Quick and Easy No Rise Pizza Dough
A quick and easy no rise pizza dough recipe, it makes enough dough for 3 thin crust pizzas in about 10 minutes.
Pizza is one dinner our whole family can agree on. If it’s the same at your house, did you know pizza can be made at home faster than you can have it delivered?
With this quick and easy no rise pizza dough recipe, you can have enough dough for 3 thin crust pizzas in about 10 minutes.
Making homemade pizza doesn’t have to be hard or time-consuming. Most of the pizza dough recipes call for the dough to rise before shaping it. It can take 30-45 minutes for the dough to rise.
Which is fine if you think ahead and start it early enough. But if you don’t have the time to wait for the pizza dough to rise, this no rise pizza dough recipe is perfect.
Since we eat pizza or some form of pizza at least twice a month, I use this no rise pizza dough recipe all the time. In about 30 minutes I can make three thin crust pizzas from scratch for our family.
If you don’t need three pizzas you can divide the dough, use what you need and freeze the rest for a later meal. I’ve tried it a few times and it’s worked well each time, just be sure to take the dough out of the freezer to thaw well before you need it.
Here’s a quick video on how quick and easy this no rise pizza dough is to make. Don’t like watching videos? Scroll down for tips and the printable recipe.
Tips for Making No Rise Pizza Dough
✳︎ Start with warm water to proof the yeast. Not hot though as that will kill the yeast.
✳︎ Add enough flour to make a nice dough that isn’t dry.
✳︎ Knead until smooth, usually this takes about 5 minutes and builds up the gluten needed for the structure of the dough.
✳︎ Divide and use for pizza, pizza pockets, stromboli, anything that calls for pizza dough.
Quick and Easy No Rise Pizza Dough
Ingredients
Instructions
- Heat water until warm and stir in yeast. Let sit and proof. Bubbles should form on the top.
- While the yeast is proofing, add the flour, sugar, and salt to a large bowl. Stir to combine.
- Add the oil and proofed yeast. Stir until the flour is all moistened.
- Gather the dough and transfer to a well-floured surface, it might be sticky at first.
- Knead the dough for 5 minutes, adding more flour as needed as your are kneading to keep it from sticking.
- The dough should be smooth and elastic after kneading and ready to use in any recipe calling for pizza dough.
Save Money by Making Pizza at Home
If your family loves to enjoy pizza often like ours taking a little time to make your own pizza at home can really save you money, about $200 a year.
Making pizza at home can be easy and if you make your own sauce and pizza seasonings, it can be inexpensive too. You can add as many toppings as you like and customize the pizza for your own tastes.
What’s your favorite pizza topping?
More Homemade Pizza Recipes to Try
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This is great, but there are no instructions for baking. How hot the oven should be or how long it should bake
Sorry about that Cynthia. Here’s the instructions. Make your pizza, place it on a cookie sheet or pizza pan or stone and bake at 500 degrees for about 10 minutes. Be sure to check it after 7-8 to make sure it’s not cooking too fast.
Thank you Shelly! BTW. I made the recipe last night. It was by far, the best pizza crust I have ever made. Wonderful recipe that I will continue to use!
Cynthia, so glad you liked it. We use it all the time and very rarely eat pizza out anymore. Have a great week!
I am so excited right now this is the first recipe for pizza dough that actually worked for me
Lisa, I’m so glad the recipe worked for you. That makes me so happy. I try to make all of my recipes easy to follow so everyone can be successful with them. Thanks for letting me know it worked for you. That made may day.
Do you cook the crust before adding the topping or add the topping then bake at 500 for ten minutes?
Serena, I make the pizza with toppings and then bake at 500 degrees for 10 minutes. No pre-cooking of the crust needed.
Thank You and I’m looking forward to trying the recipe! I was just wondering how long it takes for “Let sit and proof. Bubbles should form on the top.” 5 minutes, 10 or more?
Carl, I let it proof about 5 mins while I’m getting the rest of the ingredients into the bowl.
Are you using plain flour? Can you use Fleischmann’s RapidRise Instant Yeast in the pizza crust recipe?
Deborah, I use all purpose flour in this recipe and I think the rapid rise yeast should work out well. I use a different brand but I think it should work fine.
what kind of yeast are you using ma’am?
I use Red Star Active Dry Yeast. I hope that helps.
Hands down, this is a great dough, made it last night and again 2day. Love it, love it….i cut back the salt just a tad…worked up wonderful, has a great chew, and it browned nicely giving it a lovely patina. Thanks 4 the recipe!
Wanda, so glad you liked the recipe. We had pizza tonight too, homemade pizza is so good.
Love this! It’s our go to crust recipe! We hadn’t made it in a while but tonight when tempted to order out even though we are cutting down on doing so, my hubby suggested making pizza instead. Sitting at the table eating before the local pizza place would even be anywhere near ready for us to pick up!
Jeanna, thanks for sharing. You made my day!
Great! A very easy pizza crust to make for a quick dinner. Not buying pizza crust mix anymore!!
Tiffany, I’m so glad you liked the recipe.
so good and easy. Due to various diet restrictions, frozen pizza night ends up being a 30+ dollar affair…I was able to make 2 of the 3 we need for FAR less expensive. I’ll be making the pizza sauce seasoning mix to keep on hand, so it will be even easier and cheaper. Thank you so much. So fast and easy…my daughter was shocked it was already done!
Sara, so glad you liked the recipe.
Can you store left over dough in the fridge?
Jessica, it would be better to store it in the freezer. I hope that helps.
Shelly, my old gas oven will not reach 500. Can I bake this at 450?
Thanks, Autumn
Autumn, yes 450 is good. My old oven only went to 450 also and it would take a bit longer to bake but the pizza still turned out good. I hope that helps.
Hi Shelly
I baked it at 450 and it turned out fabulous. Thanks for quick response! Autumn
I was in a hurry to come up with a last minute dinner idea and this pizza crust recipe saved the day!
It was quick and easy to put together and the resulting pizza got a big thumbs up from everyone in my family.
Thanks so much for helping save the dinner day for us tonight! 🙂
Lisa, I’m so glad you and your family liked the recipe, that made my day. Thanks!
Have you ever baked the crusts ahead and froze them to use in the air fryer at a later date with toppings?
Angela, I have made a few crusts ahead and cook them part of the way (about half the time so the crust holds its shape but doesn’t get browned) for the freezer to bake later in the oven. I’ve never tried it in an air fryer, but I would think it would work just as good as the oven method. I hope that helps.
I made this a couple weeks ago and it was a HIT! We baked pizzas in our outdoor pizza oven! A.MAZ.ING!!
I making it again today for a big family pizza party tomorrow.
I sure hope it’s ok to store wrapped in Siran wrap in the refrigerator until tomorrow. Will it still rise if I do this?
Terri, I’m a little late answering your question. But yes, you can store the dough overnight in the refrigerator covered. It will rise some in the fridge but just punch it down before you roll it out. Sorry I couldn’t get back to you as quick as you needed the help.
I have a question about homemade yeast bread. I make wheat and white/wheat yeast bread for my family using a bread machine. The bread is great but it’s extremely dry from day one! Nobody complains but I’m curious if there is something I could add to make it less dry. Thank you.
I make pizza with this recipe every week and my family thinks it tastes so professional – best recipe ever! I even experimented with using it on our Blackstone grill and it worked great. Thank you!
Laura, I’m so glad your family likes the recipe. I just made 3 pizza on Friday on our wood pellet grill. It’s so good.
How many personal pizzas would this dough make?
Jaclyn, I would say you could make 8-12 personal pizzas depending on the thickness of the crust. I hope that helps.
We did 6 but with all of the toppings, they were a bit too big for 1 person. So I’d say 8 is probably about right. We really enjoyed them! Will definitely keep this recipe! Thank you for sharing!
I use the three cups of flour it was to dry. I did use 11/4 cups of water. It was not sticky like yours. So I guess I will try it again with out using all of the three cups and save some of it for kneading.
Debbis, Start out with 2.5 cups of flour first, that may be all you need then add the extra if needed while kneading. I hope you give the recipe a try again, we love it and make it once a week for Friday night pizza night.
It says it makes three crusts but what size? Great looking video. Will make tonight.
Monty, I make 3 twelve inch think crust pizzas with one batch of dough. But if you like thicker crust, you’ll likely want to make just two. I hope that helps.
Pizza dough recipe was super easy and good!! ❤️❤️
Loved this recipe, i made it with 00 Tipo Italian flour and baked it on parchment paper and put it on our Traegar grill!! You’ll never go back to store bought pizza!!
Pamela, I’m so glad you liked the recipe. We love cooking our pizza on our wood fired grill, it makes it taste so good.
Could I knead this for 5 minutes in my kitchen aid mixer with the kneading attachment instead of by hand ?
Tammie, you could knead the dough in the kitchen aid mixer, it would work just fine. I hope that helps.
I can make these pizzas in the same amount of time as I can drive to store and get some. They’re delicious and quick and that’s exactly what you want. Plus no added crap like store bought.
Katie, I’m so glad you like the recipe. It’s our go to recipe we make at least 2 times a month. We just made pizzas tonight with it. They are so good.
This is the best pizza crust! We’ve made it twice this week.
Lexie, I’m so glad you liked the recipe.
this sure was quick and easy! Made rolls with the left over dough, as we only needed 1 pizza. It was crispy with a really nice crust. Needs salt though. It was quite bland. We are in the pizza capitol of the world, New Haven, CT…so my review is in comparison to some of the best. Kudos for a quick, easy recipe. Next time, I’ll add the salt and it should be perfection!
Deanna, Im glad you liked the recipe, and thanks for the tip in adding more salt. I just made pizza tonight with this recipe we make it a lot. I’ll have to try adding more salt to see if we like it that way better.
needed a quick pizza crust fast and found this recipe. it was fabulous and came out perfect. thanks so much for this quick and easy recipe.
Laura, you’re welcome, I’m so glad you liked the pizza crust recipe.
I need help!!!! My yeast didn’t proof and I don’t have any and I don’t want to waste the dry ingredients but is there any way to do?
JJ, I’m sorry I didn’t see this until now. I hope you were able to salvage the dry ingredients. You can package your dry ingredients (as long as no oil or water have been added to the dry ingredients) in a plastic zipper bag and wait until you get yeast later and make it. Or you could try it without the yeast but it would be more cracker like crust. Which may not work very well for pizza. I hope this helps.
I have come back to this recipe for the last 6 months and I have been meaning to give you the highest kudos! It’s practical and delicious. 💕 Thanks for she sharing!
Clarissa, I’m so glad you like the recipe. Thanks for leaving a rating and such a nice comment. I appreciate it.
This is wonderful!!!! I make this all the time. Easy and budget friendly. Fun to make.
Veronica, I’m so glad you like the recipe. Thanks for letting me know.
So glad to have found this recipe it’s a gamechanger, this is the only pizza crust recipe I use. My hubby and daughter request pizza at least 2x a month and your crust recipe is amazing I also use it for cheesy garlic pizza breadsticks
I’m so glad you like the recipe, Alicia.
I love this dough but it always comes out super wet and I use a lot of extra flour. I watched the video to see what yours looks like and you say you use 1 cup of water but the recipe says
1 1/4c. So now I know why I’m having issues. I also add garlic powder to the dry ingredients. Thank you, we do really like the dough. In fact my FIL took one bite tonight and said we’re not buying store bought pizza anymore lol
Laurie, you could reduce the amount of water you start with to see if you don’t need as much flour. I know when we are in the rainy season my dough takes more flour than in the summer when it’s dry. Sorry I misspoke on the video, I try not to share measurements on videos as I often mis-speak. It’s always best to follow the measurements in the recipe card.