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110 Comments

Easy No Rise Pizza Dough Recipe

Kathleen

by Kathleen Pope Aug 30, 2024

Jump to Recipe

Long pin for no rise pizza dough recipe with top image of pizza dough ball ready to roll, bottom image of cooked pizza with slice removed.
No Rise Pizza Dough Recipe pin with top image of pizza dough rolled and smeared with red pizza sauce. Bottom image of pizza dough in freezer baggie.
Long pin for pizza dough recipe, top image shot of pizza dough in glass bowl, bottom image of cooked pizza with slice removed.
Long pin for quick pizza dough recipe with top image of dough ball on floured surface and bottom image of pre-baked pizza ready for oven.

If you’re searching for a no rise pizza dough ready in just 10 minutes, you’ve found it! Perfect for those busy weeknights when you want homemade pizza without the wait, this recipe is as easy as it is delicious; you cannot mess it up. It makes enough for two large pizzas; use one freeze one!

Don’t just take my word for it—Lisa, one of our readers, shared her experience: “I love this recipe! It came together beautifully in my stand mixer… Three days later it had risen above the rim of the bowl! It was easy to shape into my chicken bacon ranch pizza!” Curious to know more? Keep reading to discover why this dough is a game-changer for your pizza nights!

A round dough. ball of no rise pizza dough on a floured table.
This post may contain affiliate links. Read my disclosure & privacy policy.

One reader said: “I substituted garlic infused oil only because I’m not a fan of olive oil. crust was great!!” ~Stephane

Having celebrated Pizza Fridays for decades, I’ve become an expert on the best pizza dough. Over the years, I’ve tested and perfected this no-rise pizza dough recipe to make sure it’s the easiest and most reliable option for your pizza nights. With just 5 simple ingredients—two of which are salt and water (can we even call those ingredients?)—this dough is ready in just 10 minutes, giving you great flavor and perfect texture without the wait.

And the best part? It’s super versatile! You can let it rise for a lighter, fluffier crust, stash it in the fridge for a few days to deepen the flavor, or even freeze it for those nights when you need a quick, homemade pizza. This dough has been a lifesaver for team pizza nights, birthday parties, and just about every other pizza occasion you can think of. Trust me, once you try it, you’ll be hooked!

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

  • 5 Ingredients for this Pizza Dough Recipe
  • How to Make the Best Pizza Dough Recipe
  • Fresh Tips
  • Variations on the Best Pizza Dough Recipe
  • Fresh Tips
  • Frequently Asked Questions
  • Storage Tips
    • Can I Freeze Pizza Dough?
    • How to Defrost a Pizza Dough Recipe
  • Recommended Equipment
  • How to make homemade pizza
    • How to roll out pizza dough
  • How long to bake pizza
  • More Recipes from The Fresh Cooky
  • Pizza Dough Recipe (No Rise)

5 Ingredients for this Pizza Dough Recipe

Only 5, and you can barely count water and salt as an ingredient, because everyone should have that on hand!

  • All-Purpose Flour: I used unbleached all-purpose flour for this recipe. You can also use 00 pizza flour (adjust your liquid down if needed). If you’re gluten-free, try this King Arthur variety.
  • Olive oil: This oil is full of healthy fats! It’s good for you!
  • Warm water: Your water must be warm but not hot, between 105° F – 110° F; use an instant-read thermometer to check. If it’s too hot, it will kill the yeast, and your pizza dough will not turn out.
  • Yeast: I used Instant Yeast and proofed it (this way, you know your yeast is good!
  • Salt: Use kosher salt to bring out the flavors.
  • Optional: add just a touch of sugar or honey to your dough, making your yeast happy!

Get the full recipe in the recipe card below.

No Rise Pizza Dough recipe ingredients L - R Olive oil, flour, warm water, kosher salt, sugar and yeast.
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Try this twist for a sauce Rocky Mountain Barbecue Sauce! It works great with chicken on your pizza. Then you have to try Calzones or Authentic Stromboli. For dessert, check out this Italian-inspired treat: Lemon Gelato or my Traditional Tiramisu! And don’t forget to make my chunky homemade pizza sauce!

How to Make the Best Pizza Dough Recipe

If you have 10 minutes, you can start this easy pizza dough!

Use a small, non-reactive bowl, add warm water, yeast, and sugar, whisk, and let it sit for a few minutes. A yeasty froth will grow on top and it will smell bread-y or yeasty!

Pizza dough recipe process shots adding yeast to warm water in bowl and adding sugar to yeast mixture.

Fresh Tips

  • Typically yeast doesn’t like metal, but I have been successful every time, proofing my yeast right in the mixer bowl, avoiding another dish to wash!
Pizza dough recipe process shots frothy yeast and adding flour to mixture.

Add the yeast mixture, flour, olive oil, and kosher salt to the bowl of your stand mixer. Mix everything for a few minutes until it combines. When it’s ready, the soft, stretchy dough will pull away from the sides of the bowl.

Pizza dough process shots adding olive oil to flour mixture and kosher salt.

Split the dough in equal halves, this no rise pizza crust makes two pizza crusts!

Pizza dough recipe splitting dough in half and placing one portion in a freezer baggie.

You can also store the dough in a bowl with a little olive oil in the fridge or freezer; see instructions for storage below.

A ball of pizza dough on a floured surface.

Roll out your dough to the desired thickness. Smother it with your favorite toppings. And pop it in the hot oven!

Variations on the Best Pizza Dough Recipe

You can 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!

  • 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 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!
Pizza dough on floured board spread with pizza sauce.

Fresh Tips

  • Use fresh yeast – If you’re not getting a frothy top with warm water, yeast, and sugar—throw it out. Keep your yeast fresh by storing it in the fridge or freezer. Yeast should be at room temperature before use; let sit for 30 minutes.
  • Baking stone – If you use a baking stone instead of a cookie tray, preheat it in your oven! A baking stone will give you a more authentic pizza crust.

Frequently Asked Questions

How hot is hot enough to bake my pizza?

My oven can reach 550° F (288° C)! So get your oven as hot as possible—a pizzeria’s oven is 800° F.

Do I have to have a stand mixer to make pizza dough?

No, you can do it the old-fashioned way if you don’t have a stand mixer (but you might want to invest in one since it’s so useful). The benefit of kneading by hand is that you’ll get a small workout. You can also use the dough feature on your bread machine.

Is this pizza dough recipe vegan?

Yes! This recipe relies on olive oil instead of animal fats and is mostly made from flour. If you top it with vegetables, it is 100% vegan!

How long do you let pizza dough rise?

Since this pizza dough recipe is a no-rise pizza dough, you do not have to allow it to rise at all. However; allowing it to rise will enhance the texture and flavor.

Place the dough in a larger glass bowl and rub in a little olive oil. Cover with plastic wrap and place in a warm location for 30-60 minutes until doubled in size. You may also keep it in the fridge to rise too!

How long can pizza dough last in the fridge?

Typically about 5 days, as long as it is stored properly. It will last up to 3-4 months in the freezer. Use a little less yeast if you plan on storing in the fridge for a few days.

Image of pizza dough rolled out with sauce and toppings on top ready for the oven.

Storage Tips

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, and cover in plastic wrap in the 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.

Can I Freeze Pizza Dough?

Yes, I love recipes that you can make once and use at another time! 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.

When ready to use, thaw overnight in the fridge, then bring to room temperature for about 20-30 minutes before rolling into pizza crust.

Pizza dough ball in a quart size baggie for freezing, with Pizza Dough written on baggie.

How to Defrost a Pizza Dough Recipe

When you are ready to defrost your pizza dough recipe, remove the baggie from the freezer and thaw overnight in the fridge. 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 it from the freezer and place the pizza dough ball in a glass bowl twice its size. Rub all over with a little olive oil, cover with plastic wrap or a damp tea towel, and let it 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.

Recommended Equipment

  • Pizza Peel – These take a bit of practice to use, but once you master the art of the pizza peel, you will love it, works great on BBQ grills too! I purchased this one, because the handle folds in for easier storage.
  • Baking Surface – I love my pizza stone as well as my baking steel (yields a crisper, chewier crust), but also use a pizza pan for ease and you can of course use a baking sheet as well!
  • Pizza Cutter – This pizza cutter is my favorite by far, it’s smaller, sharp and stores easily!
Spooning homemade pizza sauce on no rise pizza dough.

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 those in the oven before preheating.

How to roll out pizza dough

Dust your rolling surface well with flour or cornmeal so the dough doesn’t stick. Then, use your hands to stretch the dough into the shape you want, whether round or rectangle.

Then, using a flour-dusted rolling pin, work from the center to the outsides until the pizza dough is larger, occasionally flipping the dough and adding more flour if needed. Lay the dough over your fists and gently move your hands from the center out, allowing the weight of the dough to stretch it a bit further. You could even try your hand at tossing and turning the pizza dough—then you have hand-tossed pizza dough!

Once you have spread to desired size, making a thick or thin pizza crust, top with your favorite pizza sauce, add your favorite toppings.

How long to bake pizza

Place prepared pizza in oven and bake 8-10 minutes until crust is golden brown. Remove from oven and allow to cool for 8 minutes before slicing! Try my thick and chunky pizza sauce, it’s amazing on this homemade pizza dough.

Cooked pizza on cutting board with hand using a pizza cutter to cut wedges of pizza.

Let me know how your pizza turned out!?

If you are a pizza lover, you will love my Chicago Style Deep Dish pizza, way easier than you think! And don’t forget to browse through this complete post on Best Recipes for Pizza.

More Recipes from The Fresh Cooky

Best Spaghetti Sauce Recipe

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Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Easy and Quick Pizza Dough Recipe with dough on floured surface square.

Pizza Dough Recipe (No Rise)

5 from 35 readers
Author: Kathleen Pope
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 2 pizza dough balls (enough for 2 large pizzas)
Print Pin SaveSaved!
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!

Equipment

  • Rösle Stainless Steel Round-Handle Pizza Cutter
  • Heritage Pizza Stone, 15 inch Ceramic Baking Stones

Ingredients 
US Customary – Metric

  • 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
Get Recipe Ingredients

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.
    1 ½ cups water, 1 teaspoon granulated sugar, 2 ½ teaspoon active dry yeast
    Pizza dough recipe process shots frothy yeast and adding flour to mixture.
  • 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!
    4 – 4 ¼ cups all purpose flour, 1 teaspoon kosher salt, ⅓ cup olive oil
    Pizza dough process shots adding olive oil to flour mixture and kosher salt.
  • 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!
    Pizza dough ball in a quart size baggie for freezing, with Pizza Dough written on baggie.

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.
    No rise pizza dough with hand spreading pizza sauce using a black spoon.
  • 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!
    Cooked pizza on cutting board with hand using a pizza cutter to cut wedges of pizza.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

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
  • 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.
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 DOUGH
When 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.

Variations

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!
  • 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

Serving: 11 serving | Calories: 163kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 147mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.3g | Vitamin C: 0.001mg | Calcium: 6mg | Iron: 2mg
Easy and Quick Pizza Dough Recipe with dough on floured surface square.
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olive oil yeast

Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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Comments

    Rate & Comment Cancel reply

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  1. Kim

    Fri, Apr 11, 2025 at 3:58 pm

    5 stars
    After 30 years with my previous recipe, the fam has decided they like this one better. Thanks for a great recipe!

    Reply
    • KathleenKathleen Pope

      Fri, Apr 11, 2025 at 4:25 pm

      Wow Kim, what a compliment. Thank you!

      Reply
  2. Jericho

    Sun, Mar 16, 2025 at 7:01 pm

    Can you use this in a Ooni?

    Reply
    • KathleenKathleen Pope

      Sun, Mar 16, 2025 at 7:24 pm

      You should be able to Jericho, tho Iโ€™ve never tried. Just keep an eye on it.

      Reply
  3. Sherrie

    Fri, Mar 14, 2025 at 12:40 pm

    5 stars
    I have tried many homemade pizza crusts. I tried this one because I liked the fact that it was quick with no “rise til doubled”. I did wonder about the high temp of the oven but I went and ahead and made it exactly by the directions. It was great! We like to load our pizzas up with lots and lots of toppings and the crust held up really well. Crispy and chewy just like it should be. My go to recipe from now on.

    Reply
    • KathleenKathleen Pope

      Fri, Mar 14, 2025 at 4:40 pm

      Yay!! Thank you Sherrie for making my day!!

      Reply
  4. DeeAnn Myres-Magboul

    Thu, Mar 13, 2025 at 9:53 am

    5 stars
    Absolutely loved making this with my kids. The second time we made two separate batches and made bread sticks out of the dough too

    Reply
    • KathleenKathleen Pope

      Fri, Mar 14, 2025 at 5:47 am

      Love it DeeAnn!! Especially that you made out with your kids! Thanks for your sweet comment!

      Reply
  5. Chelsea

    Tue, Mar 11, 2025 at 1:39 pm

    5 stars
    Easy and delicious!

    Reply
    • KathleenKathleen Pope

      Tue, Mar 11, 2025 at 4:11 pm

      So happy you liked it Chelsea! Thank you!

      Reply
    • KathleenKathleen Pope

      Fri, Mar 14, 2025 at 5:48 am

      Thanks so much, Chelsea!!

      Reply
  6. Reva Cagan

    Sat, Mar 8, 2025 at 6:51 pm

    5 stars
    Trying it for the first time and seems so simple and delicious! Can I use spelt flour instead of regular?

    Reply
    • KathleenKathleen Pope

      Sat, Mar 8, 2025 at 7:42 pm

      Hi Reva, Iโ€™ve never tried with spelt. You may have to adjust the liquid. Let me know how it turns out.

      Reply
  7. Amanda

    Tue, Mar 4, 2025 at 10:27 pm

    This is the best pizza crust I’ve ever made

    Reply
    • KathleenKathleen Pope

      Wed, Mar 5, 2025 at 10:42 am

      Thank you so much, Amanda!!

      Reply
  8. nancy jeffords

    Fri, Feb 28, 2025 at 5:40 pm

    I followed the recipe, using instant yeast, and my stand mixer. When dough was no longer sticking to the side (5 minutes), I dumped it on my pastry mat with a little sprinkle of flour, rolled it around a couple of times into a ball and let it sit for about 30 minutes. It had already risen some, so I punched it down, gave it a few “light” foldovers and cut the dough in half. One-half got rubbed with a little olive oil, wrapped and put in a plastic bag in the freezer (I’m looking forward to how that one turns out.) I rolled the other into a round big enough to fit on to of my pizza stone that preheated in the oven to 500 degrees. I lifted my pizza dough round onto a sheet of parchment paper, added the pizza sauce and toppings and slid the dough (including the parchment) onto the pizza stone and baked it. It was absolutely delicious. Nicely crisp crust and tender inside

    Reply
    • KathleenKathleen Pope

      Fri, Feb 28, 2025 at 5:48 pm

      This thrills me, Nancy! So glad you loved it!! Thank you!!

      Reply
  9. Libby

    Fri, Feb 21, 2025 at 6:16 pm

    5 stars
    Love this recipe! It has become my go to for Friday night pizzas when I’m too tired to cook, it’s full proof and comes together so fast.

    Reply
    • KathleenKathleen Pope

      Sat, Feb 22, 2025 at 6:11 am

      Thank you so much, Libby! So happy it takes some pressure off of you!! ๐Ÿ™Œ๐Ÿผ

      Reply
  10. Helen Hodgkins

    Wed, Feb 12, 2025 at 3:39 pm

    5 stars
    What a great recipe. Quick and easy. It will become a regular at our house.

    Reply
    • KathleenKathleen Pope

      Wed, Feb 12, 2025 at 3:41 pm

      Thank you so much for your sweet comment, Helen!!

      Reply
  11. Amanda

    Tue, Feb 11, 2025 at 3:21 pm

    5 stars
    This is our “go to” pizza dough with teens and busy schedules. Everyone loves it and I love being able to get homemade pizza made in just a few minutes!

    Reply
    • KathleenKathleen Pope

      Wed, Feb 12, 2025 at 6:36 am

      A family win! I love it Amanda! Thank you!

      Reply
  12. Corinne

    Sun, Feb 2, 2025 at 7:54 pm

    If not using the dough right away how long can you leave it in the fridge?

    Reply
    • KathleenKathleen Pope

      Sun, Feb 2, 2025 at 7:57 pm

      Well covered, up to a couple of days, Corinne.

      Reply
  13. Susan Dilgard

    Mon, Jan 20, 2025 at 2:41 pm

    Do you use a dough hook on you stand mixer?

    Reply
    • KathleenKathleen Pope

      Mon, Jan 20, 2025 at 2:43 pm

      I do Susan, if you donโ€™t have one you can do it as long as your mixer holds on without straining. Then move it to a counter and knead by hand.

      Reply
  14. Sandra

    Mon, Jan 20, 2025 at 2:16 pm

    5 stars
    Excellent results, thank you very much for sharing your recipe.

    Reply
    • KathleenKathleen Pope

      Mon, Jan 20, 2025 at 2:44 pm

      So glad you loved it Sandra, thanks so much for your kind comment.

      Reply
  15. Mary Ann

    Sun, Jan 12, 2025 at 4:39 pm

    5 stars
    It turned out perfect. Quick and easy. I did use the dough hook on my Kitchen Aid. Baked at 500 degrees for 10 minutes. Mine was thick! Yummmm

    Reply
    • KathleenKathleen Pope

      Sun, Jan 12, 2025 at 8:31 pm

      So glad you liked it Mary Ann! Thank you for your kind comment!!

      Reply
  16. Sharanda

    Fri, Jan 10, 2025 at 8:25 pm

    5 stars
    This was delicious and so easy! Definitely saving this for the future. (I also love that itโ€™s enough for two pizzas.)

    Reply
    • KathleenKathleen Pope

      Sat, Jan 11, 2025 at 6:32 am

      Thanks so much, Sharanda! And love that too!! Make once, eat twice!

      Reply
  17. Raechel o

    Mon, Jan 6, 2025 at 2:41 pm

    Hey! Iโ€™m excited to try this recipe for dinner tonight. I was wondering can I use King Arthur unbleached bread flour instead of all purpose? Iโ€™m low on my all purpose flour.

    Reply
    • KathleenKathleen Pope

      Mon, Jan 6, 2025 at 2:52 pm

      Absolutely!!! Let me know how it goes Rachel!

      Reply
  18. Ruthie M

    Sun, Jan 5, 2025 at 4:25 pm

    5 stars
    So quick and yummy!!! My new go to recipe!

    Reply
    • KathleenKathleen Pope

      Mon, Jan 6, 2025 at 12:50 pm

      Thank you so much, Ruthie!

      Reply
  19. Bethany Sullivan

    Sun, Jan 5, 2025 at 4:08 pm

    5 stars
    Stop looking! THIS IS IT!!
    Our whole family loved this dough. Super easy, quick and so good!
    It was light, it was fluffy….it still had a crunch. I’ve hunted for years for a great pizza dough. Done looking!
    We used Self rising flour (it’s all we have) and my son made his a stuffed crust — absolutely perfect!!

    Reply
    • KathleenKathleen Pope

      Mon, Jan 6, 2025 at 12:50 pm

      I love this twist, Bethany!! Thank you so much and love that your son had fun making a stuffed crust!

      Reply
  20. Danica

    Tue, Dec 31, 2024 at 4:54 pm

    5 stars
    Itโ€™s our go-to. We make this recipe 1-2 times a month. Thank you for a quick, delicious pizza dough.

    Reply
    • KathleenKathleen Pope

      Wed, Jan 1, 2025 at 2:18 pm

      Thank you so much Danica!! I love it!

      Reply
  21. Nikki

    Tue, Dec 17, 2024 at 8:59 am

    5 stars
    I made this last night and HAD to come here and comment that it was AWESOME!! I have tried MANY pizza crust recipes (including cooking classes in Italy living there for 4 years) and none of them have come together easier AND taste good. I will have to make a couple of adjustments to cook method, stone vs. silpat etc, but none of that has anything to do with the recipe. It was exactly as advertised, I had a little time so I let rise for 30 minutes and it was so easy to stretch and work with. Buonissimo! Brava Kathleen!

    Reply
    • KathleenKathleen Pope

      Tue, Dec 17, 2024 at 9:08 am

      Nikki โ€” THANK YOU for taking the time to write such a kind comment!!! And wow, makes me smile hearing it compared to doughs in Italy!! Love that you used a Silpat! Iโ€™ll have to add that option to the recipe. Grazi!! Kathleen

      Reply
  22. Kristi McDonald

    Tue, Dec 17, 2024 at 7:56 am

    5 stars
    Super easy. Doubled the recipe on my first try, too. Delicious!

    Reply
    • KathleenKathleen Pope

      Tue, Dec 17, 2024 at 8:37 am

      Thank you so much Kristi for your sweet comment!! Way to go on your first try!

      Reply
  23. Carolina

    Sun, Dec 15, 2024 at 8:49 am

    5 stars
    I have tried many pizza doughโ€™s, and this is the best one yet. Itโ€™s restaurant style fluffy thick everyone in the house loved it. The best part was that we didnโ€™t have to wait. We could use it right away.

    Reply
    • KathleenKathleen Pope

      Sun, Dec 15, 2024 at 9:46 am

      Thank you Carolina for your sweet comment, it means so very much to me!!

      Reply
  24. natasha

    Sat, Dec 14, 2024 at 3:40 pm

    tried to use instant yeast without proofing it – so I just left out the water and not proofed, and placed the yeast direction in the dry ingredients but it’s not forming a dough with the the 1/3c of oil. Was I supposed to still add water?

    Reply
    • KathleenKathleen Pope

      Sat, Dec 14, 2024 at 4:06 pm

      Did you add the correct total amount of water?? It could have been your yeast too. Did it get foamy and yeasty smelling?

      Reply
  25. Carol

    Sun, Dec 8, 2024 at 8:00 pm

    5 stars
    This was easy to make, and it came out delicious. The crust was nice and thick and soft.

    Reply
    • KathleenKathleen Pope

      Mon, Dec 9, 2024 at 7:57 am

      Thank you so very much for your kind comment, Carol!!

      Reply
  26. Tabitha

    Sat, Dec 7, 2024 at 7:20 am

    5 stars
    This crust turned out perfect!

    Reply
    • KathleenKathleen Pope

      Sat, Dec 7, 2024 at 7:22 am

      Thank you so much for your kind words, Tabitha!!

      Reply
  27. Elizabeth

    Wed, Nov 27, 2024 at 8:18 am

    Easy and delicious ๐Ÿ˜‹

    Reply
    • KathleenKathleen Pope

      Wed, Nov 27, 2024 at 8:50 am

      Thank you so much Elizabeth.

      Reply
  28. snacklover

    Sat, Nov 16, 2024 at 6:58 pm

    5 stars
    Great recipe, I made this in two parts in my food processor and finished the kneading by hand because I don’t have a mixer. Still came out perfect ๐Ÿ™‚

    Reply
    • KathleenKathleen Pope

      Sat, Nov 16, 2024 at 7:03 pm

      That sounds perfect!! So glad that you liked it and worked out your twists!

      Reply
  29. Candice

    Sat, Nov 16, 2024 at 11:59 am

    Can I use active dry yeast?

    Reply
    • KathleenKathleen Pope

      Sat, Nov 16, 2024 at 12:59 pm

      You sure may! You will either need to activate it first (place it in a small bowl with a little warm water and stir it, let it sit for 10 minutes until frothy), then proceed with the recipe. If you prefer not to do that, you can still use it as described in the recipe, but you will need to allow it to rise for 10-30 minutes before using it, it just takes it a bit longer.

      Reply
  30. Alyssa Mehlhaff

    Fri, Nov 15, 2024 at 2:02 pm

    This recipe has been our go to for pizza and bread sticks. My kids (6, 4, and 2) all love kneading the dough and topping their own pizzas! I am by no means an experienced baker but this recipe has never been anything less than perfect!

    Reply
    • KathleenKathleen Pope

      Sat, Nov 16, 2024 at 6:51 am

      Thank you so much for your sweet comment Alyssa!! It brings me joy reading how this dough brings together your sweet family!!

      Reply
  31. Melissa

    Wed, Nov 13, 2024 at 7:13 pm

    5 stars
    This recipe is PERFECT! I added some garlic powder and Italian seasoning to the dough and baked for 10 minutes on 500โฐ. Toddler and Family approved!
    *** update, the second batch of dough was just a good two days later!

    Thank you for sharing!

    Reply
    • KathleenKathleen Pope

      Thu, Nov 14, 2024 at 5:19 am

      Thanks Melissa!! Love your twists on it!! And yesโ€ฆthe longer it sits the more flavor develops.

      Reply
  32. Erin

    Tue, Nov 5, 2024 at 11:10 am

    5 stars
    I’ve made this a few times now and it always turns out wonderfully!! Last week I added 3 cups of sourdough discard to the recipe and a little more flour to keep a nice texture. We also added garlic, parsley, oregano, and rosemary to the dough – sooooo good!!!

    Reply
    • KathleenKathleen Pope

      Tue, Nov 5, 2024 at 6:14 pm

      I love this Erin! Thank you!!

      Reply
  33. Athena

    Sat, Oct 19, 2024 at 4:01 pm

    5 stars
    Loved it, but what is everyoneโ€™s trick for getting it from the counter to the pizza stone?? I ended up having to fold it like a calzone and undo it in the stone ๐Ÿซ ๐Ÿ˜‚

    Reply
    • KathleenKathleen Pope

      Sat, Oct 19, 2024 at 4:56 pm

      Hi Athena, Itโ€™s tricky for sure, you can use a pizza peel (and dust it well with corn meal) but it takes practice to get it to come off just right and Iโ€™ve ended up with some messes, personally. I just made it myself last night and need to add this to the recipe card, but I heated up the pizza stone, then removed it (carefully) and gently slid it onto the stone from my well floured piece of parchment, or you can also use a piece of parchment and just transfer it with the parchment paper. However; many times I also just make it all on the stone or on a pizza pan and bake it that way, you wonโ€™t get quite the same experience, but itโ€™s still delicious. Hope that helps! Way to get creative though with folding it! Kathleen

      Reply
  34. Kay

    Mon, Oct 14, 2024 at 6:34 pm

    5 stars
    After totally bombing my kids dinner, I decided to make mine with the correct changes I CANT WAIT to make my boys pizza again!!!!!!! They are gonna be blown away!!!! Even my husband is gonna flip at how wonderful this crust is!!!!

    Reply
    • KathleenKathleen Pope

      Mon, Oct 14, 2024 at 7:57 pm

      Yay!!! So glad you nailed it Kay!! Thanks for your sweet comment!

      Reply
  35. Kay

    Mon, Oct 14, 2024 at 5:19 pm

    Letโ€™s see how this goesโ€ฆ. I am making pizza for the FIRST time, I will admit I am a โ€œseasonedโ€ (๐Ÿ˜‚) cook, Iโ€™ve been cooking most of my life and I love to bake! I stumbled upon your recipe and figured why not? So I have already started the dough and waiting for my yeast, I have been reading the comments and now I am super excited because of ALL the positive feedback to write this review and finish up this pizzaโ€ฆ. Iโ€™ll be back to finish the reviewโ€ฆ..wow! That was easier than I thought it would be! I managed to make a 16โ€ pizza for my 2 teen boys, 1 pepperoni the other Hawaiian, I am about to take it out of the oven and steel some of the remaining dough to make ME one. Of course me being old lol means pizza sauce this late at night = heartburn and up all night so I will put on a pesto base, sprinkle of fresh pressed garlic, mushrooms and cheeseโ€ฆ.. I am VERY excited about this!!!!! Thank you so much, Iโ€™ll let yโ€™all know what the kids say I think I spoke to soon, but I ALSO think I know what I did wrong, the dough wasnโ€™t covered in oil when I put it in the oven. So the pizza is about 20 or so minutes in the convection oven at 525 (fan) so I also believe my oven wasnโ€™t hot enough. It is a bounce back in the kitchen night over here lolโ€ฆ. My oldest told me to โ€œnever work at Dominos โ€œ ๐Ÿคฃ๐Ÿคฃ๐Ÿคฃ๐Ÿคฃ๐Ÿคฃ๐Ÿคฃ๐Ÿคฃ I am so blessed to have him!!! I made it not crispy and too thin my youngest says he likes it lol.

    Reply
    • KathleenKathleen Pope

      Mon, Oct 14, 2024 at 7:59 pm

      Love your fun journey!! That should have been hot enough maybe it was loaded? And if the crust isnโ€™t rolled thin enough it will take a little longer. But overall sounds like you figured it out.

      Reply
  36. Penney

    Mon, Sep 30, 2024 at 8:41 am

    5 stars
    This is our new favorite pizza dough! I love that I donโ€™t have to wait for it to rise. It is so easy to work with and rolls out easily. This crust has a little crunch but is still soft and chewy. Tastes great!!!

    Reply
    • KathleenKathleen Pope

      Wed, Oct 2, 2024 at 8:48 am

      Thank you so much for your sweet comment Penney! So glad you enjoyed it!

      Reply
  37. Alison

    Sun, Sep 29, 2024 at 6:14 pm

    5 stars
    Perfect weeknight dinner recipe! We made bbq chicken pizza.

    Reply
    • KathleenKathleen Pope

      Tue, Oct 1, 2024 at 6:02 am

      Yum A
      Alison! That sounds amazing!

      Reply
  38. Sarah

    Mon, Sep 9, 2024 at 6:01 pm

    5 stars
    We loved that recipe was quick and easy. We used half whole wheat flour with a little extra water. Itโ€™s our new go to recipe.

    Reply
    • KathleenKathleen Pope

      Mon, Sep 9, 2024 at 7:31 pm

      Love your twist on it Sarah! Thank you so much!

      Reply
      • Peggy London

        Wed, Sep 18, 2024 at 9:02 pm

        I started making the pizza dough only to realize that my pepperoni was way past date and I had no mozzarella cheese. I was about to abandon ship until I started to think outside the box. Steak, red onion and jalapeรฑo pizza anyone?
        The crust was easy and was a crunchy wonderful delight. I will be making the recipe again. Thank you so much for this delicious pizza. Couldn’t have done it without you!!! โค๏ธ

        Reply
        • KathleenKathleen Pope

          Thu, Sep 19, 2024 at 7:30 am

          Way to think outside the box!! That sounds absolutely delish!! Love your twist Peggy!

          Reply
  39. Kayla

    Mon, Sep 9, 2024 at 4:58 pm

    If Iโ€™m making a cheese bread with this dough how long to cook and what temp?

    Reply
    • KathleenKathleen Pope

      Tue, Sep 10, 2024 at 11:43 am

      Hi Kayla, I sent you an email as well, but let me know what you mean by “cheese bread” so I can give you more details for what you are hoping to accomplish.

      Reply
  40. Debbie

    Sat, Sep 7, 2024 at 8:30 pm

    This cooking challenge is a good one for me. It is Saturday, and it is pizza night! I have discovered that if I make the dough a night or two before I want to use it and put it in the fridge, the crust comes out even crispier which is how I like it!

    Reply
    • KathleenKathleen Pope

      Sun, Sep 8, 2024 at 6:21 am

      I love that twist Debbie!!! Yay!

      Reply
    • Emiley

      Tue, Sep 17, 2024 at 4:16 pm

      5 stars
      I made this for the September Cooking Club. I love homemade pizza but it can be overwhelming and time consuming. This version was quick and easy for a weeknight. I froze half the dough to use again another time. Thanks!

      Reply
      • KathleenKathleen Pope

        Tue, Sep 17, 2024 at 4:21 pm

        Yay Emiley!! I love hearing that it made it easy AND that you now have a quick and easy dinner for another day too!!!!

        Reply
  41. A Anderson

    Wed, Sep 4, 2024 at 6:54 pm

    5 stars
    No Rise Pizza Dough. September 2024.
    Thanks for this easy recipe.
    It takes no time to make.
    From counter, to oven to table in no time at all. Good pizzas and tasty crust.

    Reply
    • KathleenKathleen Pope

      Thu, Sep 5, 2024 at 5:58 am

      So glad to hear that!! Thank you!

      Reply
  42. Carol

    Mon, Sep 2, 2024 at 3:11 pm

    5 stars
    Dough is the hardest part to get right with homemade pizza but this one comes together nicely and is easy to work with (I mix it by hand)…but the best part, of course, is that it bakes up beautifully crisp and tasty! Sometimes I substitute corn oil for the olive oil for a bit of a buttery taste. I’ve also used it for pan pizzas, putting a nice coating of oil (olive or corn) in the pans.

    Reply
    • KathleenKathleen Pope

      Wed, Sep 4, 2024 at 11:47 am

      Thanks so much Carol! So glad you like the dough! Way to go mixing by hand, I’m a wimp anymore!

      Reply
  43. Lisa connolly

    Tue, Jul 30, 2024 at 9:15 am

    5 stars
    I love this recipe! It came together beautifully in my stand mixer. I couldnโ€™t use it immediately so I placed it in an oiled glass bowl and covered it in Saran wrap. Three days later it had risen above the rim on the bowl! It was easy to shape into my chicken bacon ranch pizza! I only have use of one hand so it was thicker than I wanted (I forgot to halve the dough!). This is a keeper.

    Reply
    • KathleenKathleen Pope

      Tue, Jul 30, 2024 at 3:24 pm

      Thank you so much, Lisa! And Iโ€™m drooling for your bacon ranch pizza!

      Reply
  44. Stephane

    Thu, May 19, 2022 at 10:36 pm

    5 stars
    I substituted garlic infused oil only because I’m not a fan of olive oil. crust was great!!

    Reply
    • KathleenKathleen Pope

      Wed, May 25, 2022 at 2:00 pm

      Love it, way to go making it yours!

      Reply
  45. Debbie

    Wed, Jan 26, 2022 at 8:20 am

    Back in the 70s I got a pizza dough recipe from my friend’s Italian mom, and it is very similar to this, except she does not add oil.
    A great tip for transferring the dough to the hot stone is to put it on parchment paper, then I use a rimless cookie sheet (I’m too cheap to buy a pizza peel) to move the whole thing. Also, for a really good crust have the stone on the lowest rack.
    I agree with you, I always make mine in my metal Kitchenaid bowl and have never had a problem.

    Reply
    • KathleenKathleen Pope

      Wed, Jan 26, 2022 at 9:40 am

      Thanks so much Debbie, those are great tips! I will have to try that on my pizza peel with the parchment, sometimes it’s a great success, other times, a bit of a mess! LOL!

      Reply
      • Debbie

        Sat, Jul 23, 2022 at 8:13 am

        Kathleen, guess what???? Since I posted this, I went to the Goodwill here in Fort Collins and got a deal. I am now the proud owner of an Epicurian Pizza peel that normally goes for about $50 retail, and I got it for $4! I feel like a pro now. LOL

        Reply
        • KathleenKathleen Pope

          Sun, Jul 24, 2022 at 1:00 pm

          Wahooo! I love this, way to find such a great deal! Whoops, $4 thatโ€™s a great steal! So happy you are an official pizza pro now!

          Reply
          • Debbie

            Sat, Nov 5, 2022 at 2:47 pm

            5 stars
            Kathleen, I am now a convert. I made pizza today using your recipe and it is THE BEST! And the dough is a dream to work with!

          • KathleenKathleen Pope

            Sun, Nov 6, 2022 at 12:58 pm

            Well thank you so much Debbie, you just made my day! It is so dreamy to work with and so glad that you enjoyed it!

  46. Jennifer Stewart

    Wed, Sep 22, 2021 at 11:36 am

    I don’t make homemade pizzas at home currently because I can never get the dough right. Thanks to this now I do!

    Reply
    • KathleenKathleen

      Wed, Sep 22, 2021 at 5:38 pm

      YAY! Loving hearing that Jennifer!

      Reply
  47. Erin

    Sun, Sep 19, 2021 at 11:30 am

    YUM! This makes the BEST dough for homemade pizza. We loved it!

    Reply
    • KathleenKathleen

      Sun, Sep 19, 2021 at 12:51 pm

      Thank you so much Erin! So glad you loved it!

      Reply
  48. Erin

    Sun, Sep 19, 2021 at 5:30 pm

    5 stars
    Homemade pizza dough is so so so good, and I love how this recipe didn’t require any extra time. We froze half of our dough for next time!

    Reply
  49. Nikki

    Thu, Sep 16, 2021 at 5:44 am

    Perfect crust! Making it was surprisingly easy too!

    Reply
    • KathleenKathleen

      Fri, Sep 17, 2021 at 4:32 pm

      Thank you Nikki, it is so very easy!

      Reply
    • Kellie

      Sat, May 7, 2022 at 7:39 pm

      5 stars
      Itโ€™s perfect every time! So easy and so fast! Love it!

      Reply
      • KathleenKathleen Pope

        Mon, May 9, 2022 at 12:00 pm

        YAY! Love hearing this Kellie!

        Reply
  50. Michaela Kenkel

    Tue, Sep 14, 2021 at 6:55 am

    Making my own pizza dough was a game changer!! I used your sauce too!! Perfection!!

    Reply
    • KathleenKathleen

      Tue, Sep 14, 2021 at 4:25 pm

      So glad you loved it!

      Reply

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Kathleen Pope

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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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