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!
Even if you’re not Italian, this Italian pizza dough recipe is for you! Here’s where you’re in charge of your pizza—thick or thin crust? You’ve got it with this easy recipe. And one of the best parts is that you don’t even have to let it rise! That’s right—no rise time!
![A round dough. ball of no rise pizza dough on a floured table.](https://www.thefreshcooky.com/wp-content/uploads/2021/09/Pizza-dough-no-rise-square_2.jpg)
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!
If you want to make it in advance, store it in the fridge and pull it out when you’re ready to make your homemade pizza! This recipe is so flexible! If you have a fussy eater, they can top their own. It’s perfect for everyone!
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!
Key Ingredients 10 Minute Pizza Dough
- All-Purpose Flour: I used an unbleached all-purpose pizza dough recipe. If you’re gluten-free, try this King Arthur variety.
- Olive oil: This oil is full of healthy monounsaturated fats! It’s good for you!
- Warm water: It’s important that your water is warm but not hot. If it’s too hot, it will kill the yeast, and your pizza dough will not turn out.
- Dry yeast: I used Active Dry Yeast, which needs to be “activated” or “proofed” to get it going; you may try adding Instant Yeast directly to the flour and make this even quicker.
- Sugar & Salt: You need sugar to feed the yeast (just a bit) and kosher salt to balance the flavors.
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.](https://www.thefreshcooky.com/wp-content/uploads/2021/09/Pizza-Dough-Recipe-ingredients.png)
How to Make Quick Pizza Dough
If you have 10 minutes, you’re ready to start this easy pizza dough!
Use a small, non-reactive bowl, add warm water, yeast, and sugar, whisk, and let it sit. 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.](https://www.thefreshcooky.com/wp-content/uploads/2021/09/Pizza-Dough-Recipe-Process-shots-adding-yeast-and-sugar-to-warm-water.png)
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.](https://www.thefreshcooky.com/wp-content/uploads/2021/09/Pizza-Dough-Recipe-Process-shots-frothy-yeast-and-added-flour.png)
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.](https://www.thefreshcooky.com/wp-content/uploads/2021/09/Pizza-Dough-Recipe-Process-shots-adding-oil-and-adding-kosher-salt-.png)
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.](https://www.thefreshcooky.com/wp-content/uploads/2021/09/Pizza-Dough-Recipe-Process-shots-spliiting-dough-in-have-with-bench-knife-and-pizza-dough-in-baggie-for-freezer.png)
You can also store the dough with a little olive oil in a bowl in the fridge or freezer, see instructions for storage below.
![A ball of pizza dough on a floured surface.](https://www.thefreshcooky.com/wp-content/uploads/2021/09/Pizza-dough-no-rise-square_4.jpg)
Roll out your dough to the desired thickness. Smother it with your favorite toppings. And pop it in the hot oven!
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 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.](https://www.thefreshcooky.com/wp-content/uploads/2021/09/No-Rise-Pizza-Dough_5-800x1200.jpg)
Fresh 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. Yeast should be at room temperature before using, let sit for 30 minutes.
- 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.
Frequently Asked Questions
My oven goes up to 550° F! So get your oven as hot as possible—a pizzeria’s oven is 800° F.
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.
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!
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!
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.](https://www.thefreshcooky.com/wp-content/uploads/2021/09/Pizza-Dough-Recipe-rolled-and-toppings-placed-on-pizza-ready-for-oven.png)
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.](https://www.thefreshcooky.com/wp-content/uploads/2021/09/Pizza-Dough-No-Rise-In-Baggie-800x1200.jpeg)
How to Defrost Pizza Dough
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.](https://www.thefreshcooky.com/wp-content/uploads/2021/09/No-Rise-Pizza-Dough_4.jpg)
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. First start by using your hands to stretch the dough into the shape you want, be it round or rectangle.
Then using a flour dusted rolling pin, work from the center to the outsides until 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 turn 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.](https://www.thefreshcooky.com/wp-content/uploads/2021/09/No-Rise-Pizza-Dough_1-800x1200.jpg)
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.
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
![Easy and Quick Pizza Dough Recipe with dough on floured surface square.](https://www.thefreshcooky.com/wp-content/uploads/2021/09/Pizza-dough-no-rise-square_2-360x360.jpg)
Pizza Dough Recipe (No Rise)
Click stars to rate now!
Print Pin Save RateEquipment
- Heritage Pizza Stone, 15 inch Ceramic Baking Stones
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.1 ½ cups water, 1 teaspoon granulated sugar, 2 ½ teaspoon active dry yeast
- 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 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.
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!
I substituted garlic infused oil only because I’m not a fan of olive oil. crust was great!!
Love it, way to go making it yours!
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.
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!
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
Wahooo! I love this, way to find such a great deal! Whoops, $4 that’s a great steal! So happy you are an official pizza pro now!
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!
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!
I don’t make homemade pizzas at home currently because I can never get the dough right. Thanks to this now I do!
YAY! Loving hearing that Jennifer!
YUM! This makes the BEST dough for homemade pizza. We loved it!
Thank you so much Erin! So glad you loved it!
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!
Perfect crust! Making it was surprisingly easy too!
Thank you Nikki, it is so very easy!
It’s perfect every time! So easy and so fast! Love it!
YAY! Love hearing this Kellie!
Making my own pizza dough was a game changer!! I used your sauce too!! Perfection!!
So glad you loved it!