No Rise Pizza Dough
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When you’re ready for comfort food, have you thought of homemade pizza? 10 minute no rise pizza dough is the best! Pizza is a crowd pleaser with its customizable toppings. You’re going to love having this easy pizza dough recipe! Plus I answer a lot of questions, like how long can pizza dough last in the fridge.
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!
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!
Are you ready for a twist for your pizza? Try this Rocky Mountain Homemade Barbecue Sauce! It works great with chicken on your pizza. Then you have to try The Best Easy Calzones. For dessert, check out this Italian inspired treat: Lemon Ice Cream {Lemon Gelato} or my Traditional (easy) Tiramisu!
Primary Ingredients
It’s easy to keep all the ingredients you need on hand for this pizza dough recipe. I love how simple ingredients like flour, water, yeast, and sugar transform into bread.
- All Purpose Flour | The key ingredient in any pizza dough recipe is flour. If you’re gluten free, try this King Arthur variety.
- Olive oil | This oil is full of healthy monounsaturated fats! Yes! It’s good for you!
- Warm water | It’s important that your water is warm and not hot. If it’s too hot, it will kill the yeast and your pizza dough won’t turn out.
- Dry yeast | Yeast is a living organism, but you can keep it fresh by storing it in the fridge or freezer.
- Sugar | It doesn’t take much, but don’t skip this ingredient. The sugar feeds the yeast!
- Salt | Salt brings out the flavor! I use an unrefined and additive-free kosher salt.
Instructions
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!
TFC PRO TIP | 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!
In your stand mixer bowl, add the yeast mixture, flour, olive oil, and salt. Mix everything for a few 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!
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 Easy & Healthy Grilled 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 Best Mexican Barbacoa Tacos recipe!
TFC Pro Tips
Here’s a couple of tips to make this recipe even easier:
- 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.
Frequently Asked Questions
My oven goes up to 550 degrees! So get your oven as hot as possible—a pizzeria’s oven is 800 degrees.
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.
Yes! This recipe relies on olive oil instead of animal fats and is mostly made from flour. It is 100% vegan if you top it with vegetables!
Since this pizza dough recipe is a no rise pizza dough, you do not have to allow it to rise at all. However; it’s so versatile that you can certainly allow this dough to rise.
Place dough and rub in a little olive oil in a larger ceramic or glass bowl, cover with plastic wrap and place in a warm location for 30-60 minutes until doubled in size.
Typically about 5 days, as long as it is stored properly. It will last up to 3-4 months in the freezer. Also the less yeast (you can always add less yeast if you know you are storing in fridge for a few days) used, the longer it will last in the fridge.
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.
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.
Defrosting Pizza Dough
When you are ready to defrost 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.
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!
How to make homemade pizza
Preheat the oven screaming hot, as hot as your oven will go–mine goes up to 550 degrees. If using a pizza stone, or pizza steel, be sure to place those in the oven before preheating.
How to spread pizza dough
Dust your rolling or spreading surface well with flour or cornmeal so that the dough doesn’t stick. Stretch first using your hands into basic desired shape, if you are going for rectangle then stretch in that general shape, same for round.
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.
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.
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Pizza Dough Recipe
Equipment
- Heritage Pizza Stone, 15 inch Ceramic Baking Stones for Oven Use – Non-Stick, No Stain Pan & Cutter Set for Gas, BBQ & Grill – Kitchen Accessories & Housewarming Gifts w/ Bonus Pizza Wheel – Black
Ingredients
- 1 ½ cups water, warm (not hot, warm to the touch)
- 1 teaspoon granulated sugar
- 2 ½ teaspoon active dry yeast, replace with 1 packet, instant yeast may be used
- 4 – 4 ¼ cups all purpose flour, or replace with Gluten-Free AP Flour
- 1 teaspoon kosher salt
- ⅓ cup olive oil
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!
- 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!
- *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.
- **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.
- How to Make Homemade Pizza
- Preheat the oven screaming hot, as hot as your oven will go–mine goes up to 550 degrees (and if using a pizza stone, or pizza steel, be sure to place those in beforehand to preheat with the oven. Roll out your dough as thick or thin as you like.
- 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!
✱ Kathleen’s 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.
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. FREEZING & DEFROSTING PIZZA DOUGH
When you are ready to defrost 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 Easy & Healthy Grilled 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 Best Mexican Barbacoa Tacos recipe!
Nutrition
Nutrition Disclaimer
The Fresh Cooky 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.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’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. Read more about Kathleen here.
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!