| | | | | |

No Rise Pizza Dough

As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

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!

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

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.

No Rise Pizza Dough recipe ingredients L - R Olive oil, flour, warm water, kosher salt, sugar and yeast.
  • 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!

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

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!

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 a few minutes until it combines. The soft, stretchy dough will pull away from the sides of the bowl when it’s ready.

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

Split the dough in equal halves. Your dough is ready to go!

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

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

Pizza dough ready for storing on floured table.

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!

rolled out pizza dough recipe with thick, red, pizza sauce smeared on top.

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

How hot is hot enough to bake my pizza?

My oven goes up to 550 degrees! So get your oven as hot as possible—a pizzeria’s oven is 800 degrees.

Do I have to have a stand mixer?

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.

Is this pizza dough recipe vegan?

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!

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; 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.

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. 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.

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

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.

Pizza dough in a freezer baggie ready to be frozen.

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.

  • 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.

Pizza dough recipe with image of baked pizza and hand using pizza cutter to slice a cheesy piece 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.

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

Kathleen Pope, The Fresh Cooky.

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.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

19 Comments

  1. 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.

      1. 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