Looking for a no-rise pizza dough that’s ready in just 10 minutes? You’re in the right place. Nearly 34,000 people have saved this recipe, with glowing 5-star reviews from readers who love how foolproof it is. Two big pizzas, no waiting, no fuss; one for dinner, one for the freezer.
⭐️⭐️⭐️⭐️⭐️ Lisa said: “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!”
Why You’ll Love our No Rise Pizza Dough
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, more flavorful 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!
⭐⭐⭐⭐⭐ Michelle: “This is my new go-to recipe. The texture of the crust was amazing!”
⭐⭐⭐⭐⭐ Tanya: “This is my go-to pizza crust. I also mix in garlic powder and Italian seasoning. Thanks for the recipe.”
⭐⭐⭐⭐⭐ Jessica: “The best pizza crust recipe! It never fails me and I’ve been making it weekly as a Friday night dinner for my family. We make a stuffed-crust pizza and use all kinds of toppings. It’s not soggy or weighed down. It makes a delicious chewy crust. I love how easy it comes together. No rise times, no waiting around, just make it and bake it! The only thing I do different is to use honey instead of sugar and a little bit more for a touch sweeter crust. Overall, I will never use another pizza crust recipe!”
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 flour, tho you’ll need more liquid and don’t expect it to work the same as regular flour.
- Olive oil: This oil is full of healthy fats! It’s good for you!
- Warm water: Your water should be warm, but not hot, between 105°F and 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, but you may also use active dry yeast. Either activate it (proof it) first or allow your dough to rise for an hour or two to activate the yeast.
- 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!
- Optional: Add some Italian seasoning and some garlic powder to the crust!
Get the full recipe in the recipe card below.
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!
If using active dry yeast: add warm water, yeast, and sugar to your mixing bowl and whisk, and let it sit for a few minutes. This process is called proofing or activating the yeast. A yeasty froth will grow on top and it will smell bread-y or yeasty!
You can skip this step if using Instant Yeast and add the yeast directly to the bowl with all of the other ingredients. In recent years, this is my preferred way!
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.
Split the dough in equal halves, this no rise pizza crust makes two pizza crusts!
You can also store the dough in a bowl with a little olive oil 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 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!
Fresh Tips
- Use fresh yeast – If you’re not getting a frothy top with warm water, yeast, and sugar, discard it. 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
My oven can reach 550°F (288 °C)! So, get your oven as hot as possible; a pizzeria’s oven typically reaches 800°F.
No, you can do it the old-fashioned way if you don’t have a stand mixer. 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.
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. Store in the freezer for 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.
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!
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 it in the oven before preheating.
How to roll out pizza dough
Dust your rolling surface generously with flour or cornmeal to prevent the dough from sticking. Then, use your hands to stretch the dough into the shape you want, whether round or rectangular.
Then, using a flour-dusted rolling pin, work from the center to the outside 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 the prepared pizza in the oven and bake for 8-10 minutes, or until the 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!
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Equipment
- 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 or honey
- 2 ¼-2 ½ teaspoon Instant yeast for Active Dry Yeast proof first. Reduce to 2 teaspoons for high altitude.
- 4 – 4 ¼ cups all purpose flour I used unbleached or try 00 flour or bread flour
- 1 – 2 teaspoons kosher salt
- ⅓ cup olive oil extra virgin
Optional
- 1 teaspoon dried herbs try Italian seasoning, basil, oregano
- 1 teaspoon garlic powder
Instructions
- In the bowl of your stand mixer or large bowl with hand mixer, add 4 cups of flour, yeast*, olive oil, salt, sugar or honey if using and any optional add-ins. *Active Dry Yeast: If using active dry yeast, activate it first. To your mixing 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. You can skip proofing your active dry yeast if you are okay allowing a couple hours for the dough to proof and the yeast to do its work.1 ½ cups water, 1 teaspoon granulated sugar, 2 ¼-2 ½ teaspoon Instant yeast, 4 – 4 ¼ cups all purpose flour, 1 – 2 teaspoons kosher salt, ⅓ cup olive oil, 1 teaspoon dried herbs , 1 teaspoon garlic powder
- Mix everything for 5 minutes until it combines, switching to a dough hook. If needed add a little more flour a few tablespoons at a time if too sticky. The soft, stretchy dough will pull away from the sides of the bowl when it’s ready. Knead dough by hand for a minute or so on a floured surface. 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
- By hand: If mixing by hand, be sure to mix until the dough is smooth and stretchy, then knead by hand on a floured surface for 8 minutes or so.
- Instant Yeast vs. Active Dry Yeast: the difference is that instant yeast can be used without proofing or activating, while active dry yeast, needs warm water and a little time to be able to activate.
- 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.
- Fridge: Rub dough with olive oil, cover, and refrigerate up to 24 hrs. Punch down before rolling.
- Freeze: Coat with olive oil, seal in freezer bag, freeze up to 3–4 months.
- Thaw: Overnight in fridge, then rest 30 mins at room temp.
- Quick Thaw: Place oiled dough in covered bowl, let rise in warm spot 2–4 hrs until thawed and doubled.
- Swap sugar with honey or maple syrup for a sweeter crust.
- Mix in garlic powder + Italian seasoning for herby flavor.
- Use up to 1 cup whole wheat flour for a nuttier crust.
- Brush edges with garlic butter or herbed olive oil after baking.
- Try a stuffed crust by rolling mozzarella into the edges.
- Some have had good luck using a cup-for-cup gluten-free all purpose flour. My favorites are King Arthur and Bob’s Red Mill, you may need more liquid as GF flours tend to absorb much more liquid than regular flour. Don’t expect it to behave like regular flour.
Nutrition
Bridget
Wow! This is the best pizza crust recipe. Turned out perfect! We like a thin crust and this turned out perfect. I did exchange some of the water for some sourdough discard. I have tried so many pizza crust recipes, but yours is the BEST! Thank you for sharing it!
So glad you loved it ,Bridget and I love your twist! I have a sourdough pizza dough also on the blog, but I love your twist.
Carrie Smith
I make this every single Friday night for pizza night! Thank you for a no fail, easy and delicious recipe!
Thank you Carrie!! This makes me smile!!