Easy No-Rise Pizza Dough
A fast, no-rise pizza dough you can make tonight
This recipe focuses on a practical no-rise pizza dough that skips proofing and delivers a crisp, tender crust in about 30 minutes from start to finish. For a quick weeknight pairing, serve slices with a chilled fruit drink like the recipes in 17 best fruit smoothie recipes.
Ingredients and simple measurements
List ingredients that keep the process fast: 2 1/4 cups (280 g) all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, 1 tablespoon baking powder (the no-rise leavener), 1 cup (240 ml) warm water, 2 tablespoons olive oil. These proportions make one 12-inch crust; scale up for multiple pies. Use room-temperature ingredients to help the baking powder activate evenly.
Tools that speed up the process
A mixing bowl, wooden spoon or spatula, a rolling pin or your hands, and a baking sheet or pizza stone are all you need. A preheated baking steel or pizza stone shortens bake time and crisps the bottom. No mixer required—this keeps cleanup minimal and the recipe accessible for any kitchen.
Step-by-step mixing and shaping (about 10 minutes)
Combine the dry ingredients in a bowl, then add warm water and olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 4–5 minutes until smooth and slightly elastic. Divide if making smaller pies. Press or roll the dough to a 12-inch round, keeping a slightly thicker outer edge for a defined crust. This method maximizes oven spring without a rise period.
Baking options and timing
Bake on a preheated pizza stone or an inverted rimmed baking sheet at 475–500°F for 10–12 minutes, rotating halfway for even color. For a pan pizza, oil a cast-iron skillet, press the dough to the edges, and bake at 425°F for 12–15 minutes for a chewier, thicker crust. Watch for golden edges and bubbling cheese as cues to doneness.
Topping and variation ideas that complement the quick dough
Stick to lighter, evenly distributed toppings so the crust cooks through in the short bake time. Classic combos: tomato sauce, fresh mozzarella, basil; olive oil, garlic, rosemary, and parmesan; or thinly sliced vegetables and pre-cooked meats. For a crispier finish, brush the crust edge with olive oil before baking. If you want a refreshing beverage alongside this fast meal, try a nutrient-packed option from 12 tasty chia seed smoothie recipes.
Quick fixes for common texture issues
If dough feels too sticky, sprinkle a tablespoon of flour at a time while kneading until manageable; avoid adding too much or the crust will be tough. If dough is dry and crumbly, add warm water by teaspoonfuls until it holds together. For a softer, chewier crust, increase olive oil by an extra teaspoon and press the dough a bit thinner before baking.
Serving and storage for a no-rise dough pizza
Serve immediately for best texture; leftovers reheat well on a hot skillet or in a 400°F oven for 5–7 minutes to restore crispness. Unbaked shaped dough can be wrapped and refrigerated for up to 24 hours or frozen flat for up to one month—thaw in the fridge before baking. These storage tips keep the no-rise advantage while allowing prep-ahead convenience.
Conclusion
For a classic, tested approach to quick pizza crust, consider the No-Rise Pizza Dough Recipe for a basic reference and comparison. If you want another simple homemade method to adapt toppings and bake times, see this Easy Homemade Pizza Dough Recipe – JoyFoodSunshine.
