Pizza Dough Recipe

I can’t believe how simple my No Rise Pizza Dough is and why it’s become my go-to for whipping up homemade pizza in minutes.

I make a pizza base that kinda feels like cheating, and honestly it’s perfect for a last-minute movie night. This No Rise Pizza Dough is one of those rare things that actually tastes like you took your time, but you didnt.

It uses simple pantry stuff like all purpose flour and a slick of olive oil, nothing fancy, yet the crust comes out crunchy on the edges and soft inside. If you’re into Quick Pizza nights where everyone builds their own, this will change how you think about weeknight dinners.

You won’t believe how fast it goes from bowl to oven, it’s almost unfair.

Ingredients

• All purpose flour: Main structure and carbs, some protein from gluten, gives chew and slight nutty notes.
• Baking powder: Leavens dough, lightens crumb, not much nutrition, makes crust puffy and tender.
• Fine salt: Enhances flavor, controls yeast activity, adds minerals, balances sweetness and savory notes.
• Sugar: Feeds any yeast, browns crust slightly, adds tiny sweetness, optional for flavor.
• Warm water: Hydrates flour, develops gluten, affects dough temperature and fermentation rate, simple and vital.
• Olive oil: Adds fat for tenderness, richer flavor, helps browning and crisping, slight fruity notes remain.
• Semolina or fine cornmeal: Used for dusting, prevents sticking, gives slight crunch and golden texture under crust.

Ingredient Quantities

• 2 1/4 cups (about 280 g) all purpose flour, plus extra for dusting
• 1 tablespoon baking powder
• 1 teaspoon fine salt
• 1 teaspoon sugar (optional)
• 1 cup (240 ml) warm water, about 110°F
• 2 tablespoons olive oil, plus a little more for brushing
• 1/4 cup (about 40 g) semolina or fine cornmeal for dusting (optional)

How to Make this

1. Preheat your oven to 475 F and put a pizza stone or a heavy baking sheet on the middle rack so it gets good and hot while you work.

2. In a large bowl whisk together 2 1/4 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon fine salt and 1 teaspoon sugar if you want a touch of sweetness.

3. Pour in 1 cup warm water about 110 F and 2 tablespoons olive oil, stir with a wooden spoon until a shaggy dough forms and no big dry bits remain.

4. Turn the dough out onto a lightly floured surface and knead 2 to 4 minutes until smooth and slightly springy, add a drizzle more water if its too dry or a tablespoon more flour if it sticks like crazy.

5. Shape the dough into a ball and let it rest 4 to 5 minutes to relax the gluten so it stretches easier, not rising time just a quick rest.

6. Dust a peel or an inverted baking sheet with 1/4 cup semolina or fine cornmeal if using, this helps the pizza slide and gives a nice texture, then roll or stretch the dough into a 10 to 12 inch circle or size you like.

7. Brush the top lightly with a bit more olive oil, add sauce and toppings sparingly so the crust bakes through, too many toppings = soggy middle.

8. Slide the pizza onto the preheated stone or baking sheet and bake 10 to 12 minutes until the crust is golden and cheese is bubbling, ovens vary so keep an eye on it after 8 minutes.

9. Remove from oven, brush the edges with a little olive oil if you want extra shine and flavor, let sit a couple minutes then slice and serve. If you have leftover dough wrap and freeze for up to a month, thaw on the counter before using.

Equipment Needed

1. Oven (preheat to 475 F) and a pizza stone or heavy baking sheet that can get really hot
2. Large mixing bowl for whisking the flour and dry stuff together
3. Whisk for the dry ingredients
4. Wooden spoon or sturdy spoon to mix the wet in, until dough looks shaggy
5. Measuring cups and spoons (2 1/4 cups flour, 1 cup water etc)
6. Instant read thermometer or kitchen thermometer to check the water is about 110 F
7. Clean work surface and a bench scraper or knife to help handle and portion the dough
8. Pizza peel or an inverted baking sheet dusted with semolina or cornmeal so the pie slides off easy
9. Rolling pin or just your hands to stretch/shape the dough into a 10 to 12 inch circle
10. Oven mitts and a cooling rack for resting and slicing after it comes out of the oven

FAQ

Pizza Dough Recipe Substitutions and Variations

• All purpose flour: use bread flour for a chewier crust (1:1), or swap up to half with whole wheat for nuttier flavor but add a bit more water, or use a gluten free 1:1 blend that contains xanthan gum if you need it
• Baking powder: if you want a yeast rise instead use 2 tsp instant yeast and let the dough rest 45 to 90 minutes; or make a quick substitute by mixing 3/4 tsp baking soda with 1 1/2 tsp cream of tartar to replace the recipe’s 1 tbsp baking powder
• Olive oil: melted butter gives a richer taste (use same amount), neutral vegetable oil works fine, or try avocado oil for a mild fruity note
• Semolina or fine cornmeal for dusting: plain flour works in a pinch, use fine polenta if you want the same texture, or just bake on parchment or a well oiled peel to prevent sticking

Pro Tips

– Let the oven and stone get extra hot. 30 to 45 minutes is better than just a few, it gives a crispier bottom. If your oven goes higher than 475, try 500 to 550 for a really snappy crust, but watch it closely so your toppings dont burn.

– Use semolina or cornmeal on the peel and dont skimp, it really helps the pizza slide. If the dough sticks, build the pizza on a piece of parchment so you can transfer it easily, then slide the parchment off halfway through baking if you want more direct heat.

– Keep toppings light and similar in moisture. Wet toppings = soggy middle, so blot watery veggies or roast them first. If you want lots of toppings, par-bake the crust 3 to 5 minutes first, then add sauce and cheese and finish baking.

– Knead briefly, just until smooth, dont overwork it. If the dough feels tight after resting, let it sit a little longer, a relaxed dough stretches easier and tears less. Add flour or water a teaspoon at a time when adjusting, small changes make a big difference.

– Brush the edges with olive oil before or right after baking for color and taste, and use a quick rest on a wire rack so the bottom doesnt steam and get soggy. Leftover dough freezes well, portion it before freezing so you can thaw only what you need.