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Quick Pizza Dough with No Rise time

Quick Pizza Dough with No Rise Time

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine American, Italian
Servings 2 medium pizzas or 4 individual-sized ones

Equipment

  • Mixing bowl A medium or large bowl will do. Metal or glass works best for keeping the temperature stable.
  • Wooden spoon or dough whisk To mix the ingredients together without overworking.
  • Bench scraper or knife For dividing the dough, if needed.
  • Rolling pin or wine bottle You’ll need something to roll the dough out. No rolling pin? A smooth wine bottle works in a pinch.
  • Baking sheet or pizza stone A stone will give the most authentic crust, but a well-preheated sheet pan works great too.
  • Parchment paper Optional, but helps with cleanup and prevents sticking.

Ingredients
  

  • 2 ¼ cups all-purpose flour or 00 flour for a softer, more Italian-style crust
  • 1 tablespoon olive oil
  • 1 teaspoon sugar helps with browning and a touch of flavor
  • 1 teaspoon salt
  • 1 tablespoon baking powder the secret to rise-free fluffiness
  • ¾ cup warm water not hot—just enough to bring it all together

Optional: ½ teaspoon garlic powder or Italian herbs for added flavor

Instructions
 

Mix Your Dry Ingredients

  1. In a large bowl, whisk together the flour (or 00 flour if you're using that), baking powder, sugar, and salt. The baking powder gives this dough its lightness, and there’s no need for yeast or a long rest—so yes, this doubles as a fantastic method for those looking to learn how to make pizza dough without yeast.

Add the Wet Ingredients

  1. Pour in the warm water and olive oil. Mix everything with a wooden spoon or dough whisk until a shaggy dough forms.

Knead Gently

  1. Turn the dough onto a lightly floured surface and knead for just 2-3 minutes. The dough should feel soft, a little stretchy, and not sticky. Add a sprinkle more flour if it’s too wet, or a touch of water if too dry.

Roll It Out

  1. Divide the dough if making smaller pizzas. Roll it out with a rolling pin (or wine bottle) to about ¼ inch thickness for medium crust or thinner if you like it crispy. This is your blank canvas.

Preheat and Top

  1. If using a pizza stone, preheat it in a 475°F (245°C) oven for at least 15 minutes. Lay your rolled-out dough on parchment and load it up—think classic red sauce and mozzarella, or go wild with pesto, goat cheese, and arugula.

Bake Hot and Fast

  1. Slide the parchment onto your hot stone or pan. Bake for 10–12 minutes, until the edges are golden and bubbly. Let cool for a couple of minutes before slicing.