no rise pizza dough
1 large pizza
This is my go-to pizza dough recipe. It is the one my mom has used all through my childhood and it’s a family favorite. Because it doesn’t have to rise, you can have homemade pizza on the table within 45 minutes of that first craving. I have tried LOTS of pizza dough recipes and I always com back to this one.
It’s hands down my favorite because not only is it quick to make but it also is a great base recipe to add all kinds of complimenting herbs and toppings to. I have used all sorts of combinations of whole wheat flour, bread flour, all purpose flour, and unbleached flour and they have all turned out great. I’ve also added all sorts of herbs to the dough to enhance the character of the dough and diversify the flavors of the pizza. Just a few to try are basil, oregano, parsley, rosemary, garlic powder, thyme, and various combinations of them. Have fun with this dough and get creative! You will not be disappointed!
- 2 1/4 teaspoons dry, active yeast (or 1 packet)
- 1 teaspoon sugar
- 1 cup warm water
- 2-3 tablespoons olive oil
- 1 teaspoon salt
- 2 1/2-3 cups of flour (I like 1/2 white and 1/2 whole wheat flour)
- cornmeal for dusting the pan
Combine the yeast, sugar, and water in your kitchen mixer. Let the yeast activate for a minute or two. I then add the salt and olive oil. Add 2 1/2 cups of flour to the mixer and let it mix on low with a dough hook for a few minutes. The dough will start out dry and get stickier. If it seems too sticky, keep adding a little flour until it’s tacky to the touch but doesn't stick to your hands. Knead in the mixer on low for a total or 5-7 minutes.
Preheat your oven to 500 degrees. (My oven cooks better at 480-490 degrees so that’s what I do.)
Place the dough ball on the counter. Cover with a clean dish towel and let it rest for about 10 minutes. You cannot skip this step. I have and it doesn’t turn out as well. This will allow you to roll out a perfectly round pizza crust and it will provide the right elasticity for rolling.
After it has rested roll it out with a rolling pin to the size of your pizza stone/pan. Sprinkle some cornmeal on your pizza pan and place the dough on top. Put on all your toppings and bake in the oven for 15-20 minutes. I usually check mine around 12 minutes and adjust the time accordingly. I like the cheese on my pizza just starting bubble, but not yet turning brown. (There is a very small window of time for that, so I keep a close eye on it after 12 minutes)
Let your pizza cool slightly on the pan before slicing (about 3 minutes). Slice and enjoy!