pizza dough recipe without rising
The Best pizza dough recipe without rising
No-Rise Pizza Dough
A quick and easy pizza dough that skips the rise, making it perfect for busy nights. Ready in under 45 minutes with simple ingredients.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup tomato sauce
- 2 cloves garlic
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 425°F and line a baking sheet with parchment paper. -
2
Mix flour, salt, and olive oil in a bowl until combined. -
3
Roll the dough into a 12-inch circle on a floured surface. -
4
Transfer the dough to the prepared baking sheet. -
5
Bake for 10 minutes. Spread tomato sauce and garlic over the dough, then return to the oven for 15–20 minutes until the crust is crispy.
🔧Equipment
- Mixing bowl
- Flat surface
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How No-Rise Pizza Dough Works
❓ Frequently Asked Questions About No-Rise Pizza Dough
1. Why does the dough rise when I use baking soda instead of yeast?
The baking soda acts as a leavening agent but doesn’t produce the same gas bubbles as yeast. Without yeast, the dough won’t expand from trapped air—it stays flat. This recipe skips rising entirely, so the dough remains compact and thick, which works well for baked or grilled pizzas.
2. Can I still achieve a chewy crust with no-rise dough?
Yes, but the texture will differ slightly. Since there’s no fermentation, the crust won’t develop the same tender, elastic quality as yeasted dough. For a chewier result, focus on baking at a high temperature (450°F or higher) and letting the edges crisp quickly.
3. How do I ensure the dough doesn’t stick to the pan while baking?
Preheat your pizza stone or baking sheet for at least 10 minutes before adding the dough. Lightly grease it with neutral oil (like avocado or vegetable) or use parchment paper as a barrier. If using a pizza peel, dust it with flour or semolina for easier transfer.
4. What if my dough feels too sticky to handle?
Add a little more semolina or all-purpose flour, one tablespoon at a time, while your hands are damp. Overworking the dough can make it tough, so only add enough to work with comfortably. A slightly sticky but manageable dough is easier to shape and slice.
