I have tried a LOT of pizza dough recipes, and this is the one that beats them all! Not only is it quick and easy with no rise time, but it is literally the most delicious and no-fail pizza dough you’ve ever tasted!
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Invest in a pizza stone
There are a few kitchen “extras” that I feel are worth the money and space they take up. Since we typically make pizza once a week, I decided a pizza stone might be worth it. I purchased one just like this from Amazon, for such a great price! And now I can’t believe I waited so long! This one kitchen product was a big game-changer for our pizza nights. It creates the perfect slightly crisp crust and gives us a really even bake that I could never achieve using a cookie sheet. You should own one!
Pizza dough with no rise time? Yes, please!
I’ve made a lot of dough (bread dough, not money) in my life, but this is my favorite, most versatile recipe. It’s simple, flavorful, and my favorite part is I don’t have to wait for any rising. That means I can whip up pizza with homemade dough in just a matter of minutes. There’s no tricky rising, punching, covering and waiting for more rising, guessing when the dough is ready, etc. It’s seriously the best.
To make perfect pizza dough, simply…
- First, preheat the oven to 550°F. If you’re using a pizza stone make sure to put it in while oven is warming up. Rachel has a pizza stone, but I don’t, so I heat up a dark cookie sheet in the oven instead, and it still works like a charm!
- In the bowl of a stand mixer, add warm water, yeast and sugar in a mixing bowl and allow it to sit for 5 minutes, until the yeast is foamy and smells well… yeasty!
- To the yeast mixture, add salt, flour, and spices. Mix with a dough hook and knead until combined and dough starts to pull away from edges. About 3 minutes. If you don’t have a stand mixer, this can be done by hand.
- Once kneaded divide dough into two or three equal parts depending on how thick you like your crust.
- Next, lightly flour a cutting board and using a rolling pin, roll out dough into a 12″ – 16″ circle.
- Brush the edges with olive oil and build your pizza with your favorite sauce, cheese and toppings! We love classic pepperoni, or we like to do freshly sliced mozzarella with prosciutto and figs. Mmmmm, simple or fancy, you really can’t go wrong, am I right???
- Slide your pizza onto the pizza stone or baking sheet and bake on center rack for 7-8 minutes or until crust is browned and cooked through in the center.
- Once fully cooked, remove pizza and let cool for two minutes before slicing. ENJOY!!!
Start a Family Pizza and Movie Night!
If you don’t already have a weekly family pizza and movie night, give it a try! Here’s why we love it. First, it get’s your family out of your TV/movie rut. If you’re like us, our kids want to watch the same movies over and over and over again. We like to try new movies from the library, so it’s FREE! Second, it’s an activity we can do together as a family and everyone enjoys it. No matter your age, watching a fun new movie is always a treat! Lastly, making pizza is a family event and it creates a night where I don’t have to plan dinner. We like to mix it up with toppings, but the basics stay the same, so it requires almost no thought on my part. Yay for me!
Love this quick pizza dough recipe? Try these other really quick recipes!
Super Quick Pizza Dough
Ingredients
- 1 1/2 C warm water Should be warm but not hot
- 2 Tbsp sugar
- 1 Tbsp rapid rise yeast or "instant yeast"
- 3 1/2 C flour
- 1/2 tsp each salt, garlic powder, and Italian seasoning
Instructions
- Preheat oven to 550 degreesIf using a pizza stone make sure to put it in while oven is warming up.
- Mix water, yeast and sugar in a mixing bowl and let sit for 5 minutes.
- Add salt, flour, and spices into a stand mixer with a dough hook and knead until combined. About 3 minutes.If you don’t have a stand mixer, this can be done by hand.
- Once kneaded divide dough into two or three equal parts depending on how thick you like your crust.
- Flour a cutting board and using a rolling pin, roll out dough into a circle.
- Brush edges with olive oil and build your pizza.
- Slide pizza onto a pizza stone or baking sheet and bake for 7-8 minutes or until crust is browned.
- Take out pizza and let cool for two minutes before slicing.
Notes
Made this tonight and it was heavenly!!! Thanks for sharing such an easy and tasty recipe! I made 1 giant pizza on a cookie sheet and baked it for 20 mins. After brushing the edges with olive oil, I sprinkled on some everything bagel seasoning. Yum all around! Thanks for posting!
Hi Tamara! What a great idea to use bagel seasoning! I’m going to give that a try next time!
Tried this when I was in a pinch to make pizza dough. I was susprized how good it was! The dough was a tad sweet for my liking tho so I’ll probably do half the sugar next time. But great recipe
So glad you like this recipe! We’re in love with how quick this dough comes together and tastes better than any recipe I’ve ever tried!
Just wanted you to know that we love this recipe!! I whip it up about twice a week. My family thinks I’m a cooking genius for how amazing these pizzas turn out. I usually make 2 batches, divide into thirds and everyone gets to make their own pizzas with enough left over for a cheese stick pizza. Thanks for sharing!
Thank you so much for your comment!! We make it all the time too. It works well for pizza roll-ups and even no rise cinnamon rolls!
I assume since you dont specify guick rise yeast that you mean regular yeast?
Hi Faith,
Thank you for your question! Yes, it is rapid or instant rise yeast. I’ve updated the recipe to clarify this! I hope you enjoy!
Do I cook the pizza at 550 also? Or just to what the stone? Thank you in advance!
Hi Aimee, yes, cook the pizza at 550°F. You can use a pre-heated stone or just bake on a baking sheet. Enjoy!
Super easy and quick! Loved it! Thank you for sharing!
I will he making this all the time now ❤️👌🏼
What temp do you recommend when not using a pizza stone? And how long to cook?
Use the same temperature of 550°F and you’re still going to cook for 7-8 minutes. I’ve made it this way many times using a dark baking sheet and it’s perfect! I hope you enjoy it!
Can I bake this in a Cast Iron Skillet?
Hi Chelsie! Thank you for this question! We tried it out and yes you can! Preheat your oven to 450°F. Put your skillet in the oven while it heats, or heat it on the stovetop. Melt 1 Tbsp butter in the skillet. Roll out dough to approximate size and shape into the pan. Top with sauce and cheese and toppings. Bake for 12 minutes. Go light on the sauce, otherwise the top of the dough will absorb too much and get a bit mushy. Let us know how you like it!
Hello! I am wanting to prep the dough the night before we eat it. Do you recommend it? Does it still turn out?
You absolutely can make it the night before! Divide the dough and put into individual ziplocks and refrigerate overnight.Then take out of the refrigerator and roll out when ready to use. You can also freeze and dough and then thaw when needed. This is how we make it and it turns out perfect every time!
What is the best way to transfer the pizza to the stone?
Hi Lonnee, this can be tricky! I like to use the backside of a large baking sheet. Pull out your oven rack as far out as it goes to avoid burning your hands and then slide it on. To help it slide easily, sprinkle the baking sheet with cornmeal. It also helps if you have a large pizza spatula!
I have a couple kids trying this out, can we just make small individual pies and put them on baking sheets with this recipe? split the dough maybe into 3?
Hi Carole! Yes! We make this often with our kids. I often just use a cookie sheet to bake these, although I do like to heat the baking sheet before placing the pizza on it, but it will work even without pre-heating. Just add a few minutes of bake time to be sure it cooks all the way to the center. Enjoy!
Is there a reason we have to add sugar to the recipe? I’m wondering if I can do a sugar substitute or just leave it out all together.
Leaving out the sugar is no problem. It helps activate the yeast and helps brown the crust, so you may need to give your yeast a little extra time, and keep an eye on the bottom of the crust to make sure it’s cooked all the way through.
Is this recipe using plain/all purpose flour or strong bread flour,.?
Hi Tania! For this recipe, we used plain all-purpose flour, but either would result in a great pizza dough!
This is a family favorite! Thank you so much!. I read that you can used the dough for cinnamon rolls, how long do you bake the rolls for?
Thanks so much for sharing this- easy and delicious! And I am always amazed that I actually can make three large sized pizza’s with what appears to be a small amount of dough
Thank you for your comment! I’m so glad you love this recipe. We’ll get that cinnamon roll recipe up right away!
Great recipe! So easy and really delicious with the addition of garlic and Italian seasoning directly into the dough. This is our new go-to for pizza night!
I’m so glad! I’ve made this twice this week already too!
Tried this dough last night… everyone loved it! Made a double batch of dough and refrigerated 1/2 for breadsticks for a potluck today! They turned out great too! Thanks for sharing – so easy and delicious! Definitely a keeper!
I’m so glad you loved it! Breadsticks would be great with this recipe!
Hi, want to follow this recipe. How many mini pizza’s with a diameter of 3″ or 10 cm would this recipe yield? Thank you very much!
The recipe yields 2 pizza’s approximately 12″ round. So it should make close to 10 3″ pizzas. I’m going to have to try this out, tiny pizzas sound so cute!
It is a very good recipe. I drop the Italian seasoning and save it for the pizza topping (not needed). I add 1/2 tsp of onion powder and just less than 1/4 cup of olive oil. I also add dough conditioner. This recipe works either as no rise, or you can let it rise in the refrigerator over night (and it’s even better!).
Great recipe for beginners and advanced bread makers alike. Followed recipe exactly and the family, pizza snobs all of them, loved it. I will probably use a little cornmeal on bottom and sprinkle oiled crust edges with seasonings or pretzel salt next time. I use a pizza stone and preheat for 30-60 minutes to get an incredible crust. Also, I have had no problems using parchment paper underneath to transfer to oven stone and pull out again. I do watch it closely tho since parchment paper is rated to 500F and recipe cooks at 550F. I also keep oven rack in the middle at least 8” from heat source. Thanks for the recipe. Can’t wait to try it s a cinnamon roll!
Love this recipe! My family wants pizza every night now! I’m keeping it to Fridays though. LOL! Have used it to make Calzones and next week I’m making large knotted buns for Chicken Parmesan sandwiches. It’s a very versatile recipe. Thank you so much for posting. Is it too hyperbolic to say you changed our lives?! LOL!
I don’t think so, it changed our lives too! And you’re right, we use it for EVERYTHING! So glad you enjoy it!