This No-Rise Pizza Crust is the best dang pizza dough recipe I have ever made. It is oh so easy to make, and ready in just 30 minutes.

Just like most families, our family loves pizza night. The mom in me loves pizza night because it is quick and easy. Plus, it brings back great memories in my childhood of making our own individual pizzas. Growing up in a large family, not everyone likes the same thing. I am now experiencing this with my own little ones. More sauce, no sauce, lots of cheese, no cheese, we have a wide variety of what the kids like and don’t like on their pizza.

Now I must admit there was a time I didn’t feel this way, making the dough, letting it rise, I mean I had to plan this simple dinner in advance. Let’s be honest we usually have “pizza night” on the nights when we don’t have time or we need a last minute easy meal. (Take out?) But this pizza crust is one that you can make, top and bake all in less time than it would take for the pizza palace to be at your door. On top of that, it tastes AMAZING! It is literally by far the best pizza dough ever, and trust me I have tried more than a few.

Enjoy! XOXO San

How do you make No-Rise Pizza Crust?

Preheat oven to 450° with pizza stone inside if you are using.
Whisk water, oil, sugar, and yeast in a bowl. Allow yeast to proof for 5 minutes, this will light and foamy with lots of little bubbles.
Mix together flours, parmesan, and salt.
Add flour mixture into yeast mixture, and stir until combined. Quickly knead dough until it comes together.
Divide dough into four equal parts. On a floured surface, roll out dough into 9-inch rounds.
Place on a parchment lined baking sheet or directly on your baking stone. Let it back for 5-7 minutes. Remove from oven and turn the dough over. Add pizza sauce or homemade pesto. Top with veggies and cheese, a dash of salt and pepper, and a splash of olive oil. Return to oven and bake for 15-20 minutes, or until bubbly and crust and cheese golden.

My favorite kitchen tools used to make No-Rise Pizza Crust

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MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of the durability.

MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.

MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.

Need an easy homemade sauce to top on this crust? Here are my two favorites: Classic Italian Margherita Sauce and Spaghetti Sauce

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No-Rise Pizza Crust

Prep: 20

Cook: 15

Total: 35

Servings: 4 -9 inch pizzas

Calories: 375 kcal

This No-Rise Pizza Crust is the best dang pizza dough recipe I have ever made. It is oh so easy to make, and ready in just 30 minutes.

Sandra

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Ingredients

▢ 1 cup water heated to 110 degrees
▢ 1 tablespoon. olive oil
▢ 1 tablespoon sugar
▢ 2 1/4 tsp instant yeast
▢ 1 3/4 cup bread flour or sub with all-purpose flour
▢ 1 cup white whole wheat flour or sub with all-purpose flour
▢ 1/4 cup grated parmesan cheese
▢ 1 teaspoon sea salt

Instructions

Preheat oven to 450° with pizza stone inside if you are using.
Whisk water, oil, sugar, and yeast in a bowl. Allow yeast to proof for 5 minutes, this will light and foamy with lots of little bubbles.
Mix together flours, parmesan, and salt.
Add flour mixture into yeast mixture, and stir until combined. Quickly knead dough until it comes together.
Divide dough into four equal parts. On a floured surface, roll out dough into 9-inch rounds.
Place on a parchment lined baking sheet or directly on your baking stone. Let it back for 5-7 minutes. Remove from oven and turn the dough over. Add pizza sauce or homemade pesto. Top with veggies and cheese, a dash of salt and pepper, and a splash of olive oil. Return to oven and bake for 15-20 minutes, or until bubbly and crust and cheese golden.