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No Rise Pizza Dough

No Rise Pizza Dough

Fast and easy to make no rise pizza dough – you can have scratch, homemade pizza in under an hour – just as easy as take-out!

No Rise Pizza Dough - Fast and easy to make no rise pizza dough – scratch, homemade pizza in under an hour!

Pizza is one of my family’s favourite foods. Of course, that’s not really saying anything crazy, most people love pizza! Although my son refused to eat it for years – we would always feel a little ridiculous telling him he should try it. It’s pizza. Not really the healthiest of mealtime options. And here we are trying to convince our kid to try it. And like it. Because we all like it, so he should too, right?!

All of our coercing to get him to like pizza as much as the rest of us finally paid off this year and he tried pizza for the first time. And now he wants it basically ALL of the time. That may have backfired on us. Possibly.

Now my kid that was perfectly happy ignoring the “we felt too lazy to cook so we got takeout” meal is requesting the takeout meal incessantly. It’s like he’s trying to make up for lost time.

Can’t really blame him though. Pizza IS fantastic. There’s a reason we all enjoy it!

No Rise Pizza Dough - Fast and easy to make no rise pizza dough – scratch, homemade pizza in under an hour!

Even though we love to order pizza as much as the next family, we also love to make it. Pizza night is pretty fun, stretching the dough, putting on whatever toppings you like best, making individual personal pizzas if you want. Throw on a movie and it’s a perfect Friday night!

My favourite pizza dough recipe is this cold rise pizza dough. It makes a thin crust, fantastic pizza. But….it requires planning ahead. You have to let it rise in the refrigerator at least overnight. I don’t know about you, but I quite often do not plan a whole day ahead when it comes to pizza. Pizza is a spur of the moment decision around here more often then not. And on those nights, this no rise pizza dough is perfect.

Easy to make, it’s ready to roll out and spread on your toppings in the amount of time it takes to heat up the oven. It makes a fairly thin and crispy crust, and if you have 15-20 minutes to let it puff up a bit after rolling it out, it will rise just enough to be a bit thicker and chewier. Either way it’s delicious and the perfect answer to the “can we have pizza tonight?” question, that I’m sure is asked often in more houses than just mine!

No Rise Pizza Dough - Fast and easy to make no rise pizza dough – scratch, homemade pizza in under an hour!
Yield: 2 - 10" pizzas

No Rise Pizza Dough

No Rise Pizza Dough

No Rise Pizza Dough is the perfect answer to pizza night. All ready for your favorite toppings!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 1 cup Warm Water
  • 2 1/2 cups All-Purpose Flour
  • 2 teaspoons Instant Yeast
  • 2 teaspoons Olive Oil
  • 1 teaspoon Honey
  • 1 teaspoon Salt


  1. Preheat the oven to 500°F. If you have a pizza stone, put it in the oven to heat up as well. If you don’t have a stone, an upside down cookie sheet works quite well instead.
  2. In a large bowl, or the bowl of a stand mixer fitted with the dough hook, mix together the 1 cup of water, flour, yeast, olive oil, honey and salt.
  3. Pulse the mixture (or stir with a wooden spoon if mixing by hand) until it comes together into a ball.
  4. Knead for 5 minutes by machine, 10 by hand until the dough is smooth.
  5. If the dough is still looking dry and really shaggy after a couple minutes of kneading, add more water, a tablespoon at a time.
  6. If it is really sticky and not coming together into a smooth ball, add more flour, a tablespoon at a time.
  7. Cover the bowl and let the dough rest for 5-10 minutes.
  8. Divide it into two pieces and roll each out into a 10” circle.
  9. Top with whatever toppings you like and then bake for 9-11 minutes or until the crust is lightly browned and the cheese is bubbling.
  10. I like to roll out the dough on a piece of parchment paper and then just slide the parchment paper with the ready to bake pizza onto the hot stone in the oven. 


This dough actually also works well if you let it rise. I’ve used it both ways. As a no rise pizza dough it makes a thin, crispy crust. You can also let it rise until doubled (about 2 hours) after mixing, then roll it out and use it and you’ll end up with a thicker, chewier crust. If you want it slightly puffy, you could also roll it out immediately and then just let it rise slightly for 10 or 15 minutes just to puff up a bit before adding your toppings and baking.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 158Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 267mgCarbohydrates: 31gFiber: 1gSugar: 1gProtein: 4g

Nutrition Information is estimated based on ingredients used and may not be exact.

I’ve also shared this No Rise Pizza Dough recipe over on Food Fanatic.


Thursday 14th of March 2024

This is a great recipe. I just didn’t divide it and let it rise for maybe an hour. Baked at 425 for half hour or so. Made a great, close to delivery type pizza crust without all the unnecessary ingredients!


Sunday 29th of January 2023

Made this for dinner tonight! Spread it out over a cookie sheet before putting on pesto, pizza sauce, fresh-cut mozzarella and some pepperoni! Turned out absolutely delicious and I ended up making a second ball of dough to store for another night <3


Tuesday 31st of January 2023

So glad you liked it!

Deb M

Friday 9th of November 2018

This is my first try. I like thin crust but found it just a bit too crisp. What did I do wrong? How long should I heat the stone? I did knead for 10 minutes and let it rest as instructed. Wondering about the oven temp?


Saturday 10th of November 2018

If it was too crisp for you, you could try with a lower oven temp if you want. The high temperature is so that you get a nice crispy crust (which is how we like it). If you don't want it to be so crisp, maybe let it rise for a few minutes so it's not quite so thin, and/or bake it at 425F or 450F instead. That should help with how crisp it is. I always just put the stone into the oven to heat when I turn on the oven.

The Most Amazing Pizza You’ll Ever Eat – Teacups & Tassels

Monday 4th of July 2016

[…] can find the recipe I used for the dough here, and it takes little to no time. The beauty, too, is that it makes enough for 2 crusts! Which means […]

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