No-Rise Pizza Crust
Step away from the phone. Put down those coupons. Let’s talk through this.
What if I told you that you could make homemade pizza in less time than it takes the pizza man to deliver? Including the crust. Most definitely including the crust. And what if I told you it would taste a trillion times better? And amount to zero calories? Ok, the last part is not true.
Look no further than no-rise pizza crust. It’s a miracle. It’s too good to be true. But I promise it’s true. And it takes about 10 minutes to make, which will give you enough time to heat your oven, do a couple push-ups, oh, and cut up some veggies. Guys, this is a game changer. It’s gonna revolutionize dinner. From the mouth of the Men’s Warehouse dude—I guarantee it.
More importantly, though, this crust is firm. There’s nothing worse than picking up a slice of pizza only for it to fall limp before missing your starved mouth and crashing into your face. Not this miracle pizza crust. It’ll help you save face. So, have you put down the phone yet?
Ingredients
Instructions
- Preheat oven to 450°.
- Whisk water, oil, sugar, and yeast in a bowl. Allow yeast to proof for 5 minutes. (Still weary about yeast? I made a little video for you.)
- Pulse flours, parmesan, and salt in food processor until combined.
- 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.
- Add pizza sauce or homemade pesto. Top with veggies and cheese, a dash of salt and pepper, and a splash of olive oil.
- Bake for 15-20 minutes.
Notes
• If you’re not into whole wheat flour, substitute equal parts all-purpose flour.
• This crust seriously tastes best with zero rise time. I’ve allowed it to rise for an hour or so, and it’s always better with zero rise. Truly, you can have your cake and eat it.
• Best tip I could offer—load your pizza up with fresh veggies. You’ll feel far less guilty about eating pizza in the first place.
Recipe adapted from Cook’s Country.
This may be one of those life-changing recipes. I love that I could have home made pizza when I get in from work without having waiting hours for the dough to do it’s thing. Thank you so much for bringing this into my life!
Love it and will need to add some parm to my pizza dough recipe! I have been using a no rise pizza dough recipe for like 2 years now – I seriously have it memorized
It is great for pizza, calzone bliss!
You my friend are a genius!
I owe it all to Cook’s Country!
That looks amazing! Although, your photos always make the food look great:)
I love your writing in this post and this crust sounds great. I have pizza on my menu plan this week and I’m up for a new crust recipe…although, my husband might die if I made a whole-wheat pizza crust. I might try it anyway!
Sounds delicious!
Blushing. Thank you! You should try to slip a half a cup of wheat flour in and see how it goes
I’m making this for breakfast. I don’t even care if that’s not a thing. Certifiable game changer status.
I had no idea how revolutionary this would be. Breakfast?! I love it!
No rise means thinner crust and I am a lover of thin crispy crusts! And less time until I get to eat it
ooh! trying this tonight!
Ooh this is amazing! I always have trouble with my pizza crusts staying to soft.
All I can say is thank you, thank you, thank you! I love homemade pizza, but cannot tell you how many times I have not made it due to time constraints and that annoying rise factor. I absolutely cannot wait to try this. You’re awesome!
I am JUST finished making this and eating it and it was great! I have never made my own pizza crust and it was So easy! Even my husband liked it! Thank you!!!!
No way! You’re fast. Glad it passed the husband test!
This has just caused magical rays of heaven to enter my home and soul innards.
I’ll never be the same again.
NEVER.
I usually do a no-knead crust, but this is glorious! Thanks for sharing. Can’t wait to try it out tonight! Have you put this on the grill?
The original recipe is written to grill it. So grill away! (We only have an indoor grill.) Let me know how it turns out!
This looks awesome! I need to make pizza dough from scratch more often, it really isn’t that difficult. But is always delicious
Love that this is time-saving–can never have enough of those type of recipes.
I just finished dinner and a pictorial if you’d care to check it out. This dough was perfect on the grill! I’ll definitely be making this again. Thanks!
I am so making that dough soon. I’m so glad it’s finally cooling down enough outside to turn on the oven!
Very Cool!!
I just made this crust! So good and sooooo easy! Thanks for the recipe Melissa!!
I just nominated you for the Versatile Blogger Award.
I am so excited to try this! No rise? It is truly a miracle! I have a crust recipe that i like, but sometimes that hour and a half for it to rise is just too long. You are amazing.
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Can I use bread flour instead of APF?
I don’t see why not. You may need a little more flour if it’s too sticky.
Great crust! So easy, hearty, and yummy! Does the dough freeze well, by any chance? Most nights I’m cooking for one, so it’d be great to make a full batch and freeze 3/4 of it for future meals.
Tried this today. I had the oven a little bit too hot and I wasn’t quite generous enough with the topping, but it was glorious! Hurrah!
is this recipe okay if I use regular rise yeast?
Ya! I would just check the ratios of yeast. You may need a little more or a little less.
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