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Instant Pizza Dough – No Rise No Yeast

July 20, 2017 (Last Updated: February 19, 2019)

A thin and crispy instant pizza dough recipe that has no yeast and requires zero rising time – oh yes that’s right. Make this super easy pizza dough in around 5 minutes for perfect pizzas in a hurry.

I think I’ve said this before…yep definitely. I could honestly eat pizza every day and be extremely happy! I mean what kind of strange people are there in the world that don’t like pizza? I find myself craving pizza all the time, and quite rightly so I live in Italy, it’s allowed. BUT what do you do when you’d really love pizza for dinner but you can’t wait 5 hours for the dough to rise?

Instant pizza dough no rise no yeast

You make instant pizza dough!

This instant pizza dough has been a life saver so many times, you know for the times when you’re having heavy withdrawal symptoms and you need a thin and crispy ASAP!

This dough has no yeast and requires no rising time at all so it’s perfect for last minute pizza fixes or for a quick weeknight dinner.

Instant pizza dough no rise no yeast

Instant pizza dough Vs traditional pizza dough

Ok so let’s talk about the differences between this instant pizza dough and regular traditional dough. Because this pizza dough has no yeast or no rising time it’s not as light and airy as traditional pizza dough is (don’t think this means it’s a brick hard dense dough because it’s absolutely not it’s still pretty light and delicious).

We don’t have time for the dough to rise for 5 hours, we need pizza now and we need pizza fast, right? I think that’s a pretty good compromise.

It may not be as light and airy as the regular stuff but there is absolutely no compromise in flavour with this dough. I use this recipe to make pizzas all the time and I never feel like I’m missing out on something.

It makes killer pizzas every time and I’m always fully satisfied afterwards unless you put pineapple on it, ok now it’s ruined.

Instant pizza dough no rise no yeast

How to make no rise instant pizza dough

There are only four simple ingredients needed to make this instant pizza dough, flour, water, olive oil and a pinch of salt.

Put the flour and salt in a large bowl and make a small well in the middle. Add the warm water and mix together with a spoon. Once the dough starts to come together add the olive oil.

Step by step photos for making instant no yeast pizza dough

Knead the dough on a lightly floured work surface to form a ball, don’t over knead it doesn’t take long at all and it’s done!

I like to cut the dough in half and make two large pizzas. Sprinkle a little semolina flour on a baking tray, roll out the dough to a large pizza base, place on the tray and add what ever toppings you want. Right now I’m loving artichoke and prosciutto cotto.

If you’ve tried this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTERESTto see more delicious food and what I’m getting up to.

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4.63 from 24 votes

Instant Pizza Dough - No Rise No Yeast

FREE PIZZA EBOOK ABOVE! A thin and crispy instant pizza dough recipe that has no yeast and no rising time. An easy and delicious no rise dough for super quick pizzas.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 396kcal
Author Emily Kemp



  • Add the flour and salt to a bowl. Make a small well in the middle and add the warm water. Mix together with a spoon for a few seconds, when the dough starts to come together add the olive oil.
  • Using your hands bring the dough together then tip it on to a lightly floured work surface. Knead for a few seconds to form a ball, the dough should be soft and smooth.
  • Divide the dough into two balls, roll out into large pizza bases and add to baking trays lightly dusted with semolina flour. Add desired topping and bake in the oven at 200°C/400F/gas mark 6 for 10-15 minutes.


Please note this recipe was tested and developed using metric measurements, all imperial measurements are approximate.


Calories: 396kcal | Carbohydrates: 76g | Protein: 10g | Fat: 4g | Sodium: 14mg | Potassium: 107mg | Fiber: 2g | Calcium: 15mg | Iron: 4.6mg
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!



  • Reply
    July 13, 2019 at 6:41 am

    Hey this was really tasty but I found it abit dry. Did anyone else? Or did I do something wrong?4 stars

  • Reply
    July 1, 2019 at 7:05 am

    Works like a charm stick to the ingrediant measures cause theyre perfect. Tastes incredible adn super convenient. Would recommend for the cook in a hurry.5 stars

  • Reply
    March 9, 2019 at 3:13 am

    You should REALLY consider editing this to include the fact that you roll your dough to be 3mm thin…… I was really excited to try this but ended up cooking the pizza for double the time and the dough was still uncooked and the toppings burnt. It wasn’t until I read the comments and saw that you mentioned the thickness. Just a thought ….2 stars

    • Reply
      Inside the rustic kitchen
      March 12, 2019 at 1:06 pm

      Hi Tanya, so sorry you had trouble with the thickness. I don’t usually measure it to an exact thickness I just roll it out to a thin crust but I’ll be updating the recipe with more info and tips so it’s more helpful for everyone.

    • Reply
      April 13, 2019 at 7:00 pm

      Does tho oven have to be @200

  • Reply
    March 7, 2019 at 9:14 am

    Made this pizza this evening and it turned out just how I love it. I oiled my pizza pan then sprinkled some cornmeat then laid dough I rolled out real thin, put in 400° for 7 min, then put sauce pepperoni and cheese and popped back in oven for another 7 minutes. It was truly a thin crispy crust…thank you!5 stars

  • Reply
    January 16, 2019 at 6:23 am

    Is this really 400 calories per slice of dough? Not including the toppings?! Seriously?

    • Reply
      Inside the rustic kitchen
      January 16, 2019 at 2:15 pm

      No, the calories are per serving. The recipe makes 2 large pizzas and serves 4 (2 servings per pizza to clarify).

    • Reply
      March 25, 2019 at 2:18 am

      Made again today…love this

  • Reply
    January 14, 2019 at 11:53 pm

    Hi Emily,
    I made this dough and divided it into 2 balls rolled out one piece to fit my 12″ pizza tray,I cooked it first for 5 mins then added the sauce and vegetables and cooked it further for another 14 minutes…the dough was still raw 🙁
    I ended up finishing it off in a dry non stick frying pan….
    Any advice about what I’m doing wrong?
    Phil.3 stars

    • Reply
      Inside the rustic kitchen
      January 16, 2019 at 2:09 am

      Hi Phil, Sorry to hear that you were having trouble with it. Did you have your oven preheated to 200C/400F? It could be that the oven wasn’t hot enough so I’d try cranking the heat up to 225C as you would with traditional pizza dough. It could also be that the pizzas weren’t rolled out thin enough I usually roll them to around 3mm (roughly) and make sure you transfer to your pizza or baking tray before adding the toppings. Hope this helps!

    • Reply
      August 31, 2019 at 10:50 pm

      This is a perfect thin crust pizza dough recipe! I rolled it a little more than a quarter inch. My family loved it, its was our first homemade pizza night. My 10 year old son enjoyed building the pizza after I rolled the dough out.
      To the readers who asked using the dough for bread stick or rolls, I would not advise it. The yeast isn’t the only thing that gives breadsticks or rolls the correct texture. Roll or breadstick dough has to be kneaded to build the gluten, and usually contains oil that’s how the light airy texture is formed.
      Also your pizza crust will not cook correctly if you over top the pizza. Excess sauce, and cheese insulate the dough. Cooking the dough about halfway through before topping will ensure your pizza isn’t doughy. How do I know? I went to “Pizza College” in the late 90s during management training with Pizza Hut.

  • Reply
    December 30, 2018 at 3:50 am

    Super easy recipe and much better taste than the other no yeast recipes I’ve tried in the past! I might bake the crust for a few minutes in the oven prior to adding the toppings so it gets crispy throughout next time. The first half of the dough I rolled out with flour and it ended up sticking to my pizza stone a bit. The second half I rolled out with olive oil and it came off cleanly, so I will probably roll it out with just olive oil instead! 🙂

    • Reply
      Inside the rustic kitchen
      December 30, 2018 at 1:11 pm

      Hi Alyssa, thanks for the great tip of using olive oil. I usually bake mine in baking trays with a dusting of flour or semolina so that’s great to know for using a pizza stone. Thank you!

  • Reply
    October 10, 2018 at 4:16 am

    My husband works the afternoon/night shift, and I love to cook for him. I am so not a baker but.. he loves pizza! I never get to cook dinner for him anymore, only things he can reheat or eat cold. Thank you! This will be fun to try!

    • Reply
      Inside the rustic kitchen
      October 10, 2018 at 11:21 am

      Hi Hannah, I really hope you and your husband enjoy it. It’s great for last minute pizzas!

  • Reply
    September 1, 2018 at 5:34 am

    I have never been able to make a reliably consistently good pizza dough. When I realized I didn’t have any yeast, I searched for a recipe without it and yours popped up. It turned out perfect! No waiting! Thin crust but not a cracker! It was delish and just as you described. Thank you. Pizza is my favourite 🙂5 stars

    • Reply
      Inside the rustic kitchen
      September 1, 2018 at 10:43 am

      Hi Shelagh, I’m so happy you enjoyed it! It’s perfect for situations like when you realise you have no yeast that’s happened to me too many times haha. Have a great weekend!

  • Reply
    August 2, 2018 at 5:46 pm

    Me and my friend tried making this dough into breadsticks and the final result was not airy but dense. It actually hurt a bit to break into . Though I don’t know if it works better for pizza crust I would suggest not making these into sticks or balls without adding yeast.

    • Reply
      Inside the rustic kitchen
      August 11, 2018 at 11:57 am

      Hi Autumn, oh dear…I’ve never used this dough for anything other than pizzas. Because it doesn’t have any yeast and it’s a ‘quick fix’ dough the end result isn’t airy like traditional dough. I only recommend using it for thin crust pizzas. I use it almost on a weekly basis for pizzas and love it!

  • Reply
    Angela Robichaud
    June 4, 2018 at 3:30 am

    I avoid sugar and yeast. I also love authentic Italian pizza (I lived there for a stint). This recipe is the bee’s knees and is my go-to. I make it with a sauce of strained puréed tomatoes and seasoning with minimal fresh mozzarella and whatever toppings we have in hand. It never disappoints.5 stars

  • Reply
    April 28, 2018 at 2:41 pm

    Absolutely fabulous pizza recipe. Added a little extra water but either than that didn’t change much in the recipe. A definite keeper!!!5 stars

  • Reply
    April 27, 2018 at 7:20 pm

    We’ve just tried it and it’s not bad – we’d like to try using the dough for dough balls – do you think it would work and how long should we cook them?4 stars

    • Reply
      Inside the rustic kitchen
      April 29, 2018 at 11:04 am

      Hi Lizzie,

      I’m not sure this would work as dough balls because there’s no yeast in it they’ll probably be too dense. If you try it be sure to let me know how it went!

    • Reply
      August 2, 2018 at 5:38 pm

      I tried making breadsticks with my friend and they took so long to cook and came out looking like floury rocks. I haven’t tried the pizza version but I am sure that it would work better.4 stars

      • Reply
        Inside the rustic kitchen
        August 11, 2018 at 12:00 pm

        Hi Charlie, I’ve never tried but I don’t think breadsticks would ever work with this dough because it’s best rolled out thin. I use this dough to make thin crust pizzas all the time and love it…especially if you want pizza last minute.

  • Reply
    April 5, 2018 at 2:21 am

    Ps I didn’t roll it thin enough so had to bake it until middle was done. The center was flakey and dry, not done all the way through like it appeared5 stars

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