Mains/ Pizza

Instant Pizza Dough – No Rise No Yeast

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.

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.

4.89 from 17 votes
Instant Pizza Dough - No Rise No Yeast
Prep Time
10 mins
Total Time
10 mins
 

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
Servings: 4 people
Calories: 361 kcal
Author: Emily Kemp
Ingredients
  • 3 cups + 3 level tbsp (400g) 00 flour or plain flour
  • 1 cup + 1 tbsp (8.11 fl oz/240ml) warm water
  • 1 tbsp (20ml) olive oil
  • 1 pinch salt
Instructions
  1. 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.

  2. 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.

  3. 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.

Recipe Notes

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

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42 Comments

  • 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.

  • Reply
    Kirsten
    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!!!

  • Reply
    Lizzierfr
    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?

    • 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
    Webkat902
    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 appeared

  • Reply
    Webkat902
    April 5, 2018 at 2:15 am

    Made a personal pizza today. Made the pizza dough for one recipe but substituted the cup of white flour with wheat and kept the tbs of flour. Added a bit extra water and olive oil to hold it together and used a glass as a rolling pin. The dough turned out great but I forgot to poke holes with fork before baking. Cooked it for 15 mins on lightly greased pan sprinkled with cornmeal, then added thick spaghetti sauce, shredded cheese, cooked toppings of turkey meat, minced fresh garlic, and thinly sliced onions, zucchini,squash, and mushrooms. Cooked it again for 7 mins until cheese melted. Yum!

  • Reply
    Valerie
    March 31, 2018 at 4:39 am

    It’s the Feast of Unleavened Bread right now so I can’t eat anything with leavening (Torah Observant Christian), but I needed a quick dinner and was craving pizza. SO glad I found this recipe. It’s in the oven now so I’m hoping it turns out okay! I definitely had to add some water and I’m worried I rolled it out a bit thin. I’ll update my comment with how it turned out soon.

    • Reply
      Inside the rustic kitchen
      March 31, 2018 at 8:53 am

      Hi Valerie, I hope it worked out for you! I always measure my flour and water using metric measurements (and a kitchen scale) and the water is always exact every time. I totally understand most in the US use cups so it can be a little tricker to get it accurate. If you rolled it a little too thin I’m sure it would still taste great just maybe with a crunchier base. All the best, have a great weekend!

  • Reply
    Bonnie Johnson
    March 11, 2018 at 4:16 am

    Simple, Easy as ever. Used regular white flour. Turned out great. Thank you !!

  • Reply
    McKennah
    February 21, 2018 at 12:50 am

    I can’t wait to try this and other recipes!

    Question, how did you do the “jump to recipe” and your recipe/instruction section?

    • Reply
      Inside the rustic kitchen
      February 21, 2018 at 3:28 pm

      Hi Mckennah, thanks so much I hope you enjoy it. I use a recipe card plugin called wp recipe maker it lets me insert the recipe in an easy, printable format and it also has a jump to recipe button with it which is great for those that are in a hurry.

  • Reply
    Elaine
    February 4, 2018 at 3:56 pm

    I really can’t wait to try this! I love the thought of no rise! Great recipe!

    • Reply
      Inside the rustic kitchen
      February 4, 2018 at 4:32 pm

      Thanks so much Elaine, I hope you enjoy it. P.S love your podcasts, I’ve been listening to them regularly!

  • Reply
    Marisa Franca @ All Our Way
    February 4, 2018 at 2:45 pm

    Hi, Emily! Now you’ve got my nosiness factor sky high! When we’re in our own kitchen we crank out pizzas and bread like noones business. No yeast, huh?! Hubby and I will definitely give it a go. We use 00 flour for our pizzas and pastas — always with excellent results. And we’re like you — pineapple *shutter*. In fact, we don’t heap a lot of toppings on our pizzas. Can’t wait to give it a go. Buona giornata!!

    • Reply
      Inside the rustic kitchen
      February 4, 2018 at 4:35 pm

      Hi Marisa, we love making pizzas in our house too. I use this no yeast dough a lot if we have pizzas on a weekday, it makes a great thin crust and YES I totally agree about not overdoing it with the toppings, less is definitely more when it comes to pizzas! Hope you enjoy it 🙂

  • Reply
    Sam
    February 2, 2018 at 11:29 pm

    Hey,
    I just had a go at this. It mostly worked well, I think I need to tweak my toppings! But, how do you roll it out please? With a rolling pin or by hand? and to what thickness? Also, what does the semolina flour do? Is that a taste thing more than anything else?
    Thanks!

    • Reply
      Inside the rustic kitchen
      February 3, 2018 at 4:25 pm

      Hi Sam, you’ll need a rolling pin to roll it out, it’s much easier especially for getting an even thickness, you want to roll it out to roughly 3mm (1/8 inch). Semolina flour is commonly used in Italy to stop the bases sticking to the tray/pizza stone and helps give a nice crispy base but you could use a little extra normal flour instead, it doesn’t impact the flavour just make sure it’s lightly dusted. Thanks so much and hope you enjoy!

  • Reply
    Sarah
    January 28, 2018 at 6:56 am

    what will happen if i use cooking oil?

    • Reply
      Inside the rustic kitchen
      January 28, 2018 at 11:50 am

      Hi Sarah, if it’s sunflower or vegetable oil it should still work fine in this recipe but the taste will be slightly different. I recommend olive oil for best results.

  • Reply
    Melissa
    January 12, 2018 at 2:41 pm

    How does the texture of this differ from dough with yeast? Also does this recipe really have no rising ingredient like baking powder? How will it be different if ever?

    • Reply
      Inside the rustic kitchen
      January 13, 2018 at 3:12 pm

      Hi Melissa, no there are no rising agents in this recipe. This dough will give you great thin crust pizzas. Because there is no yeast in it, it won’t be as light as traditional dough but it means there is no waiting time or much work involved either. You can make your pizzas straight away which is a great time saver too, I use this dough A LOT and love it.

  • Reply
    Liz
    January 8, 2018 at 4:59 pm

    Tried this last night with all purpose flour. Added an extra tablespoon of warm water and turned out perfect!

    Can you make this dough and freeze them to use for later? I would love to make a whole batch of this and store them in my freezer.

    • Reply
      Inside the rustic kitchen
      January 8, 2018 at 10:45 pm

      Hey Liz, I’m so happy you enjoyed it. I’ve never frozen this dough before but I’ve frozen traditional pizza dough (with yeast) and it worked great so I’m pretty sure it would work. I’d divide the dough into portions before freezing then let it thaw out in the fridge overnight before using. Hope this helps! P.S I’m going to try this out for myself too 🙂

  • Reply
    Brooke
    December 19, 2017 at 2:22 am

    Hi, I followed the recipe and I couldn’t even roll the dough, it needed way more water so I added some. It looked really nice when I pulled it out of the oven except it sadly tasted soo much like flour :'( as advice for people reading this in the future I used baking flour, so I would not recommend trying it my way, thanks for the recipe anyway, Pizza is my fav too!!

    • Reply
      Inside the rustic kitchen
      December 19, 2017 at 7:39 pm

      Hey Brooke, so sorry to hear the pizza dough didn’t work for you. If the baking flour you used was self-raising and had baking powder in it then that may have been the problem. I’ve never tried making this dough with baking flour but I’ve made it 100’s of times using 00 flour which is an extra fine wheat flour or plain flour (I know 00 isn’t so easy to find). Do you use metric or imperial measurements? I work in metric measurements since I’m from the UK and always use my scale to measure water, 1ml is equal to 1g. I always find it to be much more accurate than using a measuring jug. If you’re using imperial measurements then I’ve added cup measurements for the water as well as fluid ounces and I’ve just changed 3 5/8 cups to 3 cups + 3 level tbsp of flour. I’ve only just managed to get myself true American cup sizes so I can trust the measurements 100% instead of relying on conversions. I hope this helps if you plan on giving it a second go, a lot of people love the recipe and I’ve always had success with it. You can read more reviews on Pinterest here https://it.pinterest.com/pin/551550285606492052/. Hope you have a great Christmas!

  • Reply
    Alita
    December 3, 2017 at 2:37 am

    Sounds so easy!! I have a question, what would use on the pan instead if you don’t have semolina flour?
    Thank you

    • Reply
      Inside the rustic kitchen
      December 3, 2017 at 11:37 am

      Hi Alita, you could use polenta or just dust it with regular flour, either one will work great.

  • Reply
    Olivia
    August 16, 2017 at 12:01 am

    Hi – do you use self-raising or plain flour? This recipe looks amazing and can’t wait to try it! I crave pizza every day 😋

    • Reply
      Inside the rustic kitchen
      August 16, 2017 at 11:35 am

      Hi Olivia, I use 00′ flour which is a strong bread flour, great for making pizzas. If you can’t get that then use bread flour or all purpose flour that’s more readily available in the supermarket, that should work fine. Ha I crave pizza pretty much every day too, enjoy!

  • Reply
    Imo
    July 23, 2017 at 3:24 am

    how big are the final pizzas according to these ingredients? are they 2 x 12 inch or 2 x 10 inch?

    • Reply
      Inside the rustic kitchen
      July 23, 2017 at 10:50 am

      Hi Imo, the dough would make 2 x 12 inch pizzas. I usually make two large tray pizzas with this recipe that are 15 x 12 inches.

  • Reply
    Cindy Rodriguez
    July 20, 2017 at 7:29 pm

    Pizza is literally my favorite thing ever so this crust recipe is amazing, thank you!

  • Reply
    Laura
    July 20, 2017 at 5:50 pm

    I am Italian and I never tried to make a pizza dough without yeast. I will give it a try, my sons would eat pizza anytime

  • Reply
    Ginny McMeans
    July 20, 2017 at 5:33 pm

    Now that’s the way to make dinner. Fast and easy and pizza dough is a necessity!

  • Reply
    cookilicious
    July 20, 2017 at 4:59 pm

    Super idea to not use yeast..this has tempted me enough to make a note of this recipe & make it this weekend! 🙂 Thanks.

  • Reply
    Ashley - Forking Up
    July 20, 2017 at 4:58 pm

    I LOVE making pizza from scratch, but the waiting is always so tricky. I will have to try this recipe!

  • Reply
    Jeni @ Coquette Kitchen
    July 20, 2017 at 4:10 pm

    I LOVE this! I have a no yeast crust that I’ve been using but this one is even easier, so I am going to try it. We eat pizza a lot in our house. We love to pile them high with veggies 🙂

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