We are pizza fans. If I made pizza 3 nights per week I don’t think I’d hear one complaint. I don’t make it three times per week but I do make some form of pizza once every week or two. I vary the type and form quite a lot. We have alfredo pizza, buffalo chicken pizza, calzones, personal pizzas, etc. For each one of these, I make the same pizza dough.
I’ll give you the base recipe, then the customizations at the end.
No-Rise Pizza Dough
adapted from allrecipes.com
- 3 cups flour
- 1 tbsp. active dry yeast
- 1 tsp. salt
- 1 tbsp. white sugar
- 1 cup warm water
- 2 tbsp. vegetable oil (I use olive oil)
Directions: Combine all dry ingredients. Add water and oil. Stir until dough forms. Knead until it has an even consistency. You won’t have to knead it as long as you would for a bread dough – just a minute or so. Form it into one large pizza or divide it up. After it’s topped, bake at 375F degrees for about 25 minutes.
This makes a thick, chewy crust and is a very generous size. It will make 4 generous sized calzones.
To Customize:
- Replace some or all of the white flour with whole wheat flour
- Add herbs that would compliment your toppings. I like to add Italian herbs.
If you get into baking a lot of breads and making a lot of yeast doughs like I do, then I highly recommend purchasing active dry yeast at your local health food store in bulk or through a site online like Amazon
Why I do what I do ~ One of the things that’s great about being a parent to a preschooler is that every now and then you come across an adorable surprise. For instance – a few nights ago, David went to put his slippers on but felt something inside them. He picked up his slipper and found the whole toe filled with alphabet refrigerator magnets.
pizza dough photo by kimbesa05
Related posts:
- Italian Herb Bread
- Soft White Bread
- Honey Oatmeal Wheat Bread
- Christmas Morning Cinnamon Buns
- To Die For Buffalo Chicken Pizza
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Tell us more about that pizza stone, please.
Every time I make pizza, the dough sticks to the pan. Grrrr.
Beth- I use a pizza stone and also a pizza pan, just depends on my mood. The stone is great, and no, the pizza doesn’t stick to it, it’s very heavy though. If you’re using a regular pizza pan then you should probably grease it first. If you don’t want that greasy-ness on your pizza then you could grease it and then sprinkle some cornmeal over the whole thing.
Thanks! I’ll try it.
I make pizza a lot also! You can buy yeast very cheaply at Sam’s club also. It’s something crazy like 2 pounds for just over $4 or something. It’s been a while since I bought it, so the price may have gone up a bit, but I’m sure it’s still really cheap. I also like using my black skillets to cook pizza in. I usually do my dough in the bread machine, but I like the quickness of your recipe. It’s actually almost exactly what I put in the bread machine. Yours just has a little more sugar (1 Tbsp versus 1 tsp) and yeast (1 Tbsp versus 2 1/4 teaspoon).
You don’t have to let this dough rise?
@Pamela – Nope
I am so NOT a cook, but I’m going to try this. Thanks!
Samantha – You can still tell everyone you’re not a cook and make the dough. Your secret is safe with me
Thank you so much for this. Until I can cook a pizza our dining out budget will continue to be held hostage by Dominos. Blech!
p.s. How did you get the nested comments, where your reply is right under the question? Is it a plugin or just part of your theme?
Elisa | blissfulE´s last blog ..Australian redback spider
I tried this recipe last night. I divided it between two pizza stones, making two thin crust pizzas. It was wonderful! My husband and daughter loved it, also. I like that it went together quickly and didn’t require a rise. With this recipe, you really could have a pizza on the table as quickly as ordering for delivery. Thanks!
Annie Jones´s last blog ..Black Walnut Cookies – A Little Fussy, But Oh So Good