Quick & Easy Pizza Dough (No Knead, No Rise)

This simple pizza dough is a game-changer: fast, forgiving, slightly sweet, and delicious. I make it regularly because it’s so easy — no kneading or long rising time required. You can substitute half the all-purpose flour with whole wheat if you like, and the dough serves as the base for many topping variations.

One important reason this recipe works without a long rise is the larger amount of yeast than in standard recipes. If you buy yeast in bulk, keep it airtight in the freezer to extend its shelf life. This is a handy tip when you use yeast frequently or buy it in jars.

Why use a pizza stone (and how to use it correctly)

Using a preheated pizza stone transforms home-baked pizza: the stone mimics a brick oven and delivers a crisp, evenly baked crust in about 10–12 minutes. The key is to place the stone in a cold oven, then preheat the oven to 450°F so the stone heats along with the oven. Prepare and assemble the pizza on a cornmeal-covered board or paddle so it slides easily onto the hot stone. If you don’t have a paddle, use a second pizza stone, a large wooden cutting board, or an upside-down baking sheet as a transfer surface.

Notes and serving tips

This recipe makes two 12-inch pizzas. You can top both the same or prepare two different pizzas for variety.
Leftover pizza is great cold, reheats well in the microwave, and is best reheated on a preheated pizza stone or a hot pan to restore crispness.
If you’re nervous about sliding dough off a paddle, place the dough on parchment paper with cornmeal beneath and transfer the whole sheet to the stone.
Top ideas: Three Cheese Caprese, Artichoke with Tomatoes and Spinach, BBQ Chicken, or a Tostada-style pizza.

Recipe Details

Prep Time: 20 mins · Cook Time: 10 mins · Total Time: 30 mins · Servings: 2 (12-inch pizzas)

Ingredients

1 1/2 tablespoons active dry yeast
1 tablespoon sugar
1 1/2 cups water, 105–110°F
1 1/2 teaspoons salt
2 tablespoons extra virgin olive oil
2 tablespoons honey
4 cups all-purpose flour (or 2 cups whole wheat + 2 cups all-purpose for a half whole-wheat version)
1–2 tablespoons cornmeal (for dusting the paddle or transfer surface)

Instructions

In a large bowl, combine the yeast, sugar, and warm water. Cover with a towel and let sit about 5 minutes, until the yeast begins to bubble and foam.
Add the salt, olive oil, and honey. Whisk until the honey dissolves and ingredients are evenly combined.
Stir in the first 2 cups of flour (use the whole wheat for this portion if you’re making the half whole-wheat version) with a whisk until combined. Switch to a wooden spoon and add the remaining flour 1/2 cup at a time, mixing until a soft ball forms. You may not need all of the flour.
Push the dough to the center of the bowl, cover with a towel, and let rest for 10 minutes.
Meanwhile, place your pizza stone on the lower third of the oven and preheat the oven to 450°F. If you don’t have a stone, use an upside-down baking sheet placed in the oven while it preheats.
Sprinkle cornmeal on your pizza paddle, large cutting board, or second pizza stone. This creates a surface that allows the dough to slide easily onto the hot stone.
Prepare your sauce and toppings so they’re ready.
Divide the dough in half. On a lightly floured surface, form a disk from one portion and roll it out into a circle. To prevent sticking, roll a few times, sprinkle a bit of flour, flip, and continue rolling.
Transfer the rolled dough to the cornmeal-dusted transfer surface. Fold or lift gently if needed, then give the board a little shake to make sure the dough moves freely. Add more cornmeal if it sticks.
Layer on sauce and toppings.
To bake, pull the oven rack and preheated stone out slightly, then slide the pizza off the paddle or board onto the hot stone by gently shaking. Bake 10–12 minutes, until the crust is golden and the cheese is melted. Prepare the second pizza while the first bakes.
Remove the baked pizza with a paddle or carefully lift the stone using heavy pads and slide the pizza onto a cutting board. Return the stone to the oven and repeat for the second pizza.

Tag @GarnishandGlaze on Instagram and use the hashtag #GarnishandGlaze if you make this recipe.

Recipe Source: Garnish & Glaze original recipe