No Rise Pizza Dough

No Rise Pizza Dough
From, by Stacey Mebs

No Rise Pizza Dough Photo

Pizza is one of my family’s favourite foods. Of course, that’s not really saying anything crazy, most people love pizza! Although my son refused to eat it for years – we would always feel a little ridiculous telling him he should try it.

It’s pizza. Not really the healthiest of mealtime options. And here we are trying to convince our kid to try it. And like it. Because we all like it, so he should too, right?!

All of our coercing to get him to like pizza as much as the rest of us finally paid off this year and he tried pizza for the first time. And now he wants it basically ALL of the time. That may have backfired on us. Possibly.

No Rise Pizza Dough Picture

Now my kid that was perfectly happy ignoring the “we felt too lazy to cook so we got takeout” meal is requesting the takeout meal incessantly. It’s like he’s trying to make up for lost time.

Can’t really blame him though. Pizza IS fantastic. There’s a reason we all enjoy it!

Even though we love to order pizza as much as the next family, we also love to make it. Pizza night is pretty fun, stretching the dough, putting on whatever toppings you like best, making individual personal pizzas if you want. Throw on a movie and it’s a perfect Friday night!

No Rise Pizza Dough Image

My favourite pizza dough recipe is this cold rise pizza dough. It makes a thin crust, fantastic pizza. But….it requires planning ahead. You have to let it rise in the refrigerator at least overnight. I don’t know about you, but I quite often do not plan a whole day ahead when it comes to pizza. Pizza is a spur of the moment decision around here more often then not. And on those nights, this no rise pizza dough is perfect.

Easy to make, it’s ready to roll out and spread on your toppings in the amount of time it takes to heat up the oven. It makes a thin and crispy crust, and if you have 20 minutes to let it puff up a bit after rolling it out, it will rise just enough to be a bit thicker and chewier. Either way it’s delicious and the perfect answer to the “can we have pizza tonight?” question, that I’m sure is asked often in more houses than just mine!


No Rise Pizza Dough Recipe



  • 1 cup warm water
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 2 teaspoons olive oil
  • 1 teaspoon honey
  • 1 teaspoon salt


  1. Preheat the oven to 500°F. If you have a pizza stone, put it in the oven to heat up as well. If you don’t have a stone, an upside down cookie sheet works quite well instead.
  2. In a large bowl, or the bowl of a stand mixer fitted with the dough hook, mix together the 1 cup of water, flour, yeast, olive oil, honey and salt. Pulse the mixture (or stir with a wooden spoon if mixing by hand) until it comes together into a ball. Knead for 5 minutes by machine, 10 by hand until the dough is smooth.
  3. If the dough is still looking dry and really shaggy after a couple minutes of kneading, add more water, a tablespoon at a time. If it is really sticky and not coming together into a smooth ball, add more flour, a tablespoon at a time.
  4. Cover the bowl and let the dough rest for 5-10 minutes. Divide it into two pieces and roll each out into a 10” circle. Top with whatever toppings you like and then bake for 9-11 minutes or until the crust is lightly browned and the cheese is bubbling. I like to roll out the dough on a piece of parchment paper and then just slide the parchment paper with the ready to bake pizza onto the hot stone in the oven. 


  • This dough actually also works well if you let it rise. I’ve used it both ways. As a no rise pizza dough it makes a thin, crispy crust. You can also let it rise until doubled (about 2 hours) after mixing, then roll it out and use it and you’ll end up with a thicker, chewier crust. If you want it slightly puffy, you could also roll it out immediately and then just let it rise slightly for 10 or 15 minutes just to puff up a bit before adding your toppings and baking.


Emile Henry Pizza Stone

Cuisinart Stand Mixer

KitchenAid Stand Mixer

Adapted from How Sweet It Is.

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