Fast and easy to make no rise pizza dough – you can have scratch, homemade pizza in under an hour – just as easy as take-out!
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.
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!
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 fairly thin and crispy crust, and if you have 15-20 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!
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.
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.
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.
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.
Notes
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.
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To fix dough that won't rise, try placing the dough on the lowest rack in your oven along with a baking pan filled with boiling water. Close the oven door and let the dough rise. Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast.
Pizza dough that has been left to rise for too long, or has been over-proofed, can potentially collapse. The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy.
If you're in a hurry, skip the rise and make the pizza right now. It will make a thin-crusted pizza with a cracker-like flavor. Option 2 — Let the dough rise for 1 to 1 1/2 hours. If you're planning to make pizza today, then give the dough a rise.
It will usually tell you to use “warm” water. The water temperature should be between 110 - 115 F degrees. If your liquid is too hot (i.e. boiling) it will kill the yeast and prevent the rise. If it's not hot enough, the yeast won't have the heat needed to bloom.
Instead of using yeast to make the bread rise, quick breads rely on other leavening agents like baking soda and baking powder to get height. "Quick breads, like banana bread, zucchini bread, and cornbread are delicious and easy alternatives to yeast-based bread and can satisfy cravings in a pinch," says Tyler Lee.
Overproofed is when the dough has rested too long and the yeast has continued making carbon dioxide while the strength of the dough (gluten bonds) have begun to wear out. The dough will look very puffy, but when you touch it or move it you may notice it deflate or sag.
If your pizza dough contains very little yeast, however, like with Neopolitan pizza dough, it can last up to 24 hours at room temperature. What is this? Just be sure to brush the dough with oil and properly cover it with plastic wrap so that it doesn't dry out if leaving at room temperature.
By double fermenting pizza dough, you are allowing it to rest twice. This process helps the yeast react better with the other ingredients in the dough and helps it rise correctly. So if you're looking to take your pizza-making game up a notch, give pizza fermentation a shot!
How to store pizza dough on the counter. Standard pizza dough (with more yeast) can sit out on the counter for 2-4 hours, while a Neapolitan-style pizza dough (with less yeast) can be left out for up to 24 hours. Pizza dough should be stored in an airtight container, zip lock bags, or covered with plastic wrap.
Oil. Pizza dough recipes include oil because it makes the process easier to stretch out the dough without any holes. Oil also adds flavor. Since many people prefer the savory Italian flavors of a traditional pizza, many recipes use olive oil.
Pizza dough works great for making fluffy dumplings and even for the flatter, Southern-style variation. 8. Pigs in a Blanket: Pigs in a blanket is the name given to any type of mini hot dog or sausage wrapped in dough. Try it with pizza dough!
To fix underproofed bread, next time, give the dough more time to ferment before baking. This could mean additional time in bulk fermentation, proof, or a combination.
Add the desired toppings to the unrisen dough; OR, for a crispier crust, bake the unrisen dough in a preheated 400°F oven for 10 minutes. Remove from the oven and add desired toppings (see suggestions below). Return the pizza to the oven to finish baking for another 10 to 20 minutes, or until done.
You can use a few methods to help pizza dough rise faster. One is to use baking soda and a warm water mixture. Another is to use a warm environment, such as an oven with a light or microwave. Finally, adding yeast and sugar can help the dough rise.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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