54 Reviews

All I gotta say: WOW! Let me say that backwards: WOW! So simple, so tasty! It's great to have a fresh homemade pizza in less than an hour! I added an extra splash of olive oil, then some oregano, garlic powder, seasoned salt, and a bit o' cornmeal. I pre-cooked it for 5 minutes in a 425 degree oven, put on the toppings, then cooked it another 15 minutes. YUM! Crispy bottom, soft inside. THIS IS A KEEPER!

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mathompson04 March 01, 2010

Found this recipe a few months back and use it all the time. I had never used yeast before because I didn't realize how simple it could be to make fresh pizza dough. The only thing I do different is I mix the sugar with the water and yeast and let sit 10 minutes, add the flour and salt together, after the 10 minutes add the oil to the yeast mixture and then add the flour and salt and stir until the mixture follows the fork around the bowl and then I let it sit in a warm place for 10 minutes. When I drop it on the pizza pan, I start from the middle and work my way to the edge leaving about 1 to 1 1/2 inches from the edge as poofy as I can so that I can have a "mock breadstick". It taste like a warm roll and sometimes I add 1 to 2 tablespoons of sugar to make what my MIL calls sweet bread. I also bake it for 6 to 8 minutes on 400 degrees and then put the toppings on and bake for another 6 to 8 minutes to a golden brown. My husband's favorite is to top it with a sloppy joe type sauce and microwave 12 frozen meatballs for about 3 minutes, cut in half and put rounded side up on pizza, layer with thin onion circles and top with motzarella cheese. Delicious and easy!!!

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honeybear4t March 23, 2007

For a perfect thin crust pizza, roll 1/4 of the dough into about a 10 inch diameter pizza. Top, and bake at 425 for 15 minutes. I use a holed aluminium pizza pan and get ideal results. Remember to bake your pizza on the lowest rack, closest to the heating element. The dough does taste better after it's aged at least a day in the refrigerator.

This recipe produces exactly what I've been looking for in years of almost daily trials with different recipes and techniques. Yes, I make pizza almost every day, and dough almost every week. Unfortunately at this point I can only speak to how well this recipe holds up in a thin, cracker-like crust pizza. Because it is so good I haven't bothered to try it with thicker crusts. I have never been able to make a thin crust pizza as perfect as this. The dough bakes up perfectly firm and crunchy with perfect browning around the edges. Flavor is a little dull on the first day, as should be expected. After at least a day in the refrigerator the flavor improves dramatically. When I remove it from the refrigerator I let it come to room temperature before using. I like to have prepared dough on hand. This dough ages very well. I'm currently on day 4, and I would say it is as good if not better than its second day. I haven't been able to keep it long enough to find what age it reaches peak flavor.

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JeremyT May 29, 2011

This was very easy and very good. My husband and kids all enjoyed it very much. I did find that I had to add more flour as my dough was a little sticky. I also found that mixing/kneading with my hands was much more efficient that using a spoon. I will definitely make again!!!

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Bobbin October 30, 2010

This is so fast and easy. Great time-saver at lunch! :) I like to sprinkle some cornmeal on the pan after greasing. It gives any crust more texture. Thanks- we'll definitely use this again.*Edit* This pizza crust is my "go-to" crust whenever I don't have a lot of time and want something the kids like to eat. Sometimes I add dried herbs/garlic powder to the warm water with the yeast for a little extra flavor. (For those of us who don't use packets- 2 1/4 tsp= 1 packet yeast.)

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stanzacp March 09, 2010

I made this dough with whole wheat pastry flour, it was wonderful!

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msmattfeld January 14, 2010

I love, love, love this recipe!! Why would anyone buy a pizza crust when this one is a cinch to pull together and sooo yummy!? I use garlic powder and italian seasoning in the crust and it is so flavorful. Thanks.

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bubbleyumm82 November 07, 2011

Perfect. The only change I made was to use a standard round pizza pan so I had a nice thick crust. Definitely a keeper. Beats the Trader Joe's pizza dough I've been buying! I just need to make sure I always have yeast in the pantry.

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HisPixie July 23, 2011

I fogot to make the pizza crust for my BBQ Ranch Smoked Chicken Pizza so I used this one. Used instant yeast and let it rise 30-45 minutes while I prepped all of the other toppings. Came out absolutely perfect in an 11x17 pan.

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Amber W. October 18, 2015

Loved the recipe. I needed a pizza crust without the rise time. Made this with 1 cup whole wheat flour (the rest white). Added the sugar, yeast, and water together and let it sit for 10 minutes. Added the rest and then let it rise while the oven heated. Cooked it for 10 minutes and then added the toppings for another 10. Made this again for dessert. Halved the recipe, used coconut oil instead of olive oil and altered the cook times. Topped it with Nutella, pineapple, strawberries, cinnamon, and sugar. Was perfect. It's also good with extra sugar and cinnamon mixed in (for dessert) and either as pizza above, topped with cinnamon sugar, or with nutella/fruit stuffed pastries.

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ArtsyBakingGeek May 14, 2015
Easy No Rise Pizza Crust