Every once in a blue moon you stumble onto a recipe so simple, yet so versatile that it’s mind altering. This 5 minute pizza dough is one of those recipes. “Wait!” You say. “It’s pizza dough. Ok, so it’s 5 minute pizza dough, but what’s special about that? It’s for pizza, right?”
Yes. And at the same time, a definitive and resounding no.
Yes, this is a great pizza dough recipe, and it makes amazing, chewy pizza with a crisp bite, but it’s not limited to just pies. With no modification, this can be the heart of crazy good calzones, hot pockets, or cheesy bread. Let the dough rise a bit, and it makes insanely good focaccia and with just a little more time, becomes freaking awesome ciabatta, my personal favorite burger bun substitute. If left to rise in the fridge overnight, it’s perfect for bread sticks or garlic knots or…well, you get the picture.
One dough to rule them all. That’s what this is. And it only takes about 5 minutes to put together. No mixer. No special tools. Heck, you don’t even need a measuring spoon. (No tiny people or mythical beasts, either, for that matter.) What more could you want?
Once you’ve tried this, I’m sure you’ll be as hooked on it as my family is. So let’s get to it, shall we?
So to start on our 5 minute pizza dough adventure, we’ll need to gather our ingredients. Grab some bread flour (Or good old all-purpose, they both work here), some honey, some yeast, a bit of warm water, some salt and some olive oil (measurements are below). Get them all ready, this doesn’t take long.
The yeast goes in the bowl.
Then the honey.
Add the water, Mix, and pour a cup of coffee or something. You need to give the yeast about 3 minutes to get all foamy and active-ey. (I know. not technically a word, but bear with me here.) Add in the flour and salt and get to stirring.
This is the only tricky bit. This dough is very sensitive to humidity, and has a tendency to be finicky. Start with 2 1/2 cups of flour and mix. When done, everything should come together, be very pliable, but not sticky. If the dough is runny or sticky, add more flour a tablespoon at a time and keep mixing until it looks about like this. (If it’s too dry, add water a tablespoon a time and mix again until it gets to this consistency.)
See how it all pulls away from the side of the bowl and looks fairly firm and dry? That’s what you want.
Now shape it into a ball or two, or however many you want, clean the counter and grab your pizza toppings, because you’re done. All you have to do from here is roll it out and cook it at 450 degrees Fahrenheit (230 C, Gas #8) for about 8 minutes on a pizza stone. Yeah. That’s it.
If you want to store this dough for later (and you should, oh yes, you should make extra!), just coat it in some olive oil and plop it in a zip top bag. It’ll keep in the fridge for a few days, or in the freezer for a few months, always ready to go when you are.
Now, the “official” printable recipe.
5 Minute Pizza Dough
The most versatile 5 minute pizza dough recipe ever. No kneading, no rise time, just make it and you're ready to start baking your pizza in 5 minutes. Also great for calzones, focaccia and ciabatta.
- 1 (.25oz) pkg active dry yeast (2¼ tsp from a jar)
- 2 Tablespoons Honey or one Tablespoon granulated sugar
- 1 cup warm water (110ºF)
- 2½ to 3 1/4 cups bread flour or all-purpose flour (See notes)
- 2 tbsp olive oil
- 1 tsp salt
- Cornmeal, for dusting pans, pizza peels, etc. (To keep the dough from sticking while being cooked.) - Optional if you're making the dough to use later
- Heat your oven to 450 degrees. If you've got a pizza stone, be sure to put it in the oven before you turn on the heat.
- In a large bowl, dissolve the yeast and honey in warm (110 degree F) water. Let stand a few minutes, until the yeast becomes frothy.
- Add the flour, olive oil and salt and stir with a wooden spoon (or mix by hand) until a soft dough forms. the dough should be fairly firm. If not, mix in additional flour a tablespoon at a time until it is no longer sticky. If it's too dry, mix in additional water a tablespoon at a time until it forms a good dough.
- Roll the dough into a ball (for a thick crust) or into two separate balls (For thin) or four separate balls (For extra thin pizzas or small individual pizzas.)
- Let the dough rest 3 to 5 minutes while you gather your pizza toppings. If desired, store dough coated in olive oil in a zip top bag in the refrigerator for up to 3 days, or in the freezer for up to a month.
- Roll dough to desired thickness and shape. Top with your favorite pizza toppings and bake for 8 to 10 minutes on a pizza stone dusted with cornmeal or a pizza pan dusted with cornmeal, or a baking sheet (Yes, still dusted in cornmeal.), or until just browned and toppings are bubbly. (Time will depend on the thickness of the dough and your oven. Keep an eye on the dough so it doesn't overcook!)
Finicky dough alert!
Baking cakes and pastries is a science, but bread making is magic. This recipe, while solid, is very sensitive to changes in humidity, so be ready with a little extra flour and a little extra water just in case. You'll find that the dough is too dry one day and way too loose the next time you make it, so you'll have to play with it just a little to get it right. But the time spent is oh-so-worth it.
Amount Per Serving: Calories: 831Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 2mgSodium: 498mgCarbohydrates: 150gFiber: 6gSugar: 7gProtein: 22g
What I would Have Done Differently
The options here are endless, guys. Mix in some herbs or spices, use more or less honey. Swap the honey out for sugar. Change the flavor by using infused olive oil (Garlic goes great). What you do with this dough from here is completely up to you. It’s going to be awesome. Trust me.
Other 5 Minute Pizza Dough (And Quick Dough) Recipes
- Simple No Knead Pizza Dough, from My Baking Addiction
- 5-Minute Pizza Dough, from in Jamie’s Kitchen
- No Knead Pizza Dough (With pizza Recipe), from Steamy Kitchen Recipes
In Closing – Credits, etc.
My great thanks and appreciation to Fellow Blogger, Texan and expert bread maven Marye Audet White, a.k.a. The Restless Chipotle, who helped me figure out just how to write the recipe for this 5 minute pizza dough. As I said, the dough is finicky. After the fifth try with different results each time, I swallowed my pride and asked for help writing the instructions. Marye, you’re the best!
So what do you think? Is this something you’re eager to try? You should be. And I want to know what you make with this dough, so please. PLEASE, whip some up and leave a comment with links to your recipes or a description. And let us know if you had any trouble. Remember, your comments help other people out, too. You’re a valuable part of all of this and we love to hear your input!
Awesome, I always make my own pizza dough and I love how quick and easy this is!
I’m seriously amazed at how well this dough stands against a risen dough. It’s quick, simple, and perfect for just about any application that you’d use a regular dough recipe for. (though I might not use it for deep-dish.)
I made it last night and we love it it was a thick pizza but next time I will roll it into a 15 x 21 instead of a 12 inch round beautiful dough and I used sugar I stead of honey .
I usually use this to make 2 12-inch pizzas, but a larger one would be amazing as well
This is best dough. Quick and easy. Have not tried freeze yet but besutiful
I used this recipe before and it’s great. The crust actually fits in my 16 inch pizza pan. Also, I added herbs to the crust mix.
Very easy and quick to make. My family loves pizza with this crust.
I have been using this dough since it was published, have shared it with SO many people, it has made so many different things and I LOVE it. Never finicky, never hard, never wrong, just perfect.
Thanks so much for sharing! It’s one of my favorite recipes, and rarely gives problems. I’m glad it has its place on your table!
Can you please share your focaccia recipe using this dough?
Exploded in my pizza oven and melted
I’ve never tried to cook this dough at pizza oven temperatures, so I can’t suggest anything. I’m sorry it didn’t work out for you. For us, it’s been foolproof.
Where has this recipe been all my life?
That’s pretty much what I said!
Sounds wonderful. And so easy too. Love having homemade pizza dough on hand in the fridge. :-)
I usually make this at the beginning of a week I know will be hectic, then use it on a night when we’re running late. It’s perfect.
Thanks for this. Do you have a recipe for gluten free pizza dough?
I do quite a bit of gluten free baking for my mother and I find that you can substitute gluten free all purpose baking mix in just about anything. I say give it a try!
Thanks for helping! I don’t do very much gluten free cooking personally, and have not had time to try a GF version of our pizza dough recipe, but it’s on the list.
I gotta try this. I GOTTA TRY THIS! And with all the other things I can do with this dough recipe. This is superb! Let me just say this too…where has this recipe been all my life?
Thanks for this!
You’re gonna love this. It makes the best focaccia, too!
How do you make focaccia from this? Love the pizza dough!
I never really comment on recipes I try, but I had to with this one. This dough is incredible! I had been using another “quick/no rise” recipe before, and boy do I regret that. This is just as good as the rising dough recipe we use. Wow! I used the dough recipe for one pizza and baked at 450 for 12 minutes – turning half way. Thank you for this awesome recipe!!!!!
I made this for a buffalo chicken pizza and it turned out great! For ciabatta and focaccia bread, how long do you let it rise?
The recipe is perfect, finally my search for pizza dough is over. Made it tonight, in a humid environment, worked awesomely well. Thanks so much!!
P.s. I’m trying to rate it 5 stars but the computer won’t let me!! 5 stars from me :)
I have instant yeast instEad of active yeast how would i do that
Exactly the same way!
I have been searching for the best and QUICK pizza dough. This one completely fits the bill! It turned out so perfectly. I made it a couple of hours before baking and stored it in the fridge with the olive oil which worked really great. I doubled the recipe so there was plenty for everyone to cook it to its desired thickness. I love really thin, New York Style pizza, and I was so excited that it turned out perfectly!! Big thank you to all your work on getting this recipe just right. You have made my day!!
So Happy to hear it worked for you!
This is the by far the best pizza dough recipe we’ve used. And so easy! Love it!
I’m so glad it worked out for you! We have a few more recipes based on that dough in the works, so stay tuned.
Would this be fine to put on the grill as well? Also, ok to use the Kitchen Aid instead of mix by hand?
Yes! Grill away.
Tryed this last night, the dough is easu to work wit but your range for hydration is huge, using honey made it brown before it crisped and tasted like honey. I am the half batch I have left for cinimon rolls
Remember that humidity is a factor in all baked goods, and that here in the South of Texas, we’re in a very humid environment. You can adjust the levels of moisture or cooking temperature to suit your situation better, but it might take a little tweaking.
Wow!!!!! Thank you so much, best pizza dough ever. It worked perfect for me.
From Punta Cana, Dominican Republic.
I have NEVER sent in comments before but WOW AND SUPER WOW!! At the risk of echoing everyone else…where has this recipe been all my life? Just to let you know that it’s rocking in England and Kenya; one weekend of family ‘make your own’ pizza and it has flown into everyone’s spot in the fridge.
We’re so happy you like it! It’s one of our favorite recipes, too. Stay tuned for a few other recipes using the same dough. (Coming in the next month, I hope.)
I put the left over dough in the fridge in a Pyrex dish with a plastic lid for two days. I took it out of the fridge and left it in the Pyrex without kneading it, then drizzled olive oil along the edges and put it in a four hundred and fifty degree oven for 15-20 minutes in the Pyrex dish. When I took it out I rubbed butter on the top. We had to run a knife around the edge and use the knife to get the bread out of the Pyrex. It turned out amazing, the edges we’re golden and crispy, the center was soft and perfect. A wonderful recipe that we will use often!
So glad this worked out for you. I love that you found a way to repurpose the second half of the dough. In fact, I’ll have to try this out myself very soon!
Thanks! The dough came together so easy and worked great! It was a little sweet though. We used the 2tbsp of honey. Any chance we could cut that back and still have it work out as well?
You should be able to cut the honey by half and it will still work. Though you might have to let it proof for 20 to 30 minutes before rolling and baking.
Love how simple and easy this recipe is. Nice to be able to get in form work and throw this together within minutes. This has now become my “go to” pizza dough recipe.
You saved me tonight! Guess who forgot it was pizza night? This mom. Great recipe and I can’t wait to try it as calzones and focaccia! Thank you!
So glad this helped save pizza night. Let us know how the calzones turn out! I’m hoping to publish the focaccia recipe in the next week or so, so stay tuned.
Calzones were terrific, too! I emailed you about using your recipe in an article – LMK if that’s OK! Thanks, Uncle Jerry!
Glad to know your calzones came out well. I really do love this pizza dough recipe. It’s very versatile.
I didn’t receive an email, though.
How do you make focaccia?
I always make my own pizza crust, and I can’t wait to try this recipe, It sounds too easy to be true….When baking, does it go on the lowest rack of the oven like all the rest?
I use a pizza stone to cook my crust, so i use the middle rack. It would probably be a good idea if you’re using a sheet pan though.
This is my go to recipe for pizza… I love it, and so does my family. Thank you for sharing, and may God continue to bless you!
Thanks so much! I’m glad you found the recipe useful. after all, that’s why I do this. I hope the pizza dough recipe serves you well!
Made this and it turned out great. Go to recipe for pizzas!
Glad to hear it! It’s our Go-To pizza dough recipe as well.
Hello uncle jerry. Other than the addition of honey, how is this different from Jim Lahey’s recipe feature by NY Times last 2006?
I hadn’t seen Mr. Lahey’s pizza dough recipe until you asked, but one huge difference is that his is supposed to rise for at least 8 hours, while this dough does not have to do so. Any similarities are coincidental.
As you know, the original recipe calls for only 1/4 tsp of yeast, the dough to be fermented overnight. Remember that the complex flavors of fermented bread dough develop with prolonged fermentation. For those who love your recipe, I suggest that they try making it up the day before and let it rise overnight and see what you think of the richer more flex flavored dough. Here is the link to the original recipe. https://dinersjournal.blogs.nytimes.com/2009/01/21/no-knead-dough-again-this-time-for-pizza/?_r=0
Hello Jerry, just wanted to say I tried this recipe and it worked perfectly. I’m a college student on break and this was my first time making a homemade pizza. At first, I was going to just buy a crust at the store, but everything online suggested doing the dough homemade and your recipe really helped me out. I was skeptical at first because while I do a lot of baking (it’s a science!), I’ve never done anything with dough at all. Thanks a lot! Pizza was amazing.
I was skeptical but damn, this is a great recipe. I’ve saved it in my recipe box and will make this a staple in my meal plan.
The dough (I used bread flour and sugar) was nice and chewy. I could have eaten the entire pie myself! It is that good.
Thanks for the recipe.
I’m glad you liked our pizza dough recipe! We make this all the time here in Uncle Jerry’s Kitchen. It’s a family favorite that we just can’t be without.
I typically make risen pizza dough but I was in a hurry once and decided to give this a try. I was blown away by how easy and delicious it was! I made it for the same people who usually eat my other pizza dough and none of them knew.it was a different recipe.
I would love to know the ciabatta and focaccia recipes for this dough.
Is cornmeal necessary?
Cornmeal is not 100% necessary, but it does keep the dough from sticking. If you don’t have it available, I’d cook the crust on parchment paper or a silicone mat.
I use a pizza screen on which I brush a little olive oil. The crust doesn’t stick and is nicely baked on the bottom. I place the screen on a pre-heated pizza stone.
An excellent suggestion. Thank you for sharing!
I made this dough recipe tonight and it was easy and delicious. I will use again. VERY quick and easy. Family loved it. Best ever
Glad it worked for you!
I made two large thin crust pizzas last night from this recipe for 5 adults and 4 small children. Both pizzas were excellent! The crust was tender but held the toppings well and was very tasty. I made the dough in the morning, kept it in an airtight container in the fridge until time to roll it out and assemble. The dough had risen a bit but was very manageable. Thanks so much for the super easy, simple to make, delicious pizza crust recipe!
I’m glad it worked out well for you. I’ve never found an easier pizza dough recipe, and we use it all the time. Keep your eyes open for more recipes using this dough.
Can you use rapid rise yeast? I made last night for my white pesto pizza with kale chicken and mushrooms, and it was the first yeast dough I made successfully, but I was just curious because I’m almost out of the other yeast if rapid rise would work?
That is the yeast I always use with no issues.
Thank you! I’m a huge bread lover and I just got my first kitchen aid for Christmas so I’m excited to try many more things with this recipe as a base. Thanks again from a somewhat Newby mom that spends about 75% of my time in the kitchen!
Thank you so much for this awesome recipe! I wanted something quick and easy. I didn’t want to wait an hr or a day for the dough to be ready. I was able to use it immediately. It made a fantastic pizza.
So glad to hear the pizza dough recipe worked for you! We’re huge fans of it around here, too
Just made this last night and it was PERFECT!
I subbed the honey for agave bc i’m vegan and i made buffalo chickpea pizza (it was great!)
I’m glad the recipe worked with your modifications. I’m not familiar with agave, but as long as it turned out well and mad you happy, it’s a win!
It’s 2017 and this simple but extremely loved and appreciated recipe is still getting rave reviews. This…is…AWESOME!! After an entire week sitting by my mother’s side after a complicated surgery I needed rest and I wanted something easy but tasty that would keep well for a week or more and so began my quest for an adaptable and flexible pizza dough recipe. I’m so very happy to have found this recipe. I thought I’d check it out because of– “Uncle Jerry”. My favorite uncle’s name was Jerry. I suppose I’m lucky–I found a new favorite Uncle Jerry and this time Unc knows how to cook. I made small pizza pockets, brushed with butter and sprinkled with Italian herb parmesan cheese. Magnificent!!! Thank you.
This recipe is fantastic! I am
**IN LOVE** with this dough! I actually let it rise for a while (greased and covered), went to the gym, came back and made strombolis and calzones out of it! ( I did 2x the recipe so I would have extra dough for the next day which I have in a ziplock bag in the fridge ;-) ) It was a hit! Even my picky boyfriend approved, and he is a diehard pre-made frozen food lover, yuck! lol…. Another win for fresh, homemade food!!! wohooo!!!? Thanks so much!
Glad to hear that the recipe works for you. And if it gets someone to eat homemade food over processed, it’s definitely a winner!
Just stopped by to say Thank you for this amazingly easy and fun recipe!
Will make this again for sure :)
This recipe is AMAZING!! Thank-you so much, Jerry, for sharing this recipe. A perfect, speedy lunch to make with the grandsons.
So glad out pizza dough recipe meets your approval. It’s a favorite here, too.
I just made pizza pockets with this using 2 1/2 cups Bobs Red Mill gluten free flour and they are delicious!
Good to know that it works with Gluten Free Flour as well!
If I freeze the dough, do I have to thaw it first or can I bake it frozen?
Yes, if you freeze it, you’ll have to defrost the dough before you shape it and cook it. I suppose if you’ve already made a pizza or calzone and then freeze that, you could cook it from frozen, but I haven’t tried it.
I meant an already shaped pizza crust that’s frozen. Thaw first or bake frozen?
Ive been making this dough for a year now and love it!! My toddler keeps asking for more lol.
How would I make the Ciabatta bread. I’ve never made it and the few times Ive had it I’ve loved it.
I haven’t tried this recipe — was looking for one for deep dish pizza. One comment mentioned not using it for deep dish — what is the reason for that? Any help appreciated!
There’s no reason it shouldn’t work for a deep-dish pizza, but you would have to allow it to rise for at least 20 minutes first, I would think. Also, you might want to cut the honey down a bit.
Came out perfect!! Will definitely make again!!
So glad to hear it!
Thank you for a super recipe, easy to make recipe and very tasty, best ever. I make this for my grandsons every time they visit us and they can’t wait to eat grandads super pizza.
I’m so happy to hear your grandsons enjoy it! Was just thinking about making some tomorrow, and you’ve convinced me.
Thanks for this good and simple for first timer like me. It turned out great and yummy! I try to save 1/4 and added with feta herbs it’s so good!
You were absolutely spot on. I made a delicious pie with your recipe. Thanks very much!
Glad we could help!
Would be really helpful if you posted all the measurements in grams / oz. Great recipe when you need pizza right away!
We’re working on getting a new recipe plugin that will allow you to choose between Imperial and Metric. I believe it will also allow you to switch between Farenheight and Celcius.
I use this to make my husband breakfast pocket sammies and kolaches for the week. Such a time saver and I get extra sleep.
I never would have thought to use pizza dough to make Kolaches. Can you share a recipe for this?
This dough is amazing and amazingly simple! It is now my go to dough as we make pizza once a week. I was curious to see if it would work with gluten free flour, as I cannot have gluten. It worked! Required a little more water and I add ground flax.
Thank you for sharing this wonderful recipe!
I just printed and can’t wait to try! All comments I’ve seen praise this recipe, going to make tomorrow!!
Love this recipe. This will be my second time making it.
So glad you’re liking it!
Can I leave out the sugar/honey? We don’t use any sweetners in our home…maybe it will work if I let it rise overnight? Thanx:)
You can leave it out, but there is a possibility that it won’t rise. Better to look into sourdough starters if you want to go this route.
As long as you use some salt, the yeast will work. I make no knead bread all the time and there is zero sweetener in it…works every time!
Thanks for letting us know! I’ve never tried this pizza dough recipe without sugar or honey, so I had no idea if it would work or not.
I’ve made pizza dough with your recipe several times now, my family just loves it! I do have a question though, as I don’t work with dough enough to figure this out by myself. I seem to have the hardest time rolling out the dough, i roll it and it shrinks back over and over again, what can I do differently to avoid this?
The thing is, since the gluten has not been stretched and rested for a nor-knead and no-rise dough, it’s going to want to return to its original shape. When rolling, you are actually working the gluten in the flour, and it is fighting back. It can be a challenge to roll because of that.
You could knead the dough in a mixer to help with this, or perhaps allow it to rise for a longer period, but it’s kind of the nature of the beast when it comes to a dough that hasn’t been worked.
I love ,love, love this pizza dough. My pizzas come out puffy and delicious. I love adding honey. I love not having to knead! I now only make pizza using this recipe. This pizza dough is so much better than the dozens of others I have tried over the years. Thank you Uncle Jerry!
Just made this and is awesome!!! Thank you so much for sharing this recipe!! I think this will be my “go” recipe for pizza!!!
So glad you like the recipe! I hope it brings happiness for years to come.
Thank you so much for the recipe, super easy to make. Just one question, after cooking the pizza with toppings, after 10 mins, it still felt that it needed to cook a bit longer, so I cooked it an additional 2 mins, same result. Is this supposed to happen? To me it had that not completely cooked texture and feeling.
The finished results of this pizza dough will depend completely on your oven. If it doesn’t seem done enough, try going for an extra few minutes. This recipe is a matter of perfecting what you like and adapting. As I said in the post, it can be finicky. Just play with it and find what works best in your home.
Can you use whole wheat flour?
I see no reason why you couldn’t. You might have to adjust the water levels a bit, but other than that it should work just fine.
Such an excellent recipe! I hope you don’t mind that I wrote a blog about it, including my small adjustments, but with much credit back to you and a link to this page. I will include my blog so you can see.
This was my first attempt at homemade pizza and it was amazing. The dough was super easy and delicious!!!! I domwn’t know if I’ll order carryout pizza ever again. Thank Uncle Jerry!
This looks like it will be perfect for my students! I teach a high school cooking class, but we only have 50 minute class periods…..which means no time form waiting on dough to rise. I can’t wait to try this with them! Thanks!! I will report back and let you know how it turned out!
I don’t see that you had to leave it in the fridge for 2 Days so I cooked once I made it and it’s amazing still ?
You can store it for up to 2 days if you like, but this pizza dough is meant to be cooked as soon as its made, so you’re golden, my friend.
My husband and I are trying to find the perfect pizza dough. We were in a hurry and needed a dough that we normally prepare two days in advance. We loved this dough because it had a nice sweet balance to the sauce and we could just shape and use it! We liked it just as much as the cold rise pizza dough that we have been normally making.. It had that chewy crisp and as they say in NY “fold over” that makes a great crust! We made two large thin crusts and ate one and a half pies at the first sitting!!Thanks for sharing we will be using this recipe again and again
So glad you enjoyed our pizza dough recipe. I’ll admit it’s not the perfect pizza crust, but for the time it takes to make your own fresh pie, it’s definitely a great one. I hope you find that perfect pizza dough recipe eventually!
This is easily the best and most versatile dough ever! This simple recipe is leaps and bounds ahead of any of the tedious rising and kneading recipes I have tried. I have used this for cheese stuffed breadsticks, pizzas, calzones, and many more! Thank you so much for sharing this recipe.
So glad it’s become a part of your kitchen arsenal. We love this recipe too.
I have used this recipe numerous times. Will not go back to store bought again. I do a lot of baking so I always have items on hand. Makes great calzones too. This is a winner and keeper.
So glad you like it! I hope the recipe serves you well for many years to come
Thanks again and again for this little pizza dough miracle! I got home from a long afternoon meeting around 5 and needed something quick and easy for dinner. First thing I thought of was your pizza! I put a couple of teaspoons of Italian herbs in the dough and it tasted so good I will definitely do it again! Try it…
So glad our pizza dough recipe helped you out on a busy weeknight! We’re focusing on more quick and easy meals in the coming year, so be sure to check back!
I absolutely loved this recipe. I cut it in half and used it to make garlic knots when I was short on time. Both my husband and I were impressed.
HOw long would you let this rise for ciabatta? That is also MY favorite pick for burgers!
For ciabatta I’d let it rise until doubled in size, then shape the dough and let rise again. total probably about three hours
OK, there in Texas I guess you get to hold on to those bragging rights. Wonderful recipe! Am signing up for emails. Can’t wait to see the other recipes. Thanks for the awesome recipe!Barb.
Thanks! But I just adapted this from a few other recipes I’d seen using what I had on hand. So the credit goes to the no knead bread makers before me.
Great recipe quick simple and the hubby loved it I made mine with oregano in the dough, didn’t have a pizza stone but it came out great rock on uncle Jerry ??
It’s a staple recipe around here. I’ll be covering more of its uses early next month. Stay tuned!
Well it is national pizza day and I wanted to make a homemade pizza for my hubby and me. I didn’t want to wait hours for dough to rise so I was excited when I found your recipe. It was super easy!!! And delicious!!!!!! Loved that I could have dinner done in a snap. I cooked it on a pizza stone and my only question is that the bottom still had a slight raw flour taste. I couldn’t cook it any longer as the cheese would have burnt. I wonder it I lower the temperature and then cooked it longer if the bottom would crisp up. Any insight?
I will definitely make again! The dough had a slightly sweet taste that married so well with the sauce and cheese. Thanks so much. I might try whole wheat flour one time as I try to watch my carbs.
I love that this was posted so many years ago and folks still love it and post comments on it. Can’t wait to see more recipes from you.
Happy national pizza day!
So glad the pizza dough recipe worked for you!
For a more done crust on the bottom you can either lower the temperature or go for a thinner crust. Another suggestion would be to cook at a slightly lower temp, then broil once the dough is just about cooked.
As for why this post is still popular, it’s because wonderful people like you are still taking the time to leave comments and suggestions, and sharing the post with your friends and family.
Also, we had pizza that night, too.
Share and enjoy!
Uncle Jerry…you saved my life! I was making a traditional pizza recipe but had a few martinis…so I accidentally pre-heated the oven with the dough in it. I had a house full of guests waiting for my pizzas! So I googled “no ride pizza dough”…and your recipe come up. It was not only a life-saver, but it was the best crust I’ve ever made! Thank you so much for saving my family dinner with your recipe!!!
Glad our recipe could help save the party!
BEST DOUGH EVER ! I share this recipe with everyone !! We make it at least once a week.
Thanks for sharing !!
So glad you enjoy it! we make it about once a week ourselves. There will be more recipes coming using the same dough, so stay tuned!
Can’t wait to try this recipie but I don’t have a pizza stone. Are the cooking directions the same if using a pizza pan?
Yes, it’s basically the same on a baking sheet, though it may increase the cooking time a bit, since you won’t have the preheated stone heating the bottom of the dough
We got incredibly lucky stumbling upon this recipe, first time making pizza dough and we loved it! Really easy to make and great flavor, family pleaser. Thanks for sharing!
I hope you and your family enjoy the recipe for years to come!
This is my “go to” recipe for pizza, stromboli, and calzones. It’s quick and easy for a weeknight meal after a long tireing day. Thanks so much!
I can’t take credit for anything but sharing, but I’m so glad you enjoy it! Be sure to share it with someone else who could use it.
This is AMAZING dough. first time last week used 1/2 for pizza, refrig. other 1/2 a couple days and made a great little bread. made another batch 1/2 calzone and 1/2 hamburger buns. The buns are the best ever! so versatile. Thank you!!! making more buns now :)
I’m so glad you’ve found this recipe so useful! It is an incredibly versatile dough recipe, and I think turning it into burger buns was a brilliant idea. I’ll have to give that a try myself!
oh, I found 1 Tbls. honey was just right
Sweetness is a preference, so if one Tablespoon is enough for your family, then that’s awesome!
Great guide, How do you ensure that dough doesn’t stick to the peel?
Wow, happened upon this recipe today, best pizza dough ever!! Replaces my old recipe I’ve been using for years! Thanks for posting!
So glad you found this helpful. Keep cooking and rock on!
I love this recipe. It comes out perfect every time i make it. I omit the honey/sugar and never miss it. I used this recipe to make garlic bread, it was delicious.. So thank you so much for this awesome recipe!
We’re going to be looking into more options for this pizza dough recipe as well. Glad you found your own take on it!
I have used this recipe countless times and it never fails me. We can’t eat it all in one go so I cut the dough in half, make one into pizza and the other I roll out and bake for the next pizza night. To bake the shell I put it on one cookie sheet on cornmeal then put parchment on top and put another cookie sheet on top to prevent bubbles from forming in the baking process. I bake it about 10 minutes. The result is a perfectly flat pizza crust ready to load up. I adjust the cooking time a bit since it’s already baked.
That’s a unique way to bake it up, I’ll have to give that method a try!
Discovered this recipe a week and a half ago, and in that time have made it four times. I used the granulated sugar and it’s always turned out perfectly – pat it out on parchment paper, top with marinara from a jar, shredded mozzarella and a handful of colby jack. My kids are super picky eaters and have yet to turn it down! This was a great discovery, thank you for sharing it.
I’m glad the little ones enjoy it, and that you’ve found the recipe useful! We make it at least once a month here as well, and it’s always a huge hit with the family
I’ve made this recipe several times and I love it! I usually add a little oregano and garlic powder for a subtle flavoring of the dough and it’s perfect. Anyway, quick question, if I made this a little ahead of time and put it in the refrigerator, would I need to bring it back to room temperature when it was time to roll? Thanks!
You can roll it out straight from the fridge! Just remember to put the dough in a bowl or a bag with room to spare, as it WILL rise in the fridge.
Hi Jerry, I can’t wait to make this tonight! Can you use quick rise instant yeast?
Yep. All day. hope it turned out great!
I made this yesterday night as a midnight craving. (I’m 25wks pregnant). I made it again tonight and even my extremely picky 5yr old ate up the batch I made as bread sticks. I made one 9 inch in a cast iron, one 12″ on a pizza pan, and the plain one in an 8×8 dish. I had to bake them longer than the recommended time but they were delicious. It’s unanimous that this is the best pizza dough recipe we’ve tried.
So glad everyone enjoyed it! I’ll be going over more uses for this dough later in the year, so stay tuned.
This has got to be one of the best pizza, calzone dough recipe I have ever found. Perfect every time….even better when baked in our bbq pizza oven. I also found the easiest pizza sauce recipe online that pares perfectly together! going to try garlic bread sticks with it tonight mmmmm
I’m so glad it works for youWe’ve loved this recipe since the first time I tried it, and it has infinite possibilities in the kitchen. BTit makes great breadsticks!
Hey, Jerry, thank you so much for sharing this recipe! Real Italian taste pizza for no more than 10 minutes ;) I am feeling like a ‘MasterChef’ – all my family and friends truly enjoy it. Greetings from Bulgaria! :)
This is excellent! My kids decided pizza for dinner tonight but I thought it would take too long for me to wait for the dough to rise. I’m so glad I found this recipe. It came out perfect.
This dough is a lifesaver! It works for a lot of different things, and I’ll be addressing more of them later this year.
Love love love this pizza dough! I have been searching for quite a while and they were all just missing something. I have tried this one twice now for my homemade stromboli and its a hit! Family loves it so much they asked if I could make it for sandwiches instead of our bread loaf I’ve been making for 2 years. LOL. I know it does
n’t rise the same so I’m experimenting by rolling it into individual sandwich rolls. If it works they will be thrilled. If not we will just have to have pizza or stromboli more often. Win! Win! Either way :)
So glad your family enjoys this pizza dough recipe!
As for turning it into sandwich rolls. It should rise fine if left in a warm, draft-free space. Just remember that because it’s a no-knead dough, it will take a very long time to get the first rise out of it. (Maybe 12 hours.) Once punched down ad set for proof, it should act like most any other dough would.
My kids said this was the best pizza ever! And they’ve tried lots of my attempts! This was super easy, fast, and yummy! I forgot the oil and it still turned out great! Thank you for the wonderful recipe!
I have tried many recipes for pizza but this one is the best fast pizza dough I have made! I also made some rolls that were stuffed with cheese and topped with olive oil and salt (I only let it rise an extra 15 mins or so while we made the kids pizzas). The rolls were so fluffy and delicious! I can tell this dough would make the perfect burger buns as well. Can’t wait to try that next!
I’m so glad you like our pizza dough recipe! We use it for all sorts of things, too. It even makes a pretty good cinnamon roll.
I love to cook and cook daily but had never made my own pizza crust until today. I loved the ease of this dough and my husband loved it. Will certainly use it again. I cut the dough in half so I’m looking forward to making something else with it. Thank you for the recipe!
Hola Uncle Jerry!!
I made this dough tonight for me and the misses. Quarantined and I wanted to make a pizza that wasn’t stressful. You’re recipe was easy to follow and the bread came out really good! No wonder this post has such longevity. I used my dough for a deep dish and we are satisfied. Hope you and yours are safe and staying sane amidst this pandemic. Thank you for sharing and bringing some smiles into our home.
From California Con Amor.
Thank you for taking the time to share this staggeringly good pizza recipe.
So good in fact, I didn’t even need pepperoni (scary thought eh) on the second batch for the family.
Credit where it’s due, this is a winner.
Thanks for the recipe, its DELICIOUS!!!!!!!!!
I am going to try this tonight. Most of the no knead pizza doughs I have found are so labor intensive might as well knead the dough!
I never leave comments—and I mean NEVER—but I felt compelled to come on here and say how this has quickly become my new go-to recipe for pizza dough. I’ve been systematically trying new recipes since January, from professional chefs to self-taught pizza connoisseurs. I was skeptical at first because this recipe requires no rise time (let’s be serious, barely takes any time at all) and calls for more yeast than doughs that rely on those longer rise times. I’ve used this recipe twice now (both times using bread flour) and the results are fantastic. Whether I make my pizza immediately or after a few days of sitting in the fridge, I am sooo surprised at how well it bakes on my pizza stone (oven set at my highest temp which is 500F). It’s soft and chewy on the inside with lots of air pockets, yet light and crisp on the outside. It may not have as much of that yeasty flavour that you get from a low yeast yield fermenting slowly over week, but it’s still so good and highly versatile. I have yet to see how this bakes as a focaccia, ciabatta or how it behaves after freezing, but I may never get around to that because I never have leftover dough for very long! Thanks SO much for this recipe! It’s definitely a keeper.
SK, I’m so very glad this recipe works for you. Honestly, I can’t remember where I stumbled on this and decided to try it, but it has changed the way I approach a LOT of different bread-based recipes over the years.
We tried your pizza dough recipe today and it was so good and easy! We’re in deep South Texas with high humidity, and heat, so I had to add extra flour. Our 2 grandchildren helped prepare it and were so proud of it and agreed it was so good! Thanks for sharing this!🍕
You are very welcome!