We all want the perfect go to pizza dough recipe and this is it! This no rise no fail homemade pizza dough is easy and perfect every time.
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Our family has the traditional pizza night every week. It usually falls on a Friday night, but I have been known to call it a pizza night on a fast paced Wednesday night.
We used to call up a local restaurant chain, order our favorite, and go pick it up. However, this no rise no fail homemade pizza dough changed that quickly.
This pizza dough is perfect every time. I love that it doesn't require any rise time, which means once it's mixed it and rolled out, we can top it, bake it, and have pizza in no time.
What the heck does blooming the yeast mean?
Your basically getting the yeast ready to use. During the blooming process the yeast will activate and start to get foamy on top. This is the yeast reacting to the water (one reason why temperature is important.) If you sit and watch it, like my daughter, the yeast will start to come up from the bottom, which creates this foam on top of the liquid.
My yeast isn't foamy on top!
Your yeast is most likely old. Check the date. If you know for a fact that it's new, make sure you double check that water temperature and do it again. I use a thermometer like this one to make sure my water temp is just right.
How do I know when my pizza dough is "ready?"
- You're dough should no longer be sticky. If you notice your dough is sticking to the inside of the mixer bowl after a few minutes. Turn it off and add a tablespoon of flour. Repeat if needed. I find that if the humidity is higher, my dough tends to be stickier and I need to add a bit more flour. I have sometimes needed almost ¼th cup more. But I never add more than a tablespoon extra at a time.
- If your dough is not sticking any longer, you can do the poke test. Push your finger into the dough and if it bounces back quickly, and your poke disappears, it's ready!
I don't have a mixer with a dough hook attachment.
No problem! You can do this old school style. It's actually the way my husband prefers to make it. Just drop your dough onto a floured surface. Flour those hands and knead your dough, about 10 to 12 minutes. If you have no idea how to knead the dough, check out this video.
Do I need a pizza stone to make make crust?
Nope. I use my favorite pizza pan that we've had for years and years.
Get creative and spice up your dough!
Did you know that you can add seasonings to your dough? Garlic, creole, onion, etc. Just sprinkle it across your dough before adding the sauce and toppings.
You can totally do a garlic infused olive oil like this one, instead of tomato sauce.
Can I make this gluten free?
Love pizza? Check out these favorites:
- Simple Pizza Casserole
- Pizza Hand Pies
- Super Easy Pizza Pockets/Calzones
- Easy Taco Pizza
- Buffalo Chicken Pizza
- 1 cup warm water 110 degrees
- 2 ¼ teaspoon active dry yeast or 1 packet
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 2 ½ cups flour
- 1 teaspoon salt
- Stir together the water, yeast, sugar, and olive oil in a measuring cup. Allow to rest for 8 to 10 minutes to activate the yeast. The yeast should bloom and the top should be some what foamy. If it doesn't bloom, your yeast may not be any good.
- While the yeast is blooming, whisk together the flour and salt in a large bowl, ready to be attached to a stand mixer, fitted with a dough hook. If you do not have a dough hook, you can knead this by hand.
- Pour the mixture into the flour and stir together. Place the bowl onto a stand mixer attached with a dough hook. Knead for 10 minutes, or until the dough is ready. If you dough is too sticky you can add an additional tablespoon or so of flour. Your dough will be smooth when it's ready, and if you poke it, the indention should bounce back. If you need this by hand, drop the dough onto a lightly floured surface, and fold over itself, over and over, turning after each fold. Sprinkle with flour as needed to keep from having the dough become too sticky.
- Once the dough is ready, preheat the oven to 425 degrees, and lay out a piece of parchment paper. Lay your dough onto the parchment paper, and roll it out, using a floured rolling pin. Pick up the parchment paper with the dough, and place on top of your pizza pan.
- Top with your favorite sauce and toppings.
- Bake for 12 to 15 minutes until the cheese is bubbly and the crust is brown along the edges. Allow to cool for 5 minutes before slicing.
Amount Per Serving: Calories: 93Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 153mgCarbohydrates: 18gFiber: 1gSugar: 0gProtein: 3g