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No Rise Pizza Crust Dough

For those of us who love really good pizza, those delivery joints just don’t cut it when a craving hits .  But making a fresh batch of dough and taking the time for rising and kneading (all good things!) isn’t always an option.  This is my go-to recipe when the need for pizza hits at the last minute, it even makes enough for two thin crust pizzas so you can freeze some for next time.

Just a quick recipe today, but come back Monday for the delicious Roast Tomato Pizza you see in the photo, you don’t want to miss it!!!

No Rise Instant Pizza Dough

makes 2 thin crust pizzas


3 cups all-purpose flour
1 package active dry yeast (.25 oz or 1 1/2 tsp)
1 tsp salt
1 TBS white sugar
1 cup warm water
2 TBS vegetable oil


Preheat oven to 350 degrees.  Stir together flour, yeast, salt and sugar.  Mix in water and vegetable oil (this is easiest with an electric mixer and dough hook but can be done by hand).

Divide dough in half (if only making one pizza wrap half in saran wrap and freeze, thaw in fridge 24 hours before using).  Begin using gravity to stretch the dough.  Spread it on an oiled baking sheet and use a rolling pin to roll to desired shape and size.

Bake 5 minutes, remove and poke air bubbles with a fork.  Add your favorite toppings and bake another 10-20 minutes until cheese is melted and golden.

Approximate cost/serving: One thin crust pizza is typically four servings in our house (8 slices).  This recipe makes enough for 8 servings at under 40 cents each.

Vegetarian: Yep!

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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.

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