I’ve been searching for a quick yet tasty pizza crust recipe for quite some time and tried several of them. Most were fairly simple and tasted good even if made with whole-grain flour but you’d still have to wait for the dough to rise for an hour or so. Not good when you have a hungry family to feed now.
As it turns out, there’s a workaround! The magic trick? Lots of yeast. Like you want to upgrade to the larger bags of yeast from the little packets.
If you use a lot more yeast than the typical pizza dough recipes call for, you won’t have to let the dough rise at all! Plus if you opt for instant yeast, you won’t need to wait for it to get activated either.
No long kneading is required either with this recipe – just mix everything together and get rolling! Pun intended 😉
Naturally, this no rise pizza dough sacrifices a tiny fraction of taste for the almost instant preparation. So don’t expect it to make you weak in the knees (though my family and I love it!). But the 5-minute, no knead, no rise prep is SO worth it if you ask me.
This no rise pizza dough is 100% whole-grain but you can use a mixture of all-purpose and whole-wheat or spelt flour if that works better for you. White flour only is also an option but not a particularly healthy one.
I haven’t tested this recipe with a gluten-free flour mix but, technically speaking, it should work. Just make sure there is xanthan gum or some other binder in the mix and add an extra 1 teaspoon of gum to the recipe on top of that. If your mix is gum-free, use 2 teaspoons xanthan gum instead.
For all of the oil-avoiding foodies out there, there’s a tiny bit of olive oil in the recipe (2 tablespoons for the whole batch, that’s only about 1/2 tablespoon per pizza!). I wouldn’t recommend leaving it out because it makes the dough nicely pliable. You could probably substitute it with coconut oil if you prefer.
Instead of the usual sugar in conventional recipes, I used maple syrup in this no rise pizza dough. No refined sweeteners in my pizza, thank you very much.
I know you’re probably hungry by now so I’ll cut the nutritional chit chat short now and dive right into the food! Here’s the recipe:
5-MINUTE WHOLE-GRAIN NO-RISE PIZZA DOUGH
- 2 tablespoons 30 ml extra virgin olive oil
- 2 tablespoons 40 g maple syrup or agave (or honey for non-vegans)
- 1 and ½ cup 360 ml warm water (105-110 degrees F)
- 1 and ½ tablespoon instant yeast*
- 1 and ½ teaspoon salt
- 4 cups 480 g spelt or whole-wheat flour
- Preheat the oven to maximum temperature and prepare a pizza stone, pan or a cookie sheet (grease or line with parchement).
- Combine the dry ingredients in a large bowl and mix thoroughly.
- In a separate bowl, whisk the liquid ingredients together.
- Pour the liquid mixture into the dry ingredients and stir with a wooden spoon until the dough forms a sticky ball. It should be pliable, fairly soft and stick to the bowl a bit but if covered with a bit of flour, you should be able to shape it.
- Add more flour if the dough is too runny or water if it’s too dry.
- Divide into 2-4 pieces (depends on the size and thickness you’re going for, I made 4 thin crust pizzas) and roll out the first one.
- To make this as easy as possible, I like to roll the dough out on a sheet of parchment paper dusted with flour.
- Dust the top of the dough as you roll it out to prevent sticking.
- Once it’s thin and shaped to your liking, transfer to a prepared pan or sheet, add your favorite sauce (here’s how you can make a homemade one in just 7 minutes) and toppings and bake until the edges start to brown (about 10 minutes).
- In the meantime, roll out the second pizza crust and top with sauce and toppings so that it’s ready to go once the first one is cooked.
- Take the first pizza out of the oven and pop in the second.
- Repeat until you’ve used up all the dough.