No Rise Pizza Dough
Per a request from Al Dente reader Julie P, here’s my slam dunk favorite pizza dough.
This easy dough can be made in under five minutes in the food processor and needs no tedious rising time. This No Rise Pizza Dough is the one I use when making a simple thin crust pizza, chubby calzones, savory cheesy flat breads, individual grilled pizzas, or massive rectangular pizzas.
My version is adapted from one I found in Abby Mandel’s Fast and Flavorful New Food Processor Recipes Volume 1 published in 1985 by the Cuisinart Cooking Club. Abby was a food processor maven who hailed from Chicago. Pizza was one of her favorite foods.
Although Abby is now deceased, I called her nearly three years ago and spoke to her directly about this particular pizza dough. I wanted to know why it didn’t need any rising time. Abby casually mentioned that it had something to do with the sugar and the amount of yeast. Indeed, the quantity called for is higher than normal, which may explain why this dough can skip the rise. This dough is also very easy to roll or stretch into a thin disk. If it does start to retract during rolling, I usually just let it rest for a minute or two before rolling any further. I have found it to be a resilient forgiving dough that has stood the test of time.
My family loves this dough so much that I often make quadruple batches in my 20-cup DLC-X Cuisinart food processor. If we don’t use all the dough in one round, I tuck the dough into a food storage bag, tie it loosely, and store it in the fridge for a day or two.
I'm in the midst of planning and cooking for a lengthy camping trip to Yellowstone National Park this summer, and I think I just might make some of this dough, freeze it, and bring it along to create a Campfire Pizza a la Yellowstone! Sounds good doesn't it?
No Rise Pizza Dough
(Adapted from Abby Mandel’s Thin Crust recipe)
1/2 cup plus 2 tablespoons warm water
2 1/2 teaspoons active dry yeast (1 package)
1 teaspoon sugar
1 1/2 cups plus 2 tablespoons bread flour
3/4 teaspoon salt
1 tablespoon extra virgin olive oil
1. In the glass measuring cup in which the water was measured, add the yeast and sugar to the water. Stir well to combine and let stand for a couple minutes to activate the yeast.
2. In the food processor fitted with the metal blade, combine the bread flour, salt and olive oil. Pour the yeast mixture through the feed tube while the machine is running. Let the machine run until the dough starts to form a ball. Check the dough to make sure it isn’t too dry or too sticky. Add more flour or water accordingly to get a smooth dough.
3. Run the machine for another 30 seconds or so to knead completely. Gather your desired topping ingredients and get ready to roll! For best results, be sure to preheat the oven to 425 F or 450 F for at least 20 minutes!
Photo by Carolyn Trainer
--Melissa A. Trainer
Maggie on June 09, 2010 at 04:55 PM
Man, you're just a day too late. I really needed this last night.
HopeSew on June 09, 2010 at 09:01 PM
The no-rise aspect is very appealing to me because my timing is always off when there's rising, marinating, or cooling involved. If I can make the dough, put on toppings, and put pies into the oven in quick succession, dinner has a much better chance of landing on the table at a reasonable hour! I don't have a food processor so could I mix/knead this dough in my bread machine? Any tips for adjusting the method?
Julie Pietras on June 10, 2010 at 06:39 AM
Thank you so much. I am a huge fan of pizza and always trying different toppings a doughs.
Havea a great trip and let us know about the camp fire pizza!
PAt on June 10, 2010 at 06:41 AM
Sounds good. Can you use regular flour instead?
Melissa Trainer on June 10, 2010 at 07:23 AM
Pat, Yes you can use regular flour as well. You just might need to add a little extra flour. Also, bread flour results in a sturdier dough, but the all-purpose can certainly work in a pinch.
Julie, I'll do a follow up post on the Campfire Pizza A La Yellowstone.
Thank you.
Missy Trainer
Liz on June 10, 2010 at 08:07 AM
Dough sounds great, but like hopesew, can I use a bread machine?
Melissa Trainer on June 10, 2010 at 09:32 AM
HopeSew and Liz,
Although I've never done it, I suppose you could probably mix the dough in the bread machine and then take it out before proofing. I do think you would lose the speed benefit of the food processor method if you did it in the bread machine.
In the food processor, the dough literally comes together in seconds. In the bread machine, the mixing and kneading is a much slower process. And, once you've loaded your ingredients into the bread machine and set the cycle, it often takes a few minutes for the mixing process to actually start...
In any event, I just might have to try this recipe in my Zojirushi...
Regards, Missy Trainer
Kalyn on June 10, 2010 at 11:47 AM
Missy, You are the best. I think we will have this for dinner tonight. Hang in there. KaLyn
Maggie on June 11, 2010 at 05:13 PM
Okay, tried it tonight. Piece of cake! And it was way better than the other recipe I tried. I topped mine with roasted red peppers (for the cooking part) and then avocado slices once it came out. Mmmm!
Melissa Trainer on June 11, 2010 at 07:04 PM
Super, Maggie!! I'm so very glad that it worked so nicely for you. Thank you for telling us!
Missy Trainer
Norene Gilletz on June 12, 2010 at 07:52 AM
I've made yeast doughs in the bread machine using the same recipes that I make in the food processor. The method is slightly different. Here is the method I use - I wrote about it in my book, Norene's Healthy Kitchen:
Bread Machine Method: Add liquids, oil and salt to the bread machine first, then sugar and flour. Add bread machine yeast last and make certain that the yeast doesn't come in direct contact with liquids or salt.
No bread machine yeast: Substitute 2 1/4 tsp (1 envelope) active dry yeast for 2 tsp bread machine yeast.
Check the consistency of the dough during the first few minutes of kneading cycle. If it's too wet, add some flour, if too dry add some water to make a soft dough. It should feel like a baby's bottom!
Norene Gilletz, Cookbook Author
www.gourmania.com
HID Headlight Conversion on June 13, 2010 at 02:26 AM
Thanks and for me, I just eat Pizza for one time in Pizzahunt! It was really very delicious.
HopeSew on June 17, 2010 at 06:29 AM
Thanks for the instruction, Norene. I don't mind that it'll take 10 minutes to knead. That's still better than kneading by hand and then waiting an hour for rising.