5 Minute Pizza Dough Recipe (No Rise, No Knead Dough) (2024)

FAQs

What is the shortest time for pizza dough to rise? ›

Pizza dough doesn't need to "rise", especially with low yeast amounts. It's good practice to use a see through container during bulk fermentation. As long as you see signs of enzymatic activity, your good to go. Even if there is no change in volume.

If you don't proof the dough then you will get a crust which has very little rise and small air pockets. Some dough are like this though – think of flat bread and other unleavened bread which contains no yeast. The pizza will be quite dense and chewy if you make the crust thick.

Kneading your pizza dough helps build up gluten. If your pizza dough has not been kneaded for long enough, it may not have had the chance to build up a strong gluten network. When mixing your pizza dough, the flour and water create a chemical reaction that results in a build-up of gluten.

Place the covered dough near, but not on, the preheated oven. Some cleared off counter space right next to the oven will work. The heat coming from the oven will speed up the rising process. Let the dough rise until it's doubled in size.

A Bowl of Steaming Water is the Key to Quickly Proofing Bread. In the winter, when your house and kitchen are at a crisp temperature and you need a warm spot for your dough to rise, create a makeshift “proof box” by placing a bowl of steaming water inside your oven alongside your bowl of dough.

Cover the dough, and let it rest while you heat your oven to 450°F. For thickest crust, let your pizza rest/rise for 60 minutes before baking.

Baking powder: Without yeast, the pizza dough needs baking powder to rise. Salt: A pinch of salt enhances the flavor and strengthens the gluten.

48–72 hours (long rising time) or 24 hours (medium rising time). Place the dough balls in room temperature for 2–3 hours before baking. Form pizza bases out of the dough. Tips on how to form the dough are found on the following page.

Too little yeast and your dough won't rise enough, and the pizza base will taste bland. Use too much yeast and your dough may over-ferment. Tell-tale signs are your dough expanding too much or tasting and smelling a bit sour, with an almost alcoholic aftertaste (the yeast produces alcohol as it ferments).

What happens if you don't put sugar in pizza dough? ›

Sugar is an oft-misunderstood ingredient in dough. Some people believe that it's necessary to include sugar to feed the yeast. In truth, yeast is perfectly happy munching on flour. If you don't want to add sugar, you don't have to, and there are plenty of breads where sugar is completely unnecessary.

If you don't knead your dough, your baked bread won't rise as high, and the overall texture and appearance will be dense. Properly kneaded dough promises a softer, fluffier, taller, and chewier bread.

Your dough will be shaggy and lumpy to begin with, but once you've kneaded it for a while it should be smooth and slightly tacky to touch. If your dough holds it shape and doesn't ooze or sag when you hold it up, that's another good sign that your dough is well kneaded.

If the dough didn't quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5). Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead.

Rising the dough

Place the dough balls in room temperature for 2–3 hours before baking.

Pizza dough loves warmth, so if you can find a way to add some extra heat, your dough will rise faster. One way to do this is to preheat your oven to the lowest setting (usually around 200 degrees Fahrenheit) and then turn it off. Place your pizza dough in the warm oven for 10-15 minutes until it begins to rise.

The secret of successful rising

Most recipes call for the bread to double in size – this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used. Generally speaking, a warm, humid environment is best for rising bread.