This Thin Crust Pizza Dough is super quick – we’re talking 5 minutes. It’s a no-rise dough, so you don’t have to wait around for the dough to do its thing – which is perfect for a fast and easy weeknight dinner. You don’t need any fancy equipment – just a bowl and a spoon.
You know those nights when you’re tired, you’re hungry, you really just want to stop for pizza on the way home but you’re trying to save money/eat better/ whatever the case may be?
This thin crust pizza dough is the answer to your problems.
Go home, get a few ingredients and dump them in a bowl. Stir them up. Then press them onto a greased pizza pan. Add a few toppings (sometimes less is more!) and voila! Dinner is served. After you bake it, of course. 🙂
Related —- > How to Make Homemade Freezer Pizzas
We have a great pizza dough recipe on this blog already – Simple Pizza Dough – Two ways: Easy and Easier! – and it is very easy to make. BUT. It’s a thick fluffy pizza dough (my fave) and in order to achieve that fluffy dough, you have to let it rise.
Some nights that just ain’t happenin’.
So for nights like those, how do you make a simple pizza dough? A 5-minute pizza dough?
You make it like this:
Thin Crust Pizza Dough (No Rise!) – Step-by-Step Instructions
Ingredients for Thin Crust Pizza Dough (No Rise!). Pretty simple, right?
Preheat oven to 425 degrees F.
In a big bowl, stir together 2 cups of flour, 3/4 teaspoon of salt, 1/2 teaspoon of sugar and 1/2 teaspoon of INSTANT yeast.
Put 1 teaspoon of olive oil in a measuring cup (you can use a different oil if you don’t have olive oil). Fill the cup with WARM water to the 1 cup line. Stir oil and water together. Add liquids to flour mixture and stir to combine.
Depending on a lot of different factors (how you measure your flour, humidity where you live, etc), you might need a little more water. YOU WILL PROBABLY NEED AT LEAST A BIT MORE. Add a spoonful at a time until the dough comes together into a shaggy, moist ball. If you add too much and it’s really sticky, you can add a little more flour to absorb the excess water.
Sprinkle a little flour lightly over the surface of the dough and onto your hands, then rub your palms together to coat them. Pick up the ball of dough and gently round it out into a ball by stretching the top a bit and tucking the ends under the bottom. It’s ready to use!
Spread it on an oiled cookie sheet or divide it in two and spread over two pizza pans using your hands, pushing the dough from the centre of the pan outward until the pan is covered.
Cook pizza in a preheated 425 degree oven and keep an eye on it so it doesn’t burn. If we make two pizza pans (as opposed to a cookie sheet), we swap the pizzas half way through the cooking to make sure the bottom one doesn’t get too much heat and they cook evenly (make sure the bottom rack isn’t too close to the element).
Depending on what toppings you use (and how heavy they are) it takes anywhere from 14-18 minutes to cook.
Thin Crust No Rise Pizza Q&A
Why can’t I make this pizza dough with regular yeast?
Regular yeast has to be proofed (when you activate it by mixing with warm water and letting it sit for a few minutes). Instant yeast doesn’t require any proofing – you can just mix it with your dry ingredients and as long as you add warm water it will activate. This saves time and extra steps.
Why did my dough turn out dry?
There are a few factors at play here.
One is the method you use to measure your flour. Technically, you are not supposed to scoop flour with a measuring cup – instead you should use second cup to lightly pile the flour into your measuring cup. But I don’t know many home cooks who do this. The result is that depending on how densely the flour is packed into your measuring cup, you could have quite a bit more or less than the amount called for in the recipe. This means you will need extra water to bring the dough to the desired consistency.
The other factor is the humidity level where you live. If you live in a really humid climate, your flour already contains more water than if you live in a very dry climate. This can impact how your dough turns out and whether you need more water to bring it to the proper consistency.
If you find this kind of thing interesting, you can read more about it here.
Can I pre-bake this dough ahead of time?
Yes, you can make this dough, form it into whatever size pizzas you want, and bake it until cooked but not browned. Then you can store or freeze it until you’re ready to use, thaw it and top with your ingredients, and then bake it just to heat everything through. It’s lots of fun for make-your-own pizza parties 🙂
Thin Crust Pizza Dough (No Rise!)
This Thin Crust Pizza Dough is super quick - we're talking 5 minutes. It's a no rise dough, so you don't have to wait around for the dough to do its thing - which is perfect for a fast and easy weeknight dinner. You don't need any fancy equipment - just a bowl and a spoon. If you love thin crust pizza, you'll love this recipe!Print Pin Rate
Servings: 2 (12 inch) pizzas
- 2 cups flour
- 3/4 tsp salt
- 1/2 tsp sugar
- 1/2 tsp INSTANT yeast (It HAS to be instant to do it this way!)
- 1 tsp olive oil (or whatever oil you have on hand)
- 1 cup WARM water
- Preheat oven to 425 degrees F.
- Stir together flour, salt, sugar and instant yeast in a large bowl.
- Put olive oil in a measuring up, then fill the cup with WARM water to the 1 cup line. Give it a stir, then dump it into the dry ingredients.
- Stir to combine. You will PROBABLY need a little more water. Add a spoonful at a time until dough comes together into a moist, shaggy ball. (Not super wet and sticky though - if you add too much water, add a bit of flour to counteract it.)
- Sprinkle a bit of flour over the surface of the dough and your hands, then rub your palms together so they're coated. Pick up the dough and form it into a ball, by tucking the ends underneath.
- Spread it out on a large oiled cookie sheet, or divide it in two and spread it on two oiled pizza pans. I like to put the ball of dough in the centre of the pan and use my hands to spread it to the edges.
- Add whatever toppings you like, then bake in a preheated oven. If you use a cookie sheet make sure it's in the centre of the oven and it will probably take around 14 minutes (depending on how heavy your toppings are) - check it to make sure it doesn't burn. For two pizza pans it might take 16 or 18 minutes, but swap the pans half way so that each one has some time closer to the bottom of the oven. If you use higher heat it will take less time to cook.
- Enjoy! 🙂
If you want to make a medium-thick crust, double the recipe and then use a rectangular cookie sheet or two round pizza pans.
Calories: 482kcal | Carbohydrates: 96g | Protein: 13g | Fat: 3g | Sodium: 875mg | Potassium: 133mg | Fiber: 3g | Sugar: 1g | Calcium: 19mg | Iron: 5.8mg
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This post was originally published on February 16, 2018 and updated April 18, 2020.