QUICK NO-RISE THIN CRUST PIZZA
- Jazzmyne Buckels
- Jul 2
- 1 min read
This quick homemade pizza dough is for the nights when you want homemade pizza without waiting two hours for the dough to rise. It’s made with instant yeast, so you can mix, knead, rest it for 15 minutes, and bake it into a thin, crisp crust that tastes way better than takeout. It’s my solution for easy weeknight homemade pizza, calzones, or whatever kind of pizza your family loves.
Gourmet Mommie Tip #1
This no-rise pizza dough is meant to be stretched thin. For the best crisp, airy texture, stretch the dough as thin as possible, about ¼ inch thick. If the crust is left too thick, it may bake up chewier instead of crisp.
Gourmet Mommie #2
You may have extra marinara sauce after topping the pizza. Store any remaining sauce in a mason jar in the refrigerator for up to 1 week.
Notes
1
Preheat Cast-Iron Griddle: Preheat the oven to 500°F with a cast-iron griddle inside for at least 30 minutes.
2
Make Dough: In a large mixing bowl, combine the warm water, granulated sugar, instant yeast, olive oil, bread flour, semolina flour, and sea salt. Mix until a shaggy dough forms, then knead for 5–7 minutes until smooth and elastic.
3
Rest Dough and Make Sauce: Cover the dough with a clean tea towel and let it rest for 15 minutes. While the dough rests, combine the San Marzano chopped tomatoes, minced garlic, Italian seasoning, sea salt, black pepper, and garlic powder in a small bowl. Stir until well combined.
4
Stretch and Transfer Dough: Stretch the dough into a long rectangle about ¼ inch thick, leaving a natural ½-inch border around the edge. Carefully transfer the dough onto the preheated cast-iron griddle.
5
Top Pizza: Spread about 2 cups of the marinara sauce over the dough, leaving the border uncovered. Evenly distribute the torn fresh mozzarella over the sauce, then top with the thin-sliced deli pepperoni.
6
Bake and Finish: Bake at 500°F for 10–15 minutes, or until the crust is golden brown, the bottom is crisp, and the cheese is melted and lightly browned. Remove from the oven, top with fresh basil, slice, and serve.
Instructions
1 cup warm water
½ tablespoon granulated sugar
2¼ teaspoons instant yeast
1½ tablespoons olive oil
2¼ cups bread flour
½ cup semolina flour
1 teaspoon sea salt
Quick Dough
1 (26.45-ounce) box San Marzano chopped tomatoes
4 cloves fresh garlic (minced)
½ tablespoon Italian seasoning
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic pepper
1 teaspoon balsamic glaze
Marinara
8 ounces fresh mozzarella (torn)
thin-sliced deli pepperoni
fresh basil
Pizza
the Gourmet Mommie
Jazzmyne Buckels
QUICK NO-RISE THIN CRUST PIZZA
8 Servings
813 Calories / Serve
PREP
10 M
COOK
15 M
REST
15 M
TOTAL
30 M
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