No-Rise Pizza Crust

1 cup warm water, 110° F
2 1/4 teaspoons active dry yeast
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
3 cups all-purpose flour, plus extra for rolling

Place warm water in a medium to large bowl and sprinkle yeast over the top. Allow to sit 5 minutes. Add in salt and olive oil and then start adding in flour, 1/2 cup at a time, using a fork to incorporate after each addition or using a dough hook in an electric mixer.

When all the flour is incorporated and the dough is stretchy but not too sticky (add more flour if it is still extremely wet), turn out onto floured surface. **Dough can also be frozen at this point for use at a later date.** Separate into two balls and roll to 1/4″ thick.

Top with desired toppings. Bake at 475° F for 20-25 minutes until crust starts to brown and cheese toppings are melted and starting to turn as well.


Makes (2) 14-16″ pizzas.

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