33 Reviews of Easy No Rise Pizza Crust

From: richabby

On May 30, 2007

I used half whole wheat flour in this recipe and it turned out well. I precooked the crust for 8 minutes before adding toppings. I was not really able to stir the batter with the whole wheat mixture, seems it soaked up too much water, I simply kneaded it for about two minutes right it the bowl and ended up with good texture.

From: country_cook

On Jun 15, 2007

This is really fast and good! I fix this at least once a week. We hardly ever order out for expensive pizza anymore! You want to make sure and not add anymore flour than the 2-1/2 cups. I found that dusting my hands with flour helps it not get too sticky and I can work the dough in the pan better.

From: shapeweaver ©

On Sep 12, 2007

I made this on 9/8/07 for our dinner and Marie, I want to thank you for suggesting this recipe, it was exactly what I was hunting for.But next time I think I just might make half of the recipe, because it was just myself and my SO.Since I used a homemade crust,it wasn't right to use a store bought sauce so Pizza Hut Pizza Sauce - ( Copycat) was used.I topped the pizza with a blend of mozzerella/ provolone, pepperoni, ham, crushed red peppper flakes, maple flavored bacon, and sliced onions. This will be made again.Thanks for posting and "Keep Smiling "

From: Aggee1010

On Oct 28, 2007

This was a great crust! I keep my fingers floured while I am trying to press the dough down...It can get sticky. The texture and flavor are everything I would want in a pizza crust. For an easy appetizer, brush the crust with herbed butter (I use garlic, oregano, and basil), cook for 6 minutes then throw on some garlic tomato chutney and cook for another 6 minutes. Fabulous!

From: Chef #1237829

On Apr 13, 2009

A perfect home recipe is a balancing act. It should be good and it should be simple. While many things are easily both simple and good, pizza crust is not one of those things. Well, I thought so until I had this pizza crust. This is, quite simply, the easiest and tastiest pizza crust I have ever made. For the longest time, I found homemade pizza to be a frustrating process because nothing ever seemed to turn out right. This has changed all of that. I will now look forward to making homemade pizza whenever and whereever I feel like. A caveat: I will still further experiment with crust, trying forever to reach that pinnacle of pizza crust perfection, but, let's be honest, 95% of the time, I'll use this recipe because I know it will be good. Thank you very much to the original poster. I am very appreciative.

From: GreenGal

On Oct 12, 2008

Great recipe! I use it all the time. I love that I can just stir it together in seconds, and then by the time I have assembled the other components of the pizza, pulled out the pan and prepped it, the dough is ready. I also love just pressing out the dough instead of fighting with super-stretchy dough - and you know what, it comes out the same in the end. I use one crust to make an entire cookie sheet sized pizza. Thanks!

From: GirlyJu

On Aug 3, 2008

This is the same recipe as my moms that I've made for years. It's truely become my "go-to" recipe because it's so easy and fast, and I customize it for my family. My daughter likes her pizza crust heart-shaped with no sauce, my husband prefers it folded over into a calzone. I've used many ingredients, but our faves are garlic spinach and tomato or plain italian sausage. Thanks for the post!

From: Chef #244191

On Mar 23, 2007

Found this recipe a few months back and use it all the time. I had never used yeast before because I didn't realize how simple it could be to make fresh pizza dough. The only thing I do different is I mix the sugar with the water and yeast and let sit 10 minutes, add the flour and salt together, after the 10 minutes add the oil to the yeast mixture and then add the flour and salt and stir until the mixture follows the fork around the bowl and then I let it sit in a warm place for 10 minutes. When I drop it on the pizza pan, I start from the middle and work my way to the edge leaving about 1 to 1 1/2 inches from the edge as poofy as I can so that I can have a "mock breadstick". It taste like a warm roll and sometimes I add 1 to 2 tablespoons of sugar to make what my MIL calls sweet bread. I also bake it for 6 to 8 minutes on 400 degrees and then put the toppings on and bake for another 6 to 8 minutes to a golden brown. My husband's favorite is to top it with a sloppy joe type sauce and microwave 12 frozen meatballs for about 3 minutes, cut in half and put rounded side up on pizza, layer with thin onion circles and top with motzarella cheese. Delicious and easy!!!

From: LEEZAH4

On Mar 1, 2008

I absolutely love this recipe! I have made this 2x in 2 weeks, one was for a stromboli and the other was for Meatball Pizza. I used to put off making pizza for lunch, due to the time it takes just because of the pizza dough! Super recipe!

From: Chef #328289

On Oct 2, 2007

My first time ever to make pizza dough (or anything with yeast for that matter), and it was successful! i put some homemade pesto, fresh mozarella, fresh tomatoes, marinated artichoke hearts and garlic and it was fantastic! thanks for the recipe.