This dough is easy to make, requires no rise time, and produces a soft dough with crisp edges. It lacks some of the flavor of a typical yeast-raised pizza dough, but that just makes it all the better for loading up with flavorful toppings. I like making it into personal pizzas to ensure it gets that crispness I love. —Erin Jeanne McDowell
One personal pizza
No-Yeast Pizza Dough
1 1/4 cups
(150g) bread flour
1 1/2 teaspoons
(83g) warm water, plus more as needed
White Pizza Toppings
extra-virgin olive oil oil, plus more for pan
whole-milk ricotta cheese
garlic cloves, minced
kosher salt and freshly ground black pepper, plus more to taste
red pepper flakes, plus more to taste (optional)
shredded low-mozzarella cheese
diced fresh mozzarella cheese
finely grated Parmesan cheese
In This Recipe
In the bowl of an electric stand mixer fitted with the dough hook attachment, mix all the ingredients to form a smooth dough, 1 to 2 minutes. If necessary, add more water 1 tablespoon at a time until the dough comes together in a smooth ball.
On a lightly floured surface, roll out the dough to about ½-inch thick; it will be about 12 inches wide.
Preheat the oven to 475°F. Lightly grease a baking sheet or pizza pan with olive oil and place the dough on top. Drizzle the remaining 2 tablespoons olive oil over the surface of your dough. In a small bowl, stir the ricotta and garlic to combine and season with salt and pepper. Spread this mixture onto the dough in an even layer. Sprinkle red pepper flakes on top, if using.
Top with the shredded mozzarella, diced mozzarella, and Parmesan in an even layer. Bake for 12 to 15 minutes, until the crust is crisp and the cheese is well melted.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.