Chanie and I were discussing my next experiment for this column, and she mentioned a no-rising pizza dough. As in you knead a dough, and bake it right away. My jaw dropped, and the initial astonishment turned into curiosity. I had to try this.

Do you know how long it takes me to make pizza? Hours! Could there really be a way to get homemade from-scratch pizza on the table in 30 minutes flat? And most importantly, even if possible, would it be good? Even, dare I say, superior?

I’ll be honest; I didn’t gauge this pizza against a Neapolitan-style, baked-in-a-900°F-oven with a burnished-crust standard; that’s like comparing Belgium truffles to a chocolate candy bar. They are a different species. But I looked at it through the eyes of a mother who wants a convenient and efficient way to bake pizza, possibly even with the kids.

YIELDS 2 12-INCH (30-CM) PIZZAS

• 1 cup (210 g) warm water
• 2¼ tsp (7 g) instant dry yeast
• 2 Tbsp (25 g) sugar
• 2 Tbsp olive oil
• 2 tsp sea salt
• 3 cups (375 g) white flour (preferably high-gluten)
• 1 cup pizza sauce
• 2–3 cups shredded mozzarella cheese

In the bowl of a stand mixer, combine water, yeast, and sugar. Let stand 5 minutes until bubbly. Add sugar, oil, and salt. Add flour and knead on medium speed until a smooth, elastic dough forms, about 5–6 minutes.

Method 1: Bake Immediately

Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.

Divide dough in half; roll each section into a 12-inch (30-cm) circle and place over parchment paper. Add pizza sauce and smooth with the back of a spoon. Sprinkle liberally with cheese. Bake for 17–20 minutes, until the cheese is melted and bubbly.

Method 2: Rise and Bake

Cover bowl; proof dough in a warm spot for 1 hour. Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.

Divide dough in half; roll each section into a 12-inch (30-cm) circle and place over parchment paper. Add pizza sauce and smooth with the back of a spoon. Sprinkle liberally with cheese. Bake for 17–20 minutes, until the cheese is melted and bubbly.

My Verdict

The no-rising dough was smooth and pliable but dense; I couldn’t easily shape a crust, so I used a rolling pin to roll out. I got a flat crust, perfect for those who prefer a thin-crust pizza. The dough that rose was pillowy and light. I shaped it easily with my hands; the result was a breadier texture and a crumb you can sink your teeth into.

To me, the rising time is worth the investment for a result that aligns more with conventional pizza. But I’m not discounting the usefulness of an accelerated method that yields something decent even if not ultimate. Who has time for perfect anyway?

(Originally featured in Family Table, Issue 745)