I Make This No-Rise Pizza Dough Once a Week: It Takes Just 10 Minutes
simplyrecipes.com · 2025 · Original
Style not identified
DietVegetarian. Not vegan: greek yogurt.
Against 5,130 pizza recipes
94% hydration: wetter than 95% of the 1,480 doughs that parse.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
136g
Liquid, as water
128g
Hydration
93.8%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
286g
Process
Bake temp
n/a
Bake time
10 to 20 min
Oven
home standard
Surface
stone
Ingredients (2)
- flourall-purpose flour1 cup · 136g
- dairy doughGreek yogurt3/4 cup · 150g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder1 tsp · 4.2g
Keep exploring
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Do something with it
- Scale this doughStart from 94% hydration and 0.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 94% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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