At Rue, we consider pizza the ultimate comfort food. That’s why this recipe by one of our favorite foodies, Melissa of The Fauxmartha, has quickly become a staple in our kitchen. The dough can be made the same night, so no waiting. Toppings, of course, can be customized… and you don’t have to worry about tipping a delivery driver! This No-Rise Pizza is essentially a delicious Friday night miracle:

No-Rise Pizza:
(yields 1 10″ pizza, serves 2)

½ c. water, heated to 110 degrees
1 ½ tsp. olive oil
1 ½ tsp. sugar
1 heaping tsp. instant yeast
¾ c. + 2 tbsp. all-purpose unbleached flour
½ c. whole wheat flour
2 tbsp. parmesan cheese, grated
½ tsp. sea salt

1/3 c. crushed tomatoes
pinch of sea salt
pinch of ground pepper
pinch of sugar
pinch of oregano, or other italian seasonings
1 tsp. olive oil

sautéed veggies and/or meat
grated mozzarella
fresh basil


Preheat oven to 450°.

Add warmed water, oil, sugar, and yeast in a bowl. Allow yeast to proof, or get foamy, for about 5 minutes. (TIP: Weary about yeast? The water should be warm but not burning hot. I usually get my sink water as hot as it will go. However, this will vary per sink. Use a thermometer the first time to get the feel of the temperature.)

Add flours, parmesan, and salt to a large bowl and stir to combine.

Pour yeast mixture into flour mixture, and stir until evenly combined. Add a teaspoon of warm water at a time if dough is not coming together. Dough should be slightly wet but not sticky. Knead dough until it comes together. (TIP: Skip the counter and knead in the bowl to keep things less messy.)

On a parchment or Silpat lined baking sheet, press out dough into 10-inch round.

Stir together pizza sauce in a small bowl and spread over pizza. Top with veggies, cheese, and basil.

Bake for 15-20 minutes or until cheese begins to golden.