Mixer-Free Magic: Super Easy & Amazing Pizza Dough Recipe (no mixer required)

In a large mixing bowl, add 225 grams of room temperature water and 1 teaspoon of instant yeast and mix it a little.

Add 350 grams of all-purpose flour, 10 grams of salt, and 10 grams of olive oil to the bowl.

Mix with a sturdy spoon until all the flour is incorporated into the dough.

Knead the dough in the bowl for 2 to 3 minutes until it becomes too sticky to easily work with.

Cover the bowl and let the dough rest for 10 minutes.

Grease a work surface with olive oil and transfer the dough to it.

Knead the dough on the work surface for an additional 2 to 3 minutes.

Transfer the dough back to the bowl, cover it, and let it rest at room temperature for 2 hours.

Divide the dough into two equal portions, eyeballing it or using a scale if available.

Ball up each portion by pulling the dough apart and folding it back onto itself, rotating 45 degrees and repeating until a nice ball forms.

Place the dough balls into a greased container with a lid and refrigerate for 24 to 48 hours.

Take the dough out of the fridge 2 hours before making pizza to let it warm up.

Preheat the oven to 500 to 550 degrees Fahrenheit for 1 hour with a pizza steel or stone inside.

Flour a work surface and place the dough on it.

Degas the dough except for the rim that will become the crust.

Hold the dough firmly with one hand and stretch with the other, rotating and stretching until the desired pizza shell size is achieved.

Sprinkle semolina or cornmeal on a pizza peel and place the stretched dough on it.

Top the pizza as desired.

Transfer the pizza onto the preheated pizza steel and bake for 6 minutes.

Set the oven to broil for the last 1 to 2 minutes of baking.

Remove the pizza from the oven and transfer it to a cooling rack to let it cool for a few minutes before cutting.

Equipment Needed

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