Pizza Dough Recipe by Hand
This pizza dough recipe by hand requires no kneading. You can make delicious pizza from start to finish in almost an hour!
Servings: 18 slices
Calories: 108kcal
Ingredients
- 490 grams (3 and ½ cup) all purpose flour, dip and sweep
- 12 grams (2 teaspoons) salt
- 20 grams (0.70 ounce) fresh yeast or 6,6 grams(2 and ¼ teaspoons) instant yeast
- 310 grams (1 and ½ cup) warm water*
- 15 grams (1 tablespoon and ¼ teaspoon) olive oil
- cornmeal(optional)**
Instructions
- Fresh yeast version: Put the fresh yeast in a small bowl and crumble into small pieces. Add approxinaletly ¼ of the warm water that the recipe states and mix it with a wooden spoon until it is completely dissolved. Place the flour and salt in a large bowl and stir. Add the dissolved yeast, olive oil, water and stir with a spoon. Use your hands to bring the dough together. You can flour your hands or/and add extra flour while making a ball if the dough is sticky. Continue wth step 3.
- Instant yeast version: Put the flour, salt and instant yeast into a large bowl, stir with a wooden spoon. Add the olive oil and water. Stir with a wooden spoon and use your hands to bring the dough together. You can flour your hands or/and add extra flour while making a ball if you find the dough sticky.
- Place the dough on a floured work surface and cut into 3 pieces (this recipe makes 9.5 inch(24 cm) round dough. If you want a large pizza, you can cut into 2 pieces.) Form a ball out of each piece by folding the dough over itself a couple of times until you have a smooth dough. Reverse the dough and tuck the edges towards the middle.
- Sprinkle a little flour over the dough balls and cover them loosely with a stretch film. Let them rise for almost 40-45 minutes until the dough doubles in size. You can prepare your toppings while the dough is proving. Preheat the oven to 480°F(250°C) in the last 10 minutes.
- Deflate the dough gently with your hand. Cover a baking sheet with parchment paper and sprinkle flour or cornmeal(to have some crisp texture and flavor). Place the dough on to the parchment paper. Press the dough with your fingertips to stretch it out. Don’t press too much to the edges; pinch the edges by placing your hands inside and outside of the dough’s edge to create a rim.
- Top the pizza with your favorite toppings and bake for almost 12-14 minutes.
Notes
*You can boil ⅓ of the water amount and add ⅔ of room temperature water to make warm water.
**If you like you can use cornmeal while stretching out the dough to give some crisp to the crust.
You can keep the pizza dough in the fridge for up to 2 days. You can freeze the dough if you'll need it later.
How to freeze the pizza dough: After you make balls out of the dough, cover each dough with parchment paper and place them in a ziplock bag. Thaw overnight in the fridge before using them. Continue with step 5.
The calorie information above is an estimate that is provided by an online nutrition calculator. It calculates only the dough.
Nutrition
Serving: 18slices | Calories: 108kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 260mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg