Who doesn’t love pizza? The answer is 99% no! Especially because today, Italy must be thankful for this famous food as it is renowned worldwide and found in every corner of the planet across all continents. I don’t know if there is currently a food more globally spread than pizza.
There are hundreds of variations regarding types of dough, shapes, toppings, and cooking methods that have even created versions outside Italy, deviating significantly from the original Neapolitan. Just think of the American “pepperoni pizza” or the Hawaiian “pineapple pizza“.
If you’re among those who want to prepare it entirely at home but don’t have a mixer, then you’re in the right place. Today, I’ll show you how it’s possible to make dough without any machine and without straining your wrists so you can achieve a great result.
The process involves some simple but effective steps that will lead you to make homemade pizza without a mixer, in some ways better than most pizzerias. Do you crave pizza? Then follow this recipe!
Related Recipes:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Day
- Portions: 3 pizzas
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour (recommend Caputo Nuvola)
- 0.05 oz fresh brewer's yeast
- 1.5 cups water
- 0.44 oz salt
- 2 cups tomato sauce
- to taste salt
- 2 buffalo mozzarella
- basil leaves
- to taste extra virgin olive oil
- to taste semolina flour (for stretching)
Tools
- Pizza Oven
Steps
To make homemade pizza without a mixer
To start, take a large bowl and put in the flour, salt, and water with the dissolved yeast
Then mix everything roughly with a wooden spoon so that all the water incorporates into the flour
At this point, cover the bowl with plastic wrap or a lid and refrigerate for 40 minutes
To get back to the point, remove the dough from the fridge and then take off the lid to perform folds. In this way, bring the edges of the dough from the outside towards the center around the circumference (follow the video to get it right) then cover again with the lid and put back in the fridge for another 40 minutes
In short, repeat the previous step at least 3 times, always alternating with 40 minutes of resting in the fridge. You’ll then realize how the dough, over time, will form automatically. If so, then return your dough to the fridge for about 18 hours
The next day, after 18 hours, take the dough out of the fridge and place it on a slightly oiled work surface, then form 8.8 oz dough balls. By the way, let the dough balls rise in airtight containers for about 4 hours at room temperature
Next, after the rising time, turn on the pizza oven and roll out the dough balls one at a time on a work surface with plenty of semolina flour
Finally, top your pizza with tomato sauce and mozzarella, then bake at about 662°F and cook for about 3 and a half minutes
Finally, take the pizza out of the oven and drizzle with a little extra virgin olive oil and fresh basil leaves
Advice!
Overall, it takes a bit of practice to get satisfactory results, so don’t be discouraged if your initial attempts aren’t perfect. If you need further advice, you can always comment, and I’ll be happy to help you.
