No-Stress Smart Bowl Pizza: No Kneading and No Mess.
Are you ready to discover the recipe that will revolutionize your movie nights or family Saturday evenings? Here is my No-Stress Smart Bowl Pizza, the ultimate solution for those who dream of a homemade pizza but want to avoid messing up the countertop or spending endless minutes kneading. To prepare it, you will only need a bowl and a spatula: no hands in the dough, no effort, just the magic of a dough that rises on its own. It’s an incredibly soft and light version, perfect to top as you prefer. Get the ladle ready, because this pizza literally makes itself while you relax.
Come with me, let’s start cooking. Happy recipe, Giusi.
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- Difficulty: Very easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 3 Hours 40 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the No-Stress Smart Bowl Pizza
For my leavened doughs, I always use Caputo’s Nuvola Flour, I highly recommend it.
- 4 cups all-purpose flour
- 1 tsp fresh yeast (or 1 tsp of dry yeast)
- 1.75 cups water
- 2 tsp salt
- 1 cup tomato sauce
- 3.5 oz mozzarella for pizza
Steps for the No-Stress Smart Bowl Pizza
Take a large mug or glass, pour the warm water in and add the yeast, mixing well until it is completely dissolved.
In a large bowl, pour the flour and gradually add the contents of the mug with water and yeast.
Start mixing with a spatula or a ladle and, once the ingredients start to bind, add the salt.
Continue working the mixture with the ladle, the dough should be smooth, soft, and sticky.Cover the bowl with a cloth and let it rest for 20 minutes.
After the time has passed, make a series of folds directly in the bowl using the spatula: lift a flap of dough from the outside towards the center, rotate the bowl and repeat the operation from all sides until the dough is no longer elastic.
Cover again, this time with plastic wrap, and let rise until doubled (about 2 hours).
Pour the dough directly into a previously oiled baking tray.
Slightly oil your hands with some oil and start stretching the pizza with your fingertips and then by grabbing the edges and pulling them towards the outside.
If the dough resists and tends to spring back, let it rest for 5 minutes: you will see the gluten relax, and the pizza will become elastic again, ready to cover the entire surface of the tray.
Let the dough rise directly in the tray for another hour.
After this time, arrange the tomato sauce previously seasoned with salt and extra virgin olive oil on top. If you want to top it with sausage, mushrooms, or whatever you prefer, add them now.Bake in the lower part of the oven at 392°F (200°C) for 15 minutes, then move the tray to the center for another 10 minutes.
Remove from the oven, add the mozzarella on top, and bake for the last 5 minutes.
Once ready, let cool for 5 minutes and enjoy with immense satisfaction.
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