My no mixer pizza dough is made with 6 simple ingredients and requires no fancy kitchen gadgets, but its flavor will transport your taste buds straight to an Italian trattoria. Forget additive-loaded frozen pizza and waiting at the window for lukewarm takeout. Your pizza nights will NEVER be the same again. Pair with homemade mozzarella for the ultimate combo.
Quick Look: No Mixer Pizza Dough
- Prep Time: 10 minutes
- Rise Time: 1 to 2 hours
- Bake Time: 25 to 30 minutes
- Total Time: About 1 hour 45 minutes to 2 hours 40 minutes
- Yield: 2 pizza crusts (12-inch each)
- Difficulty: Beginner
- Dietary Info: Vegan, vegetarian, freezable
- Optional Add-Ins: Garlic powder, dried thyme, dried basil, pepper flakes, dried oregano, onion powder, herbs, cinnamon, sugar
- Why This Works: 10-minute prep, no overnight wait time, and only 6 simple ingredients; a perfect crust every time without the fuss!
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Why We Like This
- The perfect crust without the fuss: Perfecting that satisfying crust shouldn't feel like a science experiment. Over the years, I've tested a zillion different recipe versions to get that oh-so-satisfying pizza crust; not too thin, not too crispy, and not too dense… This recipe is the result, and something I proudly share with ALL my friends. Now, you get to enjoy the "dough" of my labor too.
- No overnight rise: Traditional pizza dough needs to rest overnight for several hours…But let's be real. Who really wants to be waiting all night to satisfy that pizza craving? My same-day pizza recipe is ready in just a few hours, but with no shortcuts on flavor! Prep in the afternoon, and enjoy with your beau for an intimate date night. Or, slice up and serve as part of a movie marathon party platter alongside my homemade tortillas!
- No expensive kitchen mixer needed: I'm a firm believer that homemade pizza should be accessible to everyone. I've made sure my recipe is easy to make, even if you don't have a fancy kitchen mixer or a ton of experience.
- Vegan-friendly pizza dough: Again, accessibility is at the heart of this dough! My recipe is suitable for vegans as is; no hard-to-find swaps, no finicky measurement adjustments. Just add your toppings as you prefer; make it marinara with tomato pizza sauce and a touch of Italian herbs, or scatter with grated vegan cheese and oven dried tomatoes for extra indulgence.
- Pizza fun for the WHOLE family: Growing up, Fridays in my house were religiously "pizza night." My mom would make the pizza dough from scratch, and we would build the pizzas with ALL our favorite toppings (Persian style = fully loaded!). I've implemented the same tradition in my own home, and you can too with your kids.
DELILAH COMMENTED...
This is the best pizza crust recipe I have ever made. My whole family loves it. Thank you for sharing.
Ingredients
Tossing the pizza dough may take a little bit of hard work and finesse, but finding the right ingredients doesn't! Every single ingredient in this recipe is a pantry staple.
- All-Purpose Flour: No need for the "00 flour" you find in speciality Italian grocery stores. My recipe just calls for all-purpose flour; any kind you have in your pantry or can get your hands on works. Trust me: You'll get perfect pizza dough and totally dippable crust EVERY time.
- Instant Yeast: Yeast is what gives your pizza that airy, puffy lift; without it, your crust would be a dense, hard mess. You can find different types of yeast, but my recipe calls for instant yeast. THIS is the secret behind that quick prep time. It can be added straight to your dough mixture without any prior "proofing" (activating) needed. You can use active dry yeast in a pinch, but it will take a little bit more prep and care. Substitute at the same amount.
Minoo's Pro Tip: Why not add seasonings into your pizza dough to give it some extra oomph? I love to add garlic powder and thyme. You can also go the dessert pizza route and add some extra sugar along with cinnamon in your dough before topping it with my chocolate hazelnut spread and strawberries. The pizza-bilities are endless!
How to Make No Mixer Pizza Dough
- Step 1: In a large bowl, combine 3 cups all-purpose flour, 1 tablespoon instant yeast, 1 tablespoon sugar, and ¼ teaspoon salt. Whisk together until fully combined.
- Step 2: Add 1¼ cups warm water and 3 tablespoons olive oil all at once. Mix with a spoon or your hands until a "shaggy" dough forms. Your flour should look slightly lumpy and uneven, but with no visible air pockets of flour. It may LOOK like a disaster, but trust the process here!
- Step 3: Knead the dough right in the bowl or on a lightly-floured surface for 2 to 3 minutes, or until the flour is fully combined. The dough will feel quite sticky; don't panic! That's EXACTLY what you want for a soft, chewy crust!
Minoo's Pro Tip: To knead, you've got to work that gluten and build its strength! Use the heel of your hand to gently press out the dough in an upward motion, and then fold the dough back over itself. Rotate the dough and repeat.
- Step 4: Shape the dough into a ball, place in a clean bowl, and cover with plastic wrap. Let the dough rise in a warm spot of your home for 1 to 2 hours, or until it has doubled in size.
Minoo's Pro Tip: Punch the dough down every 30 minutes during the rise for a lighter, airier texture! Trust me: it makes a difference. The extra effort is SO worth it if you have the time to spare.
- Step 5: Once your dough has risen, divide into 2 equal portions… Or make one a slightly bigger portion if you're feeling extra peckish!
- Step 6: Generously oil (or butter) two 12-inch pizza pans. Stretch and press each portion of dough out to the edges of the pan with your fingertips, working from the center outward. Do not forcibly pull the dough. Let the weight of the dough take the reins and do the hard work.
- Step 7: Now for the fun part! Add your desired sauce and toppings! Keep it classic with homemade mozzarella and tomato pizza sauce, or up the flavor with pepperoni or even pineapple (if you DARE). Then, bake at 400-425°F for 20 to 25 minutes, or until the crust is golden brown and the cheese is oozin' n' bubbling. Slice, serve, and enjoy! Why not go Persian style and drizzle on healthy ketchup (don't knock it 'till you try it!)?
Minoo's Pro Tip: Got an extra 30 minutes to spare? Let the dough rise one more time AFTER you spread it in the pan for an extra airy crust!
Expert Tips
- Keep your hands oiled while kneading: My mom taught me this trick! Lightly oiling your hands before you knead the sticky, wet dough makes it SO much easier to handle. The oil helps to stop the dough from sticking to your fingers without affecting its flavor or consistency. You can also wet your fingers with water, but I've found that oil works best with my pizza dough. Do NOT use flour! This will throw off the texture and make your pizza dough overly dry and dense.
- Poke your dough with a fork before adding toppings: The holes will allow for more airflow, which will help your crust bake better and more evenly. It sounds like a small step, but trust me: your taste buds will tell the difference!
- Work with the dough, not against it: If you feel any resistance when stretching the dough to fit the pan, do NOT battle it and force it in. Instead, work with the dough. Leave it to rest for 5 minutes (the gluten will "relax!"), and then come back and give it another stretch.
- Let the dough rise for longer: Not in a rush? Let the dough rise overnight in the fridge. This cooler, longer fermentation process will help elevate the flavor and that chewy, airy texture! You can make my orange crush drink recipe overnight as well for the perfect pairing!
- Don't be afraid to stretch it thin: It needs to be around a ½ inch thick to fill out your pans. You can make it slightly thicker for a Chicago-style pizza, or if you'd prefer it Naples style (thin base n' thick airy crust), check out my Neapolitan pizza recipe!
No Mixer Pizza Dough FAQs
My easy no mixer pizza dough stays fresh in the fridge for 24 hours, but if you need it for later than that, you can portion out the dough and freeze it. It will last for up to 3 months frozen.
To freeze, portion into 2 pizzas coated with a bit of olive oil, and place in a plastic freezer bag. When you're next craving pizza, just thaw in the fridge overnight. Fyi, many of my recipes can easily be frozen! Homemade sodas, like my Coca Cola recipe, freeze just as nicely, and they're the PERFECT pairing with my homemade pizza!
I've found that old yeast is the usual culprit. It may not be alive or "active" anymore, meaning it won't give the reaction needed for your dough to rise.
Luckily, my mom taught me an easy way to test if yeast is still good. Just dissolve some sugar in water, add in the yeast, and wait for 10 minutes. If the mixture doubles in size, your yeast is still active and can be used to make my no mixer pizza dough and plenty of other baked goods, such as focaccia bread dough! But if it doesn't rise? Your yeast is expired and will need to be replaced.
Your dough is ready when it feels smooth, has a springy elasticity, and can hold a ball-like shape. Under-kneaded dough also tends to tear when stretched. But seriously, as one over-worrier to another: don't panic too much about getting that "perfect" consistency. My recipe makes it easy to get tasty pizza dough every time, so just follow my steps!
I've found that the typical culprit is too many wet toppings! While I'm all about adding to your heart's content, there is a fine balance. Too many will leave you with a soggy, doughy base and not that trattoria-perfect pizza.
Stick to a couple of wet toppings at most, and don't pile 'em high! Be extra mindful of ingredients like mushrooms, which release moisture as they cook. You should also avoid drenching your base in pizza sauce. Again, balance is key.
If the wet toppings aren't to blame, check whether your oven is actually set to the correct temperature. If you're anything like me, you may have accidentally knocked the dial while prepping other ingredients! If your oven isn't hot enough, your pizza dough won't crisp up nicely.
More to Try
Pizza is my ULTIMATE comfort food. Every single bite is heartwarming, satisfyingly satiating, and packed full of nostalgia. If you want to try out some more of my easy comfort foods, check out these recipes:
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No Mixer Pizza Dough Recipe
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Equipment
Ingredients
- 3 Cups All Purpose Flour
- 1 tablespoon Instant Yeast
- 1 Tbsp Sugar (Or Maple Syrup)
- ¼ teaspoon Salt
- 1 ¼ Cup Warm Water
- 3 tablespoon Olive Oil (& more for oiling)
Instructions
- In a large bowl, add 3 cups flour, 1 tablespoon instant yeast, 1 tablespoon sugar, and ¼ teaspoon salt. Whisk until combined.
- Add 1¼ cups warm water and 3 tablespoon olive oil all at once. Mix until a shaggy dough forms and no dry flour pockets remain.
- Knead dough in the bowl or on a lightly floured surface for 2-3 minutes, or until the flour is fully combined. The dough should feel sticky.
- Shape into a ball, place in a clean bowl, and cover with a kitchen towel. Let rise in a warm spot for 1-2 hours, or until doubled in size.
- Once risen, divide dough into 2 equal portions.
- Oil (or butter up) two 12-inch pizza pans. Stretch and press each dough portion to the edges of the pan, working from the center outward.
- Add desired sauce and toppings, then bake at 400-425°F for 25-30 minutes, until the crust is golden brown and the cheese is bubbling. Serve immediately or keep stored refrigerated for 24 hours (or 3 months frozen).
Video
Notes
- Punch the dough while rising: Punch the dough down every 30 minutes during the rise for an airier texture.
- Less is more with toppings: Don't overload your pizza (especially with wet toppings!). I too fell for temptation and, in typical Persian style, overloaded my first pizza with every single topping I could find… My pizza base paid the price. It was a soggy, doughy mess.
- Push and fold the dough: Push and fold your dough lightly while kneading; do not pull! This will tear the dough. Oil your hands if it's too sticky to work with.
Nutrition
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This is the best pizza crust recipe I have ever made. My whole family loves it. Thank you for sharing.
Delilah, thank you so much! It makes me really happy to hear your whole family loved the crust. That’s the best kind of feedback.
Minoo,
This is the best quick pizza dough I have tried in a long, long time.
Used it for a 16" pan pizza (didn't divide) and it was a big hit, it got scarfed up so fast I wish I had made two. Big hit,
Thank you for sharing.
Hi Mike!! Hahaha wow I am SO happy to hear that. I’m glad you enjoyed, thank you soooo much for sharing this with me
Hi, i tried this recipe last week as I'd just bought a pizza oven. Followed your recipe and it came out perfectly, (90 secs in new oven) so it's the go to from now on but one thing I wanted to ask is could I use wholemeal flour and would it change anything?
Ps. Loving a lot of your recipes, thankyou!
Garry, I love that it’s working perfectly in your pizza oven — 90 seconds is amazing! You can use wholemeal flour, but I wouldn’t replace all of it. I’d suggest starting with 25–50% wholemeal and keeping the rest bread flour. It will make the dough slightly denser and absorb more water, so you may need a touch more hydration.
It is fluffy, but waaay too sticky. I put cornmeal under it while baking like I do with other crusts and it really stuck to the pan. Better to just spend an extra hour or two for better-textured dough
Hi Allison! To avoid your dough from sticking to your pan just butter your pan before spreading your dough in it. And the dough should be very sticky itself either! If yours was, it may not have been kneaded for long enough or you may have to add a few tbsp more flour to your dough. Hope that helps!
The recipe notes 1/4 tsp salt, but I'm pretty sure your video says 1 tsp...can you confirm?
Hi Marylou! You can do 1 tsp of salt. The salt doesn't affect the flavour, just helps with the development of your dough.
My pizza dough was the best I have ever made , thanks to your fabulous recipe … thank you so much
I'm so happy to hear that!!! This is my go-to friday night recipe.
This was the first recipe that I had tried and it was such a success with my family. It was so easy and so good that I repeated within a week! We had our intimate family time with our adult kids "Build Your Own Pizza" using this recipe. Looking forward to trying out more recipes from your kitchen. Thank you for sharing the goodness from your kitchen with us.
Tam I am so happy to hear that!! Pizza night is such an important tradition in my house and it makes me so happy that its starting in your house too (:
Can this make full sheet pans the recipe
Yes it can! Enjoy Michael (:
This is the recipe we use to make our pizza! So easy and delicious!! Thank you!! ❤️
So glad you like it Kelsey!! This is my mom's recipe so it's so special to me (: Enjoy!!
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