The Easiest Actually Good Pizza Dough - No Mixer

As a pro pizza baker for 4 years, I can say that this is the easiest actually GOOD pizza dough you can make. This recipe uses a simple technique and fermentation process along with a reliable flour to give us a fantastic result with minimal effort. Grab Bob's Red Mill’s Unbleached White All-Purpose Flour & some of my other favorite Bob's products in my Amazon storefront or at your local grocery store. When I bake with Bob’s Red Mill products, I know I’m fueling myself, my family, and my friends with the highest quality of ingredients since their products go through rigorous testing processes to safety. Comment how your baking goes. #bobsredmill
Amazon Storefront Link: www.amazon.com/shop/brianlage...
Bob’s Red Mill: www.bobsredmill.com/
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
PIZZA STEEL: amzn.to/3elVdF9
STURDY SPOON: amzn.to/3RCIjqP
BOB'S RED MILL AP FLOUR: amzn.to/3VRCb0H
DIGITAL SCALE: amzn.to/30bNZO3
SHEET PAN: amzn.to/41SQxy1
SHEET PAN COVER: amzn.to/3RvJcBF
PIZZA PEEL: amzn.to/3VAo66t
12" CAST IRON SKILLET: kohls.sjv.io/P0N5ze
FAVORITE STAINLESS BOWL: amzn.to/3pTBCTo
IMMERSION BLENDER: amzn.to/422hzTa
*As an Amazon Associate I earn from qualifying purchases*
RECIPE - Makes 4 Pizzas
▪400g (1 2/3c) Warm Water, 86F/30C
▪20g (1 1/2T) Extra virgin olive oil
▪7g (2t) Instant Yeast
▪15g (1T) Salt
▪20g (2T) granulated sugar
▪680g (5 3/4c) All-purpose flour:
Instructions:
1. Mix warm water with olive oil, yeast, salt, and sugar then use a sturdy spook to gradually add 680g (about 5 1/3 cups) of all-purpose flour to the bowl and combine until flour has hydrated and has formed into a clump of dough.
2. At this point, switch to mixing using your soaking wet hand. Grab and squeeze the dough repeatedly until ingredients are fully incorporated and dough is homogenous.
3. Cover the bowl with a lid and let the dough ferment on the counter for 30 minutes.
4. Wet your hand to prevent sticking, and perform a series of strength-building folds. To do this, grab a corner of the dough, stretch it out gently, and fold it back over itself. Repeat this process 4-5 times around different parts of the dough.
5. After folding, flip the dough so the seams are underneath. Shape the dough into a tight ball by rounding it up from one side to the other while tucking under to create tension. Cover and let sit at room temperature for 60 minutes.
6. After the total fermentation time of 90 minutes, turn the dough out onto a lightly floured surface. 7. Divide into four equal pieces, each weighing about 280g.
8. Shape by folding the sides inwards and turn 90 degrees to repeat, then flip over and roll into a ball to strengthen further.
9. Spray a baking tray with olive oil and place the pre-shaped dough balls on it. Cover and let them rest for 15 minutes to relax before pressing the dough out into a pizza and topping.
To make the pizza in a cast iron pan instead, press a dough ball into an oiled cast iron skillet until it's about 8 inches in diameter. Let it rest covered for 10 minutes, then finish pressing out into the pan.
10. Dress the dough with sauce and your preferred toppings.
11. Bake in a preheated oven at 550°F (285°C) for 10-12 minutes for the pan pizza or 9-10 minutes for a hand-tossed version on a pizza stone or steel.
PIZZA SAUCE RECIPE:
(makes enough for 4+ pizzas - I usually freeze half)
▪28oz can crushed tomatoes
▪100g 6Tbsp tomato paste
▪12g or 2 tsp salt
▪20g or 1 2/3Tbsp sugar
▪2g or 2 3/4tsp dried basil
▪2g or 2tsp dried oregano
▪1g or 1/2tsp chili flake
▪2g or 3/4tsp garlic powder
▪2g or 3/4 tsp onion powder
Into a high sided container add crushed tomatoes, tomato paste, salt, sugar, basil, oregano, chili flake, garlic powder, and onion powder. Spin with immersion blender to break down to smooth, but still has texture.
CHAPTERS:
0:00 Mixing the dough
2:00 Shaping and resting the dough
3:03 Quality flour matters
4:12 Separating into pizza dough balls
5:36 Turning the dough into pizza
#pizzadough #pizzadoughrecipe #pizza
🎧MUSIC:
EPIDEMIC SOUND www.epidemicsound.com/referra...

[@AHinde]

Appreciate you thinking of us stand mixerless people.

[@Ootgreet1]

We have the smaller Kitchenaid stand mixer and sometimes it seems pretty useless - the ball of dough winds up snarling around the dough hook and thunking the side of the bow until you shut it down. Dough seems to come together faster by hand.

[@bc5441]

This is an easy dough to mix by hand… it’s not worth the extra effort of washing the mixer bowl and dough hook! I had the smaller KitchenAid at one time (the larger one wouldn’t fit under the upper cabinets in my kitchen) and after I don’t know how many loaves of bread, all of that stiff dough blew it out.

[@JustSnowglow]

Honestly, congrats on the Bob's sponsorship.

[@BrianLagerstrom]

Thank you. They're definitely one of my dream sponsors.

[@kar0047]

I said the same

[@soundbites1152]

I live about a 30 minute drive from the Mill. Great stuff!

[@JohnHausser]

That’s a gangster move

[@burgerchild]

As an Oregonian, bobs red mill and Tillamook are 2 companies that we would go to war for

[@mightymarf265]

Brian, thank you for not making us feel like inadequate home chefs for not having all the gadgets. I appreciate that a whole lot.

[@treycorte2203]

My stand mixer is a multipurpose tool not a gadget.

[@patrickselwood]

I remember watching a video on like "easy meal prep ideas" and the first thing the chef did was bring out their suvide (sp?) machine...

[@mightymarf265]

@@patrickselwood Oy vey!

[@Hexensohn]

​@@treycorte2203 that's some small dick energy you got there, buddy. Or "compact mutli purpose tool" if you prefer.

[@Heidirink]

My 13 year old son watches all your videos and has started making your pizzas and breads!! I LOVE that he finds your videos so entertaining and you so cool that he wants to actually cook/bake!! He said to tell you, “great bod baker god!” 😂

[@BrianLagerstrom]

Hell yeah that’s so awesome. Tell him I say what’s up!

[@Heidirink]

@@BrianLagerstrom we go to St. Louis a lot bc of family and he’s always like, “maybe we should look up bri guy!” You’re a celebrity in our house 🤣👍🏼

[@alexmarples]

this is exactly what I needed. No stand mixer and enthusiastic home cook.

[@BrianLagerstrom]

Give it a try

[@AdamBennett-kf3sf]

Hell yeah dude, looks sick!

[@wondering141]

It really does. On a personal note, does he work out?

[@Hukas01]

He does work out. Nice bod.

[@ivacheung792]

RIP Bob Moore. Happy to see his company partnering with your channel!

[@justina.6769]

Robert Gene Moore (February 15, 1929 - February 10, 2024) was an American food executive and philanthropist. He and his wife Charlee founded Bob's Red Mill, a brand of whole-grain foods and baking products, in 1978. Known for his white beard, red vest, bolo tie, and flat cap, an illustration of Moore's face is found on all of the company's products, alongside the salutation "To Your Good Health".

[@LeBashfulBadger]

@@JohnHausser He very much existed bro

[@shawnanderson466]

I learned to make pizza dough last year from watching this channel...& have literally made 2 pizzas a month every month since....He got the best videos on making dough ever...

[@xSluggySlugworthx]

Bob's is a great company, they sell a ton of things you cant find easily anywhere else. Its a little more pricey, but you get what you pay for.

[@conorryan3035]

Getting Bob's as a sponsor is pretty impressive. Well deserved!

[@iomar90]

The cast-iron tip is great, I've been doing something similar with a good stainless steel pan and I just give the dough a head start over high-heat on the stove top for like 2 minutes (basically while I layer all my toppings) and it's the closest I've ever got to replicating a crust similar to a pizza oven.

[@LikeACrouton]

I tried this once, I kinda just ended up with a pancake before I got the toppings on cuz the pan was hot lol. Did you preheat the pan first or let it come to temp with the dough in it?

[@hw260]

Thanks for the easy recipe. I'm a loyal Bob's customer. Have been for years. I'm making a big batch of Bri-Dough and stocking up my freezer to make 'quick pizza' happen anytime.

[@koreyb]

I like the idea of calling it Bri-dough!

[@emmythemac]

As an Oregonian I approve of this sponsorship. And Bob's is worker-owned!

[@XjasondagX]

I just got an outdoor woodfire pizza oven for Father's Day. This might be the best timed video for me lol. I've been looking up pizza dough recipes

[@monkeygraborange]

The best Father’s Day gift! You do all the work and they reap the reward! 🤣👍

[@markf.4063]

If your pizza oven runs at temps higher than your home oven, as most do, then this might not be the recipe for that application. The sugar makes the dough prone to burning pretty quick.

[@TonyTama]

Happy Fathers day. Hope your dough works out

[@xDisengage]

Definitely check out his neapolitan pizza recipe too! It's my go-to recipe for my Roccbox

[@TedBarton91]

Block it up when not in use man, I’ve had a few friends with cats who used it as a litter box 🥺

[@AnEskimoBakes]

Hell yea, Dude! That looks sick!

[@af8604]

Finally a recipe for us folks who live in small apartments & don’t have counter space for a mixer!

[@jetah50]

unfold a table in the LR near a plug. congratz on the extended kitchen counter space!

[@johncspine2787]

I have a decent sized kitchen but still run out of room..I often run my blender or processor on the floor..lol..then put them back after..

[@stevenkukene9970]

You have given me the courage to make my own pizza. I got a pizza steel (game changer) and a large peel and have hade great success. After more than a few disappointments from my local pizza joint I see no reason to go back. That is knowing what I know now. Thank you.

[@TooLazyToFail]

We've been doing various recipes we found on KZbin, and honestly at this point my favorite pizza in town is one I make myself! I never expected that. Remember that your first version of any new recipe will not be nearly as good as the one you get after a few tries. Dialing it in to what you like will make it incredible! Good luck!

[@johncspine2787]

Check out the “Just One Bite Please” site’s Detroit style pizza recipe, it’s great, and doesn’t take a super high oven temperature either.

[@TooLazyToFail]

Bob's has such good stuff! Great sponsor. This pizza dough looks amazing! We've been enjoying trying new pizza recipes. This looks like it needs to go on the list. Thank you for this channel!

[@rachelhuffman4501]

This was the best tutorial on hand stretching pizza dough I've ever seen. Thank you, I think I can master it now!

[@tankg13]

I’m so glad I was recommended this channel. I love the detail in everything this dude does. I never knew how much hungry my stomach gets just watching this man make pizza dough. Not even to the pizza yet

[@zw8984]

Your a really nice human! So considerate about what people have access to. G bless you!

[@FlowerJoos]

Made this tonight, and it was the best pizza dough I think I’ve had. Will be making more, much more….

[@sheilariach8566]

OMG!!! Thank You, Thank You, Thank You!! I am the only person who manages to screw up stretching a "ready made" store bought pizza dough. (seriously) This video was the perfect "pizza for dummies" and it actually gives me hope! Honestly can't thank you enough for being so SLOWLY specific about technique. I will try again!!

[@CrouchingGrandpa]

Looks great Brian as always! Wouldn't have baked a single pizza or bread without your vids.

[@haleyha5930]

Exciting sponsorship! Congratulations! And also thanks for the amazing recipe as always. I will definitely try this out this week 🍕

[@123kgo]

Hell yeah dude, looks sick! Making pizza at home has always intimidated me but this seems easy and straight to the point! I will definitely have to try!

[@annunacky4463]

I used to make dough like this. I now make a poolish (a wet dough) and let that ferment overnight. I know this was for fast pizza, but the flavor after 12-24 hrs is very good.

[@RickyWallace]

Thanks for the no-mixer recipe! Will give this one a try!

[@parkeranderson6996]

One of my favorite chefs 😊

[@rachelhuffman4501]

By far!

[@damiansein860]

Really appreciate the cast iron instructions! I know what my weekend plans are

[@bibink1017]

I just made this recipe tonight after seeing your video. It was the best pizza dough recipe ever! So fast so easy yet delicious😋🍕 thanks Brian!

[@smarkalet9078]

Hey Bri, just made this for dinner for the family (doubled the recipe), was amazing! Thank you!

[@gloriaen6892]

Made it, came back to say this recipe is a keeper! Thank you for a good pizza dough recipe

[@russellzauner]

If you ever visit Oregon, you should go have lunch at the mill. Yes, it's a literal place and Dave's Killer Bread is right across the street. Both those businesses have a rich history; couldn't be more different, both great and always focused on the healthiest items. Don't forget to complain over at Dave's about how you were expecting a Sin Dawg but they stopped making them.

[@barbarareyes3005]

HI Bri i love the wet hand trick .. that actually added a bit more hydration to the dough and thanks for this easiest pizza dough recipe 😍😍😍🙏🙏🙏

[@bagelgrenade8332]

Love the Bob's Red Mill sponsorship, worker owned companies definitely deserve the attention! Also this pizza is the best I've ever had!

[@daveg4861]

I made this for the family and they absolutely loved it. Thanks

[@yourdogissilly]

Thank you so much for a no mixer version!!! I'm looking forward to making some actually good pizza for once

[@jamiehartzell5286]

Just made this recipe, as always freaking amazing.

[@zacharypope220]

Thanks as always, Brian! It is always a good day when you upload.

[@austinfreeman7871]

Love this video. Thank you for explaining the hand stretching technique again! I'll be making this dough soon!

[@heidisalaka6938]

We really love your recipes and you are now my de facto person I go to for anything new I want to try. You are really easy to follow and I love that.

[@wam4985]

Thanks for the simple recipe! I didn’t make the dough but did follow your tips on how to stretch the dough and oven temp and time. Dough will be next!

[@jeremyraymond2292]

By far the best instructions and applications for the best food recipes!

[@jlovel124]

I needed this machineless Dough Recipe Brian....I and My wife are RVing the country for the next year and needed an easy Dough recipe. Thanks for all you do!

[@ChipRiggs]

Always coming through with the pizza goodness. 🙌🙌

[@emmahardesty4330]

Great, as ever. Completely helpful. Thank you

[@sandyr1789]

Thank you for this recipe. Thank you for also sharing the information about freezing some of the pizza balls since its just me and this way too much dough; however, I will also work on cutting the receipe in half.

[@SirSamTheThird]

This is such a good instructional on stretching the dough. Much appreciated.

[@thadsteel4300]

That looks amazing. Can't wait to try it?

[@thomaszamiara366]

Thanks for this. I'll enjoy this soon. Keep 'em coming

[@anthonydauphin1878]

I am totally trying this method. Thank you Brian.

[@legrandfromage9682]

Thank you so much for making high quality videos and not being annoying like other big cooking channels

[@cheetoguido6999]

cant wait to try your recipe on our BGE and Bob's AP. I have used their artisan bread flour and loved it.

[@quakerwildcat]

I've been making pizzas for a couple of decades, but I learned a few tricks here I'm eager to try. Thanks again for the great content.

[@mlucas1480]

Hell yeah looks Sick! ty for all the work you and your wife do we dont see. Always watching your ads just as a ty. Keep it up!!

[@anamakda4879]

Thank you CHEF for another great recipe! I love all your recipe video tutorials!

[@theritchie2173]

You got me, I've been lulled into a false sense of security since you stopped doing the "Let's Eat This Thing!!!!" dance so I didn't have my finger on the pause button. That being said, this is a great recipe for when you don't have time to do a 1-2 day ferment. And let's be honest, pizza emergencies sometimes just happen so this is perfect to fill that gap.

[@ronruethain5521]

Will make within a week. Can’t wait. Thanks Bri

[@PhoenixCooks2700]

Definitely going to give this a try!

[@bierbrauer11]

I met Bob at a master gardener meetup - very sharp dude and looks exactly like the image on the bag. Great products from that company!!

[@Nominals75]

I just made your Chicago Tavern-style pizza this weekend, loved it!

[@votdfak]

Thanks brother! I've used your pizza dough recipe many times to joy of my f&f.

[@L0STinNARNIA]

love the AP flour recipes! I don't bake a ton but I always have AP on hand, so I'm always thankful for recipes that don't expect 00, cake, or bread flour :)

[@IreneFritzMusic]

Can’t wait to try this. Looks easy! Yum!

[@KryssAA]

Nice workout I want to eat it... Oh wait. Great method, now I'm craving for pizzas. 🤤

[@Unworthy241]

Looks sick, thanks for the recipe.

[@bfmjpartington5851]

Hell yeah, dude, that looks sick! Your recipes never miss!

[@mydogspillow]

Hell yeah dude looks sick!

[@FreddyB41]

I was thinking about making homemade pizza for dinner tonight! This is the perfect time to release this video for me XD

[@StBernardFan]

Another great pizza vid! Thanks Bri!

[@brendaf1033]

I need to try this. As always, thank you!

[@pattyfarthing9980]

Hell yeah dude! Looks sick!!! Seriously though, another awesome recipe and fun video!!

[@marcelaa.4116]

Excelente video, Brian. La técnica utilizada me parece genial. Gracias por la explicación detallada .

[@rutmor8657]

I tried the Pizza dough and the Pizza was super soft, slightly sweet and bready. It was delicious. Especially for a dough that rested under 2 hours. Thank you that will be my Go to recipe for fast Pizza!

[@RyanPannu90]

With my mom and my wife being Celiac as well, I can't thank you enough for recommending Bob's 1:1 gluten free flour. we love cooking at home with it! can't wait to experiment with this pizza recipe and try it gluten free!

[@jeffr1465]

My wife has a swing-away stand mixer that tucks under the counter. It's great for her, but I prefer doing my prep work "counter-top style" and this video will be so super easy to replicate. Thanks for posting such quality content Brian!

[@mavismounds]

Looks so good!

[@steveraglin7607]

Your useful tweaks will help improve the 1-1/2 hour dough crafting process that I use regularly...eagerly awaiting a better flavor and crunch, thanks!

[@erikacalabretta9131]

Thank you!!! I can't count the number of times I've wanted pizza for dinner, but it was 4:00. You're the best!!!

[@MrTickleTrunk]

REALLY nice ad integration in this one. It's appreciated :)

[@mindgame112]

Going to try this soon looks great!!!

[@tashatopalakis2035]

Fabulous pizza!! Excellent directions with great start with Bob's Red Mill products. Bri, you looking super fit !

[@wichorides]

Definitely gonna keep this recipe. Thank you

[@_SurferGeek_]

Will be trying this on our next pizza day!

[@solnaer6439]

I made this already, 3 pizzas prepared and consumed. The cast iron variant was sooooo much easier to prepare, the downside is it came out soft on the bottom. The answer was just putting the skillet on the burner on high for about 2 minutes for that good crisp. Fabulous recipe, thank you for the instructions!

[@ojasupadhye5561]

Quality vids as usual Bri! Since you basically nail anything fermentation related, I'd love to see a video from ya on brewing beer.

[@scott26]

Perfect pizza dough recipe. I did let my dough sit in the fridge 8 hours though. It still turned out great. It will be my go to pizza dough.

[@TedBarton91]

I love everything about your videos Bri; the editing, the explanations, the Q&As, Lorn. But that upside down tomato can at 7:17 is killing me 😂

[@marciajaeger302]

Looks awesome, bet it tastes even better

[@MrStan0630]

I don’t have a stand mixer, but I do have a food processor. It’s great for forming the dough. I liked Brian’s demo of stretching the dough.

[@silhouettes7394]

Literally trying this recipe tonight! One for my dinner tonight, one for this weekend and I've put the other two in the freezer!

[@marcpatton5207]

Your stretch and fold -> tightening method has revolutionized how I make bread. I no longer pine for a stand mixer (much) and I don't knead by hand anymore.

[@BrianLagerstrom]

Hell yeah.

[@slimkitchen9962]

I made this pizza yesterday and it taste almost like a 24 hour cold fermentation dough This is the BEST Same day Dough I've ever tasted😁👍🏾🍕🍕🍕

[@lucaskobain]

I don't use a stand mixer, just a regular food processor! from watching some of Brian's videos. It makes it all so easy. Especially when using a beer + yeast mix. Now I just gotta improve my pizza shaping, but it's getting there. The dough comes out amazing.

[@NiborGnittekeduog]

I still use your quick pizza recipe with the beer replacement on the regular, it's one of my favorites!

[@Can_O_Cheese]

hell yeah dude, looks sick.

[@stonerscravings]

You need to get Portnoy there to do a review. Seriously, great recipe and technique. Awesome sponsorship gig!

[@gregchappell6462]

Hell yeah bro! That looks sick!!!

[@sillyslicker1]

This is exactly what I've been looking for, this week. Every recipe I came across was either unnecessarily complicated or required the dough to rest overnight. Thank you so much!!