Spoon-mixed pizza dough

Name: Spoon-mixed pizza dough
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Type 0 flour 4.4 cups; Water 1.8 cups; Extra virgin olive oil 2 tbsp; Fresh brewer's yeast 3 ¼ tsp; Fine salt 1.7 tsp

Difficulty: Very easy
Prep time: 30 min
Serving: 4
Cost: Very low
Note + resting time (20 min.) and rising time (about 3 h)

PRESENTATION

Spoon-mixed pizza dough is a no knead pizza dough that relies on high hydration rather than hand-kneading to develop structure. Because the dough is soft and heavily hydrated, a few turns of a spoon are enough to bring it together into a smooth, cohesive mass — no stand mixer, no long stretching session, no experience required. Once mixed, it rests until risen, then transfers directly into a rimmed baking pan without any shaping step in between. From that single pan, you get two distinct results depending on how you dress and bake it.

Made as a pan pizza, the dough bakes up tall and soft with a tender, pillowy crumb. Made as focaccia, it develops a golden top and a well-aerated interior with an open, light texture. Both outcomes come from the same batch of dough, which makes this a practical option for anyone who wants homemade pizza or focaccia without committing to a more involved process. It is a good starting point for beginners and a reliable shortcut for experienced cooks on a tight schedule.

How to prepare Spoon-mixed pizza dough

To prepare the sheet-pan spoon pizza, first pour the flour, the yeast 1 and the water 2 into a bowl, then mix with a spoon or a spatula 3

As soon as the dough becomes sticky, cover with plastic wrap and let rest for 10 minutes 4. After this time, add the oil 5 and the salt 6.

Mix again 7, cover and let rest another 10 minutes 8. At this point you can perform folds: lift the edges of the dough and bring them to the center, still inside the bowl and using the spatula 9.

You will notice that the dough has changed texture and becomes smoother 10. Cover with plastic wrap 11 and let rise at a temperature of 77°F-81°F for about 3 hours or until doubled in volume 12. The spoon-mixed pizza dough is ready to be used!

Storage

The spoon-mixed pizza dough can be stored in the refrigerator for up to 6 hours. Once taken out of the fridge, let it return to room temperature before baking.