Mixing Pizza Dough by hand | Neapolitan Pizza from scratch | Part 1

Mixing pizza dough by hand

In part 1 of this series about making Neapolitan pizza from scratch, I explain everything you need to know about mixing pizza dough by hand. As well as the recipe at the bottom of the page, I have also made a video below so you can follow along at home.

Mixing pizza dough by hand

If you are someone who prefers reading instructions/recipes to watching a video then don’t worry! I have provided detailed instructions below as well.

Hand mixed Neapolitan pizza
Mixing pizza dough by hand leads to pizza like this one I made earlier!

There really is no substitute for handmade pizza. Try out this simple way of mixing pizza dough by hand and you’ll never use any other method. It really is easy!

Introduction to mixing pizza dough by hand

I think most people think mixing pizza dough by hand is something that’s too advanced for them. In reality, it really isn’t that difficult. It’s also quite rewarding and theraputic!

What’s more, it’s inexpensive and it’s quite a lot of fun. If you have kids, get them involved and make it a bit of family fun, they’ll love it!

Mixing pizza dough by hand
That’s me mixing pizza dough by hand

Mixing pizza dough by hand will also develop your dough skills as quickly as possible. You will quickly gain a feel for the dough and an understanding of how it works.

What you’ll need for hand mixing pizza dough

The list of things you’ll need for hand mixing is pretty small:

And that is all you need! Chances are you’ll have a large bowl and a jug anyway.

You may even have some digital scales. Most digital scales are fine for weighing the ingredients.

However, you will need some accurate digital scales for weighing the yeast. But you can pick these up cheap on Amazon.

Scales for pizzamaking

The main type of scales that I recommend are the ones where the entire top of the scale can weight ingredients. The classic example of this are the salter scales that I use:

Modern digital scales for mixing hand mixed pizza dough
Classic Salter digital scales

You may pave some old digital scales in the cupboard which should do the job. However, it can be quite easy to get a false reading when weighing your dough. Sometimes the bowl or dough you are weighing doesn’t sit on the scales properly. Especially with some of the older models.

Also, most of the old digital scales I’ve used (like the ones below) time out quickly so you lose your measurement half way through. And they’re often very delayed so you end up adding too many ingredients and having to take some out.

Old digital scales for mixing hand mixed pizza dough
The old scales I used before upgrading – they still worked OK

But if you’re looking for some new ones, I can highly recommend the classic Salter scales I use. They are very reasonable priced and they are available on Amazon here.

Click the image above to check out these digital scales on Amazon. They are very reasonably prices, and even come with a 15 year guarantee!

In the end, just use whichever scales you have available. I would highly recommend weighing everything and working in grams though. Using cups is inaccurate and makes achieving consistently great hand mixed pizza dough very difficult.

Accurate scales for weighing yeast

Whilst the salter scales are an excellent option for pizza dough in general, they only have an accuracy of 1g. This is plenty good enough for weighing flour, water, and salt.

When it comes to yeast, however, we really need some scales accurate to 0.01g. That’s right 0.01g! This is especially true if we’re doing long proves, like 24 hours. Take a look at the accurate digital scales I have below.

Accurate digital scales for making hand mixed pizza dough
The accurate digital scales I use for weighing yeast

With Neapolitan pizza, prove/fermentation times typically range from 12 hours – 48 hours. For this, we will need some scales that are capable of measuring tiny amounts of yeast.

The ones I have are very reliable, cheap, and you can find them on amazon here.

Click the image above to check these scales out on amazon. They are very reasonably priced and I’ve found them to be extremely reliable.

The only downside with these scales is that they can only weigh up to 500g. But if you have some regular digital scales anyway then you only need to use these for weighing yeast. Perfect!

Ingredients for hand mixed pizza dough

The ingredients for a classic handmade Neapolitan pizza dough are really simple. You only need 4 ingredients:

Most great bread in general only uses these 4 ingredients. You can experiment with adding olive oil but it’s not traditional and personally I don’t find it helps a deal.

In fact, I actually find that adding oil can make your pizza burn too easily. If you are working with an oven which doesn’t get very hot though, it could be useful.

Best flour for homemade pizza

In general, the best flour for homemade pizza, or any pizza for that matter, is 00 flour. This is a finely milled flour which is quite high in protein.

Because the flour is so fine, it produces a dough which is wonderfully soft. And due to the high protein content, it produces a dough which is very strong. This allows the pizza to be stretched out really thin by hand.

Caputo pizzeria is a type of flour which is generally regarded as one of the best pizza flours in the world. It is a 00 flour from Italy, which is made specifically for Neapolitan style pizza.

Caputo Pizzeria flour for hand mixed pizza
My huge bag of Caputo Pizzeria flour!”

Caputo Pizzeria is my favourite flour for hand mixed pizza dough, as you can see from the picture above. I bought a giant bag of it! This is typically the cheapest way to buy the flour but you can often find smaller bags on Amazon.

Click here to see if Amazon has some small bags in.

If Amazon don’t have the smaller bags in, they often have the large chef bags, like the one I have. Obviously it’s more money but also much better value for money. You could always split the cost with a friend, or just make loads of pizza!

Click here to check if Amazon have the large bags of Caputo Pizzeria in.

Another great option for 00 flour that I’ve used quite a lot is called Molino Grassi. It is an Italian 00 flour which is designed for pizza and pasta. I have used it for both and found that it makes excellent hand mixed pizza dough. It is also generally more cost effective than Caupto flour.

Click here to check if Molino Grassi 00 flour is available on Amazon.

If you can’t get any of these flours then try to get any 00 flour which is meant for pizza making. Most supermarkets stock 00 flour, and most of it is perfectly fine to use.

Failing this, you could always use some Strong White Bread Flour. This type of flour is available everywhere and can be used instead of 00 flour due to it’s high protein. Just bear in mind that you will need to add a little more water if using Strong White Bread Flour (see recipe at end of article).

Best salt for pizza dough

Salt is very important in pizza dough. As well as seasoning the dough, salt also helps to build strength in the dough as it proves.

To be honest, it doesn’t really matter which type of salt you use, as long as it’s fine. I just tend to use cheap regular table salt like the one below. Table salt is cheap, fine, and easy to add to your mixing bowl.

Best salt for pizza dough
This is the salt I use for hand mixed pizza dough

The salt need to be fine so that it mixes evenly into the dough. If you have coarse salt then just be sure to grind it down in a salt mill or a pestle and mortar.

The problem with using a salt grinder is that we need to add quite a lot of salt to our dough so it will take a long time. This is why regular table salt is great, and why most pizzerias use it.

Best yeast for homemade pizza dough

There are many different types of yeast you can use for hand mixed pizza dough. However, for most people, I recommend using instant dried yeast. It is readily available, cheap, lasts for a long time, and is really easy to use.

Dried yeast for mixing pizza dough by hand
This is the type of yeast I recommend for most people

Fresh yeast is also a great option but it does require a bit more work. For this recipe, I’m sticking to instant dried yeast.

If you want more information on different yeast, check out my article on fresh vs dried yeast here.

Dried yeast is available in most supermarkets or on the internet. If you need some dried yeast for your hand mixed pizza dough, click here to check the price on Amazon.

Feel free to click the image above to check out dried yeast that I use on Amazon. Just be sure to take note of which yeast you get.

If you get instant dried yeast (easy bake) you can add it straight to your flour. If you get active dried yeast, you will need to whisk it into your water first.

Pizza dough mixing method

The method for mixing the ingredients is super easy and barely requires any explanation.

Mixing pizza dough in a bowl by hand
Don’t be afraid to get stuck in!

Simply place your fingers together so there are no gaps in your hand. Starting from the middle of the bowl, stir in a circling motion, bringing the ingredients together.

Once you start forming a dough, press down in order to incorporate as much flour into the dough as possible. For Neapolitan pizza, we want quite a dry dough that will be really strong.

Stretching Neapolitan pizza
Neapolitan dough is very strong and can be stretched out really thin

This will enable us to stretch the pizza out really thin. Don’t worry if your dough looks dry, it will become smooth after we rest if for 30 minutes and especially after kneading.

The kneading will come in part 2 but if you haven’t already, check out my article on kneading by hand here.

Let’s get mixing pizza dough by hand!

Now we have everything we need, let’s jump into mixing the pizza dough. Follow the recipe below and check out the video at the top of this page.

The Recipe – Mixing Neapolitan Pizza Dough by hand

  • Makes 4 x 250g pizzas
  • Amount of yeast is for a 20-24 hour prove
  • Assumed room temperature of around 18-20C/65-70F
  • Dry dough (low hydration) allows for easy kneading and shaping
  • Slightly more/less flour can be used as required

Ingredients

With 00 flour:

  • 630g 00 flour
  • 360g water
  • 14g fine salt
  • 0.7g instant dried yeast
  • (57% hydration dough)

With Strong White Bread Flour:

  • 620g 00 flour
  • 370g water
  • 14g fine salt
  • 0.7g instant dried yeast
  • (60% hydration dough)

Method

  1. Add water to bowl
  2. Add flour to water
  3. Add salt to one side of flour
  4. Add yeast to opposite side of yeast (to prevent the salt from killing the yeast)
  5. Place fingers together so there are no gaps in between fingers
  6. Starting from the middle, mix the ingredients in a circular motion
  7. Once the dough starts coming together, rub the side of the bowl with your hand to free all the flour
  8. Push down on the dough using the heel of your hand to incorporate all the flour (or as much as possible)
  9. Place the dough in a clean bowl and cover with cling film or place in a plastic bag
  10. Leave the dough to rest for around 30 minutes before you start kneading

And that’s it! Mixing pizza dough by hand really is that simple. In the next part I’ll go into the kneading of the dough. If you can’t wait, check out my other article on kneading by hand here (with short video).

Hand mixed Neapolitan pizza dough

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Final thoughts on mixing pizza dough by hand…

Please feel free to watch the video and leave me a comment on YouTube and subscribe or like if you found the video useful. You can also leave a comment at the bottom of this page.

I’m new to making videos and I want them to be as good as possible so your feedback is greatly appreciated.

I’ve tried to go into as much detail about mixing pizza dough by hand as possible in the video. Everything in the video is what I wish I knew when I started making pizza.

Authentic Neapolitan Pizza

Get making some excellent pizza by hand!

I recommend that everyone tries mixing pizza dough by hand before they go to using a kitchen mixer. You may find that you want to use your hands all the time. It’s quite addictive!

Good luck, and get mixing!

Tom Rothwell from My Pizza Corner eating homemade pizza

About Me

I’m Tom Rothwell and I’m super passionate about all kinds of homemade pizza! In the last few years I've been on a quest to find the perfect pizza. Now I'm sharing what I've found out with the world!

Comments
  1. Rex says:

    Why doesn’t your dough recipe have any oil? I made your dough EXACTLY to your directions. It was a bit dry before the 30 minute resting (I know I could have added less flour. You did say that). It was perfect after the 30 minute rest. I knead the dough for 12 minutes with a tiny amount of bench flour. The dough looks great. Here’s where I veered. I then brushed on a small amount of olive oil before storing it in the fridge. I’ll let you know how the pizza turns out 36 to 48 hours from now.

    1. Tom Rothwell says:

      Hi Rex, I’m glad you’re happy with your dough so far!

      I’m trying to be as true to the Neapolitan style as possible, which doesn’t include oil. The main reason for this is that the pizza is intended to be cooked in a pizza oven which reaches temperatures of up to 500C/900F. At these temperatures oil in the dough can cause the pizza to burn easily.

      However, I have also used this exact recipe in a regular oven with excellent results. If you wish to experiment though, you can try substituting some of the water in the recipe for olive oil. This may help you to achieve a better crust and colour when cooking in a regular oven.

      Also, dough can easily dry out during a long prove, especially in the dry air of a refrigerator. In this case, I don’t mind brushing a little oil on the dough to protect it as it proves.

      I hope that answered your question!

      1. Rex says:

        I finished the pizzas. I made some of the dough into a Roman style pepperoni pizza. I made the rest of the dough into 2 traditional neopolitan style pizzas. They all came out great! This is my new dough recipe. I really appreciate you sharing your recipe. Keep up the good work!

        1. Tom Rothwell says:

          No problem Rex, thanks a lot for the kind words. I’m so glad the pizzas turned out so well for you!

          And stay tuned for more content, I’m working on the rest of this series. I’ll be uploading the next part shortly.

          Cheers

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