Mario’s No Knead Quick & Delicious Pizza Dough

By Mario Mazzo

pizza dough

So you don’t have an expensive stand mixing machine you see many chefs using?

Or you just don’t want to get your counters or hands dirty?

Then you’ll love this method!

I used this method and the dough came out smooth and perfect believe it or not.

Even though this is a no knead method you can still knead the dough inside the bowl with one hand after you’re done using a mixing spoon.

Only a Few Kitchen Tools are Needed

You will need:

  1. Measuring spoons and measuring cups (to measure out your ingredients of course).
  2. A large strong tablespoon (or also the handle of a large serving spoon) or both.
  3. A large stainless steel, aluminum, or glass mixing bowl. As long as it’s round and large that’s most important, so dough won’t get caught in corners.
  4. Either a large oiled or greased pot with a lid or bowl to place the dough into when it’s done being mixed, so it has time to rise and double in size without it sticking to the container.


The whole process of mixing up the dough with a spoon shouldn’t take longer than around 7 minutes or so.

I have experimented with using a spoon only and then tried a combo of using the spoon for a few minutes and after it’s all mixed up well then switching to a one hand knead inside the mixing bowl. And I liked the combo a little better because the dough will come out smoother and get any little lumps out that the spoon missed. Your counters will still stay clean since you are using the mixing bowl if you use this combo method.

Take your favorite dough recipe and get your ingredients ready.

I will post the basic ingredients and measurements required for making Sicilian Pizza dough below at the bottom of this tutorial.

  1. Get a large mixing bowl ready along with flour, rapid rise instant yeast, water, salt and oil. You don’t need any sugar but a teaspoon won’t hurt.
  2. Place 1 cup of purified water into the mixing bowl. Room temperature water is fine when using a quick rise instant type of yeast. Otherwise if using other yeasts it’s best to have the water temperature between 80 – 90 degrees Fahrenheit or just a little lower than your body temp.
  3. Add about 3 or 4 teaspoons of the “rapid rise instant yeast” in the mixing bowl containing the water and mix well with a spoon or fork for 30 seconds.
  4. Let it sit for about 2 minutes. This yeast doesn’t need to activate/proof since its instant rapid rise yeast, but I like it to sit in the water for a minute or two anyway.
  5. Now get about one cup of colder filtered or purified water ready to add in little by little later on.
  6. After the yeast has been sitting in the water for a couple of minutes give it a good final mix for 10 seconds.
  7. Add 2 cups of flour to the water and mix well with your tablespoon. Then add the other two cups of flour (one along with some more water (about 1/3 cup) and mix until all of the flour is mixed well with the water. You can always use more water or flour to make things blend the way you need. Only add a little more flour if the dough is too wet and sticky after all of the 4 cups of flour are added.
  8. Next, add 2 tablespoons of olive oil or cooking oil with and teaspoon of salt and mix well.
  9. You should not need the rest of the cold water but keep it on hand just in case.
  10. Continue to mix the dough with the tablespoon for a couple of minutes.
  11. After the couple of minutes have passed you will have to touch the flour with a clean finger for one second to see if it sticks to you.
  12. If it sticks you’ll probably need to add a tablespoon of flour and mix well for a minute. You can also knead with one hand while the other hand holds the bowl. This will be faster and better than using only the spoon.
  13. Test again to see if it sticks. If so repeat with another tablespoon of flour at a time until the dough is not too sticky but not too dry. Too dry will make the pizza crust too dry and hard. So I’d rather stay on the sticky side because it will create a lighter and moister and airier cooked final result. Just make sure that it’s not too sticky though or you will have difficulty placing the dough in the pan and forming your pizza shape.
  14. When the dough is thoroughly mixed without lumps of dried pieces then it’s time to place it into the other bowl oiled bowl or pot. You can use the spoon to remove it from the sides of the bowl to transfer it to the other bowl. If you have a problem with it sticking to the spoon when removing it then it’s too sickly and needs a little more flour. And you will need to continue to mix again.
  15. Transfer the dough to the oiled bowl or pot by holding the bowl upside down and using the spoon to loosen it from the sides of the bowl while it falls into the new container.
  16. Cover the new bowl or pot with a lid or plastic wrap until you see that the dough has basically doubled in size, which usually takes about an hour or so.

Congratulations, you’ve just made your simple but delicious no knead pizza dough.

This may sound complicated but it’s not. The whole process should only take you under 10 minutes. You’ll get better at it each time.

Tips during the mixing process

Wasn’t this simple? If not you’ll definitely need some more practice, because this should be pretty easy to do.

You’ll need to hold the bowl firmly with one hand while the other hand, your strongest one, mixes quickly and scrapes all the little pieces of flour that stick to the bottom and sides of the bowl.

You should see the dough form into a ball after a few minutes. Basically whey you see a stand mixer do is what you will be doing manually with your spoon instead. This


Making dough too wet creates a sticky dough which makes it very hard to work with when transferring to the pots or baking pan.

Making dough too dry will cause various problems even worse than a wet dough will. The dry dough makes it difficult to spread to all sides and corners of the final baking pan that you will form your pizza in. It also will give a much harder crust, which is not good. The easy Sicilian pizza dough recipe I give should result in a light and airy crust with many air pockets in it when it’s done baking.

I hope when making this pizza dough it comes out as perfect as mine has.


Approx 4 CUPS of Pizza Dough Flour (all purpose flour will be okay to use if you can’t find the pizza dough flour)

Approx 1 + 1/2 CUPS of clean or purified water

Approx 3 teaspoons of “Rapid Rise” or “Quick Rise” Instant Yeast (this yeast is the easiest to use for beginners)

Approx 1 teaspoon salt

Approx 2 Tablespoon oil plus  a little extra oil for coating the resting bowl while the yeast doubles in size and then also for the baking pan.


Click here if you’d like to see a picture tutorial of one of the Sicilian Pizzas I made this may help you more to learn how to make a Sicilian Pizza from scratch.

If you’d like other Pizza or famous Italian recipes there are plenty in my cookbook. It’s in digital e-book format on many book retailer sites like Amazon Kindle Books, Barnes and Noble Nook Books, Kobo and others.

2 comments on “Mario’s No Knead Quick & Delicious Pizza Dough
  1. Craig Ramsey says:

    Great tips and easy to follow instructions. I like it so well I bought the book

    • Mario says:

      Thanks Craig for the kind words.
      If you need any help with a recipe just send me an email anytime!
      And sorry that I haven’t written back sooner.
      Also, please refresh your cookbook to the newest version if you purchased it in Kindle or e-book format.
      I have made many changes for the better.

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