We Don't Buy Pizza Anymore! Liquid Dough, No Kneading Pizza-No Rolling
We Don't Buy PIZZA Anymore! Liquid Dough, No Kneading Pizza-No Rolling! is a easy Italian recipe that serves 4. 300 calories per serving. Recipe by Alta Cooking Recipes on YouTube.
Prep: 57 min | Cook: 21 min | Total: 1 hr 33 min
Cost: $3.34 total, $0.84 per serving
Ingredients
- 250 g All-Purpose Flour (sifted)
- 4 g Instant Yeast (active dry yeast works too)
- 3 g Granulated Sugar (helps yeast activation)
- 3 g Salt (fine sea salt)
- 200 ml Warm Water (around 38°C)
- 15 ml Olive Oil (extra virgin)
- 200 g Tomato Sauce (plain canned or homemade)
- to taste Salt (for sauce) (adds flavor to sauce)
- to taste Black Pepper (freshly ground)
- to taste Dried Oregano (dried)
- 10 ml Olive Oil (for sauce)
- 125 g Mushrooms (button or cremini, sliced thin)
- to taste Mozzarella Cheese (low‑moisture, shredded)
Instructions
Prepare the dough
In a mixing bowl combine the flour, instant yeast, sugar, and salt. Add the warm water and 15 ml olive oil, mix until a shaggy dough forms, then knead by hand for about 8‑10 minutes until smooth and elastic.
Time: PT15M
First rise
Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm spot for 30 minutes, or until it has roughly doubled in size.
Time: PT30M
Preheat the oven
Preheat the oven to 250 °C (480 °F).
Time: PT10M
Temperature: 250°C
Prepare the tomato sauce
In a small bowl stir together the tomato sauce, a pinch of salt, freshly ground black pepper, dried oregano, and 10 ml olive oil. Taste and adjust seasoning as needed.
Time: PT5M
Shape dough and add sauce
Lightly oil the 28×28 cm pizza pan. Press the risen dough onto the pan, leaving a small border for the crust. Spread the prepared tomato sauce evenly over the base.
Time: PT5M
First bake
Place the pizza in the preheated oven and bake for 12 minutes at 250 °C.
Time: PT12M
Temperature: 250°C
Add toppings
Remove the pizza from the oven. Scatter the sliced mushrooms over the sauce and sprinkle shredded mozzarella cheese evenly.
Time: PT2M
Second bake
Return the pizza to the oven and bake for 8‑10 minutes (use 9 minutes) until the cheese is melted, bubbly, and lightly browned.
Time: PT9M
Temperature: 250°C
Cool and serve
Take the pizza out, let it rest for 5 minutes, then slice and serve.
Time: PT5M
Nutrition Facts
- Calories
- 300
- Protein
- 12 g
- Carbohydrates
- 35 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Mushrooms
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
- Instead of Instant Yeast: Active Dry Yeast (same amount)
- Instead of Granulated Sugar: Honey (use less)
- Instead of Salt: Kosher Salt (adjust amount)
- Instead of Warm Water: Milk (will enrich dough)
- Instead of Olive Oil: Vegetable Oil
- Instead of Tomato Sauce: Marinara Sauce
- Instead of Dried Oregano: Italian seasoning
- Instead of Olive Oil: Vegetable Oil
- Instead of Mushrooms: Sliced bell peppers
- Instead of Mozzarella Cheese: Provolone, Vegan mozzarella
Equipment Needed
- Mixing Bowl
- Wooden Spoon
- Kitchen Scale (optional)
- Pizza Pan (28×28 cm)
- Oven
- Knife
- Cutting Board
- Measuring Cups
- Small Bowl (for sauce)
- Oven Mitts
Critical Steps — Do Not Skip
- Prepare the dough
- First rise
- Shape dough and add sauce
- First bake
- Second bake
Chef Tips from the Video
- Use a pizza stone if you have one; it retains heat and gives an even, blistered crust.
- For extra flavor, add a drizzle of extra‑virgin olive oil over the cheese just before the final bake.
- If you like a bit of heat, sprinkle a pinch of red‑pepper flakes onto the sauce.
Troubleshooting
Dough is too sticky and hard to handle.
Sprinkle a little more flour onto the work surface and continue kneading; the dough should become smooth and slightly tacky, not wet.
Dough did not rise.
Check that the yeast is fresh and that the water temperature was warm, not hot. Give the dough more time in a warmer spot or add a pinch of sugar to boost yeast activity.
Pizza crust is soggy after baking.
Pre‑bake the crust for 5 minutes before adding sauce, or reduce the amount of sauce. Ensure the oven is fully preheated to 250 °C.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in a hot oven.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the dough a day ahead, refrigerate it for a slow rise, and bring to room temperature before shaping.
- The tomato sauce can be made up to 2 days in advance and kept refrigerated.
- For an extra‑crisp crust, pre‑bake the dough for 5 minutes before adding sauce and toppings.
Frequently Asked Questions
What is the cultural significance and history of pizza in Italian cuisine?
Pizza originated in Naples as a simple street food for the working class, using inexpensive ingredients like dough, tomato, and cheese. Over time it became a symbol of Italian culinary tradition and spread worldwide, representing convivial sharing and regional pride.
What are the traditional regional variations of pizza in Italy?
In Italy, regional styles include Neapolitan pizza with a soft, airy crust and San Marzano tomatoes, Roman pizza al taglio (thin‑crust slices sold by weight), and Sicilian focaccia‑style pizza that is thick and fluffy. Each region adds its own local toppings and baking methods.
What is the authentic traditional way pizza is served in Naples, Italy?
In Naples, pizza is traditionally served whole, cut into wedges with a simple drizzle of extra‑virgin olive oil, and eaten with the hands. It is often accompanied by a glass of local red wine or a cold birra.
What occasions or celebrations is pizza traditionally associated with in Italian culture?
Pizza is a staple for casual family gatherings, weekend meals, and street festivals in Italy. While not tied to a specific holiday, it is commonly enjoyed during celebrations like birthdays, sports events, and community fairs.
How does this homemade pizza fit into the broader Italian cuisine tradition?
This recipe follows the Italian principle of high‑quality, few ingredients: a simple dough, fresh tomato sauce, and mozzarella. By using a very hot oven, it mimics the wood‑fired ovens of Italy, delivering a crisp crust and authentic flavor.
What are the authentic traditional ingredients for Neapolitan pizza versus acceptable substitutes?
Traditional Neapolitan pizza uses type 00 flour, fresh water, sea salt, active yeast, San Marzano tomatoes, mozzarella di bufala, and extra‑virgin olive oil. Acceptable substitutes include all‑purpose flour, canned plum tomatoes, low‑moisture mozzarella, and regular olive oil, which still produce a tasty result.
What other Italian dishes pair well with this homemade pizza?
A fresh mixed green salad with lemon vinaigrette, a classic Caprese salad, or a simple antipasto platter of cured meats and olives complement the pizza. For a heartier meal, serve with a side of minestrone soup.
What are the most common mistakes to avoid when making this pizza dough?
Common errors include using water that is too hot, which kills the yeast; under‑kneading, resulting in a dense crust; and not allowing enough rise time, which prevents the dough from becoming airy. Follow the temperature and timing guidelines for best results.
Why does this pizza recipe use a high oven temperature of 250 °C instead of a lower temperature?
A very hot oven replicates the intense heat of a wood‑fired pizza oven, creating rapid steam expansion that gives the crust its characteristic leopard‑spot bubbles and a crisp exterior while keeping the interior soft.
Can I make this pizza ahead of time and how should I store it?
Yes, you can prepare the dough a day ahead and refrigerate it, then shape and bake when ready. Leftover pizza stores well in an airtight container in the refrigerator for up to 3 days or can be frozen for up to a month; reheat in a hot oven to restore crispness.
What does the YouTube channel Alta Cooking Recipes specialize in?
The YouTube channel Alta Cooking Recipes specializes in easy‑to‑follow home cooking tutorials, focusing on quick, everyday meals from a variety of cuisines with clear step‑by‑step instructions and helpful visual tips.
How does the YouTube channel Alta Cooking Recipes' approach to Italian cooking differ from other cooking channels?
Alta Cooking Recipes emphasizes simplicity and speed, adapting classic Italian dishes for the home cook using readily available ingredients and minimal equipment, whereas many other channels may focus on authentic techniques that require specialized tools or longer fermentation times.
Last updated: October 26, 2026
