The Easiest Homemade Pizza Without Mixing

Method

1. Dissolve 8 g fresh yeast in 640 ml lukewarm water. Add 3 tablespoons olive oil and 800 g tipo 0 flour. Mix roughly with a spoon or your hands; do not knead.
2. Let the dough rest for 15 minutes.
3. Add 18 g salt and work the dough with wet hands until smooth and well combined.
4. Let rest for another 15 minutes.
5. Oil the surface of the dough with olive oil. Divide the dough into two oiled bowls. Cover each bowl with a damp cloth and let rise for 3 hours.
6. Preheat the oven to its maximum temperature (250°C / 482°F).
7. Dust a work surface with semolina. Lightly oil a 30x40 cm baking pan (or two pans). Divide the dough into two portions and place each into a pan, stretching gently to cover the base.
8. For the first pizza (provola, sausage, potato): top with 130 g smoked provola (cubed or sliced), 3 sausages (casings removed and crumbled), and thinly sliced red potatoes (salted, squeezed of excess liquid).
9. Bake on the bottom rack for 10–12 minutes, then move to the middle rack for 6–8 minutes.
10. For the second pizza (tomato, mozzarella): top with 400 g crushed or pureed tomatoes seasoned with salt, and a drizzle of olive oil.
11. Bake on the bottom rack for 10–12 minutes. Add 250 g mozzarella (torn or sliced) and bake on the middle rack for 5–6 minutes.