How can I make the perfect homemade pizza crust without a stand mixer?

I totally feel you, I've been there too, struggling to get that perfect homemade pizza crust. I think the key is to not overwork the dough, which can be easy to do when you're mixing by hand. Try to mix your ingredients just until they come together in a shaggy mass, then let the dough rest for a bit before kneading. This will help the gluten relax and make the dough easier to work with.

I've found that using a combination of all-purpose flour and a little bit of bread flour can help create a lighter, crisper crust. The bread flour has a higher protein content, which helps to create a stronger gluten structure that can hold onto the air bubbles and give you a lighter texture. As for yeast, I think you're probably okay with the amount you're using, just make sure you're giving the dough enough time to rise.

When it comes to shaping the dough, try to handle it as gently as possible to avoid developing too much tension in the dough. You can also try using a technique called "stretch and fold" to help create a more even, delicate crust. Just gently stretch the dough out to the size you want, then fold it back in on itself a few times to create layers. This will help to create a more complex texture and prevent the crust from becoming too thick or dense.

I hope these tips help you to finally achieve that perfect homemade pizza crust! Remember, practice makes perfect, so don't be discouraged if it takes a few tries to get it just right. Keep experimenting and playing around with different techniques until you find what works best for you.