You must be a "GLUTEN" for punishment to try to mix a dough for 30-minutes by hand. Just stir it together using a wooden spoon. Total mixing time about 90-seconds. Cover, allow to rise for 2-hours, turn out of the bowl onto a floured table top and fold several times until you can handle the dough with relative ease, then oil the bowl and place the dough back into it to continue fermenting for another 3 to 3-hours, then turn the dough out of the bowl and divide into whatever size pieces you need to make your pizza skins with. Form into balls, cover with a piece of plastic and allow to rise for about 30 to 45-minutes, then open into pizza skins, dress and bake as you wish.
I teach this process to people all the time and it really works well as a simple way to make dough using biochemical gluten development. Once you have this mastered, you can begin experimenting with any of the many other ways to make dough by hand.
Tom Lehmann/The Dough Doctor