Ever wish you could whip up a pizza dough that’s tailored just for you or maybe a special someone? Well, you’re in luck!
Make a delicious pizza using this small pizza dough recipe. Top it with pizza sauce and choose your favorite toppings to create a fantastic pizza meal.
When making our mini pizza dough recipe, you have two yeast options to choose from. Each type has its own characteristics, so here’s what you need to know:
Small Batch Pizza Dough For One Pizza
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Getting the flour measurement spot-on is crucial, not just for this small batch pizza dough but also for all baking endeavors. Whenever someone encounters an issue with any of my recipes, be it mymini pound cake recipeor myoatmeal cookies recipe, my first query is always about their flour measuring technique.
While weighing ingredients on a digital scale is the gold standard for precision, we understand it’s not a typical method for everyone, especially in the U.S. If you’re not equipped with a scale, fret not! You can still measure flour accurately by following these steps:
Easiest No Knead Pizza Dough Recipe
There you have it! For this particular pizza dough recipe, 1 cup of flour is equivalent to 138 grams when measured using this method.
You’ll find detailed ingredient quantities in the recipe card below, but let’s walk through the steps of crafting the perfect pizza dough for one.
Note: Below are the directions for active dry yeast. If you’re using instant yeast, simply mix together your flour, instant yeast, sugar, salt, and garlic powder. Then blend in the warm water and olive oil, and proceed as instructed.
Gluten Free Pizza Crust
Pro Tip: Use an instant-read thermometer to check the water temperature, aiming for 100-110°F. Too hot (above 130°F), and you’ll risk killing the yeast. If you’re without a thermometer, the water should feel warm, but not hot, to the touch.
Pro Tip: Kneading builds up the gluten, giving your dough that stretchy texture we all love. Around 3 minutes of kneading should do the trick.
Pro Tip: Dough rises best in warm settings. Placing it in your oven with just the oven light on can often provide enough warmth.
Protein Pizza (70 Grams Of Protein)
Pro Tip: I find that a 9×13-inch baking sheet works great for this recipe. If the dough resists, let it rest under a kitchen towel for 10 minutes before continuing.
This recipe will yield enough dough for one 12-inch round thin-crust pizza or one 9×13-inch thin-crust rectangular pizza. Enjoy your homemade masterpiece!
For the freshest tasting leftover pizza, individually wrap each slice tightly in plastic wrap. Store these wrapped slices in the refrigerator, where they’ll stay good for up to 4 days.
Classic Cheese Pizza Recipe
If you’ve tried this personal pizza dough recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Absolutely. Create your pizza dough, shape it into a ball, and lightly coat it with olive oil. Place the dough in a covered bowl and refrigerate for up to three days. When you’re ready to use it, let the dough reach room temperature—this usually takes around 30 minutes. Punch it down and allow it to rest, covered, for an additional 20 minutes. Then, it’s ready to be shaped and topped.
Freezing Pizza Dough: After letting your prepared dough rise, shape it into a ball and coat it with a small amount of olive oil. Freeze it on a sheet pan lined with plastic wrap or parchment paper for roughly 2 hours. Transfer the frozen dough into a plastic bag, removing as much air as possible before sealing. Your frozen pizza dough can be stored for up to 3 months. To use, thaw it overnight in the bag, and then let it come to room temperature.
Skillet One Pan Pizza Recipe
Once your dough is prepped, you’re on your way to crafting your own homemade pizza. Spread your choice of pizza sauce, sprinkle your favorite toppings, and bake it in an oven preheated to 400°F for around 15-20 minutes. If you’re piling on the toppings, you might need to extend the baking time.
Certainly! I usually add about 1/8 teaspoon of garlic powder to my dough, and sometimes a sprinkle of dried basil. You could experiment with a pinch of red pepper flakes or dried oregano to tailor the dough to your taste buds.
Some will tell you that bread flour is the best flour to use, but I always use all-purpose flour and prefer it. I wanted to keep this pizza dough recipe as approachable as possible. I developed it with all-purpose flour because this is the type of flour I almost always have on hand, and very likely you may too.
Hour Pizza Dough
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Simple personal pizza dough recipe that's perfect for making one small pizza with a soft homemade pizza crust. A perfect pizza for one or two people to enjoy!
The instructions in this recipe are for making pizza dough with active dry yeast. If you are using instant yeast the mixture will come together a little differently. To use instant yeast, combine the flour, instant yeast, sugar, salt, and garlic powder in a large mixing bowl. Next, stir warm water and olive oil into the flour/yeast mixture. Then, continue with the recipe as written.
Roberta's Pizza Dough Recipe (with Video)
Serving: 1 serving , Calories: 296 kcal , Carbohydrates: 49 g , Protein: 7 g , Fat: 8 g , Saturated Fat: 1 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 5 g , Sodium: 297 mg , Potassium: 72 mg , Fiber: 2 g , Sugar: 1 g , Vitamin C: 0.01 mg , Calcium: 10 mg , Iron: 3 mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Ideal for home chefs, this individual square ceramic baking dish is safe for oven, microwave, freezer, and dishwasher. Simple to use & easy to clean!
One Pan Pizza With Mozzarella
I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.Are you one of those people who think pizza dough can only be made in big batches? I’m here to prove you wrong. Enjoy good homemade pizza alone without resorting to takeout or frozen with my pizza dough for one pizza recipe. Make quality small batch pizza dough at home any time you crave it and top it to your heart’s content.
Hear me out: homemade pizza for one is worth the trouble. Why? Because it’s no trouble! You just need the same basic ingredients you’d need with a big batch, but in smaller amounts. The smaller ball of dough comes together in a breeze and is also very easy to knead.
Homemade pizza dough is always best. So don’t skip it just because you’re eating alone. In fact, a smaller batch of pizza is actually better for you if you tend to otherwise overeat. That’s me when I make a big batch of pizza. It’s just so good I can’t stop. A small batch pizza is just the perfect size. No leftovers, no over-eating.
Jamie Oliver No Oven Pizza Recipe
As I said above, the main difference from a normal pizza dough recipe would be the quantities. Here, we’re only using enough to make a regular 12-inch / 30 cm pizza. For detailed quantities please refer to the recipe card at the bottom of this post.
I don’t have fresh yeast. Can I use dry or instant? Yes! But you will only need a very small amount. 5 g of fresh yeast equal about 2g dry yeast. As a guideline I usually read on the back of the dry yeast packet how much fresh yeast it equates. For example, if the whole packet subs 50g fresh yeast, and we would need 5g fresh for this recipe, I’ll use 1/10 of the dry yeast. The easiest way to divide it is by taking all the yeast out of the package and halve it until you reached your desired proportion.
Do I need to proof the dough for a whole hour? Yes, and that’s already a pretty quick pizza dough recipe. The yeast needs some time to digest the sugar and fill our dough with air, so unfortunately this is the minimum time we need to allow. This is a small-batch recipe, not one that cuts on time.
Quick And Easy Homemade Pizza In One Hour
– you may want to try my very own best pizza sauce. Mozzarella would be your next necessary ingredient, then it’s all up to you. Keep it simple and enjoy a Margherita, or just add your favourite toppings. I have a thing for mushrooms, I just love-love mushrooms on pizza.
Wanna try pizza with less yeast? Try pizza with a poolish! You either use a tiny
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