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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!
Our single serve Personal Pizza Dough recipe is not only simple to make but also incredibly flavorful. This is your go-to guide for creating a perfect pizza base that’s adaptable to any kind of topping you fancy.
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.
Table of Contents
- Why This Recipe Works
- Ingredients
- Yeast Options For Personal Pizza Dough
- Ingredient Notes
- Creative Pizza Recipe Variations
- The Importance Of Accurate Flour Measurement In Small Batch Pizza Dough
- Making Single Serve Pizza Dough: A Step-By-Step Guide
- Optimal Way To Store Leftover Pizza
- Expert Tips
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Personal Pizza Dough Recipe
Why This Recipe Works
- Versatile: This dough can be stretched thin for a crispy crust or kept thick for a chewy bite.
- Flavorful: Unlike store-bought or frozen crusts, our recipe guarantees a delicious, homemade flavor.
- Simple: With easy-to-follow instructions, even kitchen newbies can become pizza pros.
- Doubles Easily: Need more than one pizza? This recipe scales up with ease.
Ingredients
Yeast Options For Personal Pizza Dough
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:
- Active dry yeast: This yeast is coated with a dormant layer and requires activation. To activate, dissolve it in warm water ranging from 100°F to 110°F before combining it with flour.
- Instant yeast: Also known as quick-rise yeast, this type is processed to skip the activation step. It can be directly added to your flour mixture without any pre-hydration.
Both types yield delicious results, so choose based on your convenience and time constraints.
Ingredient Notes
- Yeast: The backbone of any good pizza dough. You have the option of using either active dry yeast or instant yeast. For a quick and convenient option, instant yeast like Platinum Yeast from Red Star is my go-to. If you’re going the active dry route, Fleischmann’s Active Dry Yeast is a reliable choice. Always ensure your yeast is fresh by checking the “best if used by” date. If you’ve got extra yeast leftover, consider using in in to make a small loaf of French Bread.
- Water: The recipe calls for 1/3 cup of warm water, ideally between 100°F and 110°F. Steer clear of water hotter than 130°F, as it can kill the yeast.
- Flour: The default here is all-purpose flour. But if you’re looking for a chewier crust, bread flour is a perfect substitute.
- Sugar: A little sugar not only feeds the yeast but also tenderizes the dough, giving you that perfect balance of soft and crunchy.
- Salt and garlic powder: These are your flavor enhancers. Don’t skip them unless you want a bland crust.
- Olive oil: A tablespoon of extra virgin olive oil infuses the dough with rich flavor. It’s less processed and contains more nutrients than other types of olive oil, offering a more authentic olive taste.
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.
Creative Pizza Recipe Variations
- Pepperoni Pizza: Start by spreading 1/2 cup of your chosen sauce—be it pizza sauce, tomato sauce, or marinara sauce, shredded mozzarella cheese, and pepperoni slices. Bake until the cheese melts.
- Classic Margherita Pizza: For a timeless Margherita, first add a layer of pizza sauce onto your dough. Sprinkle shredded mozzarella cheese over the sauce and finish with freshly torn basil leaves. Bake in a preheated oven until the cheese is melty and the crust is crisp.
- Hawaiian Pizza: Begin with a sauce layer on your prepared dough. Top it with shredded mozzarella cheese, diced pineapple, and 1 to 2 ounces of ham, either sliced or diced. For a little kick, add a sprinkle of red pepper flakes. Bake until the crust is golden and the cheese is melted to perfection.
The Importance Of Accurate Flour Measurement In Small Batch Pizza Dough
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 my mini pound cake recipe or my oatmeal 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:
- Gently stir the flour in its container to aerate it, ensuring it’s not densely packed.
- Using a spoon, fill a dry measuring cup with the fluffed flour.
- Level off the excess using the flat edge of a knife.
There you have it! For this particular pizza dough recipe, 1 cup of flour is equivalent to 138 grams when measured using this method.
Making Single Serve Pizza Dough: A Step-By-Step Guide
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.
- Begin with Warm Water: Pour 1/3 cup of warm water into a large bowl.
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.
- Activate the Yeast: Add yeast to the water and wait about 2 minutes for bubbles to form, signaling the yeast is active.
- Mix in Flavor Enhancers: Incorporate the sugar, salt, garlic powder, and olive oil into the water-yeast mixture.
- Add the Flour: Stir in the flour until the dough starts to come together. Add extra flour if the dough feels too wet.
Pro Tip: The dough will initially appear lumpy but should smooth out after kneading.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 3 minutes until smooth. If the dough is too sticky, sprinkle a teaspoon of flour at a time.
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.
- Let it Rise: Lightly grease a large bowl and place your dough inside, turning it to coat with oil. Cover and let it rise in a warm, draft-free space until it doubles in size—usually about 30 minutes.
Pro Tip: Dough rises best in warm settings. Placing it in your oven with just the oven light on can often provide enough warmth.
- Deflate and Shape: Once risen, punch down the dough to release air. Transfer to a floured surface and shape it into a circle or press it into a greased small rectangular pan.
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.
- Form the Crust: Pinch or fold the edges to create a crust.
- Prevent Bubbles: Use a fork to gently prick the dough surface, preventing air bubbles during baking.
- Add Toppings and Bake: Brush the crust with olive oil, add your favorite sauce and toppings, then bake at 400°F for 18-20 minutes. Your pizza should emerge with a beautifully melted cheese top and a crust browned to your preference.
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!
Optimal Way To Store Leftover Pizza
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.
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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Expert Tips
- Check Your Yeast Viability: To get that perfectly risen dough, make sure your yeast is active. You’ll know it’s good to go if it dissolves in water and produces bubbles.
- How to Bake and Freeze Your Pizza Crust: If you’re planning to enjoy your pizza later, simply bake the crust, let it cool, then wrap it tightly in plastic wrap and freeze. When you’re ready to feast, thaw the crust as your oven preheats, add your toppings, and bake for about 15 minutes.
- Choosing the Ideal Pizza Toppings: Selecting the right toppings can make or break your pizza experience. Opt for ingredients you adore, but be mindful of their moisture content. Excessive liquid from wet toppings like olives or marinated veggies can make your crust soggy. The same goes for using too much sauce—it could turn your perfectly crisp bottom crust into a mushy mess. Choose your toppings wisely to maintain that ideal crust texture.
Frequently Asked Questions
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.
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.
Ways To Use Leftover Ingredients
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:
Personal Pizza Dough
Ingredients
- ⅓ cup warm water (between 100-110°F)
- 1 teaspoon active dry yeast * see notes below if using instant yeast
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil , plus 1-2 teaspoons more for greasing the bowl and brushing over the top of the pizza dough before baking
- 1 cup all-purpose flour
Instructions
- Add warm water to a large bowl.Pro Tip: An instant-read thermometer is an accurate way of checking water temperature. The water should be between 100-110°F. If the water is too warm (over 130°F), it will kill the yeast. If you don't have a thermometer, feel the water with your fingertips. Water should be comfortably warm, not at all hot.
- Add yeast to the water. Wait about 2 minutes until you see bubbles forming. The mixture should look slightly foamy.
- Stir in the sugar, salt, garlic powder, and olive oil.
- Add in the flour and mix the dough with a spoon until the dough comes together. If necessary, add a bit more flour so the dough can be worked without feeling too wet.Your dough will be shaggy and lumpy, but will become smooth after kneading.
- Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3 minutes. Add more flour, a teaspoon at a time, if the dough remains too sticky to knead. After kneading the dough should feel soft and smooth.
- Lightly grease a large bowl with oil. Place the ball of dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap, aluminum foil, or a clean towel. Allow the dough to rise in a warm, draft-free place until it has doubled in size, about 30 minutes.Pro Tip: Dough won't rise if the room you're using is too cold. I often put the dough in my oven to rise. To do this, preheat your oven for 1 minute, turn it off, then place the bowl of dough inside. Ensure the oven doesn't get too hot or you'll need to wait for it to cool off. Sometimes, just leaving the light on in your oven will provide enough warmth without turning on the oven.
- Punch the dough down to release the trapped air. Transfer the dough to a lightly floured work surface. With lightly floured hands or a rolling pin, roll the dough out into a 12-inch circle or press it into a lightly greased small rectangular pan.Pro Tip: If you're having trouble getting the dough to roll out as thin as you'd like, let the dough rest under a kitchen towel for 10 minutes, then continue to roll out.
- Pinch the edges or fold them over to form a crust.
- Use a fork to poke holes over the dough to prevent any bubbles from forming while it bakes.
- Brush the top of the crust lightly with olive oil. Add sauce and your desired toppings and bake the pizza at 400° F (200°C) for about 18-20 minutes or until the cheese has melted and the crust has browned to your liking. Slice and enjoy!
Notes
- Check Your Yeast Viability: To get that perfectly risen dough, make sure your yeast is active. You’ll know it’s good to go if it dissolves in water and produces bubbles.
- How to Bake and Freeze Your Pizza Crust: If you’re planning to enjoy your pizza later, simply bake the crust, let it cool, then wrap it tightly in plastic wrap and freeze. When you’re ready to feast, thaw the crust as your oven preheats, add your toppings, and bake for about 15 minutes.
- Choosing the Ideal Pizza Toppings: Selecting the right toppings can make or break your pizza experience. Opt for ingredients you adore, but be mindful of their moisture content. Excessive liquid from wet toppings like olives or marinated veggies can make your crust soggy. The same goes for using too much sauce—it could turn your perfectly crisp bottom crust into a mushy mess. Choose your toppings wisely to maintain that ideal crust texture.
Nutrition
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.
What a very easy personal size pizza dough recipe. Easy to follow directions and recipe. This one’s a keeper! 😃 👍
Can this recipe be adapted to be gluten free?
Yes, you can adapt this pizza dough recipe to be gluten-free! We’ve successfully used a gluten-free 1:1 flour blend as a substitute.
Looks and sounds delicious! I am looking to make this dough for a kids cooking class. Unfortunately we don’t have enough time in the same day to make the whole pizza. We are planning to start our dough and make our sauce. Can we freeze the dough before baking it? Wondering if we need to let it rise before freezing it.
Hi Kristin, what a fun class! Yes, the dough can be frozen. 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.
Be sure to check out the FAQ section to see other answers to questions you might find helpful.