Personal Pizza Dough

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 serving 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.

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

Ingredient Notes

See below for ways to use leftover ingredients.

• 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.
• 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.

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:

1. Gently stir the flour in its container to aerate it, ensuring it’s not densely packed.
2. Using a spoon, fill a dry measuring cup with the fluffed flour.
3. 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 Serving 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.

1. 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.

2. Activate the Yeast: Add yeast to the water and wait about 2 minutes for bubbles to form, signaling the yeast is active.

3. Mix in Flavor Enhancers: Incorporate the sugar, salt, garlic powder, and olive oil into the water-yeast mixture.

4. 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.

5. 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.

6. 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.

7. 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.

8. Form the Crust: Pinch or fold the edges to create a crust.

9. Prevent Bubbles: Use a fork to gently prick the dough surface, preventing air bubbles during baking.

10. 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!

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.

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.

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!