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a small pepperoni pizza on a white cutting board with a pizza slicer in the background.
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5 from 21 votes

Personal Pizza Dough

This easy small batch pizza dough recipe creates a soft, homemade crust that's ideal for making one personal pizza. Perfectly portioned for one or two people to enjoy!
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Main Dish
Cuisine: American, Italian
Diet: Low Lactose, Vegan, Vegetarian
Keyword: personal pizza, personal pizza crust, personal pizza dough, pizza crust, pizza dough, pizza dough for one, pizza dough for two, single serving pizza, small pizza, small pizza dough
Servings: 2 servings
Author: Joanie Zisk

Equipment

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
US - Metric

Instructions

  • Add Warm Water: Pour 1/3 cup of warm water into a large bowl.
    Pro Tip: Water should be between 100°F and 110°F. If you don’t have a thermometer, it should feel warm—not hot—to the touch.
  • Add Yeast: Sprinkle the yeast over the water and let it sit for about 2 minutes, until bubbles form.
  • Add Remaining Ingredients: Stir in the sugar, salt, garlic powder, and olive oil.
  • Mix in Flour: Gradually add the flour, stirring until a shaggy dough forms. If it feels too sticky, add a little more flour.
    Note: The dough may look lumpy—it will smooth out during kneading.
  • Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 3 minutes until smooth and elastic. Add flour only if needed.
  • Let the Dough Rise: Place the dough in a lightly greased bowl, turn it to coat, and cover. Let rise in a warm, draft-free spot for about 30 minutes, or until doubled in size.
    Pro Tip: You can use your oven with just the light on to create a warm environment.
  • Shape the Dough: Punch down the dough, then transfer it to a floured surface. Shape into a 12-inch circle or press into a greased 9x13-inch pan.
    Pro Tip: If the dough resists shaping, cover and let it rest for 10 minutes.
  • Form the Crust: Pinch or fold the edges to create a border.
  • Dock the Dough: Use a fork to gently prick the surface to prevent air bubbles while baking.
  • Top and Bake: Brush the crust with olive oil, add sauce and toppings, and bake in a preheated 400°F oven for 18–20 minutes, or until the crust is golden and the cheese is melted.

Notes

  • Check Your Yeast: If using active dry yeast, dissolve it in warm water and make sure it bubbles. If it doesn’t, your yeast may be inactive—use a fresh packet.
  • Freeze for Later: Bake the crust, let it cool, then wrap and freeze. When ready to use, thaw while the oven preheats, add toppings, and bake for about 15 minutes.
  • Avoid a Soggy Crust: Use a light hand with sauce and pat wet toppings dry before adding them to prevent excess moisture.
 
Note:  This recipe provides instructions for making pizza dough with active dry yeast. If you're using instant yeast, the process is slightly different:
  • Combine the flour, instant yeast, sugar, salt, and garlic powder in a large mixing bowl.
  • Stir in the warm water and olive oil until the mixture comes together.
  • Proceed with the rest of the recipe as directed.
 

Nutrition

Serving: 1serving | Calories: 296kcal | Carbohydrates: 49g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 297mg | Potassium: 72mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 3mg

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