Single Serving Pizza Dough Recipe
This easy single serving pizza dough recipe just takes 10 minutes to make, rest for 30-60 minutes, and is ready to go in the oven. It's perfectly chewy with crisp edges after baking, and is the perfect with your favorite pizza toppings!
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Servings: 1 pizza
Equipment
- Measuring cups, spoons
- spoon
- 1 medium mixing bowl
- fork
- rolling pin (to make pizza)
Ingredients
- ⅔ cup all purpose flour
- ½ teaspoon yeast I used active dry yeast
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ¼ cup water warm, about 110 degrees F
- ½ teaspoon olive oil
Instructions
- Mix together ⅔ cup flour, ½ teaspoon yeast, ¼ teaspoon sugar, and ¼ teaspoon salt in a medium sized bowl.
- Add in ¼ cup warm water (I used 110 degree water), ½ teaspoon oil. Stir together until incorporated. Add more flour or water until it's slightly sticky. You can always add in more in the next step.
- Turn dough onto clean, floured surface. Knead until it's all one ball. No need to knead beyond that. Adjust flour/water until dough ball is just barely sticky.
- Coat bowl with oil or cooking spray (you don't need to wash it). Place dough in bowl, spray top of dough too, especially if you live in a dry environment. Cover with lid or plastic wrap.
- Let rest for 30-60 minutes. Or about 24 hours in the fridge. If it's cold in your kitchen, rest in the oven.
- Your dough will be ready to use after it's about doubled in size.
- To bake dough, roll it out, bake in a 425 degree F oven for about 12-18 minutes, depending on toppings.
Notes
- To measure flour, scoop flour with a spoon and add to measuring cup, scrape off top with level edged knife or leveler.
- To knead dough, press your palm into the center of the dough, and rotate, repeating until it forms a ball.
- No need to knead the dough any more than just to form a ball, I tested it both ways and it worked similarly.
- I recommend kneading by hand instead of using a mixer. I tested the dough hooks for my hand mixer and they did terribly. I had to mix it by hand to combine. I think this is just too small an amount to work with a mixer.
- If your dough hasn't risen to about double it's size, let it rest longer. It is likely a bit too cold to work quickly.
- Tips to get the most out of your rise:
- if your yeast is in the freezer (that's where I keep mine), take it out a few hours before making your dough. I have tested it both ways and didn't notice a huge difference. But if you remember, you could do it!
- If you're unsure if your yeast works, instead of adding the water to your dry ingredients, combine the yeast, sugar, and warm water separately, let it bloom for a few minutes, then add to flour, salt, and oil mixture.
- Cover with a lid or plastic wrap instead of a towel, as the moisture builds up and is helpful for rising.
- The best temperature window for rising dough is 75-78 degrees F. Your dough will rise in about 30-60 minutes. Here's what King Arthur Flour says about rising dough. It's really helpful (the tips above and below are from KAF too).
- If your kitchen isn't between 75-78 degrees, your oven with the light on, or microwave after boiling water in it, would work well. Test with a thermometer, if you have one.
- You can also let your dough rise, covered in the fridge for about 24 hours, then at room temperature for 1-2 hours after. This will allow for the flavors to develop more and get really tasty!
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