You have 0 items in your cart
Small Batch Pizza Dough Recipe
August 12, 2025
Leave a comment!
This post may contain affiliate sales links. Please read my disclosure policy.
Skip the giant mixing bowls and pizza for a crowd. This Small Batch Pizza Dough recipe makes just the right amount for one perfectly sized pizza, with a crust that’s soft inside, crisp outside, and full of flavor. The dough is quick to mix, easy to handle, and ready to use the same day.
Ingredient Notes + Variations
This recipe keeps things simple but flavorful, with a few pantry staples that work together for the perfect crust. You’ll only need a handful of ingredients, but each one plays a big role.
- Warm water – Aim for 107–110° F so the yeast activates properly.
- Active dry yeast – Brings the rise and the texture. You can swap in instant yeast if that’s what you have.
- Honey or sugar – Feeds the yeast and adds a hint of flavor.
- Salt – I like Diamond Crystal Kosher Salt for consistent seasoning. If using table salt, use a little less.
- Olive oil – Adds richness and keeps the dough tender.
- Bread flour – Creates a chewy, structured crust. All-purpose works, but the texture will be slightly softer.
How to Make Pizza Dough
This dough comes together fast, rises beautifully, and bakes into a crust that’s worthy of your favorite toppings. For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Step 1: Activate the Yeast
mix warm water, yeast, and honey in a large mixing bowl
let it sit until foamy
Step 2: Add Remaining Ingredients
Stir in salt, olive oil, and part of the flour. Gradually add the rest of the flour until the dough is tacky but not sticky.
Step 3: Knead the Dough
Using a stand mixer, knead on low for 6 minutes until smooth.
Step 4: Let it Rise
lightly oil the bowl, cover, and set in a warm spot until doubled in size
Step 5: Shape + Use
punch dough down + roll into a ball
shape into a 10″ circle + get ready for toppings
Tips for Success
- A pizza stone preheated in the oven makes for a crispier bottom.
- Measure flour by spooning it into the cup and leveling off. Too much flour will make the crust dense.
- Use bread flour for the best chewy texture.
- Let the dough fully double in size for the best flavor and structure.
What to Serve with Pizza
- Caesar Salad without Anchovies – Crisp greens and creamy dressing for a fresh side.
- French Bread Garlic Bread – Because extra carbs are always a good idea.
- Smoked Chicken Wings – The ultimate pizza night companion.
- Parmesan Bread Bites – Domino’s copycat – perfect for dipping.
This Small Batch Pizza Dough delivers big flavor without big effort. Once you try it, it’ll be your go-to for pizza night. The printable recipe card is below. Have a great day, friends! 🙂
Small Batch Pizza Dough
This small batch pizza dough makes one perfect 10-inch round with a crisp bottom and chewy, bubbly edges. It comes together fast and bakes up like a dream… ideal for pizza night for 2 without the leftovers.
Ingredients
- 1/2 cup warm water aim for 107-110° F
- 1 1/2 teaspoons active dry yeast or 1/2 packet, if using
- 1/2 tablespoon honey or sugar
- 1 teaspoon salt I used Diamond Kosher Salt (use less if you are using table salt)
- 1 tablespoon olive oil
- 1 1/2 cups bread flour give or take 1/2 cup, depending on the heat & humidity (I used just shy of 1 1/2 cups)
Instructions
- In a large mixing bowl, preferably that of a stand mixer fitted with a dough hook, stir yeast and honey into warm water.
- Allow to rest for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking.
- Pour in salt, olive oil, half the flour, and mix.
- Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn't stick to your hands.
- Once you reach this stage, knead on low for 6 minutes. The dough should be smooth and easy to work with. And the bowl should be mostly clean!*
- Lightly grease the bowl & the dough so it doesn't dry out and cover with plastic wrap.
- Place in a warm area of your kitchen (the oven with a light on is perfect for this) and let it rise 1-2 hours or until doubled in size.
- Punch the dough down and place on a lightly floured work surface.
- On a floured surface, gently stretch and spread dough ball into a 10-inch circle or desired shape and use as you please.
Notes
*at this point you can choose to freeze the dough and use later. See below for freezing directions.
Storage Instructions
- To freeze: Shape into a ball, coat lightly with oil, seal in a freezer bag, and freeze for up to 3 months.
- To thaw: Let sit at room temperature 6–8 hours until doubled in size.
- To make ahead: Prepare the dough and refrigerate for up to 24 hours before shaping.
- Leftovers: Store baked pizza slices in an airtight container in the fridge up to 3 days.
Nutrition
Calories: 212kcalCarbohydrates: 37gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 585mgPotassium: 60mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 0.02mgCalcium: 9mgIron: 0.5mg
Rate This RecipePlease consider Leaving a 5-Star Review!
FAQ About Making Pizza Dough
Can I make pizza dough without bread flour?
Yes. All-purpose flour works just fine and will still give you a great crust. The texture will be slightly softer and less chewy than bread flour.
How long can pizza dough rise?
At room temperature, 1–2 hours is ideal for this recipe. If you need more time, refrigerate the dough for up to 24 hours to slow the rise and develop more flavor.
Why didn’t my pizza dough rise?
Your yeast may have been expired or the water too hot/cold. Make sure the water is between 107–110° F and that your yeast foams during activation before continuing.
Do I need a pizza stone?
No. A pizza stone gives the crispiest bottom, but a baking sheet works perfectly if preheated with the oven.
More Pizza Recipes to Try
- Homemade Pizza Dough – Makes 2 12″ pizzas… great for families and guests.
- Margherita Pizza – Fresh, simple, and loaded with classic flavor.
- Chicken Alfredo Pizza – Creamy, cheesy, and so satisfying.
- Stromboli – Stuffed, rolled, and baked until golden.
- Pull Apart Pizza Bread (Bubble Pizza) – Fun, shareable, and full of cheese-pull goodness.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
