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.
Servings 2 (makes one 10" pizza)
Calories 212kcal
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: 212kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 585mg | Potassium: 60mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.5mg
