Single-Serving Pizza Dough Recipe for One Perfect Pizza

This small-batch pizza dough recipe yields the perfect amount for one large pizza and comes together quickly with a handful of simple ingredients. No special equipment is required, so you can enjoy homemade pizza any night of the week.

If you want an easy dough recipe sized for a single pizza, this is ideal. The recipe produces a one-pound dough ball that’s easy to shape by hand and bakes into a tender, flavorful crust.

This dough works great for a classic pizza topped with tomato sauce and mozzarella, or you can use it for Italian sausage bread, stromboli, focaccia-style pizzas, or calzones. Because the batch is small, it’s quick to mix, knead, and rise—perfect for busy weeknights.

Pizza Dough for Two!

This reliable small-batch dough is sized to feed two people, making enough for a 10–12 inch pizza or several smaller personal pizzas. Most pizza dough recipes make multiple pizzas, but this one is tailored for when you only want a single pie.

The recipe is made from everyday pantry staples and gives consistent results: a crisp, golden crust with a soft interior. Because it’s a small batch, you can mix and knead by hand—no stand mixer needed.

Ingredients

• Active dry yeast: 1 teaspoon. Store leftover yeast sealed in the refrigerator.
• Granulated sugar: ½ teaspoon to help activate the yeast (honey can be used as a substitute).
• Warm water: ½ cup (about 110–115°F) to proof the yeast.
• All-purpose flour: 1½ cups (205 g), plus extra for kneading. Bread flour or gluten-free alternatives can also be used.
• Olive oil: 1 tablespoon, plus more for greasing the bowl.
• Kosher salt: ¾ teaspoon for flavor.
• Toppings: tomato sauce, shredded mozzarella, and any meats or vegetables you prefer.

How to Make Small Batch Pizza Dough

This quick dough takes about an hour to rise and needs no second rise. You can bake it on a pizza stone, pizza round, or a standard baking sheet. The recipe yields enough dough for one large pizza or 3–4 mini pizzas.

Step 1: Proof the yeast

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir and let sit for about 10 minutes until the mixture becomes foamy. If it does not foam, the yeast may be inactive and should be replaced.

Step 2: Knead the dough

Whisk the flour and kosher salt together in a large bowl. Add the foamy yeast mixture and olive oil, stirring until a shaggy dough forms. Turn the dough onto a well-floured surface and knead by hand until smooth and elastic, about 4–6 minutes. Add a little more flour if the dough is too sticky.

Step 3: Dough rise

Shape the dough into a ball and place it in a bowl lightly coated with olive oil, turning the dough so it’s evenly greased. Cover with plastic wrap or a clean towel and set in a warm place until doubled in size, approximately 1 hour.

Step 4: Top and bake

After the dough has risen, stretch or roll it to your desired shape—about 10–12 inches for a round pizza or shaped to fit a baking sheet. Preheat the oven to 450°F (232°C). Add sauce, cheese, and toppings, then bake on the center rack for 10–12 minutes or until the crust is golden and the cheese is bubbly.

Can you make small batch pizza dough ahead?

• You can prepare the dough and refrigerate it in an airtight container for up to a day. Bring it to room temperature before shaping.
• For longer storage, freeze the dough in an airtight container. Thaw in the refrigerator and bring to room temperature before using.

If you enjoyed this recipe, please leave a rating or comment with any tweaks you tried. Tag any photos you share so others can see your results. Happy baking!