How To Make Small Pizza Dough?

Place water in mixing bowl.

How much dough do I need for a small pizza?

Begin experimenting with different dough weights to find out what dough weight gives you the pizza that you want to have. If you want a good starting point, go with 1-ounce of dough per inch of diameter for any size up to 16 inches. Add or subtract dough weight until you are satisfied with the finished pizza.

How do you make thin pizza dough?

Can You Make Pizza Crust Thinner? The secret to making pizza crust thinner is by rolling out as thin as you can without tearing the dough. This can be achieved by using a rolling pin and about ½ to ¾ of 1 dough ball for this recipe.

What are 3 ingredients needed to make pizza dough?

Three ingredient pizza dough

1. 1 cup self raising flour (or 1 cup plain flour and 1 teaspoon of baking powder)
2. 1 cup unsweetened yoghurt.
3. 1 tablespoon dried herbs eg, mixed herbs or oregano.

How much dough do I need for a 10 inch pizza?

As an example, if we want to make a 10-inch pizza in addition to the 12-inch pizza, the correct dough weight for the 10-inch would be calculated as 3.14 X 25 = 78.5 (square inches) X 0.08849 (ounces per square inch) = 6.946 (7-ounces).

How much dough do I need for an 8 inch pizza?

Yield: Yields four balls of dough for four individual 8-inch pizzas; 1-3/4 pounds total.

How thick should pizza dough be?

Working quickly, stretch the pizza until it’s about 11 inches in diameter and about 1/3 of an inch thick. Don’t stress if there are thin spots or holes right now — we will fix them in the next step.

Why can’t I get my pizza dough thin?

The gluten in cold dough becomes tighter due to the lower temperature and this causes it to shrink when stretched out or snap back into place. The best way to fix this issue is to make sure that your pizza dough is warmed up to room temperature before stretching it out.

Does thin crust pizza have yeast?

Thin Crust Pizza Dough (Yeast-Free), makes two 10″ pizzas. Mix your flour, baking powder, and salt together in a mixing bowl. Mix your water and olive oil together in a separate small bowl and add into the dry mixture as you stir. When it’s almost combined, use your hands to gently knead the dough together.

Can I make dough with flour and water?

Mix 200g of self-rising flour with 100ml of water in a bowl. Gradually add the water as you might not need it all. Add more flour or more water depending on whether your mixture is too dry or too wet. Knead the flour and water dough for about 5 minutes until you get a smooth ball.

Can I use self raising flour for pizza base?

You Can Use Self-Rising Flour and Yeast. It is indeed possible to use self-rising flour and yeast to make pizza dough. You’ll be able to create a reliable, simple pizza dough recipe using one and a half cups of self-rising flour and one and a half tablespoons of yeast.

How much water do you put in pizza dough?

Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.

How much dough do I need for a 7 inch pizza?

For your 7-inch pan, you may want to start with a dough ball weight of 10.95 ounces. The weight of all-purpose flour for this weight of dough ball is 10.95 oz. divided by 2.05 (the sum of all baker’s percents for the recipe divided by 100), or 5.34 ounces.

How much dough do I need for a 14 pizza?

All we need to do now is to multiply the surface area of the 14-inch pizza by the dough density number (0.0973106) to find the dough scaling weight for the 14-inch pizza — 153.86 x 0.0973106 = 14.972208 ounces of dough. Round that off to 15 ounces of dough needed to make the 14-inch pizza crust.

How do you make a homemade pizza?

• ¼ cup good olive oil
• 2 small Yukon potatoes
• 2 small cloves garlic
• 2 sprigs rosemary
• 1 cup fresh blackberries,halved if large
• 1 cup fresh ricotta
• ¼ cup roughly chopped walnuts
• 2 TBS fresh basil,cut into strips
• Kosher salt,fresh cracked black pepper and balsamic vinegar for serving
• ½ pound pizza dough,at room temperature
• How to make pizza dough in under 3 hours?

• Set your oven to 500 degrees.
• Measure out a cup of warm tap water and stir in the sugar,the oil,and the yeast.
• Put the flour and salt in the bowl of a stand mixer fitted with the dough hook.
• Turn the mixer on low.
• Put the dough on a floured surface and rub the top with more flour.
• Divide the dough in two and shape each half into a round ball.
• How to make the best homemade pizza recipe by Tasty?

• “Bloom” the yeast by sprinkling the sugar and yeast in the warm water.
• In a large bowl,combine the flour and salt.
• Once the flour is mostly hydrated,turn the dough out onto a clean work surface and knead for 10-15 minutes.
• Grease a clean,large bowl with olive oil and place the dough inside,turning to coat with the oil.
• Pizza Dough — Small Batch

Hand-preparation of this modest amount of dough is straightforward. Please see the following link for the whole recipe blog article. Pizza Dough – Made in Small Quantities

 Print Recipe

This recipe will yield one thin medium pizza shell or two ″single serving″ pizza shells based on your preference. The second pizza can be frozen, dressed, or left ″naked″ depending on your preferences.

 Pizza Dough – Small Batch
 Print Recipe
This recipe will make one thin medium pizza shell, or two ″single serving″ shells.The second pizza can be frozen, dressed or ″naked″ as you choose.
• Ingredients 1/3 cup warm water
• 1 teaspoon sugar
• 1 teaspoon instant or fast rising yeast
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour divided
• 2 teaspoons olive oil or vegetable oil
• 1/3 cup warm water

Instructions

1. Sugar should be dissolved in water. Add in the yeast and mix well. Allow to rest until the yeast has dissolved and the mixture has begun to boil.
2. Salt, 1/4 cup of flour, and the yeast mixture are combined in a medium-sized mixing bowl until smooth.
3. Stir in the oil until it is well incorporated.
4. Add another 1/4 cup flour, stirring constantly, until a sticky dough is formed.
5. Add approximately 2 tablespoons more flour, working constantly, until a shaggy, drier dough is formed.
6. Turn the dough out onto a lightly floured work surface.
7. Knead the dough until it is smooth and elastic, adding only enough flour to keep it from sticking at any point during the process.
8. The more you knead the dough, the less sticky it will be.
9. When kneading the dough, only use enough flour to keep it from sticking to the counter.
10. When the dough is smooth (after approximately 5 minutes of kneading), shape it into a ball and wrap it tightly in plastic wrap to keep it fresh.
11. Allow the dough to rest for at least 10 minutes before stretching it into a pizza shell of the appropriate size and shape.
12. Garnish as desired, keeping in mind that less is more when it comes to garnishing.
13. Bake for about 15 minutes at 450°F in a preheated oven until beautifully browned.
14. In general, cooking time will vary based on the thickness of the pizza, but it can be quite quick if the pizza is very thin and sparsely adorned.

Make Your Own Mini Pizzas + Homemade Pizza Dough – The Comfort of Cooking

Mini pizzas prepared with fresh thin crust dough and a plethora of topping options!These bite-sized morsels are excellent for gatherings and entertaining on weeknights!One of the nicest things about learning how to cook is that you can transform anything is in your refrigerator into a fantastic, delectable appetizer to serve to friends and family!

These mini two-bite pizzas were quick and easy to create with a batch of freshly baked pizza dough, mozzarella, sauce, and a few of my favorite toppings.They were a huge success with my family and friends.Well… I didn’t get to try more than one of them since there were visitors to feed, but you can guarantee that if there hadn’t been people to feed, I would have gone back for more!Whenever possible, I make my own pizza dough because there’s something so satisfying about witnessing a handful of basic ingredients transform into a fluffy, cloudlike ball of bready bliss!

In addition, you may flavor it with dried herbs or grated cheese, which is a bit more flavorful than the store-bought kind.In the recipe below, you’ll find instructions on how to make these exquisite small pizza circles.Now, let’s get down to business.Sometimes you simply have to make do with what you’ve got.This time, the ingredients included roasted red peppers, spinach, ham, and a block of Asiago cheese, which I just adore.

• Oh, Asiago, how I miss you.
• I’m madly in love with you.
• They were added to the pizza, along with freshly grated ribbons of shredded mozzarella and a swirl of my favorite spaghetti sauce, and baked till golden brown.
• You may also buy pizza sauce, or you can make it from scratch with your awful self!
• After about 10 minutes in the oven, these boiling hot beauties were ready for consumption – and boy, did they disappear quickly!
• Get inspired by the plethora of innovative topping options provided below, which include a variety of meats, veggies, cheeses, and other ingredients you may not have previously considered.

I enjoy experimenting with new flavors, and pizza is a terrific canvas on which to do so!

Ingredients

Mini Pizzas

• Pizza dough (store bought or handmade, see recipe below): 1 ball refrigerated pizza dough (see recipe below)
• Pizza sauce or canned pizza/pasta sauce (about 1 cup)
• Your preferred garnishes (see below for suggestions)

Topping Ideas

• Mozzarella, Mexican cheese, Asiago, Parmesan, Romano, bleu cheese, feta, and provolone are some of the cheeses available.
• Meat: chicken, Italian sausage, bacon, ham, beef, chorizo, pepperoni, prosciutto, shrimp
• Poultry: chicken, Italian sausage, bacon, ham, beef
• Seafood: shrimp
• Tomatoes, artichokes, roasted red peppers, onions, green peppers, jalapenos, spinach, cherry tomatoes, olives, mushrooms, banana peppers, squash, sweet corn, peas, avocado
• Vegetables: Tomatoes, artichokes, roasted red peppers, onions, green peppers, jalapenos, avocado
• Other ingredients include: pineapple chunks, black beans, fresh basil, garlic, sprouts, and capers, among others.

Pizza Dough

• 3 1/2 cups all-purpose flour, 2 teaspoons salt, 1 teaspoon sugar, and 2 tablespoons extra-virgin olive oil are the ingredients for this recipe. 1 1/4 ounce packet yeast, 1 1/3 cups warm water, 3 1/2 cups all-purpose flour,
• It is optional to use finely chopped dry herbs such as basil, oregano, or rosemary.

Instructions

To assemble pizzas:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Prepare a large baking sheet by lining it with parchment paper or aluminum foil that is nonstick. Place the pizza dough on a lightly floured surface, shape it with your fingers to make it into a 12″ by 8″ rectangle, and gently stretch it.
3. Cut the dough into 18-20 rounds with a round cutter, and lay the rounds on a baking sheet 1 inch away from one another. Top each with pizza sauce, cheese, and any other toppings you wish.
4. Mini pizzas should be baked for 8-10 minutes, or until the cheese is melted. Serve as soon as possible.

To make pizza dough:

1. In a small dish, whisk together the yeast and warm water until well combined
2. Leave aside for 5 minutes.
3. In a large mixing basin or the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, sugar, and olive oil until well combined.
4. Alternatively, dried herbs such as basil, oregano, or rosemary can be used. In a separate bowl, combine the yeast water and sugar. Knead the dough for about 5 minutes, either with a dough hook or by hand, on a well-floured surface. If you are using a stand mixer, take the dough from the bowl once it has completed kneading and form it into a big ball by hand.
5. Set aside two small bowls that have been gently oiled with olive oil. Using your hands, divide the dough into two pieces and form them into balls. Place each ball into the oiled bowls, seam side down, and drizzle a little olive oil over the tops of the bowls. Wrap the dough in plastic wrap or a clean, dry cloth and set it aside in a warm location until it is ready to use (I use an oven preheated to 250 degrees F, then turned off). Allow about 2 hours of rising time.
6. Once the dough has risen, it may be used right away by turning it out onto a floured surface and shaping it. Alternatively, wrap the dough in plastic wrap before placing it in a plastic bag and freezing or refrigerating it for later use.

NO FAIL Pizza dough for Two (small batch)

Pizza dough for two doesn’t have to be a difficult feat to do. This recipe will make homemade pizza dough much simpler to prepare than you anticipated. You will become a pizza expert in no time if you follow the simple step-by-step instructions. We really enjoy preparing this pizza dough for date night or as a go-to recipe for pizza party night.

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Don’t waste your money on that pizza dough!I understand that making pizza dough at home might be frightening, but I guarantee you that you can produce a far superior pizza dough at home.Cooking great handmade pizzas in little time at all is possible with perseverance and a small amount of practice.

I’ve always been fascinated by the process of creating dough.any dough, really, whether it’s for bread, pizza, pies, or anything else.You name it, I’ve tried it.Homemade doughs, in my view, always taste better than store-bought doughs.

The fact that we are utilizing high-quality oils and butter, as well as the fact that we are activating the yeast, all contribute to the overall superiority of the dish.As many of you are aware, a good crust is always the foundation of a wonderful pizza.If the crust is wonderful, you can essentially add anything on top of a pizza and the whole thing will be delicious, and you will have no leftovers at all.This handmade small batch dough recipe can assist you in accomplishing your goals!

This is the best pizza dough recipe for two ever! It is also Vegan friendly, so next time you’re making vegan pizza try this crust recipe!

Actually, I make this small batch pizza recipe at least once a week for my sister and myself because it’s so wonderful and we’re both obsessed with pizza.But the fact that this small batch pizza dough comes together in 5 minutes and needs very little hands-on time makes me extremely happy!If you’re looking for a gluten-free pizza crust recipe, check out my canned chickpea pizza crust recipe instead!

What makes this homemade dough so special?

• When I was developing this pizza recipe, I wanted it to be really tasty while yet requiring little hands-on time. And that is exactly what I did. Here’s why you need to put this pizza dough for two on your must-do list right away: 1. Only roughly ten minutes of hands-on time is required for this dish.
• The fact that this is a 4-ingredient pizza recipe (excluding the water, which everyone has) speaks for itself.
• Rather to making large amounts of pizza dough when you don’t need to feed a lot of people, you may make this pizza dough that feeds two people.
• The recipe may simply be scaled up to make a larger quantity if that is what you require.
• This simple pizza recipe allows you to produce a crispy and chewy crust in the comfort of your own home.
• It’s a great dish to create with your children!

Did you know that this dough is a lean bread dough?

To begin with, what exactly is lean bread?No, it does not make you any more slender in any way.It simply implies that it is prepared without the use of butter or eggs.

When you bake your pizza dough without adding any additional fat, the dough will remain crispy on the exterior even after it has been baked.You may use olive oil to make pizza because it imparts a deeper flavor to the dough while also ensuring that the dough remains soft on the inside and cripsy on the outside during cooking.In this recipe, I omitted the olive oil since I wanted to cut the number of ingredients to a bare minimum.In order to include olive oil, take one tablespoon from the three-quarter cup of water and replace it with one tablespoon of olive oil.

It’s as easy as counting to three!

pizza dough recipe ingredients

• You will need the following items to make this very simple homemade pizza dough for two people: All-purpose flour– I use all-purpose flour since it is the type of flour that I have on hand the majority of the time. Although many people use bread flour for their pizza crust, which produces a beautiful crust due to the high protein content, we prefer to keep things simple here!
• Salinity– you might not think salt adds much flavor to a pizza crust, but believe me when I say it is vitally essential!
• Because we let the pizza dough rise twice and for a somewhat longer period of time than you would normally allow for handmade pizza dough, we utilize a tiny amount of yeast in this recipe. When it comes to this recipe, I didn’t want to commit to an 8-hour rise, but it still has 3 hours to rise! Fleischmanns Classic Active Dry (which is not endorsed) is what I use.
• You may use either honey or sugar, or a 1:1 mixture of the two. The sweetness will aid in the activation of the yeast.
• A little bit of water will help you to pull the dough together.
• So far, it appears to be rather straightforward:)? This pizza dough recipe is a straightforward one that does not need a lot of effort while still producing an excellent thin crust. Crispy on the exterior, soft and chewy on the inside
• A perfect combination.

What kind of yeast should I use?

You may use either active dry yeast or quick yeast in this recipe; however, I recommend using the active dry yeast. See… As I previously stated, this is a really forgiving and straightforward recipe.

More pizza recipes you will love

• Easy Flat Bread Margarita Pizza with Pesto Drizzle

Step by step small-batch pizza dough instructions

In a measuring cup, combine the water, yeast, and honey until well combined.Allow for a 5-minute activation period.Meanwhile, measure out the flour and salt and place them in the bowl of a stand mixer to start the mixer.

If you don’t have a stand mixer, you may use a standard mixing bowl and a wooden spoon instead.Add in the yeast water mixture and knead the dough for a further 5 minutes once the 5 minutes have expired.The dough will be soft and slightly sticky when finished.

Transfer the pizza dough to a well-oiled mixing bowl, being careful to press some oil into the top of the pizza dough to prevent it from creating a crust on the top of the dough. Cover the pizza dough with a thick cloth and lay it aside in a warm area for 1 hour to rest.

Using your hands, press the dough down and shape it into a ball once again. Cover it with thick towels and let it aside in a warm location for another 2 hours to rise again if necessary.

Preheat the oven to 450 degrees Fahrenheit once the dough is ready. Sprinkle some semolina on a baking sheet and use floured hands to distribute the pizza dough onto the baking sheet. Bake for 20 minutes. Place your toppings on the pizza and bake for 15 minutes, rotating the pizza halfway through to achieve equal baking. Enjoy!

How to stretch the pizza dough

Because this recipe is intended for two people, you will not need to divide the dough into further parts.

1. Flour your work surface and then place the pizza dough ball on top of the floured surface.
2. Using your fingers, gently flatten the ball starting from the inside out. Creating a circle that is both bigger and flatter. You should avoid flattening the circle’s outside border when doing so. Our crust will be a little thicker than that, since we want it to be a little more substantial.
3. To carefully stretch the dough, you may also lift it and set it on top of your first to gently stretch it. Continue stretching and spinning until you have a circle that is 12 to 14 inches in diameter, depending on how thick you want the crust to be.

In addition, if it’s more convenient for you, you may shape the dough right on top of the parchment paper!

Can I make pizza dough ahead of time?

Yes! Make sure to allow it to rise for at least 2 hours before transferring it to an airtight container or ziplock bag and storing it in the refrigerator or freezer to keep it fresh. The pizza dough will keep for 1-2 days in the refrigerator and may be frozen for up to 3-4 months if stored properly.

How to freeze pizza dough?

In order to freeze pizza dough, lubricate the dough and allow it to rise for at least 2 hours. Place the dough in a zipper bag and carefully cover it, then mark and date it before putting it in the freezer!

How to thaw pizza dough?

The dough can be thawed in the refrigerator overnight before being pulled out and allowed to come to room temperature for a minimum of one hour before using the dough. After that, you may bake it and shape it as desired. If you try to spread your pizza dough while it is still cold, it will be far too difficult!

Can I double or triple this homemade dough recipe?

Absolutley! I frequently double this simple pizza dough recipe to satisfy a family of four. If you multiply the measurements by two or three, you should be able to just click on the x2 or x3 buttons on the recipe and the site will perform the math for you.

Easy pizza topping ideas

• My favorite way to eat pizza is to pile it high with vegetables, which gives me the impression that I’m still eating healthy. However, sometimes keeping things simple may make a big difference! Here are some suggestions for pizza toppings that you might enjoy: grilled chicken breast with jalapenos, red onions, and cilantro
• A spinach, mushroom, red onion, and goat cheese salad
• Buffalo chicken with caramelized onions and ranch dressing
• Roasted bell peppers, mushroom, spinach, onion, cherry tomatoes, and mozzarella
• Basil and mozzarella

These are just a handful of the mouthwatering combinations you may choose from. If you have any further suggestions, please share them with me in the comments section, along with your favorite pizza toppings.

Our favorite pizza sauces

• Italian White Pizza Sauce with Creamy Garlic and Fresh Basil
• The secret ingredient to the greatest and easiest marinara sauce recipe

The best homemade pizza dough recipe

If you make these oatmeal chocolate chip cookies and enjoy them, please consider leaving a 5-star review by clicking on the 5 stars beneath the title and description of the recipe. It would be quite beneficial to me.

• This is the greatest recipe for homemade pizza dough for two people. There is enough dough to create one 14-inch pizza to serve 1-2 people. It’s delightfully chewy, and it’s bursting with flavor! Preparation time: 10 minutes Preparation time: 15 minutes 3 hours of rest Time allotted: 3 hours 25 minutes are allotted. Course Course I: The Main Course Italian Cuisine and Portion Sizes 2 persons are involved. Calories 346 Calories per serving 12 teaspoon salt
• 14 teaspoon dried yeast
• 1 teaspoon honey or sugar
• 3 1/4 cup warm water
• 2 cups all-purpose flour
• In a measuring cup, combine the water, yeast, and honey until well combined. Allow for a 5-minute activation period.
• Meanwhile, measure out the flour and salt and place them in the bowl of a stand mixer to start the mixer. If you don’t have a stand mixer, you may use a standard mixing bowl and a wooden spoon instead. Add in the yeast water mixture and knead the dough for a further 5 minutes once the 5 minutes have expired. The dough will be soft and slightly sticky when finished.
• Transfer the pizza dough to a well-oiled mixing bowl, being careful to press some oil into the top of the pizza dough to prevent it from creating a crust on the top of the dough. Cover the pizza dough with a thick cloth and lay it aside in a warm location to rest for 1 hour.
• Using your hands, press the dough down and shape it into a ball once again. It should be covered with thick towels and let to rise in a warm environment for another 2 hours.
• Preheat the oven to 450 degrees Fahrenheit once the dough is ready. Sprinkle some semolina on a baking sheet and use floured hands to distribute the pizza dough onto the baking sheet. Bake for 20 minutes. Place your toppings on the pizza and bake for 15 minutes, rotating the pizza halfway through to achieve equal baking. Enjoy!

Calories in a serving: 346 Calories 72 g of carbohydrates 10 g of protein 1 gram of fat 1 gram of saturated fat Sodium: 584 milligrams Potassium: 100 milligrams 3 g of dietary fiber 1 gram of sugar Calcium is 14 milligrams.4 milligrams of iron KEYWORDS: bread-making, pizza dough, pizza dough for two, recipe for two, yeast recipe, homemade pizza dough Thank you so much for making the effort to travel all the way down to see us!Do not forget to let us know how much you loved this dish in the comments section below!

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Pizza Dough For One Pizza from scratchElectric Blue Food

Recipes > Savoury » Pizza and Quiche » Pizza and Quiche Pizza Dough (Enough to Make One Pizza) Are you one of those people who believes that making pizza dough in large quantities is necessary?I’m here to disprove your assertion.Enjoy wonderful handmade pizza on your own without having to rely on takeout or frozen pizza created using my pizza dough for a simple pizza recipe.

Make high-quality small batch pizza dough at home whenever you have a craving for it and top it with whatever you want.Hear me out: making handmade pizza for one person is well worth the effort.Why?It’s because it’s not a problem!

You only need the same basic components that you would need for a large batch, but in lesser quantities.The tiny ball of dough comes together in a jiffy and is also a delight to work with during kneading.The tastiest pizza dough is always made from scratch.As a result, don’t skip it just because you’re dining by yourself.In fact, if you have a tendency to overeat, making a smaller quantity of pizza is really healthier for your health.

• That’s how I look while I’m making a large quantity of pizza.
• It’s simply that it’s too nice to stop.
• A little batch of pizza is the perfect portion size for any occasion.
• There will be no leftovers, and there will be no overeating.

How to make a small batch pizza dough

As previously said, the biggest difference between this recipe and a standard pizza dough recipe is the amount of dough used. In this case, we’re simply using enough to produce a standard 12-inch / 30-centimeter-wide pizza. Please see the recipe card at the bottom of this page for more specific serving sizes and amounts.

Step by step instructions

• Combine the fresh yeast and sugar in a small mixing bowl and give the mixture a gentle toss with a teaspoon to activate the yeast. As you whisk, you will observe that the yeast has dissolved and that the liquid has become rather fluid.
• Pour the yeast mixture into the lukewarm water and whisk until everything is well incorporated. When it comes to water temperature, it is critical that it is neither too cold nor too hot – room temperature or slightly warmer is ideal
• The water should feel the same warmth as your hands.
• Add the water mixture to the flour and begin stirring with a wooden spoon or rubber spatula until the flour is well combined. As the dough is beginning to come together, add the salt and olive oil and continue stirring until the water has been absorbed into the flour, then turn out on to a lightly floured surface and knead for about 2 minutes. Make sure your bowl is large enough to accommodate all of your ingredients as well as some room for an initial knead. The dough should be simple to knead and not sticky, therefore reduce the amount of flour used if your type produces a moist dough while using these numbers.
• Using your hands, form a ball out of the kneaded dough and drop it back into the mixing basin. Cover with cling film and allow to rest for one hour at room temperature
• The dough will have doubled in size after one hour has passed. Remove it from the bowl, knock out the air, and stretch it into a circle to form your pizza crust. Bake once you’ve added your favorite toppings.

Recipe FAQs

I don’t have any fresh yeast on hand.Is it better to use dry or instant?Yes!

However, you will only require a very tiny amount of it.5 g of fresh yeast is equal to approximately 2 g of dried yeast.In order to get an idea of how much fresh yeast is in a dry yeast packet, I generally look on the back of the dry yeast packet.For example, if the full packet substitutes 50g fresh yeast, and we only need 5g fresh yeast for this recipe, I’ll use one-tenth of the dried yeast in this case.

Take out all of the yeast from the packet and split it in half until you have reached the correct proportions.Is it necessary to let the dough rise for an entire hour?Yes, and that’s already a recipe for pizza dough that’s rather simple.Because the yeast need some time to digest the sugar and infuse our dough with air, we must regretfully limit ourselves to this amount of time as a bare minimum.This is a recipe for small batches, not one that can be made in a short amount of time.

Pizza topping ideas

• Once you’ve prepared your dough, you may top it with whatever you’d want! If you like the classic – pizza rossa – you might want to try my homemade pizza sauce, which is my personal favorite. You’ll need mozzarella as your next essential component, after which you’re free to create anything you want. If you want to keep it simple, get a Margherita pizza or simply add your favorite toppings. Mushrooms are one of my favorite foods, and I especially enjoy them on pizza. So here are a few suggestions for you: Veggie pizza ortolana
• Pesto pizza with green beans
• Leek and mascarpone pizza bianca
• Garlic mushroom pizza bianca
• Mixed mushroom pizza
• Eggplant parmesan pizza
• Pear and blue cheese pizza bianca
• Veggie pizza ortolana

Alternatively, fresh zucchini and crumbled feta cheese can be added on the top.Do you want to sample a pizza that has less yeast?Try a slice of pizza with a poolish!

You may either use a small bit of yeast or your own sourdough starter to make this bread!If you liked this small batch pizza dough recipe, please leave a comment in the space provided below.If you want to save this recipe for later, you can do so by pinning it to your Pinterest account.Thank you for your interest in my email and for following me on Pinterest.

Until we meet again!

Pizza dough for one

A small batch pizza dough recipe to make one regular pizza (12 inches – 30 cm) for one person. Total Time 1 hour 10 minutes Author Eva | Electric Blue Food

Ingredients

• 254 g flour
• 150 ml warm water
• 5 g fresh yeast (see notes)
• 2 tbsp extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 250 g flour

Instructions

1. Stir the new yeast and sugar together with a teaspoon until well combined. As you whisk, the yeast will dissolve and the mixture will become rather liquid as a result. Pour the yeast mixture into the lukewarm water and stir well to incorporate the ingredients.
2. Add the water mixture to the flour and begin stirring with a wooden spoon or rubber spatula until the flour is well combined.
3. When the dough begins to come together, add the salt and olive oil and continue to mix until the water has been absorbed into the flour. Turn the dough out onto a lightly floured surface and knead for approximately 2 minutes.
4. Using your hands, form a ball out of the kneaded dough and drop it back into the mixing basin. Let it rest at room temperature for one hour, covered with a towel or cling film, before cooking it. After an hour, the dough will have doubled in size. Remove it from the bowl, knock out the air, and stretch it into a circle to form your pizza crust. Bake once you’ve added your favorite toppings!

Recipe Notes

• Ensure that the water is neither too cold nor too hot – room temperature or slightly warmer, it should feel the same warmth as your hands, lukewarm – before starting.
• In order to avoid a sticky dough, the flour should be adjusted if your flour type produces a moist dough while using these proportions. However, I have tested this recipe with numerous various types of flour in several different countries and all-purpose flour has always performed admirably everywhere
• You may substitute dried or instant yeast in place of fresh yeast, but you will only need a very tiny amount. 5 g of fresh yeast is equal to approximately 2 g of dried yeast. In order to get an idea of how much fresh yeast is in a dry yeast packet, I generally look on the back of the dry yeast packet. So, if the full package contains 50g fresh yeast and we only require 5g (1/10) fresh yeast for this recipe, I’ll substitute 1/10 of the dry yeast for the fresh yeast. Take out all of the yeast from the packet and split it in half until you have reached the correct proportions. Because most kitchen scales are incapable of measuring such small quantities, it is preferable to use a volumetric measuring cup
• Please note that the nutritional information included in this recipe card was generated by an internet calculator and should be used as a guideline only

Caloric intake: 1171; Calories from Fat: 279 *Percent Daily Values are based on a 2000-calorie diet. (This page has been seen 1,228 times, with 6 visits today)

How to Make Homemade Pizza Dough

How to create homemade pizza dough using my Grandma Marie’s pizza dough recipe is covered in this tutorial. This recipe requires only six basic ingredients to be successful.

Our Guide to Homemade Pizza Dough!

When I was growing up, we lived far away from my Italian grandmother, but we made frequent trips to Chicagoland to see her and my dad.When we came to visit, family pizza night was a regular occurrence.When it came to creating our own handmade pizza, everyone from the youngsters to the grandparents would be actively participating.

Recipe for my Grandma Marie’s pizza dough has been passed down from generation to generation, and it is truly a surefire recipe for producing two large pizzas for a group of friends or family to enjoy.I have distinct recollections of flour being strewn across the counter and my grandmother’s antique bowl, which she would set in a corner of the kitchen to allow the pizza dough to rise in while she was cooking.In this post, I’m going to share all of my grandmother’s secrets for producing great pizza dough, as well as tips and tactics for storing the dough for later use and what to put on top of your pizza.

Simple Instructions

1. Activate the yeast by mixing together 1 cup of flour, the water, the yeast, and the sugar in a large mixing dish. To blend, whisk the ingredients together.
2. To make the pizza dough, begin by adding half of the flour and continuing to stir until the dough comes together. It’s possible that you’ll need to add up to 1/2 cup additional flour to keep the dough from being too sticky. It should be able to keep its shape without becoming overly sticky
3. To make the dough smooth and elastic, move the dough to a floured surface and knead the dough until it is smooth and elastic. You may also add extra flour at this point if the dough is still too sticky to work with. Form the dough into a ball by kneading it
4. Proof the pizza dough by rubbing olive oil on the bottom of a large mixing bowl and placing the pizza dough ball on the bottom of the basin for 30 minutes. Placing the dish in a cold, dark location after covering it with a tea towel is recommended. Allow for one hour of rising time. Approximately one hour after mixing, the dough should have doubled in size.
5. Punch the dough down and move it to a lightly floured board. Roll out the dough: Make two equal-sized dough balls and roll them out with a rolling pin until they are the size of a sheet pan (remember, this recipe produces two!) 2 sheet pans (if you’re making two pizzas) with cooking spray and transfer the pizza dough to the prepared sheet pans. Using your hands, push the dough all the way to the sides of the pan.
6. Proof the pizza crust by covering the sheet pans with tea towels and let them to sit in a cold, dark area for 30 minutes to 1 hour. If you like a thicker crust, leave the dough unpunched after it has been kneaded. Alternatively, punch the dough down if you like a thinner crust
7. Top: decorate the tops of the pizzas with pizza sauce, cheese, and your favorite toppings
8. Preheat the oven to 450 degrees Fahrenheit and bake the pizzas for 10 minutes. Then reduce the heat to 375 degrees Fahrenheit and bake for 15-20 minutes, or until the bottom of the pizza dough is golden brown and thoroughly baked

″To let the pizza dough to rise″ is another way of stating ″to allow the pizza dough to be proofed.″

• Nothing says ″traditional″ quite like a sausage, green pepper, and onion pizza! You may use mild or spicy Italian sausage to make this dish. It is not necessary to precook your sausage before topping your pizza, according to our one piece of advice:
• Mozzarella cheese – around 2 cups of shredded mozzarella cheese will be used for each pizza.
• A good bite of parmesan is added to your pizza using parmesan cheese, which is optional.
• Finely dice your green peppers, or slice them into strips and rounds if you like
• Green peppers
• Yellow onion (any kind would do, but we’re using a yellow one for this recipe)

More Topping Ideas

• Pepperoni
• Mushrooms
• Basil
• Sliced tomatoes

What is the key to making a nice handmade pizza from scratch?Allowing your dough to rise twice is the key to making a delicious handmade pizza.In order to make homemade pizza, what temperature do you use?

Cook homemade pizza for 10 minutes at 450 degrees Fahrenheit.Then reduce the heat to 375 degrees Fahrenheit and cook for 15-20 minutes.Is it necessary to bake pizza dough before adding the toppings?It is not necessary to bake your pizza dough prior to putting the toppings on it.

What goes on top of homemade pizza first while cooking it?Make sure you put the pizza sauce on the pizza dough first, before adding the cheese and toppings to the pizza dough.You have the option of adding cheese or toppings after that.Is it possible to make pizza dough with normal flour?Yes!

• We recommend that you use ordinary all-purpose flour while making pizza dough.
• Is it possible to freeze pizza dough?
• Pizza dough is quite simple to freeze.
• Extra dough should be lightly oiled.
• Transfer it to a gallon-size freezer-safe bag and squeeze out as much air as you can before sealing it.
• Seal the container and store it in the freezer for up to 3 months.

Storing Leftover Pizza

Your leftover pizza may be stored either wrapped in tin foil or in a gallon-size freezer-safe bag (which is my preferred method).

How to Freeze Leftover Pizza Dough

1. Olive oil should be lightly drizzled over your pizza dough.
2. Then, place the pizza dough in a freezer-safe bag, pressing out as much air as possible before sealing the bag firmly
3. Cooking the pizza dough in the oven for up to 3 months is recommended.

Pizza Dough

• 5 – 5.5 cups all-purpose flour
• 1.5 teaspoons salt
• 12 cup olive oil
• 2.5 cups warm water (110oF)
• 1 package dried active yeast (2 1/4 teaspoon)
• 1 tablespoon granulated sugar

Pizza Toppings

• 3 cups pizza sauce
• 3-4 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese plus more for sprinkling on top
• 1 pound ground Italian sausage, uncooked and split into tiny pieces
• 3 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese + more for sprinkling on top
• 1-1/2-inch medium yellow onion, finely chopped
• 2-inch medium green bell pepper, finely diced
• 1 tablespoon Italian seasoning
• Red pepper flakes to taste
• To begin, combine the water, yeast, sugar, and 1 cup of flour in a large mixing basin until well combined. Combine all of the ingredients in a large mixing bowl.
• Add 4 cups more flour, salt, and olive oil to the bowl and stir everything together with a wooden spoon until everything is well combined. Continue to add the remaining 12 cup of flour until the mixture becomes too sticky to form into a ball.
• To transfer the dough, lightly flour a clean work surface and transfer the dough onto it. Working it into a smooth and elastic ball with your hands is the final step. Construct a ball out of it.
• To lubricate a large mixing bowl, drizzle a sufficient amount of olive oil into the basin. Then, place the dough in a large mixing bowl and cover it with a tea towel to rest.
• The first proof of the pizza dough is as follows: Proof the pizza dough by placing it in a warm, dark location for 1 hour to allow it to rise.
• Between now and then, lightly grease two standard baking sheets with olive oil and set them aside for later use.
• Approximately one hour after starting, the dough should have nearly doubled in size. Turn the dough out onto a floured surface after punching it down.
• Divide the dough in half, and then roll out each half to fit a regular baking sheet with a rolling pin to seal the edges. You may freeze dough for later use if you just want to create one pizza, as detailed in the notes below
• The second proof of the pizza dough is as follows: Transfer the rolled dough to the greased baking sheets and cover with tea towels to prevent the dough from rising. Allow another 30 minutes to 1 hour for the dough to rise again in a warm, dark environment.
• After the dough has risen a second time, it’s time to determine whether you like a thick or thin pizza crust. When making a thicker crust, avoid punching the dough down a second time after the first. You can also punch the dough down with your hands again if you prefer a thinner crust.
• Assemble your pizzas by spreading the pizza sauce onto the dough with a spoon, leaving about a 1-inch crust on the bottom. On top of the sauce, sprinkle the mozzarella and parmesan cheeses, and then top with your desired toppings (such as onion and bell pepper, as well as Italian spice — or any toppings you choose!).
• Preheat the oven to 450 degrees Fahrenheit and bake the pizza for 10 minutes. Cook for an additional 15-20 minutes, or until the bottom of the pizza dough is golden brown, at 375 degrees F. Reduce the heat to 350 degrees F.
• Allow for 5 minutes of cooling time before slicing. Red pepper flakes and more parmesan cheese can be sprinkled on top.
• This recipe yields two pizzas the size of a sheet pan.
• It is only the pizza dough that is included in the nutritional facts.
• Proofing the pizza dough: If you live in a warm environment, it may be possible to let the pizza dough rise on the counter for a short period of time. To make the dough, start by preheating the oven to 170 degrees Fahrenheit if you live in a chilly location (as we do). When the oven reaches 170 degrees Fahrenheit, switch off the oven and put the dough in the oven for 1 hour to let it to rise.
• How to store the dough in the freezer for later use: Make a dough ball out of the remaining pizza dough and lightly coat it with oil. Make sure to place the pizza dough in a freezer-safe bag and close it securely before storing it in the freezer for later use.
• Make careful to prove (rise) your dough twice before using it.
• Due to the fact that every oven is distinct, make sure you check on your pizza frequently to ensure it isn’t burning
• Some ovens are quite hot.
• You are welcome to customize the pizza toppings to your preference.

Calories: 285 kilocalories 41 g of carbohydrates 6 g of protein 10 g of fat 2 g of dietary fiber 1 gram of sugar

Lee is the owner and founder of Fit Foodie Finds, which is situated in Minneapolis, Minnesota, USA. The idea for this website came to her in 2010 as a means to share her passion for healthy food and wellbeing with others.

Simple and Quick 12-Inch Pizza Crust Recipe

Nutrition Facts (per serving)
134 Calories
2g Fat
25g Carbs
4g Protein

Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories 134
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 134mg 6%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 4g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 1mg 8%
Potassium 45mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
• Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time.
• There is no doubt that pizza can be a filling and delectable dinner option.
• A hot and crispy pie will be on your table in a little over an hour if you follow our simple recipe, which requires minimal preparation.
• Assemble a fun, interactive dinner by providing a variety of cheeses, veggies, and cold cuts so that each visitor may customize their slices with anything they desire—there is no wrong combination!
• Pizza is a fantastic canvas for creating a variety and delicious supper; tomato sauce and mozzarella are simply the beginnings of the possibilities.
• Using your imagination, you can top this delicious crust with anything you like, from kale pesto and prosciutto to spicy cheese sauce and sliced ham, or even chocolate spread and fresh fruit for a decadent dessert pizza.
• Using our ingredients, you can make a 12-inch pizza that will give 8 delicious pieces, enough to feed 3 to 4 people.
• In order to serve additional pies, double the recipe’s quantities, or prepare both crusts and freeze one for later in the week.

Roll out the dough onto an oiled 12-inch pizza pan, or press it into a greased 9- or 10-inch skillet to create a thicker pizza crust if you want a thinner crust.It’s important to note before you begin that if the water in your area is heavily chlorinated or has been through a water softener, it is unlikely that the yeast will bloom and the dough will not rise; therefore, it is always preferable to use bottled spring water rather than tap water for yeast doughs.″ This is a fantastic recipe for a fast pizza crust.It does not require any particular equipment or abilities, and it is simple to prepare at home.It is a foolproof recipe, and there is no need to be concerned about the dough rising properly, not proofing, or anything else.Just make sure that you do not use expired dried yeast, and you will be OK to proceed.″ —Tara Omidvar et al.

1. Assemble all of the materials
2. In a medium-sized mixing basin, whisk the yeast into the heated water until completely dissolved.
3. Combine the sugar, salt, and oil in a large mixing bowl.
4. 1 1/2 cups of flour should be added. In a large mixing basin, combine the dough and add extra flour if necessary so that the mixture can be worked without feeling too moist.
5. Turn the dough out onto a floured work surface and knead it for 3 minutes, or until it is elastic. A spoonful at a time, add extra flour if the dough is still too sticky to work with when it is kneaded. Upon completion of kneading, the dough should feel smooth and your hands should be free of flour.
6. Place the dough in an oiled mixing bowl and turn it over so that the dough top is gently coated as well.
7. Wrap it in plastic wrap and set it aside in a warm, draft-free location until it has doubled in size, about 30 minutes. :
8. Punch the dough down to release the trapped air and improve the texture of the crust and top layer of the crust. Roll it out and put it onto a greased 12-inch pizza pan or a skillet pan that has been well oiled. If you’re using a pan, push the dough up around the edges to create the crust.
9. Toss in the sauce and any other toppings you wish.
10. Preheat the oven to 400 degrees Fahrenheit and bake the pizza for about 20 minutes, or until the edges are faintly brown. Serve and take pleasure in it!

Pizzetta Bar

• A solution exists for parties that are unable to reach a decision on the pizza toppings they want on their pizza. Making pizzettas, or little individual pizzas, provides each person the opportunity to create their own unique combinations of flavors and toppings, without having to compromise! Divide the dough into four little balls, let them to rise, and then flatten out each ball. Allow each visitor to select what they want to wear to the party. Toppings: Most people like tomato sauce, but some people cannot consume it due to allergies or dietary limitations. Here are some excellent suggestions: Sauce: Most people enjoy tomato sauce, but some people cannot consume it due to allergies or dietary restrictions. Make sure you have white or alfredo sauce on hand.
• Provisions for vegetables include slices of fresh Hairloom tomatoes seasoned in olive oil, as well as a generous serving of greens. Peppery arugula or finely sliced kale are lovely additions to any pizza or roasted veggie platter.
• Melting cheeses and charcuterie: Thinly sliced or coarsely grated cheeses that are high in fat melt readily on the pizza. However, you may experiment with milder cheeses such as feta or harder cheeses such as Manchego or Asiago. Most supermarkets sell charcuterie plates, which contain a diverse range of salami, prosciutto, and ham that are perfect for topping small pizzas or sandwiches. Including vegan cheese on the menu ensures that persons with lactose sensitivity or following a vegan diet may still have some creamy cheese on their pizza.
• Pizza as a dessert: Pizza may be a delicious dessert. Chocolate spread, dulce de leche, salted caramel sauce, sliced bananas, fresh berries, and powdered sugar are all good additions to this dessert. When you have a fantastic pizza night, a scoop of vanilla ice cream on a hot pizza crust with chocolate sauce is the perfect way to cap it off.

How to Bake and Freeze the Crust

Do you require any last-minute meals as a backup? Bake your crust, allow it to cool, then wrap it tightly in plastic wrap and place it in the freezer. To make a quick supper or snack, defrost the crust in the microwave while the oven preheats to 375 F. Then top with your favorite sauce and toppings and bake for 10 to 12 minutes until the crust is golden brown.

Dough Ball Weights

• If you’re just getting started in the pizza industry, you might be curious about how to establish the proper dough weight for each of the pizza sizes you’ll be serving.
• Choose a size (any size will do).
• Working with a 12-inch pizza or something similar is my preferred method of expressing myself creatively.
• Then, using Pi X R squared as our method for calculating surface area, we can figure out how much surface area there is.
• Let’s assume our pizzas are available in three different sizes: 10-inch, 12-inch, and 16-inch.
• Here’s how the math works: 3.14 x 25 = 78.5 square inches for a ten-inch square.
• Inches 12 inches: 3.14 x 36 = 113.44 square inches 3.14 x 64 = 200.96 square inches for a 16-inch screen.
• Test different dough weights to see which one produces the pizza you desire.
• In order to have a suitable beginning point, use one ounce of dough per inch of diameter for any size up to and including sixteen inches.

Continue to increase or decrease the dough weight until you are pleased with the completed product.We’re ready to get the calculator out of the drawer once more.Calculate the weight of the dough by multiplying it by the surface area of the pan, disk, or screen that you used to make your pizza(s).This will provide you with the amount of dough to be loaded per square inch of pan surface.Consider the following scenario: you were constructing a thin crust pizza and discovered that 10 ounces of dough yielded the 12-inch pie you desired.Here’s how the math works: In this case, 0.0884642 ounce of dough per square inch of pan surface area is 10 ounces divided by 113.04 ounces.

• All you have to do to figure out how much dough you’ll need for each of your other pan sizes is multiply this quantity (0.0884642) by the surface area of each of your other pan sizes.
• Here’s how the math works: 10-inch: 78.5 square inches multiplied by 0.0884642 equals 6.9444-ounces (7-ounces) 160 square inches times 0.0884642 Equals 17.777 ounces for the 16-inch (17.75-ounces).
• You may use this to figure out the size and type of pizza you want to make.
1. The biggest advantage of following this technique is that all of your pizzas will now have a comparable quantity of dough under them; the only difference will be in the size (diameter) of the pizzas themselves.
2. Using an air impingement oven or any other sort of conveyor oven, this implies that all of your pizzas with comparable toppings will bake at around the same time, regardless of their size (within reason).
3. This will make the process of setting up your conveyor oven(s) much simpler.

A thinner crust is something that many people want, and this easy to produce Italian homemade pizza crust recipe can satisfy your craving for something similar. It goes without saying that we eat a lot of Italian food in our house and are always seeking for new Italian recipes to try out. If you’re in the same boat as me, you should absolutely try my Chicken Cacciatore or Spiedini recipes.

Thin Crust Pizza

• Thin-crust pizza is intrinsically Italian, and when most people think of thin-crust pizza, they think of New York style or Neopolitano, which are both variations on the theme.
• A thin crust in the center with a thick, fluffy crust around the outside is what this type of pizza is called.
• Thick-crust pizza is what comes to me when I think of thin crust.
• This type of pizza is thin all the way around and may or may not have a tiny bit of a crust around the edge.
• Thin crust pizza is wonderful if you want to devour a large amount of food at one time because there is a lot less dough involved.
• This pizza dough recipe is really quite similar to a New York style or Neopolitano pizza dough recipe, with the exception of the proofing period being significantly shorter.
• Because a thin crust does not require a full proof, which may take several hours, the shorter time will not allow the crust to rise as much, resulting in a crust that is thin but yet light and fluffy.

How to Make It

• The following are the simple procedures to follow in order to produce this delicious thin crust pizza recipe: In the bowl of a stand mixer, whisk together some warm water, sugar, and yeast until well incorporated, then set aside for 5-7 minutes, or until a raft develops on the surface of the dough.
• Continue to knead the dough for 10 minutes at a low to medium speed with the hook attachment after adding in the flour, semolina, and salt.
• Bake for 45 minutes, or until the dough has doubled in size, in a container with a cover in a warm oven with the light on just for the first 45 minutes.
• Check to ensure that your oven is not turned on.
• Remove the dough from the bowl and lay it on a clean surface.
• Divide the dough into three equal-sized balls.
• Knead each dough ball for a minute, then cover with a cloth and let aside for 15 minutes until doubled in volume.
• Once the dough has been flattened out on a clean surface sprinkled with flour, it should measure around 12″ to 15″ in diameter when it is ready to be used.
• Feel free to top with your favorite toppings such as pizza sauce, cheese, meats, and more before baking for 7-10 minutes at 500° on a prepared pizza stone or until the crust is baked and the cheese is melted and browned.

How to Get the Crust Crispy

The secret to creating a crispy pizza crust is to cook it on a warmed pizza stone and to cook it at a high temperature in the oven. It is critical to keep an eye on the pizza as it is cooking since it might burn if not carefully maintained. The alternative option is to apply a small amount of olive oil along the outside border and bottom of the crust before baking it.

Can You Make Pizza Crust Thinner?

It is necessary to roll out the dough as thinly as possible without ripping it in order to make the pizza crust thinner. A rolling pin and around 12 to 34% of one dough ball can be used to obtain this result in the case of this recipe. This method will also cook more rapidly in the oven, so start by baking it for 5-7 minutes to see if that is the route you want to go.

Recipe Chef Notes + Tips

• Make Ahead: Traditionally, pizza is supposed to be consumed immediately after it is taken out of the oven.
• If you wish to create the dough ahead of time, you can do it up to 1 day ahead of time and store it in the refrigerator.
• Reheating Instructions: Place your prepared pizza on a pizza stone that has been warmed to 350° and bake for 2-4 minutes, or until the pie is hot.
• Alternatively, you may cook the mixture in the microwave until it is hot.
• How to Keep It Safe: The dough balls can be stored in the refrigerator for up to 2 days if they are well covered.
• You may store them in an airtight container in the freezer for up to 1 month.
• Refrigerate the dough ball for 1 day before using it to allow it to thaw.
• If you have already baked your pizza, it will keep for up to 3 days in an airtight container in the fridge.
• Pizzas that have been cooked do not freeze well.

If you are unable to locate 00 flour, bread flour can be used in its place.If you don’t have bread flour on hand, you may use all-purpose flour; however, you will need to reduce the amount of water used by five percent.If you want to make this recipe by hand, simply use a conventional mixing bowl and whisk to activate the yeast before combining all of the ingredients.If you just have instant yeast on hand, you may skip the step of waiting for the raft to develop altogether.The pizza stone will need to be warmed for approximately 30 minutes in total before use.

More Italian Recipes

• Gnudi
• Wedding Soup
• Frittata
• Minestrone
• Braciole

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• A thinner crust is something that many people want, and this easy to produce Italian homemade pizza crust recipe can satisfy your craving for something similar. Preparation time: 15 minutes Cooking Time: 10 minutes Time allotted for proofreading1 hour Coursework: Primary Italian cuisine is served. Servings: 12 Calories: 185kcal Ingredients: 2 1/4 cup warm water 115° to 118°
• 2 teaspoons sugar
• 2 teaspoons active yeast
• 3 1/3 cup 00 flour
• 1 cup semolina flour
• 1/4 teaspoon sea salt
• Pizza sauce
• Shredded mozzarella
• Sliced mozzarella
• Fresh basil leaves
• Dry oregano
• 2 tablespoons olive oil
• 2 tablespoons melted butter
• Preheat your oven to 500 degrees Fahrenheit with a pizza stone in it.
• In the bowl of a stand mixer, whisk together the water, sugar, and yeast until well blended, then let aside for 5-7 minutes until a raft forms on the surface.
• Next, add the flour, semolina, and salt to the mixing bowl and knead the dough on a low to medium speed using the hook attachment for 10 minutes.