Pizza dough for one

A small batch pizza dough recipe to make one regular pizza (12 inches - 30 cm) for one person.

Course Main Course

Cuisine Italian

Keyword pizza dough for one, small batch pizza dough

Prep Time 10 minutes

Resting Time 1 hour

Total Time 1 hour 10 minutes

Servings person

Calories 1171kcal

Author Eva | Electric Blue Food

Combine the fresh yeast and the sugar and stir with a teaspoon. The yeast will dissolve turning the mixture quite runny as you stir. Pour yeast mixture into the lukewarm water and stir to combine.
Add the water mixture to the flour and start stirring with a wooden spoon or rubber spatula. As the dough is starting to come together, add the salt and the olive oil, keep stirring until the water has been absorbed into the flour, then tip onto a slightly floured and knead for about 2 minutes.
Form the kneaded dough into a ball and place it back into the bowl. Cover with a towel or cling film and let rest for one hour at room temperature. After one hour, the dough will have grown. Take it out of the bowl, punch out the air and stretch it into a circle to make your pizza. Add your favourite toppings and bake!

It is important that the water is neither too cold not too warm - room temperature or slightly warmer, it should feel the same temperature as your hands, lukewarm.
The dough should feel easy to knead and not sticky, so adjust the flour if your type delivers a wet dough with these quantities. However, I have tried this recipe with several brands of flour in different countries and all-purpose flour has always done a good job everywhere.
You can use dry or instant yeast instead of fresh but you will only need a very small amount. 5 g of fresh yeast equal about 2g dry yeast. As a guideline I usually read on the back of the dry yeast packet how much fresh yeast it equates. For example, if the whole packet subs 50g fresh yeast, and we would need 5g (1/10) fresh for this recipe, I'll use 1/10 of the dry yeast. The easiest way to divide it is by taking all the yeast out of the package and halve it until you reached your desired proportion. Most kitchen scales don't measure such small quantities so it's easiest to go by volume.
Please notice that the nutritional information provided in this recipe card is made by an online calculator and should be intended as a guideline only.