Pizza Dough — Small Batch
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
  • 1/3cup Warm water
  • 1tsp Sugar
  • 1tsp Instant or Fast Rising Yeast
  • 1/2tsp Salt
  • 3/4cup All Purpose Flourdivided
  • 2tsp Olive oil or vegetable oil
Instructions
  1. Dissolve sugar in water. Stir in yeast. Let sit until yeast is dissolved and starting to bubble.
  2. In a medium bowl, stir salt, 1/4 cup of flour, and the yeast mixture until smooth.
  3. Add oil, stirring to incorporate.
  4. Add another 1/4 cup flour, stirring to form a sticky dough.
  5. Add about 2 Tbsp more flour, stirring to form a shaggy, drier dough. Turn out onto a lightly floured countertop. Knead the dough, adding just enough flour to keep it from sticking, until it is smooth and elastic. The more you knead, the less sticky it will become. Add ONLY enough flour to keep the dough from sticking to the counter, and use a light hand as you knead.
  6. When the dough is smooth (about 5 minutes of kneading), round it into a ball and cover with plastic wrap. Allow the dough to rest for at least 10 minutes before stretching it into a pizza shell of the desired proportions.
  7. Garnish as desired, remembering that less is more. Bake in a pre-heated 450°F oven until nicely browned. Cooking time will vary depending on the thickness of the pizza, and can be very short if the pizza is very thin and lightly garnished.
Recipe Notes

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