What should I use to mix the dough?

I like using a rubber spatula because the sticky dough clings to it less than a wooden spoon. A fork works well too, especially during the initial mixing.

What are bowl folds and slap folds?

Bowl folds are simply stretching one side of the dough and folding it back over itself while rotating the bowl. Once the dough starts to come together, slap folds help develop the gluten by lifting the dough, gently slapping it onto the bowl or work surface, and folding it over itself. I first learned this technique while making sourdough bread, and it's especially helpful for sticky, high-hydration doughs like this one. If you're interested in baking sourdough, check out my Sourdough recipes and guides to learn more.

Why does this recipe use so much salt?

This recipe uses 1½ teaspoons of Diamond Crystal kosher salt , which may seem like a lot. Don't be tempted to reduce it. The salt gives the dough the flavor it needs, so it tastes like pizza dough instead of bland bread. If you're using table salt, reduce the amount to ¾ teaspoon, since it's much finer and saltier by volume.

Why doesn't my crust have large air bubbles?

This recipe uses a little more yeast than a traditional pizza dough because it's designed to be ready the same day. The result is a chewy, airy crust with a finer crumb rather than large, open air pockets. If you're looking for a more open, artisan-style crumb, try my Sourdough Discard Pizza Dough , which has a longer fermentation.

My dough is too sticky. Should I add more flour?

Resist the urge to add more flour. Pizza dough is naturally sticky, especially after all of the flour is incorporated. Instead, let the dough rest for 5–20 minutes so the flour has time to fully hydrate. The dough will become much easier to handle. Wetting your hands before bowl folds and slap folds also helps prevent sticking.

My dough didn't rise.

The rise time will vary depending on how warm your kitchen is. Instead of watching the clock, wait until the dough has doubled in size. If your kitchen is cool, place the covered bowl in a draft-free oven (turned off) with a bowl of hot water. The warm, humid environment helps the dough rise more quickly.

How do I know when the dough has risen enough?

The dough is ready when it has roughly doubled in size and looks puffy. Gently press it with a lightly floured fingertip. If the indentation slowly springs back, it's ready to shape. If it springs back immediately, let it rise a little longer.

My dough keeps shrinking back.

If the dough keeps shrinking while you stretch it, let it rest for 5–10 minutes before trying again. This gives the gluten time to relax, making it easier to stretch into a 10- to 12-inch pizza.

Can I make this dough ahead of time?

Yes! Once the dough has completed its first rise, you can refrigerate it for up to 24 hours or freeze it for up to 3 months. If frozen, thaw it overnight in the refrigerator, then let it come to room temperature before shaping.

Can I bake this on a pizza pan, baking sheet, or pizza stone?

Yes! I developed this recipe using a pizza pan, but a baking sheet works well too. For the crispiest crust, bake the pizza on a preheated pizza stone or baking steel for at least 30 minutes before baking.

Small Batch Pizza Dough for Two

Small batch pizza dough shaped into a 10- to 12-inch crust on a pizza pan before adding toppings.

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This small batch pizza dough makes one chewy, airy pizza that's perfect for two. It's ready the same day with simple ingredients and no stand mixer required.

Author: George
Prep Time: 20 minutes
Rise Time: 45 minutes
Cook Time: 12 - 15 minutes
Total Time: 0 hours
Yield: 1 pizza (10-12 inches) 1x
Category: Bread
Method: Baking
Cuisine: American, Italian
Diet: Vegan

Ingredients

Scale

9 ounces (255 g, about 2 cups) bread flour
1 teaspoon granulated sugar
1½ teaspoons instant yeast
6 ounces (170 g, ¾ cup) warm water
1½ teaspoons Diamond Crystal kosher salt (or ¾ teaspoon table salt)
Semolina flour or all-purpose flour, for shaping

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Instructions

1. Mix the dough

In a large bowl, combine the bread flour, sugar, and instant yeast. Pour in the warm water and stir until a shaggy dough forms. Sprinkle the salt over the dough and continue mixing until all of the flour is incorporated. The dough may become sticky, and that's completely normal.

2. Rest the dough

Cover the bowl and let the dough rest for 5 to 20 minutes. If the dough isn't very sticky, 5 minutes is enough. If it's very sticky, let it rest closer to 20 minutes. This allows the flour to fully hydrate, making the dough easier to work with.

3. Knead the Dough (Bowl Fold and Slap Fold)

Lightly wet your hands to prevent sticking. Start with bowl folds by grabbing one edge of the dough, stretching it upward, and folding it back over itself. Rotate the bowl and repeat several times until the dough starts coming together.

Next, switch to slap folds by lifting the dough, gently slapping it back into the bowl (or onto a lightly floured work surface), then folding it over itself. Repeat for 3 to 4 minutes, or until the dough is smooth and elastic.

4. Let the dough rise

Cover the bowl and let the dough rise in a warm place until doubled in size. Mine took about 45 minutes in a warm kitchen, but the exact time will vary depending on the temperature of your kitchen. Toward the end of the rise, preheat your oven to 450°F.

5. Shape the crust

Lightly dust your work surface with semolina flour or all-purpose flour. Starting in the center, gently press the dough outward while pushing large air bubbles toward the edges. Lift the dough and gently stretch it into a 10- to 12-inch round.

6. Add toppings and bake

Transfer the dough to a pizza pan, baking sheet, or preheated pizza stone. Add your favorite toppings and bake at 450°F for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly.

Notes

This dough is naturally a little sticky. Resist the urge to add more flour, and let it rest longer if needed.
Wet your hands before doing the bowl folds and slap folds to help prevent sticking.
Rise time will vary depending on the temperature of your kitchen. The dough is ready when it has doubled in size.
If the dough springs back while shaping, let it rest for 5 to 10 minutes before stretching again.
I developed this recipe using Diamond Crystal kosher salt. If using table salt, reduce the amount to ¾ teaspoon.
For more tips on sticky dough, rising, shaping, and make-ahead instructions, see the Tips & Troubleshooting section above.

Find it online: https://www.myeclecticbites.com/small-batch-pizza-dough/