Pizza Dough for Two

Yield: 10″ pizza dough for two // Total Time: 1 hr. 30 min. // Disclaimer: This post includes affiliate links.

Looking for a delicious small batch pizza dough? I’ve got you covered! This pizza dough for two is not only simple and delicious, but it can be made the night before for a quick and easy bake when it’s time to eat!

Pizza dough for two recipe tips

Weigh your ingredients

Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!

Heating the water

Heating the water is important for bringing the yeast to an optimal temperature for rising. The water should be heated to ~100°F / 38°C but it does not have to be exact. As long as the water is between 95°F – 110°F, it is good to be used. If the temperature exceeds 110°F, wait for it to cool down before using so that you do not kill the yeast!

Ingredients and substitutions

00 flour: 00 flour is great for pizza (and pasta) dough because it is finely ground, and produces a light, airy, and crispy crust. I highly recommend using 00 flour, but if you can’t, all purpose is a great substitute!

Salt: for balancing and bringing out the sweetness of the brioche. Salt also “controls” the yeast to make sure that it does not overly expand.

Water: for hydrating the pizza dough.

Active dry yeast: for making the dough rise. You can easily substitute in instant yeast if that is what you have on hand. You will just skip the step of combining the warm water, sugar, and yeast!

Olive oil: for tenderizing the pizza dough.

Granulated sugar: a tiny bit of sugar helps the yeast rise.

How to make pizza dough for two

1. Make the dough. Mix together the warm water, sugar, and yeast and leave to rest until the mixture begins to foam. Then, combine all of the dough ingredients in a stand mixer and knead. You will know the dough is ready when it passes the windowpane test (more details later in the post!)

2. Let rise overnight. These buns are made using a brioche dough, meaning it’s been enriched with eggs, butter and milk (all the good stuff!) I recommend letting the dough rise in the fridge overnight so that it is easier to work with. However, you can certainly make this all in one day (more details later in the post!)

3. Roll out the dough. Lightly punch down the dough and turn it out on to a clean, lightly floured surface. Roll the dough out to a 10″ circle and place it on a baking sheet.

4. Top the pizza. Brush the dough with a thin layer of olive oil. (This keeps the crust from becoming soggy) Top with sauce and your favorite pizza toppings.

5. Bake. Bake the pizza at 450°F / 230°C for 15 minutes, or until the crust turns golden brown and the cheese has completely melted.

6. Serve and enjoy! Slice, serve warm, and enjoy!

The windowpane test

The windowpane test is (in my opinion) the best way to tell that your dough has been properly kneaded. Once the dough starts to pull away from the sides and the bottom of the mixing bowl, it is most likely ready. However, just to be sure that it’s good to go I check if it passes the windowpane test. To do that, take some of the dough in your hands and start to slowly stretch it out. If it can get thin enough to where light passes through it before tearing, then it’s good to go! If not, keep kneading until it does!

Pizza dough for two Q & A

Can I double this recipe?

Yes! I can’t emphasize using a kitchen scale enough for especially this recipe already, but if you are going to double or half the ingredients it is even more important that you weigh your ingredients.

Can I use instant yeast instead of active dry yeast?

Yes of course! Instead of mixing the heated water, sugar, and yeast together, just pop all of the dough ingredients into your mixing bowl to start kneading. I do highly recommend refrigerating the dough overnight to make it easier to work with and more flavorful. However, if you are making the recipe all in one day, and using instant yeast, simply let the dough rise until doubled in size (~30 minutes) before rolling out, topping, and baking.

Can I make the dough ahead of time?

Yes, and I highly recommend it! Letting the dough rise overnight in the fridge is a great way to not only develop more flavor, but also makes it super easy to make a pizza when it’s dinner or lunch time! Simply knead the dough together, cover it, and leave it to rise in the fridge overnight. When you are ready to make the pizza, simply take the dough of the fridge and proceed with the recipe.

My yeast mixture isn’t foaming, what should I do?

The mixture should start foaming around 5 minutes in. If it has not foamed after 10 minutes, the yeast is likely dead. You want to make sure that the water temperature does not exceed 110°F / 43°C or it will kill the yeast. If you try it again and it still does not foam, the yeast you are using may be expired and you will want to purchase some more before proceeding.

Why do you measure in grams?

My recipes are all written in grams because it is a more accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!

A note on oven temperature

Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.

Tools and ingredients

Cookie Sheet: I absolutely love USA pan products because of their great quality. I use their cookie sheet which is always the perfect size for all of my small batch recipes!

For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.

Did you make this pizza dough for two?

If you made this pizza dough for two I would love to see it and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!