A Tiny Batch of Pizza Dough

Yes, there is a 27 hour pizza dough recipe on this blog already, but sometimes you want a homemade pizza now! This tiny batch of pizza dough provides that, but without all of the extra dough you get from the other one.

A Tiny Batch Of Pizza Dough


  • 135 g bread flour
  • 90 g water
  • 5 g or 1 tsp. extra virgin olive oil
  • 3 g or 1/2 tsp. fine sea salt
  • 1.5 g or 1/2 tsp. instant dry yeast


  • Mix all of the dry ingredients in a small mixing bowl. Add the water and the olive oil and mix until a shaggy dough forms and there is no flour at the bottom of the bowl. Cover the bowl with plastic wrap and let rest for 10 minutes.
  • After 10 minutes, uncover the bowl and grab the edge of the dough that is furthest away from you. Stretch the dough up and fold it towards you. Turn the bowl 90 degrees and repeat the stretching and folding seven more times. Cover the bowl and let the dough rest for 10 minutes, repeating the process two more times.
  • After the third set of stretch and folds, shape the dough into a ball, cover the bowl, and let the dough rest for 1 hour or until doubled in size.
  • Use with your favorite pizza recipe.


  • Like with most bread recipes, you can make this dough in advance and store it in the fridge overnight if you aren’t ready to use it the same day.
  • I highly recommend buying a scale. Cup measures are not standardized so a cup for me is not a cup for you, but a gram is a gram no matter where you are. I recommend getting one that can weigh up to 3 kg and a precision scale that can weigh in 0.1 g increments. Bonus points if you can find a scale that does both!
  • Stretching and folding the dough means you don’t have to knead it by hand for 10 minutes. You could use a mixer, but would you want to for such a tiny dough? Who am I to say.

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