Name: Basic Pizza Dough for Two
Total time: 1 h 15 min
Ingredients: 1 cup (5½ ounces/156 grams) bread flour , plus extra as needed; ¾ teaspoon instant or rapid-rise yeast; ½ teaspoon salt; 1½ teaspoons olive oil; 7 tablespoons warm water (110 degrees)

Why This Recipe Works

For a scaled-down version of pizza dough, we used one of our existing recipes as a jumping off point and lessened the quantities until we had the perfect dough for two.

Before You Begin

All-purpose flour can be substituted for the bread flour, but the resulting crust will be less chewy. You can slow down the dough's rising time by letting it rise in the refrigerator for 8 to 16 hours in step 2; let the refrigerated dough soften at room temperature for 30 minutes before using.

Instructions

Process flour, yeast, and salt in food processor until combined, about 2 seconds. With processor running, slowly add oil, then water, and process until dough forms sticky ball that clears sides of bowl, 1½ to 2 minutes. (If, after 1 minute, dough is sticky and clings to blade, add extra flour, 1 tablespoon at a time, as needed until it clears sides of bowl.)

Transfer dough to lightly floured counter and shape into tight ball. Place dough in large, lightly oiled bowl and cover tightly with greased plastic wrap. Let rise at room temperature until doubled in size, 1 to 1½ hours.