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Easy Perfect Two-Person Pizza Dough Recipe for Homemade Thin Crust Pizza

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A straightforward and forgiving pizza dough recipe that yields a thin, crispy crust perfect for two personal-sized pizzas. Uses simple pantry staples and is quick to prepare.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (about 3 g) active dry yeast
  • 1/2 cup (120 ml) warm water (105°F–110°F / 40°C–43°C)
  • 1 tablespoon (15 ml) olive oil
  • 3/4 teaspoon (4 g) salt
  • 1/2 teaspoon (2 g) sugar (optional but recommended)
  • Pinch of garlic powder (optional)
  • 1/4 teaspoon dried oregano or Italian seasoning (optional)

Instructions

  1. Activate the yeast (5 minutes): In a mixing bowl, combine warm water and sugar. Sprinkle active dry yeast on top. Let sit for about 5 minutes until frothy and bubbly.
  2. Mix dry ingredients (2 minutes): Measure flour and salt into a separate bowl. Add garlic powder or dried herbs if using.
  3. Combine wet and dry (3 minutes): Add olive oil to yeast mixture. Slowly mix in flour and salt mixture until a shaggy dough forms.
  4. Knead the dough (7-10 minutes): Lightly flour countertop and knead dough by hand until smooth and elastic but not dry.
  5. First rise (60 minutes): Shape dough into a ball, place in bowl, cover, and let rise in a warm spot until doubled in size.
  6. Shape the dough (5 minutes): Punch down dough, transfer to floured surface, and roll or stretch into a 10-inch circle. Rest 5 minutes if resistant.
  7. Preheat oven and prepare baking surface (10 minutes): Preheat oven to 475°F (245°C). Place pizza stone in oven or prepare baking sheet.
  8. Add toppings and bake (12-15 minutes): Transfer dough to baking surface, add toppings, and bake until crust is golden and crisp. Rotate halfway through.
  9. Cool and serve: Remove pizza from oven and let rest 3-5 minutes before slicing.

Notes

Use warm water (105°F–110°F) to activate yeast properly. Avoid adding too much flour during kneading to keep dough tender. Rest dough if it resists stretching. Preheat oven to highest temperature for crisp crust. Use a pizza stone if available for best results. Dough can be refrigerated up to 24 hours or frozen up to 2 months.

Nutrition

Keywords: pizza dough, thin crust pizza, homemade pizza, easy pizza dough, two-person pizza, quick pizza dough, simple pizza dough

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