Every pizza is a personal pizza if you believe in yourself
A couple of years ago I found myself working at a little cafe in Victoria. It was a great job, as there were only two of us in the kitchen, and we had plenty of freedom in terms of our hours, etc. One of the other great perks of this job was the lunch! Most restaurants etc. have free food as part of the job, but from my experience, it’s almost always unhealthy! Pasta, pasta, pasta… pretty much cheap carbs every day. But here we could make our own lunches with salads, sandwiches, and the occasional pizza!
They would make these individual pizzas for lunch each day, with different toppings. And boy, were they good! They would also sell the pizza dough for people to make their own at home.
As the baker, it was my job to make the pizza dough in large batches, and then we would defrost a few each day. These small balls made perfect thin-crust personal pizzas – so you can imagine I decided to make them at home! I adjusted the recipe a little bit for myself (I’m not super into whole wheat flour), and then would make a batch and freeze them. Then, all you need to do is pull a couple little pizza dough balls out and let them prove/defrost for a couple hours. You can even bring them out first thing in the morning, and let them defrost in the fridge.
All in all, it’s a super simple recipe that can make lots of pizza dough in advance. Which makes it pretty great for a weeknight meal. Just add some pizza sauce, fresh mozzarella, tomatoes, mushrooms, or whatever you like to your pizza!
Homemade Pizza Dough
- 8 g active dry yeast
- 250 g warm water 110-115°F or 43-45°C
- 15 g honey
- 425 g all-purpose flour*
- 23 g olive oil
- 4 g salt
- In a small bowl, mix together the warm water, honey and active dry yeast. Allow to sit for at least 5 minutes until all the yeast has dissolved and the mixture begins to show bubbles.
- Add the olive oil to the yeast mixture.
- In a large bowl, or a stand mixer, pour in your liquid, then top with the flour(s) and salt. Mix together until it resembles a shaggy mass, and then turn out onto a clean table.
- Knead the dough for approximately 8 minutes, or until smooth and elastic.
- Divide the dough into 9 portions (about 80g each**). If using immediately, cover with cling film and allow to prove until doubled in size.
- To freeze the dough, place the balls in plastic bags so that they are not touching. To use from frozen, allow to defrost and prove until doubled in size.
- Roll the dough out until thin on a lightly floured surface. Once at the proper size, dust the bottom with cornmeal or semolina to keep from sticking. Top with sauce, cheese, and vegetables/,meat.
- Bake in a preheated oven (400°F or 205°C) for about 10-12 minutes, until crust is golden and cheese is melted.