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personal pizza dough recipe
- Total Time: 148 minutes
- Yield: 2 individual pizzas 1x
- Diet: Vegetarian
Description
A recipe for personal pizza dough with sun-dried tomato pesto ribbons swirled through the crust, making a simple meal feel gourmet.
Ingredients
Scale
- 2.5 cups all-purpose flour, plus more for dusting
- 2.25 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 0.875 cup warm water (105-115°F)
- 1 tablespoon olive oil, plus more for greasing bowl
- 0.5 cup oil-packed sun-dried tomatoes, drained well
- 1 cup fresh basil leaves, packed
- 1 small garlic clove, peeled
- 2 tablespoons pine nuts
- 0.25 cup grated Parmesan-style cheese (microbial rennet)
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 cup shredded mozzarella cheese (microbial rennet)
- Salt and freshly ground black pepper, to taste
Instructions
- Mix Dough Ingredients: In a large mixing bowl, whisk flour, yeast, sugar, and salt. Gradually add warm water and 1 tablespoon olive oil, stirring to form a shaggy dough. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- First Rise: Lightly coat the bowl with olive oil, place the dough inside, and cover. Let rise in a warm spot for 60-90 minutes, or until doubled in size.
- Prepare Sun-Dried Tomato Pesto: In a food processor, combine sun-dried tomatoes, fresh basil, garlic, pine nuts, Parmesan-style cheese, and lemon juice. Pulse until finely chopped. Drizzle in extra virgin olive oil with the motor running until smooth. Season to taste and reserve 1 tablespoon for garnish.
- Punch Down and Form Ribbons: Punch down the risen dough and divide it in half. Roll out one portion into an 8-10 inch circle. Spread half of the pesto over two-thirds of the dough, leaving a border and one third uncoated.
- Fold and Twist Dough: Fold the uncoated section over the middle, then fold the remaining section over that to create a layered rectangle. Twist gently to create visible pesto ribbons. Repeat with the second dough portion.
- Final Preparation and Preheat Oven: Preheat oven to 450°F (230°C). Reshape each pesto-swirled dough portion into an 8-10 inch circle. Transfer to parchment paper or a pizza peel. Let dough rest for 5-10 minutes if it springs back when rolling.
- Top and Bake Pizza: Top each crust with half of the shredded mozzarella cheese. Bake for 10-15 minutes on a preheated pizza stone or baking sheet, until the crust is golden brown and the cheese is bubbly.
- Garnish and Serve: Let pizzas rest for 2-3 minutes before slicing. Drizzle with reserved pesto and garnish with fresh basil leaves. Serve immediately.
Notes
Test yeast potency by proofing it in warm water (105-115°F) first. Sift flour for a lighter crust. For a crispy crust, preheat a pizza stone for at least 30 minutes at 450°F. If dough springs back when rolling, let it rest for 5-10 minutes to relax the gluten.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 personal pizza (approx. 350 g)
- Calories: 490 calories
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 25 mg