Quick and easy pizza recipe

This is the recipe for those times when you really fancy a quick and easy pizza. Sure, you could get a takeaway but why not make it yourself?

Homemade pizza is much nicer and much cheaper! With this recipe, it’s also probably a lot quicker and easier than you think!

Keep reading for detailed information on quick and easy pizza and check out the recipe at the end.

Easy pizza recipe

This is a really easy pizza recipe that can be made by anyone. You don’t need much experience for this recipe, making pizza is not as difficult as many people think.

The most important thing is that you give it a go. You may be suprised at just how much you love making pizza, as well as tasting it!

Easy pizza recipe
Homemade pizza is not actually that difficult to make – and it’s incredible!

I’ve made slightly more complex pizza recipes before, such as my Authentic Neapolitan pizza recipe, and my Poolish pizza recipe.

But for this recipe, I wanted to do something that was as easy as possible and accessible to more people. I’ve still linked to my various other articles which should help you if you want to dive into a bit more detail.

If you want to cut to the chase, you can skip to the recipe by clicking here. If you want to learn more about this recipe first, then keep reading!

Quick pizza dough

This recipe is for a quick pizza dough. As well as being easy to make, it can be ready in as little as an hour.

Previously, I’ve recommended long proves with most of my recipes, such as my Authentic Neapolitan pizza recipe and my Poolish pizza recipe.

Wonderfully light pizza poolish dough
Poolish and sourdough techniques make amazing pizza, but they do take a while

I am still a firm believe that a long prove produces a better flavour and improved texture in the dough. However, that doesn’t mean that quick pizza dough can’t be good too.

Sometimes you just don’t have the time, or maybe you’re intimidated by the long prove.

Firstly, don’t be intimidated by a long prove because other than a little bit of extra planning, it doesn’t really take any more work. But secondly, there’s nothing wrong with a quick prove and it’s a great place to start.

5 minute pizza dough?

In general, I would say that 5 minutes isn’t a very practical amount of time for a beginner to make pizza dough. However, with a bit of practice, I believe most people could make this recipe with just 5 minutes of hands-on time.

Altogether, that’s less than 5 minutes, including the topping and shaping of the dough!

Pizza dough can actually be made very quickly

Of course, it does take a bit of practice to get to this stage but it’s all good fun!

When it comes to the kneading, you could actually skip this altogther, I have a recipe for no-knead pizza dough here. However, I would encourage everyone to try kneading as it’s really not difficult and it helps to make the dough easier to stretch. It also helps you to develop a feel for the dough.

Pizza for one recipe

In addition to being quick and easy, this is the perfect pizza recipe for one. I realise that some people just want to make pizza for themselves, or they just want to experiment with one at a time. Also, a recipe for one is really easy to scale up for more people – simply multiply the ingredients by the number of people.

Fresh Yeast Pizza Slice
Pizza is best when it’s not shared! (I share sometimes)

One thing I would say is that making more pizzas at a time is better if possible because you get more practice with the shaping. Having said that, sometimes you just want to make one pizza as it saves time and effort (and money).

With this recipe, there should be plenty of pizza for one person, without needing any sides (such as salad or fries etc). However, you could share it between two, particularly if you serve sides with it.

How much dough do you need for one pizza?

For one pizza, you don’t need much dough at all. This means that making the dough becomes very quick, easy, and affordable.

Some people like to measure out dough and ingredients in cups. But I highly recommend using grams. Cups are inaccurate and make replicating dough recipes very difficult.

Weighing pizza dough
Digital scales are the way to go!

If you haven’t got some already, I highly recommend getting yourself some digital scales. They’re relatively cheap, extremely accurate, and very quick and easy to use. I’ve provided a link to some digital scales on Amazon below.

How many grams of dough do I need for 1 pizza?

For 1 pizza, you typically want around 250-270g of dough. This should be plenty enough dough to produce a pizza of around 10-12 inches.

Dough for 1 pizza
Around 250g is a good dough ball weight for 1 pizza

The final size of the pizza will depend how thinly you stretch it and how large your crusts are. This is mostly personal preference but for a traditional pizza you generally want a very thin base with medium to large crusts. This should give you a classic pizza shape.

Is a 12 inch pizza enough for one person?

A 12 inch pizza is plenty enough for one person. In fact, 12 inches is quite large for just one, particularly if the pizza has “medium” size crusts.

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A 12 inch pizza with medium crusts contains roughly 30% more dough than a 10 inch pizza with medium crusts, coming in at around 340g. That’s significantly more than the roughly 250g that’s normal for most pizzas.

12 inch homemade pizza
A 12 inch pizza is pretty big for one person!

However, bear in mind that if the crusts are very small (especially if the dough is rolled out), then a 250g dough ball could be stretched to around 12 inches. This would then be a fairly standard size for one person.

Is a 10 inch pizza enough for one person?

A 10 inch pizza is generally considered to be fairly standard for one person. This assumes that the pizza base is very thin and the crusts are about a “medium” size. Also, a 10 inch pizza wouldn’t generally be served with any sides, for most people it’s a good size meal on it’s own.

10 inch homemade pizza
I would say that roughly 10 inches is about the right size pizza for one person

Bear in mind that if the pizza is made with thin crusts, an equivalent pizza would tend to be a bit larger than 10 inches.

Also, if the pizza is served with any sides (such as salad or fries etc), then 10 inches should be more than enough pizza for one person.

Can pizza dough be used immediately?

One question that comes up quite often is whether pizza dough can be used immediately. To be truthful, the answer is “no, not right away”. This is because pizza dough has to be risen, or “proved”.

This rising, or proving, is actually a natural process that’s taking place known as “fermentation”. It involves yeast and it’s the same process that makes regular bread rise as well as producing alcohol in beer and wine.

Pizza dough fermentation
Fermentation produces the “magic” in pizza dough

The prove helps to give the pizza a light and airy texture which makes it a pleasure to eat. It also helps to produce flavour in the dough.

What happens if you don’t let pizza dough rise?

If you don’t let pizza dough rise you will almost certainly end up with a dense and doughy pizza with little flavour in the base. This is known as “underproving”. The rising, or proofing, of pizza is one of the things that makes the dough so nice.

Under proofed pizza
If you don’t prove pizza, you generally end up with a dense and “doughy” pizza

In general, the longer you prove the dough the better (up to at least 24 hours). Longer proves (such as my Authentic Neapolitan recipe) tend produce more flavour and improve the texture of the dough.

However, that doesn’t mean that you can’t make great pizza with a short prove. Once you get some practice with this recipe, you’ll be able to make wonderful pizza dough quickly.

Pizza dough for one without yeast?

I certainly wouldn’t recommend making pizza dough without any yeast at all. This would typically produce worse results than using yeast but not letting it rise. In my view, pizza without yeast is not pizza – it’s flatbread.

Just as all traditional bread (except flatbread) has yeast, so does all traditional pizza. For me, yeast is the magic ingredient that cannot be replaced or skipped.

Pizza dough with yeast
Yeast can produce incredible crusts like this!

You would probably be better off adding yeast but not allowing the dough to rise. Although not ideal, at least you would probably still get some rising from the yeast as the pizza cooks.

But almost certainly the best option is to add some yeast and allow the dough to proof, even if it’s only for a relatively short time.

How can I quickly proof pizza dough?

You can proof pizza quicker simply by adding more yeast. In this recipe, I’ve included enough yeast for around a 1 hour proof.

Yeast for pizza
To proof quicker, you simply add more yeast, but you can overdo it

In general, it’s probably not a good idea to proof pizza dough for less than hour. Proofing for less than this makes the process a bit unpredictable since you would need to use a lot of yeast.

For this recipe, I chose the quickest prove that I felt worked. In my opinion, 1 hour is the shortest amount of time you should prove pizza dough for.

Is 2 hours enough for pizza dough?

2 hours is plenty enough time for a quick pizza dough. In fact, a 2 hour prove would generally be considered better than a 1 hour prove. It may help to produce a slightly more even fermentation for improved texture.

If you want to try a 2 hour prove, simply half the yeast in this recipe from 3.5g to 1.25g. Or, if you’re making 4 pizzas you can use 7g of yeast. This is handy since yeast often comes in 7g packets/sachets.

Quick and Easy pizza recipe

Now it’s time to get into the recipe below! Don’t worry if your first pizza doesn’t turn out prefect, becoming confident at pizza making takes a bit of time.

If you stick to this recipe, it shouldn’t take you many attempts before you start making beautiful pizzas. Remember to enjoy the process and be proud of yourself! Making pizza from scratch is an achievement. It also tastes amazing!

Quick and easy pizza
Proudly holding my homemade pizza!

If you have any questions feel free to leave them in the comments section at the bottom of this page. I’ll get back to you as soon as I can.

The Recipe – Quick and Easy Pizza

This dough takes just over 5 minutes of hands-on prep time to make and it’s ready to cook after just an hour of resting (proving).


Quick & Easy Pizza For One

Pizza recipe for one

This recipe is for one person but you can easily scale it up for more people. Simply multiply the ingredients by the number of people. Everything else remains the same.


Makes 1 x 10 inch pizza.

Ingredients for the dough

With 00 flour (recommended):

  • Flour – 160g
  • Water (room temperature) – 90g
  • Salt (fine) – 4g
  • Yeast (dried) – around 3.5g-4g (half a 7g packet or roughly half a teaspoon)

Caputo 00 pizza flour is an excellent option, and is one of the more widely available “professional” pizza flours. I have provided a link to it on Amazon below (a large chef’s bag). Aside from this flour, most 00 flours should work fine.

With Strong white bread flour (decent substitute for 00 flour):

  • Flour – 155g
  • Water (room temperature) – 95g
  • Salt (fine) – 4g
  • Yeast (dried) – around 3.5g-4g (half a 7g packet or roughly half a teaspoon)

Any high protein white bread flour should be good to use. Ideally you want a protein content of around 13% – 14% (sometimes shown as 13g – 14g per 100g). I’ve provided a link to a strong flour on Amazon below (a large chef’s bag).

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Toppings for quick pizza

Ingredients for the toppings

  • Tomatoes – 300g tin of plum tomatoes
  • Salt – sprinkling of table salt or sea salt
  • Pepper – freshly ground black pepper
  • Mozzarella – 1/4 x 250g bag of grated mozzarella (about a quarter of a bag)
  • Olive Oil – a few glugs
Ooni Pizza

Utensils Required

Not all the following utensils are required but these are what I use and they tend to make the process much easier.


For the dough

This recipe shouldn’t take long at all. I normally recommend long proves of up to 24 hours but with this recipe, 1 hour should work fine.

  1. Roughly mix all the ingredients together in a bowl, starting by adding the water first (this makes the mixing easier). You can mix by hand or using a wooden spoon.Mixing pizza dough by hand
  2. Cover the bowl tightly and leave the dough to rest for around 10-15 minutes. This will allow the dough to relax and will make the next steps easier.
  3. Turn the dough out onto the counter and knead for around 3-5 minutes. This should make the dough soft and stretchy. How to knead pizza dough

    Kneading pizza dough by hand

    Feel free to check out my article on kneading here, it’s easy! If you’re unsure, you can skip kneading altogether, you will probably just end up with a thicker pizza.

  4. Place the dough back into the bowl, cover tightly, and rest again for 10-15 minutes. This rest should make the dough softer and smoother, ready for shaping into a ball.
  5. Shape the dough into a ball and cover tightly again.
  6. Leave the dough to prove for around an hour or until it has roughly doubled in size.

    Over proofing dough

    Your proved dough should look something like this (but of course you may only have one dough ball)

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For the tomato sauce

This quick and easy tomato sauce is so simple and yet so nice. It just relies on good quality tinned tomatoes.

Tinned Tomatoes for Neapolitan pizza sauce

  1. Blend a tin of quality plum tomatoes into a smooth sauce.
  2. Season with salt and pepper to taste.
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For the shaping/cooking


  • Top the pizza quickly once it is shaped, you do not want it to stick to the work surface.
  • If you don’t have a pizza peel, you can use a chopping board to slide your pizza into the oven. Alternatively, place the shaped pizza directly onto the hot baking tray before topping, being careful not to burn yourself.

Shaping pizza for one


Ooni Pizza

Directions for shaping/cooking:

  1. Place your baking stone/tray inside your oven and towards the top (this should help with the cooking).
  2. Get your oven up to temperature. For a regular domestic oven, get your oven as hot as possible (around 260C/500F).Cooking homemade pizza Tip: turn your oven tray upside down (you don’t need the laser thermometer)
  3. Dust the work surface with plenty of flour for your dough.
  4. Dust your dough ball with plenty of flour and remove from the container. Place the dough onto your floured work surface.
  5. Press down on the middle of the dough, turn over and repeat, to coat both sides with plenty of flour.
  6. Start forming a pizza shape by pressing the air from the middle of the dough to the outside, creating a crust.Shaping quick and easy pizza Keep turning the dough and repeating this until you have a nice pizza shape
  7. Stretch the dough by holding the dough down with one hand, and gently stretch the dough outwards with the other hand.

    Stretching pizza for one

    Repeat this stretching until the dough is thin and around 10 inches in diameter

  8. Repeat the stretch – keep turning the dough and repeating the stretching until you have a base which is about 9 to 10 inches in diameter. You can usually go thinner than you think so don’t worry too much about the dough ripping.
  9. If the dough does rip, you can patch it up by taking a tiny amount of dough from the crust, covering the rip with it, and gently but firmly patting it down with the heel of your hand. But be warned – your pizza may stick to the side after this so be sure to free it as soon as possible.
  10. Top the pizza base with around 2-3 soup spoons (dessert spoons) of tomato sauce and spread it gently across the pizza. Be careful not to press down too firmly as you may make the dough stick to the counter.

    Shaped easy pizza

    Never allow the dough to stick to the side – just move it slightly if you think it’s sticking

  11. Spread 1 or 2 generous handfuls of Mozzarella (about a quarter of a 250g packet) evenly across the pizza, and you are ready to cook!
  12. Slide the pizza onto a pizza peel or chopping board that has a dusting of flour on it. Homemade pizza for one
  13. Slide the pizza off the peel/chopping board onto the baking stone/tray inside the oven.
  14. Alternatively, if you don’t have anything to transfer the pizza, you can remove the baking tray from the oven. Before topping your shaped pizza, place it carefully onto the hot tray (being careful not to burn yourself). You can then quickly top it before placing the tray back in the oven for cooking.
  15. For a regular domestic oven, cook for around 6 – 8 minutes, turning about every 2 – 3 minutes as required.
  16. Remove the pizza from the oven and place on a chopping board or a plate.
  17. Let the pizza cool a little before diving in!

Keep reading below this recipe for more detailed information.

Quick and easy pizza crust

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  • Although this recipe is for one person, you can simply multiply the ingredients for more people.
  • Feel free to add basil and parmesan if you like, and of course, you can experiment with other toppings too.

  • This recipe is mainly aimed at those who are using a regular home oven. But for the best results, a pizza oven cannot be beaten. I use one from a company called Ooni, like the one pictured below. Click the image to find out more!
Ooni Koda 16


Keep reading for more detailed explanations of the techniques used in this recipe.

Quick and easy pizza for one

Final thoughts on quick and easy pizza…

Firstly, I am a huge fan of homemade pizza. I think everyone should try making it. As well as being incredibly delicious (better than takeaways and most restaurants in my view), it is also very fun and satisfying to make.

Although I prefer pizza when made with more complex techniques such as poolish and sourdough, I still think there’s a place for a quick and easy pizza dough. Sometimes you just don’t have time or you don’t want to make the effort. This can be especially true when you’re making pizza for one.

Quick and easy pizza
Incredible homemade pizza like this is not far from reach…

And the thing is, all homemade pizza is good. It’s so difficult to beat freshly made dough. Hopefully this quick and easy recipe has encouraged some people to give pizza making a go.

Now let’s go and get mixing!

Tom Rothwell from My Pizza Corner eating homemade pizza

About Me

I’m Tom Rothwell and I’m super passionate about all kinds of homemade pizza! In the last few years I've been on a quest to find the perfect pizza. Now I'm sharing what I've found out with the world!

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I'm now doing pizza catering in the UK!

If you're interested in hiring me for your event in the UK, feel free to check out my website with the link below.

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Ooni Pizza
Tom Rothwell's Ooni pizza oven

My Pizza Oven

I often get asked what type of oven I use for my pizzas. Well, I use a pizza oven made by a company called Ooni.

The range of pizza ovens that Ooni offers is just brilliant. They cover all bases, and all price points. There's affordable and portable models such as the Fyra 12 Pizza Oven and then there's state-of-the-art models such as the Karu 16 Pizza Oven pictured below.

In all honesty, I would say that the oven makes a huge difference. If you're looking to make authentic Italian pizza, a pizza oven is a must.

By clicking the link below and purchasing from Ooni, you would be supporting this website. I've been using their ovens for a long time now and I wouldn't recommend them if I didn't believe in their products.

Time to make some amazing pizza!

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  1. Avatar for Tim Tim says:

    Hi Tom,

    Can I make this dough and then put it in the fridge for use later in the day?

    Thanks, Tim

    1. Avatar for Tom Rothwell Tom Rothwell says:

      Hi Tim, you could do that but bear in mind that the dough will prove in the fridge, but much slower. You would also need to make sure that the dough is at room temperature before using it.

      For these reasons, I generally recommend doing a longer room temperature prove. This would also reward you with a better dough (more flavour and workability).

      Take a look at my yeast calculator here, you’ll need to adjust the yeast depending on how long your prove for. There’s options for 8 – 24 hours.

      Thanks for the question and good luck!

Ooni Koda 16
Tom Rothwell from My Pizza Corner eating homemade pizza

About Me

I’m Tom Rothwell and I’m super passionate about all kinds of homemade pizza! In the last few years I've been on a quest to find the perfect pizza. Now I'm sharing what I've found out with the world!

Pizza oven fire with logo
Subscribe for FREE Guide

Subscribe today for your FREE PDF guide! You'll also stay updated with our latest pizza recipes, articles, and videos.

Invalid email address
Pizza Catering

I'm now doing pizza catering in the UK!

If you're interested in hiring me for your event in the UK, feel free to check out my website with the link below.

Pizza Catering

Ooni Accessories