Easiest Homemade Pizza Dough | 5-Minute No-Oil Recipe for Beginners

There’s something magical about pizza dough — that quiet moment when simple ingredients turn into something soft, stretchy, and full of promise. And the best part? You don’t need to make a mountain of it to enjoy that feeling. This is my mini pizza dough recipe — made for small batches, solo lunches, or cozy nights when you just want a warm bite of comfort without a pile of leftovers (or dishes).

It’s soft, chewy, and made with just a handful of pantry staples. No oil, no fancy mixers, and no marathon kneading. Just a bowl, a spatula, and a few peaceful minutes in your kitchen.

Ingredients (Mini Pizza Dough)

• ½ cup (100 ml) warm water — about 105°F (the “just right” kind of warm)

• ½ teaspoon maple syrup (or honey if you prefer)

• ½ teaspoon active dry yeast

• 1¼ cups (150 g) all-purpose flour

• ½ tablespoon salt

Instructions (Mini Pizza Dough)

1. Activate the yeast: In a medium bowl, mix together the warm water, maple syrup, and yeast. Stir gently and let it sit for a few minutes — the yeast will wake up and start to bubble like it’s had its morning coffee.

2. Add the dry ingredients: Once the yeast looks a little foamy, add the flour and salt. Stir with a spatula until it all starts coming together. It’ll look rough and a little sticky — totally fine.

3. Knead by hand (the gentle way): Sprinkle a tiny bit of flour on one hand (yes, just one). Then knead the dough right in the bowl — fold, press, and turn — until it feels smooth and springy. You’re not looking for perfection, just a soft little dough ball that feels alive.

4. Let it rise: Cover the bowl with a clean towel and let the dough rest on your countertop for about 1–2 hours. It should double in size and look puffy and happy — kind of how we all feel after pizza night.

Ready to Use

Now your dough is ready for anything:

- Roll it out for a personal pizza with your favorite toppings

- Shape it into mini flatbreads

- Or stretch it thin for a crispier crust (my personal favorite)

You can also refrigerate it for up to 24 hours.

Why I Love This Recipe

Because sometimes, a full batch is just too much. I wanted to resemble something similar in size as the pizza dough you can buy at Trader Joe's. This little dough ball is perfect when you want something homemade and quick. It’s small-batch baking that fits real life: fast, fun, and full of joy.

My Tiny Treat Tip

If you’ve got kids, let them each make their own little pizza from this dough — less fighting, more fun, and way more cheese where it belongs.

Sheet Pan Pizza Dough (Family-Size Version)

When everyone’s hungry (and no one wants to wait for their turn), this version saves the day. It’s the same cozy, oil-free dough — just bigger, softer, and perfect for sheet pans or crowd dinners.

Ingredients (x4 of the Mini Dough Recipe)

• 2 cups (400 ml) warm water — about 105°F

• 2 teaspoons maple syrup (or honey)

• 2 teaspoons active dry yeast

• 5 cups (600 g) all-purpose flour

• 2 tablespoons salt

Instructions (Sheet Pan Dough)

1. Follow the same steps as the mini dough — combine warm water, maple syrup, and yeast, then let it activate.

2. Mix in the flour and salt, stirring until combined.

3. Knead until smooth and elastic — this might take an extra minute or two because there’s more dough to love.

4. Cover and let it rise for 1–2 hours, until doubled in size.

5. Spread the dough evenly onto a lightly floured or parchment-lined sheet pan.

6. Add your favorite toppings and bake as usual (425°F / 220°C for about 15–20 minutes, depending on thickness).

Tip

If you like a crispier crust, pre-bake the base for 5–7 minutes before adding toppings.