recipe

Pizza is great for sharing, but personal pizzas mean everyone gets to add their own favorite toppings!

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Advanced
time
  • 1 hour and 10 minutes (plus time to make pizza dough, if making)
yield
  • Makes 4 (7-inch) pizzas

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Prepare Ingredients

Vegetable oil spray
1 pound
pizza dough, room temperature
All-­purpose flour (for sprinkling on counter)
½ cup
pizza sauce
1 cup
shredded mozzarella cheese (4 ounces)
¼ cup
grated Parmesan cheese (½ ounce)

Gather Baking Equipment

  • 2 rimmed baking sheets
  • Bench scraper (or kitchen scissors or knife)
  • Ruler
  • Plastic wrap
  • Rolling pin
  • 1-­tablespoon measuring spoon
  • ¼-­cup dry measuring cup
  • Oven mitts
  • Cooling rack
  • Spatula
  • Cutting board
  • Pizza wheel or chef’s knife
1
 
Vegetable oil spray

Adjust oven rack to lowest position and heat oven to 450 degrees. Spray 2 rimmed baking sheets well with vegetable oil spray.

 
2
 
1 pound
pizza dough, room temperature

Place room-temperature dough on clean counter. Use bench scraper to divide dough into 4 equal pieces. Pat each piece of dough into 3½-­inch circle.

 
3
 

Spray piece of plastic wrap lightly with vegetable oil spray. Cover dough pieces with greased plastic. Let rise on counter until slightly puffy, about 15 minutes. (This is a good time to make your sauce!)

 
4
 
All-purpose flour

Sprinkle clean counter lightly with flour. Remove one piece of dough from under plastic and place on lightly floured counter. Flip dough over to coat with flour. Use rolling pin to roll into 7-­inch circle, rotating dough in between rolls.

Rolling Personal Pizzas

Sprinkle clean counter lightly with flour. Remove 1 piece of dough from under plastic and place on lightly floured counter. Flip dough over to coat with flour. Use rolling pin to roll dough, starting in center.

Rotate dough clockwise in between rolls to create even circle and to make sure dough does not stick to counter.

Continue to roll into 7-­inch circle. (If dough snaps back when you roll it out, cover it with greased plastic and let it rest for 10 minutes, then try again.)

 
5
 

Transfer rolled dough to one greased baking sheet. Repeat rolling with one more piece of dough and place on same baking sheet.

 
6
 
½ cup
pizza sauce

Spoon 1 to 2 tablespoons sauce into center of each pizza and use back of spoon to spread into even layer, leaving ¼-­inch border around edge.

 
7
 
1 cup
shredded mozzarella cheese (4 ounces)
¼ cup
grated Parmesan cheese (½ ounce)

Sprinkle each pizza with ¼ cup mozzarella cheese and 1 tablespoon Parmesan cheese. Top with your favorite toppings (see “Food for Thought,” at bottom of this page).

 
8
 

Place baking sheet in oven and bake pizzas until edges are browned and cheeses are well browned and bubbling, 10 to 12 minutes.

 
9
 

While first 2 pizzas are baking, shape and top 2 more pizzas, repeating steps 4 through 7 with remaining 2 dough balls, sauce, cheeses, and toppings. Place pizzas on second greased baking sheet.

 
10
 

Use oven mitts to remove first baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let pizzas cool for 5 minutes. While first 2 pizzas are cooling, bake second batch of pizzas until edges are browned and cheeses are well browned and bubbling, 10 to 12 minutes.

 
11
 

Use spatula to loosen edges of cooled pizzas from baking sheets, then carefully transfer to cutting board (baking sheets will be hot). Use pizza wheel or chef’s knife to slice pizzas and serve.