So the actual factual question, first: Anyone have a good recipe for personal pizzas from pre-made fresh dough? The dough (from Whole foods) comes in 1 pound bags (unfrozen), how do I subdivide them to make personal pizzas (6-8 inches each)? Do I let it rise first, or subdivide before proving? (Need answer fast on this one as its for tonight US EST)
(Google rant: how TF is it not possible to find this in Google!!? This classic example of how crap its gotten. It’s a fairly obscure specific question, about personal pizzas specifically, with a much more common generic question “how do I make pizza from pre made dough”. So in 2025 there is no combination of search terms and quotation marks that will convince Google that I need to know about the personal pizzas not just generic full size pizzas )
We buy bags like that. We usually cut them in half and make two pizzas, each of us eating half of each pizza. So I would assume if we wanted to make personal pizzas, we’d cut into fourths.
That sounds about right. (I typically handle the actual baking part, not the prep part.) The size is less important than the thickness, in terms of baking time.
Be aware that a lot of the pre-made balls can be a bit difficult to stretch out. The solution to this is to give them time. Make sure, first, that they have had a couple hours to come up to room temp, and then when you’re stretching them out (I go by hand), if they have a tendency to stubbornly shrink down, to just stretch them out as best you can, cover them, let rest 15 minutes, and try again. Keep repeating until you get them to the thinness and size you desire. I find myself with Trader Joe’s and Aldi dough to have to take an hour or so before the dough is relaxed enough. It’s possible you’ll have better luck than I, but my homemade doughs don’t do this, or at least not to the extent the store-bought doughs I’ve had do.
At Aldi, they’re like $1.35, I think. I often find them at 50% off, too, so bonus. And they cook up great on my pizza stone (well, quarry tile, technically).
Exactly! There are a ton of recipes for full-sized pizzas from pre-made dough. But I want a recipe for personal size pizzas. I am sure they exist, this is the Internet after all I’m sure there is a recipe for goat cheese personal pizzas on a wild spelt flour base. But Google can’t find them, it’s gotten too “clever” and assumes I’m asking about just about the generic case, because that’s what most people ask. But I want the recipe for personal pizza.
Thanks for info everyone. I will go with @Pleonast and (the somewhat unfortunately named for this question ) @Dung_Beetle suggestions. I’ll divide into 4 quarters before raising
Oh, duh. I totally forgot the OP with Aldi tangent. I do this literally all the time with my doughs: I make one pizza for the kids, one for the parents. I let it rise, cut it in half and smooth out the seams into two dough balls, cover them, and then let them rest for about 30 minutes before shaping them.
All the replies seem to be dough-based advice, and maybe that’s all the OP was looking for, it’s not clear from re-reading it whether a full recipe is being asked for or not. But in any case, if the OP wants sauce advice, I like Kenji’s NY-style pizza sauce recipe:
For cheese, a good brand of whole-milk mozzarrella.
What does it matter? The only difference between the two would be cooking time. As far as handling the dough, that would be the same? The dough doesn’t care if it ends up as 1 large pizza or 4 personal ones.
I just Googled “how to make personal size pizza with dough” and a bunch of recipes for personal sized pies came up. In fact the only results were for individual sized pizzas.
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