Just one Pizza Dough Ball - rustic and delicious (pizza for one!)
Just one Pizza Dough Ball - rustic and delicious (pizza for one!) is a medium Italian recipe that serves 2. 160 calories per serving. Recipe by Cooking with the Coias on YouTube.
Prep: 18 hrs 59 min | Cook: 9 min | Total: 19 hrs 28 min
Cost: $3.42 total, $1.71 per serving
Ingredients
- 79 g Double Zero Flour (Caputo Pizzeria flour or any pizza‑type 00 flour)
- 16 g Semolina Flour (Fine‑ground semolina, also called "similar" flour in the video)
- 0.125 tsp Instant Yeast (1/8 teaspoon, about 0.5 g)
- 95 g Water (Room‑temperature for the polish)
- 28 g Water (For final dough, gives ~65 % hydration)
- 4 g Table Salt (Fine sea salt)
- 0.5 tsp Diastatic Malt Powder (Optional, improves rise and browning)
- 1 tsp Extra Virgin Olive Oil (For final dough; plus extra for oiling bowl and brushing crust)
- 3 tsp Dried Tomato Pesto (Spread on crust as sauce alternative)
- 100 g Mozzarella Cheese, shredded (Full‑fat mozzarella for melt)
- 30 g Green Olives, sliced (Pitted, sliced)
- 30 g Pepperoni (Sliced)
- 50 g Cremini Mushrooms (Cleaned and sliced)
- 5 g Hot Pepper Rings (Dried, added for heat)
- 1 tsp Extra Virgin Olive Oil (Brush on crust after baking)
Instructions
Make the Polish
Combine 79 g double‑zero flour, 16 g semolina flour, 1/8 tsp instant yeast and 95 g water in a bowl. Stir with a firm spatula until a batter‑like mixture forms and all flour is hydrated.
Time: PT1M
Ferment the Polish
Cover the bowl with plastic wrap or a damp cloth and let sit at room temperature (about 20‑22 °C) for 12 hours.
Time: PT12H
Temperature: 20-22°C
Combine Final Dough Ingredients
To the fermented polish add another 79 g double‑zero flour, 16 g semolina flour, 4 g salt, 0.5 tsp diastatic malt powder, 28 g water and 1 tsp extra‑virgin olive oil.
Time: PT2M
Knead the Dough
Turn the dough onto a lightly floured surface and knead with hands for about 1‑2 minutes until smooth and slightly tacky.
Time: PT2M
First Rest
Place the dough back in the bowl, cover, and let rest for 20‑30 minutes.
Time: PT25M
First Series of Folds
Perform 4‑10 stretch‑and‑folds: grab one edge, pull up, flip over the dough, repeat around the circle.
Time: PT2M
Second Rest
Cover and let rest another 20‑30 minutes.
Time: PT25M
Second Series of Folds
Repeat the stretch‑and‑fold process.
Time: PT2M
Third Rest
Cover and rest for a final 20‑30 minutes.
Time: PT25M
Shape and Bulk Rise
Form the dough into a tight ball, lightly oil the bowl, place the ball back, cover, and let rise at room temperature for about 5 hours until doubled in size.
Time: PT5H
Preheat Oven and Steel
Place the pizza steel on the middle rack and preheat the oven to 500 °F (260 °C) for at least 30 minutes.
Time: PT30M
Temperature: 500°F
Stretch and Top the Pizza
On a surface dusted with semolina flour, gently press and stretch the dough to a 12‑inch circle. Brush the crust with a little olive oil, spread 2‑3 tsp dried‑tomato pesto, sprinkle shredded mozzarella, add olives, pepperoni, sliced cremini mushrooms, and a few hot pepper rings.
Time: PT5M
Bake the Pizza
Slide the pizza onto the preheated steel and bake for 9‑10 minutes, or until the crust is golden and the cheese is bubbling.
Time: PT9M
Temperature: 500°F
Finish and Serve
Remove pizza, brush the crust with a little extra‑virgin olive oil, let rest 5 minutes, then slice into eight pieces and serve.
Time: PT5M
Nutrition Facts
- Calories
- 160
- Protein
- 12 g
- Carbohydrates
- 20 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains dairy, Contains pork
Allergens: Wheat (gluten), Dairy (mozzarella), Eggs (none in this recipe), Soy (none), Fish (none), Shellfish (none), Peanuts (none), Tree nuts (none), Meat (pepperoni)
Ingredient Substitutions
- Instead of Double Zero Flour: All‑purpose flour (use 100 g)
- Instead of Semolina Flour: Fine cornmeal, additional 00 flour
- Instead of Instant Yeast: Active dry yeast (use same amount, dissolve first)
- Instead of Table Salt: Kosher salt (use 1.5× weight)
- Instead of Diastatic Malt Powder: Malt extract (use 1 tsp)
- Instead of Extra Virgin Olive Oil: Vegetable oil
- Instead of Dried Tomato Pesto: Tomato sauce, sun‑dried tomato paste
- Instead of Mozzarella Cheese, shredded: Provolone, Vegan mozzarella
- Instead of Green Olives, sliced: Kalamata olives, black olives
- Instead of Pepperoni: Salami, vegetarian pepperoni
- Instead of Cremini Mushrooms: Button mushrooms, Portobello strips
- Instead of Hot Pepper Rings: Red pepper flakes
- Instead of Extra Virgin Olive Oil: Grapeseed oil
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Firm Spatula
- Plastic Wrap or Cover
- Kitchen Towel or Cloth
- Oven
- Pizza Steel
- Pizza Peel
- Oven Mitts
- Timer
- Pizza Cutter or Sharp Knife
Critical Steps — Do Not Skip
- Mixing and fully hydrating the polish
- 12‑hour room temperature fermentation of the polish
- Maintaining 65 % hydration in the final dough
- Bulk rise of at least 5 hours for flavor development
- Baking on a preheated pizza steel at 500 °F
Chef Tips from the Video
- Use a firm, metal spatula for the polish to scrape every last drop.
- A light coating of olive oil on the dough ball during the bulk rise prevents a dry skin.
- Stretch the dough by hand rather than rolling; this preserves air pockets for a chewy crust.
- If you prefer a charred edge, finish the pizza under the broiler for the last 30 seconds.
Troubleshooting
Dough feels too dry and crumbly during mixing.
Add water a teaspoon at a time, kneading gently until the dough becomes tacky but not sticky.
Dough does not rise after the 5‑hour bulk rise.
Check that the yeast is fresh; a warm (24‑27 °C) environment helps. If needed, move the dough to a slightly warmer spot.
Crust sticks to the peel or baking surface.
Generously dust the peel and the dough surface with semolina or rice flour before transferring.
Pizza bottom is soggy after baking.
Preheat the steel thoroughly, use a thin layer of toppings, and bake at 500 °F for the full 9‑10 minutes.
Storage
Refrigerator: Unbaked dough can be kept in a lightly oiled container, covered, for up to 2 days.
Freezer: Wrap the dough tightly in plastic and freeze for up to 1 month; thaw overnight in the fridge before use.
Room temperature: Baked pizza stores at room temperature for up to 2 hours; reheat in a hot oven if needed.
Make-Ahead Tips
- Prepare the polish the night before and refrigerate it; it will develop more flavor.
- After the bulk rise, the dough can be divided, shaped into balls, and frozen for later use.
- Pesto can be made ahead and stored in the fridge for up to a week.
Frequently Asked Questions
What is the cultural significance and history of artisan rustic pizza dough in Italian cuisine?
Artisan rustic pizza dough traces its roots to Neapolitan street pizza, where simple ingredients—high‑protein flour, water, salt, and a tiny amount of yeast—were combined with a long, slow fermentation to develop flavor and chew. The technique celebrates the Italian tradition of letting dough rest and mature, resulting in a light, airy crust that embodies the spirit of Southern Italy.
What are the traditional regional variations of pizza dough in Italy?
In Italy, Naples favors a very soft, high‑hydration dough baked on a stone at 800‑900 °F, while Roman pizza uses a slightly leaner, thinner dough baked on a steel for a crispier base. The recipe here blends the Neapolitan emphasis on fermentation with the Roman preference for a quick, high‑heat bake, creating a hybrid rustic crust.
How is pizza traditionally served in the Campania region of Italy?
In Campania, pizza is often served whole, cut into wedges, and eaten with the hands. It is commonly accompanied by a drizzle of extra‑virgin olive oil, fresh basil, and sometimes a sprinkle of grated Parmigiano‑Reggiano. The focus is on the crust’s texture and the balance of simple toppings.
What occasions or celebrations is pizza traditionally associated with in Italian culture?
Pizza is a staple for casual family gatherings, weekend meals, and street‑food festivals throughout Italy. While not tied to a specific holiday, it is a beloved comfort food shared during celebrations, game nights, and even after church services in many Italian towns.
What authentic ingredients are essential for a true Italian pizza dough versus acceptable substitutes?
Authentic Italian pizza dough uses Tipo 00 flour (or a high‑protein double‑zero flour), water, sea salt, and a small amount of fresh or instant yeast. Diastatic malt powder is optional but traditional in some bakeries. Substitutes include all‑purpose flour (though texture changes) and a pinch of sugar instead of malt.
What other Italian dishes pair well with this artisan rustic pizza?
This pizza pairs beautifully with a simple arugula salad dressed with lemon and olive oil, a classic Caprese salad, or a light minestrone soup. A glass of Chianti or a crisp Italian white such as Verdicchio complements the chewy crust and bright toppings.
What makes this artisan rustic pizza dough special or unique in Italian pizza tradition?
The dough combines a 12‑hour preferment (polish) with a short, high‑heat bake on a steel, delivering a crust that is both airy and chewy while developing complex flavor from the extended fermentation. The addition of diastatic malt powder further enhances browning and aroma, setting it apart from basic quick‑rise doughs.
What are the most common mistakes to avoid when making artisan rustic pizza dough?
Common errors include using too little water, which yields a dry dough; over‑kneading, which can tighten gluten; skipping the long preferment, which reduces flavor; and baking on a cold surface, which prevents a proper oven spring. Follow the hydration and rest times precisely for best results.
Why does this pizza dough recipe use a 12‑hour room‑temperature ferment instead of a quick rise?
A long, cool ferment allows the yeast to produce more flavor compounds and gives the gluten network time to develop slowly, resulting in a dough that is easier to digest, has better chew, and shows a more complex, slightly tangy taste compared to a rapid rise.
Can I make the artisan rustic pizza dough ahead of time and how should I store it?
Yes. Prepare the polish the night before and keep it covered at room temperature. After the bulk rise, shape the dough into a ball, oil it lightly, and refrigerate for up to 2 days. For longer storage, wrap the dough tightly and freeze; thaw in the fridge before the final stretch.
What does the YouTube channel Cooking with the Coias specialize in?
The YouTube channel Cooking with the Coias focuses on approachable, home‑cooked meals with a strong emphasis on technique, flavor balance, and cultural storytelling. Host Ivo often shares personal tips, ingredient origins, and variations for classic dishes.
How does the YouTube channel Cooking with the Coias' approach to Italian cooking differ from other Italian cooking channels?
Cooking with the Coias blends traditional Italian methods—like long fermentations and high‑heat baking—with modern, minimalist home‑kitchen adaptations. Unlike many channels that rely on heavy sauces, Ivo highlights simple, high‑quality ingredients and the science behind each step, making authentic Italian flavors accessible to everyday cooks.
Last updated: August 26, 2026
