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kids pizza recipe

Kids Pizza Recipe- No-Knead Method

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Mini pizzas kids love! This fun, freezer-friendly kids pizza recipe is perfect for lunch, dinner, or pizza partie!
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Prep Time:15 minutes
Cook Time:15 minutes
Resting/Folding Time::2 hours 30 minutes
Total Time:3 hours
Nunioli

Ingredients

The Dough

  • 550 g bread flour (about 4 ½ cups)
  • 1 ½ tbsp sugar
  • 1 ½ tsp instant dry yeast
  • 1 ½ tsp salt
  • 2 tbsp neutral oil (30 ml)
  • 60 g plain white yogurt (about ¼ cup)
  • 300 ml water, room temperature – start with 250 ml, and add more if needed

For The Toppings

  • Your favorite tomato pizza sauce
  • Shredded cheese (like mozzarella or a mix)
  • Toppings of choice (sliced olives, corn, mushrooms, pepperoni, etc.)
  • Optional: Olive oil for brushing edges

Instructions

  • Mix the dough: In a large bowl, whisk together the flour, sugar, yeast, and salt.Add the oil, yogurt, and 280 ml of water (room temperature), then mix until you get a shaggy dough. If needed, add a bit more water until everything is incorporated.
  • Stretch and fold: Cover the bowl and let the dough rest for 30 minutes. Then, using wet hands, stretch and fold the dough 3–4 times (pull from one side and fold over, turning the bowl as you go).
    Repeat this stretch-and-fold process three times, resting 30 minutes between each round.
    Need a visual? See attached video for how to do stretch and folds!
  • Final rest: After the last fold, let the dough sit for another 45 minutes, until puffed and airy.
  • Shape the dough: Dust a clean surface with flour and divide the dough into 12–14 equal balls (about 70–80 g each).
    Let the balls rest for 15–20 minutes.
  • Preheat oven: While the dough balls are resting, preheat your oven to 200°C (400°F).
  • Form mini pizzas: Using floured fingers or a floured cup, press into the center of each dough ball to create a well.Keep the middle thinner than the edges—it will puff up as it bakes.
  • Add toppings: Spoon tomato sauce into the center of each pizza, sprinkle with cheese and toppings of your choice.
    Brush the edges with olive oil and sprinkle sea salt if you'd like a golden crust.
  • Bake: Bake for 15–20 minutes, or until golden, crisp, and bubbling.

Notes

Recipe Notes

  • This is a no-knead dough using the stretch-and-fold method. If you prefer using a stand mixer, mix the dough until smooth and elastic (about 8 minutes on medium speed), then let it rise until doubled before shaping.
  • Brushing with olive oil is optional, but it helps the edges brown nicely.
  • This recipe is kid-friendly, freezer-friendly, and fun for pizza parties!