Homemade pizza dough for personal pizza 8-9 inch (includes par-baking & high-hydration dough)

[@recipesbyjaz]

Recipe and more tips: recipesbyjaz.com/personal-size-pizza-dough/ Note: For beginners and if using all-purpose flour, remove 1 teaspoon (or even 2 teaspoons) of water from the total to reduce hydration, making the dough easier to handle. The par-bake time will depend on the toppings and cheese you use. Shredded cheese melts faster compared to large chunks, so adjust accordingly. In some cases, you might not need parbaking. Ingredients 3/4 cup (94 g) bread flour (preferably) or all-purpose flour (plus more for dusting) 1/3 cup (~80 ml) warm water (for beginners and if using all-purpose flour, remove 1 teaspoon of water (or even 2 teaspoons) from the total to reduce hydration) 3/8 teaspoon (1.2 g) instant yeast 3/8 teaspoon (1.5 g) sugar 1/4 teaspoon (1.5 g) salt 1-2 teaspoons olive oil (divided, 1/2 teaspoon while mixing dough and rest for coating the dough ball) 1 pinch garlic powder (optional)