Craving homemade pizza but don’t want to fuss with making dough from scratch? Store bought pizza dough is your shortcut to delicious, customizable pizza with minimal effort. Whether you pick up fresh or refrigerated dough from the grocery store, this guide will walk you through making pizza at home that rivals your favorite pizzeria. You’ll learn how to properly handle the dough, add toppings, bake it to perfection, and avoid common pitfalls—no special equipment required.
What You’ll Need
- Store bought pizza dough (fresh, refrigerated, or frozen and thawed)
- All-purpose flour or cornmeal (for dusting)
- Olive oil
- Pizza sauce (jarred or homemade)
- Shredded mozzarella cheese (or preferred cheese blend)
- Your choice of toppings (pepperoni, vegetables, cooked meats, etc.)
- Baking sheet, pizza stone, or pizza pan
- Parchment paper (optional, for easy transfer)
- Rolling pin (optional)
- Oven mitts
Step-by-Step
- Bring Dough to Room Temperature
Remove the pizza dough from the refrigerator and let it sit at room temperature for at least 30–60 minutes. This relaxes the gluten, making the dough easier to stretch and reducing the risk of tearing. - Preheat Your Oven
Preheat your oven to 475–500°F (245–260°C). If you have a pizza stone, place it in the oven to preheat as well. High heat creates a crispier crust. - Prepare Your Work Surface
Lightly dust a clean countertop, large cutting board, or parchment paper with all-purpose flour or cornmeal. This prevents sticking and helps with shaping. - Shape the Dough
Gently remove the dough from its packaging. Press it into a disc with your fingertips. Stretch and shape it into your desired size and thickness—usually 12–14 inches for a standard pizza. If the dough springs back, let it rest for 5–10 more minutes and try again. Avoid using a rolling pin unless necessary, as hand-stretching yields a better texture. - Transfer to Baking Surface
Move the shaped dough to a lightly oiled baking sheet, pizza pan, or a piece of parchment paper for easy transfer to a pizza stone. Drizzle or brush a little olive oil on the surface to help with browning and flavor. - Add Sauce
Spread a thin, even layer of pizza sauce over the dough, leaving a 1/2-inch border for the crust. Too much sauce can make the pizza soggy. - Add Cheese and Toppings
Sprinkle mozzarella cheese evenly over the sauce, then add your desired toppings. If using vegetables with high water content (like mushrooms or bell peppers), blot or pre-cook them to prevent excess moisture. - Bake
Place the pizza in the preheated oven. If using a stone, slide the parchment and pizza onto it. Bake for 10–15 minutes, or until the crust is golden brown and cheese is bubbling. Ovens vary, so check after 8 minutes. - Cool and Slice
Remove the pizza from the oven and let it rest for a couple of minutes. Slice with a pizza cutter or sharp knife. Serve hot and enjoy!
Common Mistakes
- Not letting dough rest: Cold dough is tough to stretch and more likely to tear. Always let it come to room temperature before shaping.
- Overloading with toppings: Too many toppings or too much cheese leads to a soggy, undercooked crust.
- Using too much flour: Excess flour when shaping can make the crust dry and tough.
- Not preheating the oven: A hot oven is key for a crisp, well-baked crust.
- Skipping oil on the crust: A light brushing of olive oil helps with browning and prevents sticking.
- Not monitoring bake time: Every oven is different—check the pizza early to avoid overbaking or burning.
Tips
- Room temperature dough: For best results, let dough rest in its bag or covered with plastic wrap to prevent drying out.
- Get creative with toppings: Try pesto instead of tomato sauce, or experiment with cheeses like fontina, provolone, or goat cheese.
- Pre-cook wet toppings: Sauté mushrooms, spinach, or onions to reduce moisture before adding.
- For a crispier crust: Bake directly on a preheated pizza stone or steel, or use a perforated pizza pan.
- Brush the crust: Olive oil, melted butter, or a garlic butter mixture brushed on the edge before baking adds flavor and color.
- Don’t skip the rest after baking: Letting your pizza sit for 2–3 minutes before slicing prevents cheese from sliding off and burns.
- Freeze extra dough: If you have leftover dough, wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before use.
- Use parchment for easy transfer: Building your pizza on parchment paper makes it easy to transfer onto a hot stone or pan.
Troubleshooting
- Dough won’t stretch: If your dough keeps shrinking back, it’s likely too cold or overworked. Cover and let it rest for 10–15 minutes at room temperature, then try stretching again.
- Dough is sticky: Lightly dust your hands and surface with flour or cornmeal, but avoid adding too much. If it’s still sticky, knead in a tiny bit more flour, then let rest.
- Pizza is soggy in the center: You may have used too much sauce or cheese. Next time, use less, or pre-bake the crust for 3–5 minutes before adding toppings.
- Crust is undercooked: Increase oven temperature, move the pizza to a lower oven rack, or bake for a few more minutes. For thick crusts, try baking on a preheated stone.
- Burned bottom, raw top: Lower the oven rack or reduce oven temperature slightly. Cover the pizza loosely with foil if the cheese is browning too fast.
- Pizza sticks to the pan: Use parchment paper or grease your pan well with olive oil or nonstick spray before placing the dough.
- Crust is too hard: This can be from too much flour or overbaking. Next time, use less flour when shaping and keep a close eye on bake time.
Frequently Asked Questions
- Can I use frozen pizza dough?
- Yes. Thaw frozen dough in the refrigerator overnight, then bring it to room temperature before shaping and baking.
- How long does store bought pizza dough last?
- Fresh dough keeps 2–3 days in the fridge. Check the package date and use within that window. For longer storage, freeze it tightly wrapped.
- Can I make a thin or thick crust with store bought dough?
- Yes. For thin crust, stretch the dough larger and thinner. For thick crust, use less stretching and a smaller pan.
- Do I need a pizza stone?
- No. A pizza stone gives a crisper crust, but a baking sheet or pizza pan works well too. Parchment paper helps with transfer and cleanup.
- Can I prepare the pizza ahead of time?
- It’s best to bake pizza right after assembling. If needed, shape the dough and refrigerate it, then add toppings and bake just before serving.
- How do I reheat leftover pizza?
- For best results, reheat slices in a hot oven (400°F/200°C) for 5–8 minutes, or in a skillet on the stovetop to crisp the crust.
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Make Pizza with Store Bought Dough: Easy Step-by-Step Guide