Easy Homemade Pizza with Store-Bought Dough

a homemade pizza served in a round pan with a two small bowls of seasonings on the side.

5 from 1 vote

Easy Homemade Pizza with Store-Bought Dough

Homemade pizza in under 30 minutes! Store-bought dough makes it easy to enjoy crispy, cheesy pizza any night of the week.

Prep Time15

Cook Time15

Resting Time30

Total Time1

Course: Lunch, Dinner

Cuisine: Italian, American

Keyword: homemade pizza, pizza crust, store bought dough

Servings: people

Calories: 613kcal

Author: Renae Gerhardstein

Equipment

two baking sheets or pizza pans
pastry brush or spoon for olive oil
Pizza Cutter or sharp knife
parchment paper
pizza stone optional (use instead of baking sheet)
pizza peel optional
kitchen scale optional

Ingredients

For the Pizza

2 packages Trader Joe's pizza dough 16 oz each, or any store-bought pizza dough, or homemade pizza dough
2-3 tablespoons olive oil divided
1 cup pizza sauce 8 oz, or marinara sauce
3 cups shredded mozzarella cheese 12 oz
¼ cup grated Parmesan cheese 1 oz
flour or cornmeal for dusting

Optional toppings (choose your favorites)

pepperoni slices
italian sausage cooked and crumbled
sliced mushrooms
bell peppers thinly sliced
red onion thinly sliced
black olives sliced
fresh basil leaves
red pepper flakes
garlic powder or minced fresh garlic

Instructions

Remove the pizza dough from the refrigerator and let it sit at room temperature for at least 30 minutes (and up to 2 hours). This allows the gluten to relax and makes the dough much easier to stretch. The dough should feel soft and pliable, not cold and stiff.
Place your oven rack in the lowest position. Preheat your oven to 475°F. If using a pizza stone, place it in the oven while it preheats for at least 30 minutes.
Lightly grease two baking sheets with olive oil or line them with parchment paper. If using parchment, lightly dust with flour or cornmeal to prevent sticking.
Lightly flour your work surface.
Working with one dough ball at a time, gently stretch and press the dough into a 10-12 inch round (or oval, or rectangle - whatever shape your pan is). If the dough springs back, let it rest for 5 minutes and try again.
Try to avoid pressing down on the outer circle where the “crust” is for the best rise. Instead work the inner circle out towards the edge by stretching gently, placing the dough on top of the top of your hands and gently pulling while working your hands around the dough in a circle. You can also lay the dough flat and dimple (with your fingers) the dough out from the center working outwards.
Carefully transfer the shaped dough to your prepared baking sheet. If using parchment paper, you can shape the dough right on the parchment and transfer the whole thing to the pan.
Brush the surface of the dough lightly with olive oil. This helps create a barrier so the sauce doesn't make the crust soggy.
Spread 1/2 cup of pizza sauce evenly over each dough round. Use your basting brush to lightly brush the dough edges with the pizza sauce. It allows the edges to bake evenly and turns them a nice golden color.
Evenly sprinkle the top with mozzarella cheese, then add your desired toppings. Don't overload the pizza or it will be soggy. Finish with a sprinkle of Parmesan cheese.
Bake for 12-15 minutes, rotating the pan halfway through, until the crust is golden brown and the cheese is bubbly and starting to brown in spots. If baking both pizzas at once, swap the positions of the pans halfway through for even baking.
Remove from the oven and let cool for 2-3 minutes. Slice and serve hot.

Notes

Nutritional facts calculated as a cheese pizza, without any additional toppings.

Recipe tips:

Shred your own cheese: for that classic cheese pull, shred your own cheese. Store bought shredded cheese has anti-caking ingredients that keeps the cheese from clumping up but also keeps it from melting smoothly.
Dough handling: Don't skip letting the dough come to room temperature. Cold dough is nearly impossible to stretch and will keep shrinking back.
Even stretching: Start from the center and work your way out, rotating the dough as you go. Try to keep the thickness even so it cooks uniformly.
Prevent soggy pizza: Don't overload with sauce or wet toppings. Brush the dough with olive oil before adding sauce. Pat any watery vegetables (like mushrooms or tomatoes) dry before adding.
Crispy crust trick: For an extra crispy bottom, preheat your baking sheet in the oven for 10 minutes before adding the dough. Or use a pizza stone if you have one.
Toppings order: Sauce first, then cheese, then toppings, then a final sprinkle of Parmesan. This helps the toppings stay in place and prevents them from burning.
Don't overload: Less is more with pizza toppings. Too many toppings will make the pizza soggy and prevent the crust from crisping up.
Check the bottom: Lift the pizza with a spatula to check if the bottom is golden brown. If the top is done but the bottom is pale, move the pizza to a lower rack or increase the oven temperature.

Recipe Variations:

Mozarella Basil Pizza:: Use fresh mozzarella, sliced tomatoes, fresh basil, and a drizzle of balsamic glaze after baking.
White Pizza: Skip the red sauce and brush with garlic olive oil. Top with ricotta, mozzarella, Parmesan, and fresh herbs.
Chicken Bacon BBQ Pizza: Use our home made BBQ sauce. Use the BBQ sauce instead of pizza sauce. Top with cooked shredded chicken, red onion, crumbled bacon, and a blend of mozzarella and cheddar.
Veggie Supreme: Load up with bell peppers, mushrooms, onions, olives, spinach, and artichoke hearts.
Meat Lovers: Pepperoni, Italian sausage, bacon, and ham with extra cheese.
Breakfast Pizza: Top with scrambled eggs, cooked bacon or sausage, cheddar cheese, and finish with hot sauce after baking.
Dessert Pizza: Brush dough with melted butter and cinnamon sugar. Bake until golden. Top with Nutella, sliced strawberries, and powdered sugar.

Storage Instructions:

Room temperature: Pizza is best eaten fresh but can sit at room temperature for up to 2 hours.
Refrigerator: Store leftover pizza in an airtight container or wrapped in foil for up to 3 days.
Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.

Reheating:

Oven method or Air Fryer (best): Preheat oven or air fryer to 375°F. Place pizza on a baking sheet or in basket and heat for 8-10 minutes until warmed through and crispy.
Skillet method: Heat a skillet over medium heat. Add pizza slice, cover with a lid, and heat for 3-5 minutes until the bottom is crispy and cheese is melted.
Microwave (quickest but less crispy): Microwave on high for 30-60 seconds. Place a cup of water in the microwave alongside the pizza to help keep the crust from getting too chewy.

Nutrition