Pizza Dough Recipes

Pizza Recipe

Ingredients & Tools:

 1 lb Pie Oh My Dough Ball (usually found in the refrigerated or frozen section) If the dough is bought frozen you want to let it thaw overnight.

 Flour or Semolina (for dusting)

 Good Quality Olive oil (for greasing)

 Cornmeal or semolina (optional, for a crispier crust)

 Toppings of your choice (sauce, cheese, veggies, pepperoni, meats, etc.)

 Pizza sauce(marinara, pesto, or olive oil for white pizza)

 Pizza peel or paddle (be hand to transfer the peel to the stone or baking sheet)

 Cooking Tray / Stone / Sheet (we recommend a stone or grilling is great!)

 Serving Plate & Pizza Cutter For FInished Pizza  (should be at least 14" to 16", a knife or scissors are fine too!)

Step-by-Step Instructions

1. Let the Dough Come to Room Temperature

  • If frozen, thaw in the fridge overnight.
  • Take the dough out of the fridge and let it sit at room temperature for 30–60 minutes (covered with a damp towel or plastic wrap). This makes it easier to stretch.

2. Preheat the Oven

  • Set your oven to 475–500°F (245–260°C)—the higher the heat, the crispier the crust.
  • If using a baking stone or steel, place it in the oven while preheating.

3. Prepare Your Work Surface

  • Lightly flour a clean counter or cutting board.
  • Gently stretch the dough with your hands (don’t use a rolling pin—it can make the crust too dense).
  • For a thin crust, stretch it to about 14-16 inches. (18 inches can be done too depending on skill level)
  • For a thicker crust, leave it a little smaller (10–12 inches).

4. Transfer the Dough to a Pan

  • Option 1: Baking Sheet/Pizza Pan → Lightly grease with olive oil or sprinkle with cornmeal.
  • Option 2: Cast-Iron Skillet → Press dough into a lightly oiled skillet for a deep-dish style.
  • Option 3: Pizza Stone/Steel → Stretch dough on parchment paper for easy transfer.

5. (Optional) Pre-Bake for Extra Crispiness

  • For a firmer crust, bake the dough without toppings for 3–5 minutes before adding sauce.

6. Add Sauce & Toppings

  • Spread about 6 oz pizza sauce (don’t overdo it, or the crust gets soggy, we prefer california tomatoes).
  • Add cheese (1.5–2 cups shredded mozzarella or an even layer of fresh mozzarella with room for spreading).
  • Add toppings (pepperoni, mushrooms, chicken, artichokes, etc.).

7. Bake the Pizza

  • Bake for 10–15 minutes (depending on oven temp) until the crust is golden and cheese is bubbly.
  • For extra browning, broil for 1–2 minutes at the end (watch closely!).

8. Let It Rest & Serve

  • Cool for 2–3 minutes before slicing (helps cheese set).
  • Garnish with fresh basil, red pepper flakes, or Parmesan. Finish with Hot Honey, Hot Crispy Oil, Or Balsamic Glaze.

Pro Tips for the Best Pizza

 For a Crispy Bottom Crust:

  • Bake on a preheated pizza stone/steel.
  • Use cornmeal or semolina under the dough.

 For Extra Flavor:

  • Brush the crust with garlic butter or olive oil before baking.
  • Sprinkle Italian seasoning on the sauce.

 If Short on Time:

  • Skip the rise time and stretch the dough cold (it’ll be firmer but still work). Don't be nervous to use a rolling pin!

Pizza Ideas

  • Margherita: Tomato sauce, fresh mozzarella, basil
  • Pepperoni: Tomato sauce, mozzarella, pepperoni
  • Jersey Devil: Crushed tomatoes, red pepper flakes, garlic, fresh mozzarella, pepperoni, hot honey or hot crispy oil
  • BBQ Chicken: BBQ sauce, mozzarella, grilled chicken, red onions
  • Veggie: Pesto, mozzarella, mushrooms, spinach, roasted red peppers

Final Result

You’ll have a pizzeria-quality pizza in under 30 minutes with minimal effort!

Want to try different styles?

  • Deep-Dish Pizza: Press dough into an oiled cast-iron skillet.
  • Grilled Pizza: Cook stretched dough on a hot grill before adding toppings.