Learn how to make pizza at home! This is the only guide you’ll ever need for making homemade pizza in the oven. There are just a few secrets and tips for making pizza at home with store bought dough. This recipe is so simple you can make pizza at home without a pizza stone or a rolling pin. You don’t even need to make homemade pizza dough! All you need is ~20 minutes, a sheet pan, pre-made store bought dough, and a desire to eat delicious homemade pizza.
With this step-by-step guide to making homemade pizza, you’ll learn:
- Where to buy fresh pizza dough pre-made
- How to store pizza dough so it’s ready for pizza night any day of the week
- Tips for getting pizza dough to rise
- Techniques for stretching store bought dough (once you learn my tips for how to stretch pizza dough for sheet pan pizza, you’ll be a pro)
- How to pre bake pizza crust before adding toppings
- Pizza toppings
- The best oven temperature for pizza made at home
At the end of this post is one of my favorite home pizza recipe ideas.
Ready for 10+ years worth of secrets and tips for making pizza at home with store bought dough?
First, you have to know how to get premade dough to rise…
Have frozen dough from the grocery store? Check out this tasty pizza with frozen premade pizza crust.
Shop at Whole Foods? Check out my BBQ chicken recipe on Whole Foods pizza dough.
How to get pizza dough to rise
Many people struggle with the very first step of making pizza at home with store bought dough. That’s because stretching store bought dough is difficult when it’s cold.
Pizza dough needs at least 30 minutes and up to 3 hours to rise, outside of the fridge.
Here’s an easy trick to allow the dough plenty of time to rise. Set it near a window or wrap it in a kitchen towel and set it on the counter. If you’re short on time, use a kitchen towel straight out of the dryer – a little heat will help.
Here’s another trick. If you’re making pizza at home soon after buying ingredients at the store, let the pre-made dough sit by a sunny car window on the ride home. Growing up, that’s what my mom always did.
See tips on choosing the best store bought pizza crust for pizza night.
Once the pizza dough rises, it’s time to shape the dough.
How to shape pizza dough
Shaping rectangle pizza for a sheet pan is very, very easy once you get the hang of it.
Watch the video with the recipe at the bottom of this page for step by step instructions.
Or follow these step-by-step photo instructions to lean how to stretch pizza dough.
Step 1-2.
Lightly flour a large work space like a butcher block, cutting board, or clean counter.
Press both sides of the fresh dough against the flour.
Step 3-4.
First, work the outside of the pizza dough by pinching it with your fingers to make the crust.
Next, working against a flat surface, move to the center of the dough and push the dough outward to make a larger base. As you expand the dough, pick up a light dusting of flour, which will help the size of the dough grow.
Step 5.
Once the dough has spread as far as possible against the cutting board, gently pick up the dough.
With your hands under the dough, use your knuckles to stretch the dough in vertical and horizontal motions.
Adding a little flour will help the dough expand.
Step 6-8.
Work the dough until it is expands enough to cover your sheet pan.
Go back and forth between pushing the dough and using your knuckles as needed.
Add light dustings of flour as needed to help the dough retain the progress you’ve made. Don’t worry about the dough being a perfect shape. All pizzas are beautiful.
At any time, patch holes as they appear by folding over the dough.
Step 9.
Prepare a rimmed baking sheet with parchment paper and a drizzle of olive oil.
Step 10.
Gently transfer the pizza dough to the baking sheet.
Push out the premade dough as far as it will go towards the edge of the baking sheet.
Shaping round pizza is similar, but you will begin by forming the dough into a perfectly round ball. Follow the instructions above, but instead of pulling the dough in vertical and horizontal motions, you’ll want to stretch the dough in a circular motion. It’s easy to make a classic round pizza with this ventilated pizza pan.
Don’t add toppings yet! First, par-bake the premade dough
It’s super important to pre bake the pizza crust once before adding pizza toppings.
Follow the recipe at the end of this post for details on how to to par-bake the pizza dough at 450 degrees in the middle rack of the oven.
After the dough bakes “naked”, add the toppings and bake the pizza
When making pizza at home, it’s crucial to using a really high temperature, once you add the toppings, to get restaurant quality pizza.
After par-baking the pizza dough, add the toppings and finish baking pizza in the oven at 500 degrees until the cheese melts. This final bake will take about 7-10 minutes.
Where to buy premade store bought pizza dough
Buy fresh premade pizza dough at a local bakery, Trader Joe’s or Whole Foods.
Trader Joe’s also has a garlic & herb pizza dough that’s quite tasty. See my post on Trader Joe’s Pizza Dough Tips.
How to store pizza dough in the fridge or freezer
If you don’t plan to use store bought pizza dough for a few days or weeks, keep it fresh in the fridge or freezer.
In the fridge, premade pizza dough will stay fresh for a few days.
In the freezer, pizza dough can last a couple of months. When you’re ready to defrost pizza dough, move it to the fridge overnight. Then take it out in the morning to expand in time for dinner.
My freezer is always stocked with pizza dough and frozen cheese. And my pantry is always stocked with pizza seasoning and pizza sauce. And, thanks to my husband, my fridge is always stocked with craft beer to go with the pizza.
Pizza topping ideas
Sauce – Classic red pizza sauce, BBQ sauce, Alfredo sauce, or a simple garlic and olive oil for a white pizza, as used in this pear and goat cheese pizza.
Cheese – Traditional mozzarella is a popular melting cheese, as is fontina and cheddar. If you’re looking for a cheese with bold flavor, try bleu cheese, smoked gouda or goat cheese sprinkled on top of a melting cheese.
Meats, fruit and veggies – If you’re looking for something outside of traditional toppings (pepperoni, ham, sous vide chicken, sausage, sous vide bacon,), get creative with seasonal fruits and vegetables.
For fruits, try roasted cherry tomatoes, pineapple, pears, cherries, and apples.
For vegetables, try butternut squash, zucchini and caramelized red onions. And don’t forget about fresh herbs for pizza! Add delicate herbs like basil after the pizza is done baking in the oven.
The good ol’ beer & pizza pairing
Not a pizza ingredient, per se…. but beer can be a great addition to pizza, even if you’re no longer in college. Looking for a beer + pizza pairing?
My friend Sarah, another Portland blogger at Twenty Something and Tipsy has milkshake IPAs to share with you… She made her version of this homemade pizza recipe with store bought dough from Trader Joe’s.
Her premade grocery store pizza is topped with sauteed mushrooms and vegan sausage. Sarah likes to dip her pizza in ranch dressing.
My own big fat pizza fail…
I’ve been making pizza at home in the oven or on the grill for over a decade. (whenever I say something has lasted a decade I feel suuuuuuper old!) One time a grill accidentally caught on fire, but that was a manageable fail. My brother saved the day with a fire extinguisher and now we have an almost-caught-the-house-on-fire story to laugh about.
Another time, I left store bought pizza dough outside on a deck table to rise. Can you blame me? It sounded like a great idea to have the dough rise in the sun, mother nature’s original dough heater.
Well, this turned out to be a horrible idea due to a hungry critter. When I glanced out the window to check the progress of my dough, I found a squirrel eating the dough through the bag.
Long story short, don’t get rabies when making pizza at home with store bought dough. Let it rise inside.
I’m so excited to spread the word about this easy to make at home pizza recipe! I’ve made so many friends with readers who have successfully made this pizza, I hope you’re next on the list!
Tasty tips + notes for making homemade pizza
- Avoid the struggle of stretching pizza dough by letting it rise in advance.
- Never add toppings to raw pizza dough.
- Cook the pizza twice. First, cook the premade dough “naked” without any toppings. On the second trip to the oven, add all the ingredients and cook the pizza until the cheese melts and the crust is golden brown.
- Brush olive oil around the perimeter of the dough to create a golden crust.
- Season the crust. Sprinkle the crust with parmesan and a light sprinkle of salt.
- Add any fresh herbs, like basil, after the pizza is done baking (so the herbs don’t wilt)
- Pizza is great for game day served with sous vide chicken wings with bleu cheese dressing
One of my favorite pizzas is BBQ chicken pizza. Learn how to make chicken breast in under 20 minutes so you can add it to pizza, too.
Special seasonings and tools for making pizza at home
- This dough seasoning is the secret to real Italian-tasting homemade pizza dough.
- Add pizza seasoning to store bought pizza sauce. This makes the pizza taste really fresh!
- Pizza professionals cut their pizza with just a few swipes, using big ol’ pizza cutters.
- Bake pizza on a rimmed baking sheet so the edges turn a beautiful golden brown. This baking pan set will enable you to make multiple pizzas at once.
- Use a mandoline to quickly slice vegetables
- This grilling pizza tool set has everything you need for grilled pizza with store bought dough
- Make individual pizzas for pizza parties with this mini pizza pan set
- A pizza peel is always nice to have
- Mini tongs are helpful for adding toppings to pizza
- This beautiful Acadia wood cutting board is perfect for serving
- If you love backyard entertaining, check out this awesome Ooni pizza oven
More Italian recipes people love…
- Cheesy Italian Stuffed Peppers
- Crispy Italian Chicken Breast with Tomato Sauce
- How to make pizza at home with store bought dough
- Baked chicken parmesan with vodka sauce
- Best Caprese Salad Recipe
- Croutons On The Stove
- 50+ gourmet grilled cheese ideas
Let me know when you make your tasty homemade pizza. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out.
Subscribe to the Sip Bite Go channel for my best recipes.
Making pizza at home with store bought dough (Sip Bite Go)
Making pizza at home with store bought dough is easy! This is the best homemade pizza recipe with premade dough. See how to make homemade pizza in the oven. This guide to making pizza at home with store bought dough covers everything from stretching the dough, to cooking delicious crust in the oven for homemade pizza. Use this recipe as a base for pizza at home with any toppings you like!
Ingredients
- 1 bag pizza dough ( I use pre-made dough)
- 16 oz pizza sauce
- 2 tsp dried herbs pizza / pasta blend or oregano / parsley
- 3 tbsp flour
- 1 tbsp olive oil
- 2 tbsp parmesan cheese optional, for the crust
- 1 pinch Salt
- 8 oz shredded mozzarella or fontina or cheddar
- ⅔ cup toppings ham, chicken, pineapple, onions, etc.
- 2 tbsp basil chopped
Instructions
Let dough rise. Keeping the store bought dough in the bag, set it out on a counter for 30 minutes up a few hours. When you’re ready to make the pizza, preheat oven to 450 degrees F.
Stretch the dough. Place raw pre-made dough dough on top of flour, coating each side. Begin stretching the dough by pinching the outside in a circular motion to spread it out. Then you can alternate between pinching the dough with your fingers, pressing it out on your work surface, and using your knuckles to pull the dough from underneath in an outward motion. Usually a few motions work best! When it’s large enough, transfer it to a sheet pan lined with parchment paper and a light drizzle of olive oil.
Bake the naked pizza dough in the oven at 450 for 7 minutes. During this time, prep toppings.
Once dough is cooks for 7 minutes, take it out and preheat the oven to 500. Brush olive oil around the perimeter of the dough to create a golden crust. Add the sauce, any dried herbs, cheese and other toppings. Sprinkle the crust with parmesan and a light sprinkle of salt. Add pizza sauce, dried herbs, cheese and other toppings.
Bake the pizza at 500 for 7-10 minutes, removing when the cheese has melted. Sprinkle chopped basil and allow the pizza to cool a few minutes before slicing and serving.
Recipe Video
Recipe Notes
- Avoid the struggle of stretching pizza dough by letting it rise in advance.
- Never add toppings to raw pizza dough.
- Cook the pizza twice. First, cook the premade dough “naked” without any toppings. On the second trip to the oven, add all the ingredients and cook the pizza until the cheese melts and the crust is golden brown.
- Brush olive oil around the perimeter of the dough to create a golden crust.
- Season the crust. Sprinkle the crust with parmesan and a light sprinkle of salt.
- This dough seasoning is the secret to real Italian-tasting homemade pizza dough.
- Add pizza seasoning to store bought pizza sauce. This makes the pizza taste really fresh!
- Add any fresh herbs, like basil, after the pizza is done baking (so the herbs don't wilt)Pizza professionals cut their pizza with just a few swipes, using big ol' pizza cutters.
- Bake pizza on a rimmed baking sheet so the edges turn a beautiful golden brown. This baking pan set will enable you to make multiple pizzas at once.
Share your pizza with me! I'd love to see what you make. Find me @sipbitego on Instagram and tag #sipbitego with your pizza!
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This was great! Loved that I didn’t need a rolling pin or pizza stone! Thank you!
What is the process if your using a stone and cooking in a pizza oven?
There are so many types of pizza ovens, I wish I knew a bit more about which one you are using.
Assuming you’re using a really hot pizza oven >500 degrees, you can probably cook the pizza with all of the toppings, instead of par-baking the dough as directed in this particular oven baked pizza recipe. Heat the pizza stone first, then put the entire pizza, ingredients and all, in the oven.
This Pizzah was fantastic! The 2 cook method is the way to go!!
Thank you, Beth and Bill
So happy you guys successfully made pizza at home with store bought dough!
Yum! I make homemade dough sometimes, but it’s too much work for a weeknight dinner. Love the idea to use store bought dough – still better than a frozen pizza but really easy!
The last time I made homemade pizza I used store bought dough. Super grocery stores are starting to sell it and I love it.
I love Friday Night Pizza Night! And a no rolling pin way is a big win for me!
I love the shortcut of using store bought dough and still making your own pizza at home. Great tips on shaping the dough too…I never can seem to get a round or rectangle…I end up with something somewhere in between, but it still tastes great, lol.
I’ve always love the Trader Joe’s pizza dough. Good call! Your pizza looks delicious!
can i refrigerate the dough after its baked for the seven minutes and then finish cooking it the next day?
Yes, Francesca. You can even freeze the par-baked dough to use in the future.
I just made this exactly using your directions, using the temperatures you recommended. It was wonderful! The two-times-cook method is the way to go I’ve now learned. I used the Trader Joe’s dough and it was very nicely crispy on the outside and soft on the inside. I used my dried basil after the whole pizza baked, from my garden this past summer, and it added a good flavor. I used dried marjoram on the crust under the sauce. I made a bigger pizza because I like thinner crust. The parmesan on the edge of the crust is a nice touch.
Thanks for this!
Hey Pearl!
So happy to hear your pizza at home turned out wonderful. All the little touches are what really sets this homemade pizza apart, I’m so glad you enjoyed them. Love that you used your own dried basil. What a personal touch.
– Jenna
Hey Pearl!
So happy to hear your pizza at home turned out wonderful. All the little touches are what really sets this homemade pizza apart, I’m so glad you enjoyed them. Love that you used your own dried basil. What a personal touch.
– Jenna
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
This is my second time making homemade pizza (Publix pre-made dough) and I frantically google searched this recipe because I remembered how amazing it turned out. Will definitely be bookmarking this one and if you’re reading this you might want to do the same! I loved reading the whole article and my family loved this recipe- Thank you Jenna!!! Side note- For toppings I used pineapple, prosciutto and jalapeño with a spinach/basil mix (yum yum yum).
Hi Cristina!! I am SO happy that your family loved their pizza so much you made it again! Love your choice of toppings. I’m a huge pineapple pizza fan as well, and love all the greens and spice you added! In the near future, there will be a couple more recipes using store bought dough – my famous calzone (well, famous in my house!) and a grilled pizza recipe. I’ll send an email update to my subscribers and post on Instagram when the recipes are ready. Cheers! – Jenna
A calzone recipe would be phenomenal! Look forward to reading it.
I bought 32oz. bag of dough. how much from the bag, should I use for a 9 x13 pan to make the pizza for one person ? And can I just put the rest in the fridge even after it has risen? and how long will it last in the fridge ?
Hey George, 32 Oz will make about 2 sheet pan pizzas. Most dough is sold 1 LB / 16 Oz a bag. You can put the rest in the fridge after it rises. Or par bake the second one if you have an extra sheet tray. Stick the par baked dough in the fridge or freezer to use later. Should last ~2 days in the fridge. Freezing leftover dough is a good idea if you want to space the pizzas out a week or more.
Thank you for the advice. I had trouble trying to get the dough to spread out evenly with the flour. And also it would not stay together which made it hard to spread out evenly and thin. The whole event did not go well, but I did give it a try anyway. take care.
So, I followed the 2 step baking method. All was well until the last bake. I used fresh mozzarella, ricotta and fried eggplant and of course sauce and only went to 475 degrees and it burned on the bottom and the crust was like a rock. I baked it for 10 minutes so not sure why it burned. If I do this again I’ll go to a pizza place and buy the dough. Maybe it was the dough. I don’t think my oven is that off in terms of temp, Thankfully I didn’t go to 500 degrees.
Hey Karen,
I’m really surprised, as well, that the bottom of your pizza was so tough. In my experience, using too much flour can really stiffen up the dough instead of leaving it light and fluffy. Going to a pizza place and buying dough is a great idea. Please check back in when you make it again.
Jenna
The parmesan and salt on the edges really made it amazing! Unfortunately, I had trouble stretching the dough even though I left it on the counter for 3 hours. and watched your video 3x beforehand. I kept adding flour to be able to work it. The fresh pizza was a bit too chewy but the leftover pieces were extremely chewy. I Google’d and found that the problem was most likely caused by the added flour. I’ve only made pizza one other time with another recipe and made the dough from scratch. I made that one into a large round pizza but now think it should have been enough for a pan pizza too. Maybe the 3rd times the charm! I do have one question…after you put the herbs on, in the video it looks like you’re going around the edges with a knife, but that’s not mentioned verbally or in the written instructions. Would you explain further? Thanks for sharing.
Hey Sue!
Glad you loved the flavoring. What a bummer about the dough. Sometimes it is a bit more tough. In that case, I usually put a kitchen towel on it and let it rest on the stove as the oven preheats, to warm it up a bit, which helps stretch it more. Actually adding TOO MUCH FLOUR can stiffen it up. Once you make this a few times, you’ll be able to find your happy medium.
In the video what I’m going around the pizza with is a brush. It’s a black brush, so you probably can’t see it very well, but it’s not a knife. Actually haha I should go watch the video again because sometimes I use whatever is on hand, but it SHOULD be a brush to spread the olive oil on the crust.
Happy Pizza Eating,
Jenna
I’m so happy to have found your tips on how to use store bought pizza dough. I followed your advise and my pizza turned out to be amazing! Brushing olive oil and sprinkling Parmesan and salt around the perimeter of the crust definitely kicked it up a notch. Thank you.
Hey Christine! I’m so happy you loved the pizza and agree that those little details really sends it over the top. Happy cooking!
I may be wrong but isn’t using olive oil a bad idea when the recipe calls for higher temperatuers than it’s smoke point?
Hey Alexandre, I’ve never had an issue with the food or the pan burning when using it. A very little amount is used which crisps up the dough.
Excellent! Now I have the secret (bake the dough without the toppings for 7 minutes). A very important step. I made mine with just cheese & herbs since I was serving it with veggie soup. Thanks!
I did not know that pizza dough needs at least 30 minutes and up to 3 hours to rise, outside of the fridge. My wife and I would like to learn how to make pizza so that we can customize our own. It might beag a good idea to look for a place where they serve good pizza and get tips from there.
Jenna,
Thank you for this recipe! It came out excellent! Nice crisp outside and soft inside. The two-step baking process is probably key. I also made my own pizza sauce and topped the cheese with chopped Roma tomatoes and pepperoni. The crust was so delicious, too! I’ve tried from scratch dough recipes that didn’t come out as good as this. With all of your helpful tips, this is the way to go! I’ll surely make this again!
Jean – I’m so happy your homemade pizza turned out amazing! Love your topping choices as well. I share recipes daily on @sipbitego on Instagram – I post there a bit faster than on the site so come find me to see more pizza recipes.
I am so glad I came across your site with the hint to prebake. My pizza came out perfect tonight! I live in a small town with two pizza shops, neither of which the hubby likes. He went to our favorite grocery in the city the other day without me, that always sells pizza. Came out with a bag of dough, 2 jars of their sauce, 2 lbs of mozzarella and 2 lbs of pepperoni. Guess we will be making another trip for more dough!
Melissa – so glad you were able to make your own pizza at home with dough from the grocery store. What a bummer you don’t like the pizza recipes in your town – sometimes if one ingredient is “off” – even the pizza sauce – that can ruin it for me, too. That’s why making it at home is such an advantage. Cheers!
I have a turbo chef pizza oven to use next time I make your pizza (which everyone was over the moon pleased with) – counter top and you can adjust the upper and lower of the oven to 842 degrees – each with its own adjustment. If I was using pre-made pizza dough crust – frozen – how can I get it to taste better?
this is a great baking site. I just bought premade dough for the first time to attempt making pizza. I wish I read this before I took the dough out of fridge at 2pm expecting to make pizza for 5pm. No dough rising. Went to bed and got up to see the bag busting out of it’s seams, I am going to attempt to make it this morning. I love how you write like you are talking to an old friend and telling little stories, it’s so different from other recipe sites and I really like that! I would like to join you site.
Hi Cathy!
Yea – mine often look like they will explode out of the bag because I’ll leave the pizza dough on the counter all day. It just bakes better when it is nice and fluffy. Hope your pizza turned out delicious.
Cheers,
Jenna
Hi! Thanks for all the dough tips. I’m still having a persistent issue with my store bought pizza dough: it always comes out extremely hard on the bottom. It’s not burnt, it’s not crispy, its just hard, like really hard to chew through, almost like the really thick and hard edges and corners of a brownie. Any advice or tips?
Hi Kala – YES I have a tip if pizza dough comes out hard… check how much you are “working it” before hand. I’ve noticed this issue from time to time. It will be more likely to happen if you add too much olive oil or too much flour to to the dough by accident when you’re working it or moving it to the olive oil baking sheet.
Pizza is my favorite thing to cook with the kids. It is one food that their “help” can actually be help. You can’t really screw up putting toppings on, and they love to customize their own little pizzas.
Hi!
Great tips! Can you share some instructions for cooking it on a gas grill?
Thanks!
Hey Beth – Yes – soon! A recipe is coming up very soon for cooking pizza on a gas grill. Follow me on instagram @sipbitego where I’ll share it once it’s up.
Hi,
I bought the pre made dough from Publix. It’s already rounded but folded twice. To get ready to pre bake it do I let it sit out in its box or unfold it onto the pan to sit out?
Hi..I froze a par baked pizza dough… What’s the best way to use it now? Do I let it thaw before topping or top it Frozen?
Hey Kimberley,
Glad I caught your comment so timely, as sometimes they get buried – hopefully the dough is still not prepared when you’re reading this.
For a sure bet, I’d let the par baked pizza dough thaw for ~20 minutes on the counter, then follow the rest of the recipe to a T.
Otherwise, I’d suggest adding on ~2-3 minutes to the cook time, but I say that *with a grain of salt* because personally, I like the cheese before it starts to brown. I like it bubbling when I pull it out of the oven. But, if it was me, adding on a couple minutes would probably work just fine.
Cheers,
Jenna
Thanks so much! That worked perfectly. I had divided a bag of dough and made two pizzas a month ago, leaving one parbaked and naked to put in the freezer. Brought it out while I chopped the toppings. Oiled it, put on sauce and toppings, and it baked up crisp and light. I was really surprised that it held up so well in the freezer. Great recipe!
Amazing! May you have many delicious pizza nights to come…
I put mushrooms, pepperoni, and red peppers with basic sauce from the pantry and mozzarella. The dough was easier to spread with new tips so I will make this again.