This Costco Pizza Dough Recipe is a thick and chewy recipe, which creates a crust that’s just like the famous version from the Costco food court. It’s a classic, foolproof recipe, perfect for making two large pizzas.
Jump to RecipeCostco Pizza Dough Recipe Ingredients
For the Dough:
- 1 and 1/3 cups (320ml) warm water (about 110°F/43°C)
- 1 Tablespoon (13g) granulated sugar
- 2 and 1/4 teaspoons (7g) instant yeast (1 standard packet)
- 3 1/2 to 4 cups (438–500g) unbleached all-purpose flour, plus more as needed
- 2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing
- 1 teaspoon salt
- Sprinkle of cornmeal, for dusting the pan
For Basic Toppings (for one 12-inch pizza):
- Extra-virgin olive oil, for brushing
- 1 garlic clove, minced (optional)
- 1/2 cup store-bought pizza sauce
- 2 cups (8oz) shredded mozzarella cheese
How To Make Costco Pizza Dough
- Activate the yeast: In the bowl of your stand mixer, whisk the warm water, granulated sugar, and yeast together. Cover and let it rest for 5 minutes until it becomes foamy.
- Mix the dough: Fit the mixer with the dough hook. Add the flour, olive oil, and salt to the bowl. Beat on medium speed for about 2 minutes, until the dough starts to pull away from the sides of the bowl.
- Knead the dough: Continue to knead the dough in the mixer for 5 full minutes. The dough should be soft and slightly tacky. If it’s too sticky, add flour 1 teaspoon at a time. When it’s ready, it should slowly bounce back when you poke it.
- First rise: Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60–90 minutes, or until it has doubled in size.
- Prep the oven and shape the dough: Preheat your oven to 475°F. If you have a pizza stone, place it in the oven to preheat. Punch the risen dough down to release the air, then divide it in half. (You can freeze one half for later). On a lightly floured surface, stretch and flatten one half of the dough into a 12-inch circle.
- Top the pizza: Place the shaped dough on a pizza pan lightly sprinkled with cornmeal. Pinch the edges to create a rim. Brush the surface with olive oil, sprinkle with minced garlic (if using), then spread on the pizza sauce. Top with mozzarella cheese and any other toppings you like.
- Bake the pizza: Bake for 13–15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Let it rest for a minute before slicing and serving immediately. Repeat with the second ball of dough if making two pizzas.
Recipe Tips
- How to get the perfect rise? The water temperature is key. It should be warm to the touch, like a baby’s bottle (105-115°F). If it’s too hot, it will kill the yeast; if it’s too cold, the yeast won’t activate.
- How to get a crispy crust? Preheating a pizza stone or an inverted baking sheet in the hot oven is the secret. Sliding the pizza onto the preheated surface gives the bottom of the crust an initial blast of heat, making it extra crispy.
- Can I make this without a stand mixer? Yes. You can mix the dough in a large bowl with a wooden spoon, then turn it out onto a floured surface and knead by hand for 5-7 minutes until it’s smooth and elastic.
- How to make the dough ahead of time: This dough is perfect for a slow, cold rise. After kneading, place the dough in a greased bowl, cover, and refrigerate for 8-12 hours. This develops a more complex, delicious flavor. Let it sit at room temperature for about 30 minutes before shaping.
What To Serve With Pizza
This classic pizza is a meal in itself, but it’s even better with traditional pizzeria sides.
- A simple Caesar salad or a chopped Italian salad
- Crispy chicken wings with blue cheese or ranch dip
- Warm garlic knots or cheesy breadsticks
- A side of marinara sauce for dipping the crust
How To Store Pizza Dough and Leftovers
Storing Dough: After the dough has risen, you can freeze half of it. Lightly coat the ball of dough with oil, place it in a zip-top freezer bag, squeeze out the air, and freeze for up to 3 months. Thaw overnight in the refrigerator, then let it rest on the counter for 1 hour before shaping. Storing Leftover Pizza: Store leftover pizza slices, tightly wrapped, in the refrigerator for up to 4 days. Reheat in an oven or air fryer for the best crispy crust.
Costco Pizza Dough Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 55g
- Protein: 15g
- Fat: 9g
- Saturated Fat: 2g
- Sodium: 550mg
- Fiber: 2g
- Sugar: 4g
Nutrition information is estimated per slice of dough only (assuming 8 slices per pizza) and may vary based on toppings.
FAQs
This is a popular “copycat” recipe that aims to replicate the thick, chewy, and delicious crust of the famous pizza from the Costco food court. While not the official recipe, it’s a beloved version that many enjoy making at home.
This is usually caused by expired yeast or using water that was too hot. Always check the expiration date on your yeast and use a thermometer to check your water temperature if you’re unsure.
This means the gluten in the dough is too tight. Simply stop trying to stretch it, cover the dough with a clean towel, and let it rest for 5-10 minutes. This will allow the gluten to relax, and it will be much easier to shape.
Try More Recipes:
Costco Pizza Dough Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings20
minutes15
minutes350
kcalA simple, foolproof recipe for a thick, crisp, and chewy pizza crust that tastes just like the famous version from the Costco food court.
Ingredients
1 1/3 cups warm water
1 Tbsp. sugar
2 1/4 tsp. instant yeast
3 1/2 to 4 cups all-purpose flour
2 Tbsp. olive oil
1 tsp. salt
Cornmeal for dusting
Directions
- In a stand mixer bowl, activate the yeast by whisking it with the warm water and sugar; let it sit for 5 minutes until foamy.
- Add the flour, olive oil, and salt. Mix with a dough hook for 2 minutes, then knead for 5 more minutes until the dough is soft and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 60-90 minutes, until doubled in size.
- Preheat the oven to 475°F with a pizza stone inside if you have one.
- Punch down the dough and divide it in half. Stretch one half into a 12-inch circle on a cornmeal-dusted pizza pan.
- Top with your favorite sauce and cheese.
- Bake for 13-15 minutes until the crust is golden and the cheese is bubbly.
Notes
- This recipe makes enough dough for two pizzas; you can easily freeze one half for later.
- For the best flavor, let the dough rise slowly in the refrigerator for 8-12 hours.
- Don’t add too much flour when kneading; the dough should be soft and slightly tacky.
- Preheating your baking surface is the key to a crispy bottom crust.
