This Trader Joe’s-style Pizza Dough is a chewy and crispy recipe, which is made with simple pantry staples like bread flour and instant yeast. It’s the perfect base for any pizza, a classic, foolproof recipe that’s easy to make at home and perfect for a family pizza night.
Jump to RecipeTrader Joe’s Pizza Dough Ingredients
A simple, classic list for the perfect homemade pizza base.
- 2 to 2 ⅓ cups all-purpose flour OR bread flour, divided
- 1 packet instant yeast (2 ¼ teaspoons)
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- 2 Tablespoons olive oil, plus additional for the bowl
- ¾ cup warm water (105-115°F)
- Optional: ⅛-¼ teaspoon garlic powder and/or dried basil leaves
How To Make Trader Joe’s Pizza Dough
A step-by-step guide to making perfect pizza dough from scratch.
- Combine the Ingredients: In a large bowl, combine 1 cup of the flour, the instant yeast, sugar, and salt (plus optional herbs). Add the olive oil and warm water and stir with a wooden spoon until everything is well combined.
- Form the Dough: Gradually add another cup of flour, stirring until the dough starts to form a cohesive, elastic ball and pulls away from the sides of the bowl. The dough will still be slightly sticky, but it should be manageable. Add a little more flour if needed.
- Knead and First Rise: Lightly dust your hands with flour and form the dough into a round ball. Place it in a large, clean bowl that has been generously drizzled with olive oil. Roll the dough ball around to coat it in oil. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 30 minutes, or until it has doubled in size.
- Shape the Pizza: Once the dough has risen, gently deflate it and transfer it to a lightly floured surface. Knead it a few times until smooth. Using your hands or a rolling pin, work the dough into a 12-inch circle.
- Prep for Baking: Transfer the dough to a parchment-lined pizza pan or a cornmeal-dusted pizza peel. Pinch or fold the edges to form a crust. Brush the entire surface of the dough, including the crust, with a little more olive oil. Use a fork to poke holes all over the center of the pizza to prevent it from bubbling up.
- Top and Bake: Add your desired toppings and bake in a preheated 425°F (215°C) oven for 13-15 minutes, until the crust is golden brown and the toppings are bubbly.
Recipe Tips
For a perfect, crispy pizza crust every time.
- How to get a crispy pizza crust? The secret is intense heat from below. For the best results, preheat a pizza stone or a heavy, overturned baking tray in your oven for at least 30-45 minutes. Launching your pizza onto this screaming-hot surface is what gives you that classic, crisp base.
- Can I make the dough ahead of time? Yes, this dough is perfect for making ahead! After the dough has risen, you can deflate it, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 3 days. This slow fermentation actually develops a deeper, more delicious flavor.
- What’s the best flour for pizza dough? As the recipe notes, bread flour will give you a slightly crispier exterior due to its higher protein content, while all-purpose flour yields a softer crust. Both are delicious!
- Can I freeze the extra dough? Yes. After the first rise, you can divide the dough, wrap the portions tightly in plastic wrap, and they will keep in the freezer for up to a month. Thaw the dough in the refrigerator overnight before using.
What To Serve With Homemade Pizza
Classic sides to complete your pizzeria experience.
A fresh, hot pizza is a meal in itself, but it’s always great served with:
- A simple green salad with a light vinaigrette
- Creamy coleslaw
- Garlic bread or cheesy breadsticks (made with the same dough!)
- A cold beer, a glass of red wine, or a fizzy drink
How To Store Pizza Dough
Keeping your dough fresh for pizza night.
- Refrigerate: You can store the kneaded, un-risen dough in a lightly oiled, covered bowl in the refrigerator for up to 48 hours. This slow prove develops great flavor.
- Freeze: Freezing the individual dough balls after the first rise is a fantastic way to have homemade pizza ready to go anytime.
Trader Joe’s Pizza Dough Nutrition Facts
An estimated guide per serving (dough only).
- Calories: 113kcal
- Carbohydrates: 19g
- Protein: 3g
- Fat: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A wet, sticky dough is actually a good sign! It means the flour is well-hydrated, which will lead to a better-textured crust. Use a light dusting of flour on your hands and work surface to make it manageable, but resist the urge to add too much extra flour, as this can make the dough dry and tough.
A pizza stone is highly recommended for the best, crispiest crust. However, if you don’t have one, the next best thing is to place a heavy, flat baking tray upside down in the oven and let it get screaming hot for at least 30 minutes.
There are a few common reasons. Your yeast might be old or expired. The “warm” water might have been too hot (which kills the yeast) or too cold (which won’t activate it). Lastly, the proving spot might have been too cold or draughty.
Try More Recipes:
- Trader Joe’s Lobster Pasta Recipe
- Trader Joe’s Chicken Meatballs Recipe
- Trader Joe’s Prosciutto & Arugula Pizza Recipe
Trader Joe’s Pizza Dough Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy1
servings15
minutes15
minutes113
kcalAn easy, no-knead copycat recipe for Trader Joe’s style pizza dough that is soft, chewy, and gets perfectly crispy in the oven. The perfect homemade base for all your favorite toppings.
Ingredients
2-2 ⅓ cups all-purpose or bread flour, divided
1 packet instant yeast (2 ¼ tsp)
1 ½ tsp sugar
¾ tsp salt
2 Tbsp olive oil, plus more
¾ cup warm water (105-115°F)
Directions
- In a large bowl, combine 1 cup of flour, the yeast, sugar, and salt.
- Add the olive oil and warm water and stir with a wooden spoon until well combined.
- Gradually add another 1 cup of flour, stirring, until a sticky but cohesive dough ball forms.
- Transfer the dough to a well-oiled bowl, cover tightly with plastic wrap, and let it rise in a warm place for 30 minutes, or until doubled in size.
- Preheat your oven to 425°F.
- Gently deflate the risen dough, transfer it to a floured surface, and shape it into a 12-inch circle.
- Transfer the dough to a parchment-lined pizza pan. Brush the surface with olive oil and poke holes all over the center with a fork.
- Add your desired toppings and bake for 13-15 minutes, until the crust is golden brown.
Notes
- A very hot oven and a preheated pizza stone or steel are the secrets to a crispy, restaurant-quality crust.
- This dough recipe can be made in advance and stored in the fridge or freezer.
- Bread flour will result in a crispier crust, while all-purpose flour will be softer.
- The dough will be sticky; use floured hands and surfaces to make it manageable.
