What You’ll Need
- Store-bought pizza dough (refrigerated or fresh)
- Flour (for dusting) or fine semolina
- Olive oil
- Pizza sauce, shredded mozzarella, and toppings of your choice
- Baking surface: pizza stone/steel, baking sheet, or cast-iron skillet
- Optional (highly recommended): a food-grade bread proofing box or pizza dough proofing container with lid for clean, stackable storage. Browse options here: Plastic dough box wholesale.
Step-by-Step Instructions
- Temper the dough (30–60 minutes). Remove the dough from the fridge, lightly oil it, and place it in a covered container. A lidded proofing tray helps maintain humidity so the surface doesn’t dry out.
- Preheat the oven hot. Set your oven to 245–260 °C (475–500 °F). If using a stone or steel, preheat it for at least 30 minutes.
- Prepare the work surface. Dust a counter with flour or semolina. Gently lift the dough and press from the center outward, keeping a thicker rim. Avoid using a rolling pin to preserve air bubbles.
- Shape the base. Stretch to about 10–12 inches (25–30 cm). If it springs back, rest it 5 minutes, then continue.
- Top lightly. Spread a thin layer of sauce, add cheese, then toppings. Less is more for a crisp base.
- Bake. Slide onto the hot stone/steel or place the baking sheet in the oven. Bake 9–13 minutes, until the crust is golden with charred spots and the cheese bubbles.
- Rest and slice. Cool 2–3 minutes so the cheese sets, then slice and serve.
Pro Tips for Better Texture
- Hydration & humidity: A lidded proofing container keeps a humid micro-climate that prevents skinning over.
- Oil, then flour: Lightly oil the dough for storage; dust with flour or semolina right before shaping.
- Stone vs. sheet: A stone/steel gives superior oven spring and crispness; preheat thoroughly.
- Don’t overcrowd: Too many wet toppings can make the center soggy.
Need a dedicated, stackable container for dough balls? Explore food-grade dough trays and proofing boxes: Plastic dough containers.
Frequently Asked Questions
How long should I proof store-bought dough?
If it’s chilled, 30–60 minutes at room temperature is usually enough for easy stretching. For extra flavor, cold-proof in the fridge 12–24 hours in a covered container, then temper before baking.
What if my dough keeps shrinking?
Let it rest 5–10 minutes to relax the gluten, then stretch again. Avoid over-flouring, which can toughen the dough.
Can I make multiple pizzas ahead?
Yes—portion dough into individual balls and store in a pizza dough proofing container with lid. Stackable trays keep things tidy and easy to transport.