Published: Apr 4, 2021 · Modified: Jul 27, 2024

Trader Joe’s Pizza dough had been a huge hit for so many that want to make pizza at home. Have you ever thought of making your own homemade pizza dough? Not only is it easy, but it is cost effective, delicious, and actually quite fun to make. The key is making it the night before, and allowing a slow rise in the refrigerator.

3 balls of pizza dough after they have raised overnight in the fridge

Make Trader Joe’s Pizza Dough the day before you bake it

A slow rise is what the key is for a crispy pizza! When Bruce decided he wanted to get a better tasting pizza dough by making it overnight, to allow the flavors to form, we also found out that it was lighter and crispier. You can also make it in the morning, and allow to sit in the fridge for a slow rise. What ever works for your schedule! Add toppings and bake in a 500 F oven on a pizza stone.

Greek pizza uncooked on a wooden pizza peal

Ingredients for making perfect Trader Joe’s pizza dough:

Lukewarm Water: Lukewarm water (about 110°F) is crucial for activating the dry active yeast. The warm temperature helps the yeast to bloom and become frothy, which is essential for making the dough rise properly.
Dry Active Yeast: This ingredient is the leavening agent that makes the dough rise. When combined with lukewarm water and sugar, yeast ferments and produces carbon dioxide gas, which causes the dough to expand and become light and airy.
Flour: Flour is the backbone of your pizza dough. The gluten proteins in the flour give the dough its structure and elasticity. Using 6 ¼ cups ensures you have enough to achieve the right consistency and texture. Extra flour is used for dusting to prevent sticking and to make rolling easier.
Sea Salt: Sea salt adds flavor to the dough and helps to control the fermentation process. It strengthens the gluten structure, which improves the texture and prevents the dough from becoming too sticky.
Olive Oil: Olive oil enriches the dough, adding a subtle flavor and making the crust tender. It also helps with the dough’s elasticity and prevents it from becoming too dry.
Semolina Flour: This is used for dusting the pizza peel to prevent the dough from sticking. It gives the pizza a nice, crispy bottom and adds a slightly different texture to the crust.

Instructions for making Trader Joe’s Pizza Dough:

Measure warm water into a glass mixing bowl. May also use the bowl of a stand mixer. Sprinkle yeast over the top, and gently swirl in. Allow yeast to form bubbles, about 5 minutes.
Add flour, salt and olive oil into the yeast mixture. At this point, we use our hands to mix the dough. You may also use your stand mixture if you prefer. Continue to mix until the flour is fully incorporated. This should take about 5 minutes.
Allow dough to rest, covered with a moist towel, while you prepare pan. Place a piece of parchment paper into a small sheet pan. Lightly dust a work surface that you will be using to knead the dough.
Turn dough out onto floured surface, and lightly knead until it has a smooth texture. This should take about 3 minutes. Using a bench scraper, cut dough into 4 equal pieces. Roll each piece into a ball. Set on the parchment lined pan, spaced at least 2 inches apart.
Cover the dough with a moist, but not wet dish towel, and place in the refrigerator. Allow dough to rest over night, as this will allow for a slow rise. This technique makes for a better stretch of the dough, and a crisper pizza!

German pretzel buns dough in a bowl with a stripe moist towel over top

4 pizza dough balls on parchment paper on a cookie sheet

How to prepare & bake pizza using Trader Joe’s Pizza Dough:

Place your pizza stones into a cool oven, and turn on to 500 degrees. Allow stones to heat up for at least 30 minutes. If using an outside grill or pizza oven, prepare the stones in the same manner. It is very important to have a hot stone, or the crust will not get crisp!
The next day, once you have all your toppings ready, pull the Trader Joe’s Pizza dough out of the refrigerator. You want to allow the dough to set out for at least 10 minutes, but not longer.
Flour your work surface. Then dust your wooden pizza peels with semolina flour. Depending on your preference for style of pizza, you can stretch the dough with your hands, into a traditional, or even thick crust pizza. We, however, love it rolled thin with a rolling pin.
Dust pizza peels with semolina flour. We make 3 pizzas, and have 3 peels. Yes, we are extra. You can make just one pizza at a time with the peel, but if you want all 3 pizzas ready at once, you will want extra wooden pizza peels.
Once pizza dough is rolled out, place on the semolina dusted peel. Crimp edges like a pie.
At this point you may top the pizza as you wish. Below is a listing of some of the toppings that we like to use.

Suggested pizza toppings:

Garlic Oil Thinly Brushed Over Crust: Garlic oil adds a rich, aromatic flavor to the pizza crust. It infuses the dough with a subtle garlic essence and enhances the overall taste of the pizza, creating a flavorful base layer.
Sunday Sauce: Made from scratch Sunday Sauce makes the perfect base to start your pizza when you want a tangy tomato flavor.
Layer of Freshly Finely Grated Parmesan: Freshly grated Parmesan cheese provides a sharp, nutty flavor that complements other cheeses and toppings. Its crisp, slightly tangy taste adds depth to the pizza’s flavor profile.
Italian Sausage, Crispy Bacon, or Prosciutto: Italian sausage adds a savory, spiced kick; crispy bacon introduces a smoky, salty crunch; and prosciutto offers a delicate, salty elegance. Each choice provides a different texture and flavor, making your pizza more exciting.
Red Onion Rings: Red onion rings offer a sweet and tangy flavor that contrasts beautifully with savory toppings. When cooked, they become tender and slightly caramelized, adding both sweetness and a touch of crunch.
Olive Tapenade: Olive tapenade brings a briny, rich depth to the pizza. Its blend of olives, capers, and olive oil creates a bold, savory layer that pairs well with cheese and meats.
Cherry Tomatoes Cut in Half: Cherry tomatoes add a burst of juicy sweetness and acidity. When roasted on the pizza, they become tender and caramelized, enhancing the overall flavor with a fresh, tangy note.
Feta Cheese: Feta cheese introduces a tangy, creamy element to your pizza. Its crumbly texture and distinctive flavor provide a pleasant contrast to meltier cheeses like mozzarella.
Freshly Grated Mozzarella Cheese: Mozzarella cheese melts beautifully and has a mild, creamy flavor that acts as a perfect base for other toppings. Freshly grated mozzarella ensures a gooey, cheesy goodness that stretches with every bite.
Fresh Baby Spinach: Fresh baby spinach adds a vibrant, slightly bitter green element that balances out rich and salty toppings. It wilts nicely when baked, integrating seamlessly into the pizza.
Roasted or Sun-Dried Tomatoes: Roasted or sun-dried tomatoes offer intense tomato flavor with a concentrated sweetness and tanginess. They add depth and complexity to the pizza’s taste profile.
Shishito Peppers: When placed on top of the pizza, shishito peppers blister beautifully, adding a slightly smoky, charred flavor. Their mild heat and tender texture make them a unique and delightful topping.

pizza dough rolled out and covered with toppings

Reasons you’ll love making Trader Joe’s pizza dough at home:

Customization: Making homemade pizza dough allows you to tailor the recipe to your taste. Whether you prefer a thin and crispy crust or a thick, chewy base, you can adjust the dough’s consistency and flavor to match your preferences. You can also experiment with different types of flour, add herbs, or adjust the salt to create a personalized dough that’s perfect for your favorite pizza toppings.
Freshness: Homemade pizza dough provides a fresher taste compared to store-bought options. The dough made from scratch is typically free from preservatives and artificial additives, ensuring a more wholesome and natural flavor. Plus, you can enjoy the aroma of freshly baked dough right from your own oven.
Cost-Effectiveness: Making pizza dough at home is often more economical than buying pre-made dough. With a few basic ingredients, you can produce multiple batches of dough for the price of a few store-bought packages. This allows you to enjoy delicious, homemade pizza without breaking the bank.
Satisfaction: There’s a unique satisfaction in creating something from scratch. From kneading the dough to watching it rise, making pizza dough at home offers a sense of accomplishment and pride. The end result is not only a delicious meal but also a rewarding cooking experience that adds to the enjoyment of your homemade pizza night.

Trader Joe's Pizza Dough

Tools needed:

Glass bowl
Wooden pizza peel or peels
Pizza stone or stones
Pizza cutter

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Prep Time: 20

Cook Time: 10

Course: dinner

Cuisine: Italian

Keyword: pizza dough, trader joes

Servings: 12 inch thin crust pizzas

Calories: 849kcal

Author: Bruce and Dina

Equipment

large mixing bowl
measuing spoons
measuring cups

Ingredients

Ingredients for pizza dough

2 1/2 cups water lukewarm
3 teaspoons dry active yeast
6 1/4 cup flour plus extra for dusting
3 teaspoons sea salt
3 tablespoons olive oil
1/4 cup semolina flour for dusting the pizza peel

Instructions

Measure warm water into a glass mixing bowl. May also use the bowl of a stand mixer. Sprinkle yeast over the top, and gently swirl in. Allow yeast to form bubbles, about 5 minutes.
3 teaspoons dry active yeast, 2 1/2 cups water
Add flour, salt and olive oil into the yeast mixture. At this point, we use our hands to mix the dough. You may also use your stand mixture if you prefer. Continue to mix until the flour is fully incorporated. This should take about 5 minutes.
6 1/4 cup flour, 3 teaspoons sea salt, 3 tablespoons olive oil
Allow dough to rest, covered with a moist towel, while you prepare pan. Place a piece of parchment paper into a small sheet pan. Lightly dust a work surface that you will be using to knead the dough.
Turn dough out onto floured surface, and lightly knead until it has a smooth texture. This should take about 3 minutes. Using a bench scraper, cut dough into 4 equal pieces. Roll each piece into a ball. Set on the parchment lined pan, spaced at least 2 inches apart.
Cover the dough with a moist, but not wet dish towel, and place in the refrigerator. Allow dough to rest over night, as this will allow for a slow rise. This technique makes for a better stretch of the dough, and a crisper pizza!

How to make prepare and bake pizza:

Place your pizza stones into a cool oven, and turn on to 500 degrees. Allow stones to heat up for at least 30 minutes. If using an outside grill or pizza oven, prepare the stones in the same manner. It is very important to have a hot stone, or the crust will not get crisp!
The next day, once you have all your toppings ready, pull the dough out of the refrigerator. You want to allow the dough to set out for at least 10 minutes, but not longer.
Flour your work surface. Then dust your wooden pizza peels with semolina flour. Depending on your preference for style of pizza, you can stretch the dough with your hands, into a traditional, or even thick crust pizza. We, however, love it rolled thin with a rolling pin.
Dust pizza peels with semolina flour. We make 3 pizzas, and have 3 peels. Yes, we are extra. You can make just one pizza at a time with the peel, but if you want all 3 pizzas ready at once, you will want extra wooden pizza peels.
Once pizza dough is rolled out, place on the semolina dusted peel. Crimp edges like a pie.
At this point you may top the pizza as you wish. Below is a listing of some of the toppings that we like to use.

Suggested toppings (use any combination of!)

Garlic oil thinly brushed over crust
Layer of freshly finely grated parmesan
Italian sausage, and crispy bacon, or prosciutto
Red onion rings
Olive tapenade
Cherry tomatoes cut in half
Feta Cheese
Freshly grated mozzarella cheese
Fresh baby spinach
Roasted or sun-dried tomatoes
Shishito peppers. If you use these, place on the very top, and they will blister and are perfect!

Notes

You may save any of the un-used pizza dough for up to a week in plastic in the fridge, or freeze for up to 3 months. If you freeze, allow to thaw in fridge, and then allow it to raise for 30 minutes on the counter.

Nutrition

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