Trader Joe’s Pizza Dough (Copy Cat)

Trader Joe’s Pizza Dough (Copy Cat)

This Trader Joe’s pizza dough  is so easy to make. No, seriously. We used to order pizzas for pick up almost every Friday night when our boys were young. When we did make pizza dough, we never were happy with it, as it was not crispy enough.

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!


But, if you like more of a pan pizza, you will definitely have to try the CHICKEN BACON RANCH DETROIT STYLE PIZZA!




Trader Joe's Pizza Dough

Tools needed:

  • Glass bowl
  • Wooden pizza peel or peels
  • Pizza stone or stones
  • Pizza cutter
Prep Time: 20 minutes
Cook Time: 10 minutes
Course: dinner
Cuisine: Italian
Keyword: pizza dough, trader joes
Servings: 4 12 inch thin crust pizzas
Calories: 849kcal
Author: Bruce and Dina


  • large mixing bowl
  • measuing spoons
  • measuring cups


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


  • 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!


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.


Serving: 0.5pizza | Calories: 849kcal | Carbohydrates: 158g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1757mg | Potassium: 251mg | Fiber: 6g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 10mg
Tried this recipe?Let us know how it was!
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This homemade pizza seasoning uses just 6 ingredients to make. We leave out salt so that you can add as needed to your pizza. Since we use salty toppings, like cured meats, and olives, we prefer a salt-free blend of pizza seasoning to use. This is perfect sprinkled on pizza, used in pasta sauces, or even freshly popped pop-corn!
Check out this recipe
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Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.


  1. Pingback:Best BBQ Sauce - The Perks of Being Us Best BBQ Sauce

  2. Joey Reply

    5 stars
    Love this!

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply


      We are so glad! Thank you so much for your 5 star rating!! Hope you enjoy!!

  3. Pingback:Chicken Bacon Ranch Pizza Detroit Style - The Perks of Being Us

  4. Donna Reply

    How long do you normally cook the pizzas in the 500-degree oven? I want to try to perfect pizzas on my green egg.

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply


      Thank you so much for reaching out! We heat up the pizza stone in a 500 F. oven, then slide the pizza onto the stone. We bake for 4-5 minutes, then give it a turn, and bake another 4-5 minutes. Timing depends on how many toppings.

      For the Big Green egg, you will need to use your plate setter, or you will burn the pizza. Trust us, we have done that! We smoke pizza on our gas grill using smoking chips, as we can regulate heat well, and sit the pizza off to the side. When we do use the Big Green Egg, we make sure to keep an eye on as the pizza cooks very quickly.

      Let us know if this helps!

      Thank you,

      Dina and Bruce

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