Homemade Pillsbury Pizza Dough Recipe

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This ready-to-go dough makes whipping up homemade pizza a breeze, without sacrificing that fresh-from-the-oven goodness we all crave. Pillsbury Pizza Dough provides the perfect canvas for your culinary creativity.

How to make Pillsbury Pizza Dough

Pillsbury Pizza Dough is a ready-to-use, pre-made dough sold by Pillsbury, designed to make homemade pizza quickly and easily without needing to mix or proof yeast dough from scratch.

Ingredients

For the Dough

• All-Purpose Flour: 3 ½ cups (plus extra for dusting)
• Active Dry Yeast: 2 ¼ teaspoons (one packet)
• Granulated Sugar: 2 tablespoons
• Salt: 1 teaspoon
• Warm Water: 1 ¼ cup (about 105–110°F to activate the yeast effectively)
• Olive Oil: 2 tablespoons (for moisture and elasticity)

Optional Enhancements

• Garlic Powder: ½ teaspoon for added flavour
• Italian Seasoning: ½ teaspoon for an herby touch
• Cornmeal: For sprinkling on the pan (adds a nice, crispy texture to the crust)

Instructions

Here’s how to make your own Pillsbury pizza dough step by step:

Step 1: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let the mixture sit for about 5–10 minutes until frothy or bubbly. This signals that your yeast is alive and active.

Step 2: In a large mixing bowl, whisk together the flour, salt, and optional seasonings like garlic powder or Italian seasoning.

Step 3: Slowly pour the activated yeast mixture into the bowl of dry ingredients. Add the olive oil. Mix using a spoon, spatula, or your hands until the dough starts to come together.

Step 4: Transfer the dough to a clean, lightly floured surface. Knead it for about 8–10 minutes until it becomes smooth, elastic, and slightly sticky (but not too wet). If it feels too sticky, sprinkle small amounts of flour at a time while kneading.

Step 5: Lightly grease a large bowl with olive oil. Place the dough in the bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rise for 1–1.5 hours at room temperature until it doubles in size.

Step 6: Once the dough has risen, punch it down gently to release excess air. Transfer the dough back to a floured surface and roll or stretch it into your desired shape (square, round, or even freeform!). It’s now ready to be baked into pizza, calzones, breadsticks, or any recipe you desire.

Tips for the Perfect Pillsbury Pizza Dough

• Temperature Matters: When activating yeast, ensure the water is warm—not hot or cold. Water around 105–110°F will activate yeast effectively without killing it.
• Don’t Rush Rising: Allow the Pillsbury Pizza Dough to rise fully—this step ensures it gets that soft and fluffy texture similar to Pillsbury dough.
• Use a Light Touch: Avoid over-kneading the dough after it has risen. Overworking it can make the dough tough instead of soft.
• Make It Ahead: You can store the dough in the refrigerator for up to 24 hours after the initial rise. Let it sit at room temperature until it’s soft and pliable before use.
• Freeze for Later: If you have extra dough, divide it into portions, wrap them tightly in plastic wrap, and freeze. Simply thaw it in the fridge overnight when you’re ready to use it.
• Cornmeal Trick: Sprinkle cornmeal on your baking sheet or pizza stone before adding the dough to achieve a slightly crispy bottom crust—just like pizza from your favorite pizzeria.
• Customize the Flavor: Add herbs, spices, or grated cheese to your dough before kneading for a flavorful twist.

Ingredients Substitutes

If you’re looking to replicate or customize Pillsbury Pizza Dough at home but need to swap some ingredients due to dietary restrictions, personal preferences, or ingredient availability, don’t worry. There are plenty of substitutes you can use to achieve a soft, fluffy, and versatile homemade dough.

1. All-Purpose Flour Substitutes

All-purpose flour is the most common base for pizza dough, but you can swap it out depending on your dietary needs:

a. Whole Wheat Flour

Substitute Ratio: Replace all-purpose flour 1:1, but keep in mind that whole wheat flour is denser, so you may need to add slightly more water to your dough.

Result: A nuttier, slightly denser crust that’s higher in fibre and nutrients.

b. Bread Flour

Substitute Ratio: Replace all-purpose flour 1:1.

Result: Bread flour’s higher protein content creates a chewier, crispier crust that’s closer to restaurant-style pizzas.

c. Gluten-Free Flour

Substitute Ratio: Use a gluten-free all-purpose flour blend (with xanthan gum) 1:1.

Result: Lighter and gluten-free dough, but you may need to adjust water and add a binding agent like psyllium husk or chia seeds for elasticity.

d. Almond Flour (for Keto or Low-Carb)

Substitute Ratio: Almond flour doesn’t behave like regular flour, so mix it with shredded mozzarella, egg, and a little cream cheese to make a low-carb, pizza-style dough.

Result: A slightly nutty, tender crust perfect for those on low-carb or keto diets.

2. Active Dry Yeast Substitutes

Yeast is a leavening agent that makes dough rise and gives it a fluffy texture. If you don’t have yeast, try these alternatives:

a. Baking Powder and Baking Soda

Substitute Ratio: Use 1 teaspoon of baking powder and ½ teaspoon of baking soda per 1 cup of flour.

Result: This creates a quick dough without the need for rising. The dough will be denser, resembling flatbread, but still soft and delicious.

b. Self-Rising Flour

Substitute Ratio: Replace all-purpose flour with self-rising flour and omit the yeast.

Result: Similar to the baking powder method, it yields a mild, biscuit-like dough.

c. Sourdough Starter

Substitute Ratio: Use 1 cup of active sourdough starter in place of yeast and reduce the water in your recipe by about half.

Result: A tangy, rustic flavor with a soft yet chewy texture. You’ll need time for it to ferment and rise.

d. Instant Yeast

Substitute Ratio: Replace active dry yeast with instant yeast in equal measure (1:1). There’s no need to activate it first—just mix it directly with dry ingredients.

Result: A slightly quicker rising time compared to active dry yeast.

3. Warm Water Substitutes

Water hydrates the flour and activates the yeast. If you want to infuse extra flavor or switch up the texture, try:

a. Milk (Regular or Plant-Based)

Substitute Ratio: Replace water 1:1 with warm milk or plant-based alternatives like almond milk, oat milk, or soy milk.

Result: A softer, richer dough with a mild flavor.

b. WheyWhey (from Yogurt or Cheese Making)

Substitute Ratio: Replace water 1:1 with WheyWhey.

Result: A slightly tangy dough with added protein and flavor.

c. Beer

Substitute Ratio: Replace half or all of the water with beer. Choose a light, mild beer to avoid overpowering the dough flavor.

Result: A subtle malty flavor with an airy, bubbly crust.

4. Sugar Substitutes

Sugar feeds the yeast and adds a touch of sweetness to balance the flavor. Here are alternatives:

a. Honey or Maple Syrup

Substitute Ratio: Replace sugar 1:1 with honey or maple syrup.

Result: Adds a natural sweetness with slightly different flavor profiles—honey offers floral notes, while maple syrup brings warmth.

b. Agave Syrup

Substitute Ratio: Replace sugar 1:1 with agave syrup.

Result: A low-glycemic, plant-based sweetener that blends easily into the dough.

c. Coconut Sugar

Substitute Ratio: Replace granulated sugar 1:1 with coconut sugar.

Result: A subtle caramel-like flavor that works well for savory and sweet pizzas.

d. Skip the Sugar

If you’re looking for a sugar-free option, you can omit it entirely. However, keep in mind that the yeast may take longer to activate and the crust may not brown as well.

5. Salt Substitutes

Salt adds flavor and helps control yeast activity. If you’re watching your sodium intake, try these:

a. Potassium Chloride Salt Substitutes (e.g., Mrs Dash Substitute)

Substitute Ratio: Replace salt 1:1 with a no-sodium alternative.

Result: You’ll sustain flavor without adding sodium.

b. Nutritional Yeast

Substitute Ratio: Use 1–2 teaspoons of nutritional yeast in place of salt.

Result: A cheesy, nutty flavor that enhances the dough.

6. Olive Oil Substitutes

Olive oil adds moisture and elasticity to pizza dough. If you don’t have it, try:

a. Melted Butter

Substitute Ratio: Replace olive oil 1:1 with melted unsalted butter.

Result: Adds a richer and slightly denser flavor to the dough.

b. Vegetable or Canola Oil

Substitute Ratio: Replace olive oil 1:1 with vegetable or canola oil.

Result: A neutral flavor that doesn’t alter the texture.

c. Coconut Oil (Melted)

Substitute Ratio: Use coconut oil 1:1, but be aware of the slight coconut flavor.

Result: A tender crust with a subtle tropical note.

d. Yogurt or Greek Yogurt

Substitute Ratio: Replace oil with an equal amount of plain yogurt.

Result: Adds moisture and tang while slightly reducing fat content.

Final Thoughts

Making your own Pillsbury Pizza Dough not only saves money but also gives you full control over the flavor and texture! It’s a fun project that ensures your pizza is as fresh and unique as possible.

More Pillsbury Recipes:

• Copycat Pillsbury Chicken Pot Pie Recipe
• Copycat Pillsbury Crescent Rolls Recipe
• Copycat Pillsbury Cinnamon Rolls Recipe
• Copycat Pillsbury Football Cookies Recipe