Food Cooking Tips & Techniques 3 Tips for Using Store-Bought Pizza Dough Follow these tips for perfect pies every time. By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on June 18, 2022 Share Tweet Pin Email If you start with store-bought pizza dough, you're halfway to dinner. Many grocery stores (including Whole Foods) sell fresh and frozen dough, but if you can't find any, ask your local pizza joint to sell you some. The advice below will set you up for success. Then, top your dough with either red or white sauce—and plenty of cheese—for a weeknight pizza party. Or, switch it up and make strombolis or dessert calzones. 01 of 03 Warm the Dough Misszin/Getty Images The first step in any pizza-making venture: Bring the (fresh or frozen) dough to room temperature. This makes it easier to work with and keeps it from shrinking back during the stretching process. 02 of 03 Divide Into Portions Portion the dough before shaping it. Opt for 4 to 6 ounces to make an individual pizza, 10 to 12 ounces for a two-person pie, and 1 pound for a family-sized version. Any leftover dough can be frozen in an airtight resealable bag for up to three months. 03 of 03 Shape Your 'Za Stretch the dough with your hands. Don't use a rolling pin, which can crush air pockets and prevent the dough from rising and bubbling during baking. Next, dust both your hands and the dough with flour as you go to prevent sticking. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit