Chef Boyardee Pizza Dough Recipe is a game-changer if you’ve ever wanted to make your own delicious, homemade pizza with authentic taste but want something homemade and fresh, this Chef Boyardee Pizza Dough Recipe is exactly what you need.
I’ve made countless pizza doughs in my kitchen, some chewy, some crisp, others more like flatbread. But this one? It’s my go-to. Simple ingredients, no fancy equipment required, and the kind of soft, flavorful crust that brings back memories of pizza nights with family, the cardboard box, the little packet of sauce. Except for now, it’s elevated.
What I love most about this dough is how adaptable it is from classic cheese pizzas to creative toppings, and even garlic knots or calzones, it works beautifully every time. Plus, it uses simple ingredients you probably already have in your pantry, making it super convenient and wallet friendly.
Ready to roll up your sleeves and get baking? Let’s dive in!
What Does Chef Boyardee Pizza Dough Taste Like?
The first bite? Soft, warm, and lightly crisp around the edges. This dough strikes a beautiful balance; it has that nostalgic chew of classic Chef Boyardee crust with just enough crisp on the bottom to hold up under layers of cheese and sauce. It does not flop, but it is not stiff either.
The flavor is neutral enough to pair with anything but still has personality thanks to the touch of sugar and olive oil. You get a slightly sweet tang from the yeast, and if you take the optional route and add herbs, it becomes downright addictive. It is pizza dough, yes but it could just as easily be a garlic knot or a calzone.
And the best part? It holds together like a dream. No tearing, no soggy bottom, just a sturdy but tender crust that enhances the toppings instead of fading into the background.
Ingredients Required for Chef Boyardee Pizza Dough Recipe
Here’s the list of Ingredients you’ll need to make this Chef Boyardee Pizza Dough Recipe
- Warm Water – ½ cup (around 100–110°F)
- Sugar – 1 tsp (plus 2 more tsp later)
- Active Dry Yeast – 1 tsp (not instant)
- Plain All-Purpose Flour – 1½ cups
- Salt – 1 tsp
- Olive Oil – 1 tbsp (plus extra to grease)
- Oregano – 1 tsp dried oregano or Italian seasoning
- Garlic/Onion powder – ½ tsp
Kitchen Utensil You’ll Need
- Large mixing bowl or stand mixer with dough hook.
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Damp cloth or plastic wrap.
- Clean countertop or large cutting board
- Rolling pin
- Baking sheet or pizza stone
- Oven preheated to 450°F
Preparation Time: 10 minutes
Rise Time: 60 minutes
Baking Time: 15 minutes
Serves: 5
How to Make Chef Boyardee Pizza Dough
Simply follow the steps given below to make your Chef Boyardee Pizza Dough at home
1. Activate the Yeast
In a mixing bowl, pour in ½ cup warm water. Make sure it is not too hot, about 100-110°F is ideal. If your bowl is cold, rinse it with hot water first so you do not chill the water on contact.
Sprinkle in 1 tsp active dry yeast and 1 tsp sugar. Stir gently and let it sit for 5-7 minutes. When the surface looks foamy and bubbly, you know the yeast is alive and kicking. If it is flat, toss it and start over-your dough will not rise otherwise.
2. Add the Dry Ingredients
Once the yeast is activated, add in 1½ cups plain flour, 1 tsp salt, and the remaining 2 tsp sugar. Pour in 1 tbsp olive oil. You can toss in any herbs or flavorings here if using.
3. Mix the Dough
Use a stand mixer on low to mix the ingredients until a shaggy dough forms-about a minute. Then increase speed to medium-low and knead for 5 minutes until the dough is smooth and elastic.
If doing this by hand, stir with a wooden spoon until shaggy, then knead on a lightly floured counter for about 8-10 minutes. If the dough feels too wet, sprinkle in 1-2 tbsp of flour. Too dry? Add a bit of warm water, 1 tbsp at a time.
4. First Rise
Lightly oil a clean bowl. Transfer your dough into it and turn it to coat all over in oil. Cover with a damp towel or plastic wrap. Let it rise in a warm place for about an hour or until doubled in size. No warm spot? Turn your oven to 100°F, switch it off, and place the bowl inside with the oven light on.
5. Shape the Dough
After rising, punch the dough down to release air. Lightly flour your work surface and gently stretch or press the dough into your desired pizza shape. You do not need a perfect circle, this is homemade! Just press from the center out, forming a slightly thicker crust at the edges. Add cheese around the edge, fold, and seal for a stuffed crust.
6. Top & Bake
Place your dough onto a floured or cornmeal-dusted baking sheet or pizza stone. Spread a thin layer of sauce, add cheese, and pile on your favorite toppings. Bake at 450°F for 12-15 minutes, or until the crust is golden and cheese is bubbling.
Slice, serve, and bask in your homemade pizza glory.
Some Tasty Ways To Customize and Serve This Chef Boyardee Pizza Dough
1. Garlic Herb Knots
Brush with garlic butter and bake until golden. These soft, flavorful knots are made from the same dough and perfectly complement your pizza’s chewy crust.
2. Minestrone Soup
Serve warm with veggies, beans, and pasta. This hearty, tomato-based soup balances the richness of pizza and adds a comforting Italian touch.
3. Classic Caesar Salad
Toss chopped romaine in a creamy dressing with croutons and grated Parmesan. The crisp greens and tangy flavors lighten up a cheesy pizza meal.
4. Oven-Roasted Broccoli
Toss with olive oil, salt, and lemon juice, then roast until crispy. The slight char and citrus brighten up the pizza’s rich flavor.
5. Hummus & Veggie Platter
A cool, creamy hummus served with cucumber, carrots, and bell peppers offers a refreshing, savory contrast and a fun finger-food side.
6. Sweet Potato Fries
Bake or air-fry until crispy and sprinkle with a dash of paprika. Their natural sweetness and crispy edges add a playful twist to pizza night.
7. Grilled Corn on the Cob
Brush with a little lime juice and chili powder. Juicy, smoky corn pairs well with a cheesy slice and brings out summer BBQ vibes.
8. Iced Mint Lemonade
Serve over ice with fresh mint sprigs. This tart and refreshing drink cuts through the richness of the cheese and sauce with each sip.
9. Fresh Fruit Salad
Toss chunks of melon, grapes, and pineapple with a squeeze of lime. Sweet, juicy fruits balance the savory pizza with a cool, palate-cleansing bite.
10. Vegetable Antipasto Skewers
Thread cherry tomatoes, mozzarella, olives, and cucumber onto skewers. A fresh, fun side that mirrors classic Italian flavors and adds crunch.
Some Tips on This Chef Boyardee Pizza Dough Recipe
1. Always proof your yeast – It is the foundation of rise and flavor.
2. Use warm, not hot, water – Too hot will kill the yeast.
3. Do not rush the rise – Give the dough time to double for better texture.
4. Oil your bowl and hands – It prevents sticking and tearing.
5. Flour is flexible – Add based on humidity and texture.
6. Let the dough rest before shaping – It relaxes gluten for easier stretching.
7. Preheat your oven fully – A hot oven makes a crispy bottom.
8. Dust with semolina or cornmeal – Prevents sticking and adds texture.
9. Do not overload with toppings – It can make the crust soggy.
10. Finish with a drizzle of olive oil or hot honey – Adds gourmet flair.
How to Store and Reheat Chef Boyardee Pizza Dough Properly?
If you have leftover pizza, let it cool to room temperature before placing it in an airtight container. Store it in the refrigerator for up to 3 days. To freeze the dough, wrap it tightly in plastic wrap and then foil, or place it in a zip-top freezer bag. It will keep well for up to 3 months just thaw it in the fridge overnight before using.
To reheat, skip the microwave (it softens the crust). Instead, warm slices in a preheated oven at 375°F for about 7–10 minutes or reheat in a skillet over medium-low heat with a lid on for crispy bottoms and melty cheese. The dough reheats beautifully and still tastes fresh the next day.
Chef Boyardee Pizza Dough Recipe
Make soft, chewy, homemade pizza with this easy Chef Boyardee pizza dough recipe. Perfect for pizzas, calzones, garlic knots, and more - ready in just one hour!
Ingredients
- Warm Water – ½ cup (around 100–110°F)
- Sugar – 1 tsp (plus 2 more tsp later)
- Active Dry Yeast – 1 tsp (not instant)
- Plain All-Purpose Flour – 1½ cups
- Salt – 1 tsp
- Olive Oil – 1 tbsp (plus extra to grease)
- Oregano – 1 tsp dried oregano or Italian seasoning
- Garlic/Onion powder – ½ tsp
Instructions
1. Activate the Yeast
In a mixing bowl, pour in ½ cup warm water. Make sure it is not too hot, about 100-110°F is ideal. If your bowl is cold, rinse it with hot water first so you do not chill the water on contact. Sprinkle in 1 tsp active dry yeast and 1 tsp sugar. Stir gently and let it sit for 5-7 minutes. When the surface looks foamy and bubbly, you know the yeast is alive and kicking. If it is flat, toss it and start over-your dough will not rise otherwise.
2. Add the Dry Ingredients
Once the yeast is activated, add in 1½ cups plain flour, 1 tsp salt, and the remaining 2 tsp sugar. Pour in 1 tbsp olive oil. You can toss in any herbs or flavorings here if using.
3. Mix the Dough
Use a stand mixer on low to mix the ingredients until a shaggy dough forms-about a minute. Then increase speed to medium-low and knead for 5 minutes until the dough is smooth and elastic.
If doing this by hand, stir with a wooden spoon until shaggy, then knead on a lightly floured counter for about 8-10 minutes. If the dough feels too wet, sprinkle in 1-2 tbsp of flour. Too dry? Add a bit of warm water, 1 tbsp at a time.
4. First Rise
Lightly oil a clean bowl. Transfer your dough into it and turn it to coat all over in oil. Cover with a damp towel or plastic wrap. Let it rise in a warm place for about an hour or until doubled in size. No warm spot? Turn your oven to 100°F, switch it off, and place the bowl inside with the oven light on.
5. Shape the Dough
After rising, punch the dough down to release air. Lightly flour your work surface and gently stretch or press the dough into your desired pizza shape. You do not need a perfect circle, this is homemade! Just press from the center out, forming a slightly thicker crust at the edges. Add cheese around the edge, fold, and seal for a stuffed crust.
6. Top & Bake
Place your dough onto a floured or cornmeal-dusted baking sheet or pizza stone. Spread a thin layer of sauce, add cheese, and pile on your favorite toppings. Bake at 450°F for 12-15 minutes, or until the crust is golden and cheese is bubbling.
Slice, serve, and bask in your homemade pizza glory.
Notes
- Always proof your yeast – It is the foundation of rise and flavor.
- Use warm, not hot, water – Too hot will kill the yeast.
- Do not rush the rise – Give the dough time to double for better texture.
- Oil your bowl and hands – It prevents sticking and tearing.
- Flour is flexible – Add based on humidity and texture.
- Let the dough rest before shaping – It relaxes gluten for easier stretching.
- Preheat your oven fully – A hot oven makes a crispy bottom.
- Dust with semolina or cornmeal – Prevents sticking and adds texture.
- Do not overload with toppings – It can make the crust soggy.
- Finish with a drizzle of olive oil or hot honey – Adds gourmet flair.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 221
Common Queries on This Chef Boyardee Pizza Dough Recipe
Here, we’ve got you covered with some common questions about the Chef Boyardee Pizza Dough Recipe that people often ask.
1. How to make Chef Boyardee pizza dough?
To make Chef Boyardee pizza dough, start by activating yeast in warm water with a bit of sugar. Then mix in flour, salt, and oil, kneading until you get a soft, elastic dough. Let it rise until doubled, then shape and bake. This homemade dough is simple, versatile, and perfect for creating that classic pizza base.
2. What are the ingredients in Chef Boyardee pizza mix?
Chef Boyardee pizza dough typically includes warm water, active dry yeast, sugar, plain flour, salt, and oil for greasing. These basic pantry staples come together to form a soft, chewy dough that can be used for various pizza styles.
3. What is the 55 rule for pizza dough?
The “55 rule” isn’t a formal baking term but some pizza makers use it to mean maintaining a dough hydration level around 55%, meaning the water weight is about 55% of the flour weight. This helps achieve a balanced dough neither too sticky nor too dry, resulting in a perfect crust texture.
4. What is the secret to making good pizza dough?
The secret lies in good yeast activation, proper kneading to develop gluten, and giving the dough enough time to rise in a warm, cozy spot. Using the right flour and controlling hydration also makes a big difference. Lastly, baking the pizza in a hot oven ensures a crispy crust with a chewy bite.
5. Can I double this recipe?
Absolutely. Just double all ingredients except the yeast-it is strong enough.
6. Can I use instant yeast instead?
Yes, just skip the proofing step and mix it directly with the flour.
7. How thick should I roll out the dough?
About ¼ inch for medium crust; thinner for crispier style.
8. How can I add flavor to the crust?
Mix in herbs like oregano or garlic powder or brush the edges with garlic butter before baking.
9. Can I make this dough ahead of time?
Yes, store it in the fridge overnight after the first rise.
10. What if my dough does not rise?
Check your yeast. It may be expired or the water too hot/cold.
There is something deeply satisfying about making pizza from scratch, especially when it is this easy. This Chef Boyardee pizza dough recipe captures that comforting, familiar flavor we all remember, but with a fresh, homemade touch that makes it even better.
It has become a staple in my kitchen not just for pizza nights, but for all sorts of creations-from garlic knots to stuffed crust to sweet treats. I hope you try it and make it your own. Let the kids get messy with it. Experiment with toppings. And most of all, enjoy the process.
If you end up loving it as much as I do, leave a comment below and let me know how it turned out. And hey, do not forget to follow along on a on Pinterest, and Reddit for more easy, delicious recipes to come your way!