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Chef Boyardee Pizza Dough Recipe
Ariana Lumi

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!
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Prep Time 10 minutes
Cook Time 1 hour
Baking Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 5
Course: Main Dish
Cuisine: American
Calories: 221
Ingredients Method Video Notes

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

Method
 

1. Activate the YeastIn 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
  1. 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
  2. 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
  3. 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.

Video

Notes

  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.