Using store-bought pizza dough and a simple garlicky tomato sauce is an easy way to make an excellent Margherita pizza at home.
Store Bought Pizza Dough And Other Ingredients:
When I want a great pizza quickly, I reach for ready-made pizza dough. Choose a high-quality dough when possible. If you have a favorite local pizzeria, ask if they sell portions of their dough—that’s my top pick. If not, Trader Joe’s dough is a convenient, reliable option. Of course, if you have time and enjoy making dough from scratch, homemade frozen portions are fantastic. But for fast pizza night, store-bought dough works wonderfully.
Garlicky Tomato Sauce
This sauce is simple: 4 cloves of chopped garlic, one 6-ounce can of tomato paste, salt, pepper, olive oil, and a bit of water to loosen the paste. That’s it. If you like, add oregano or fresh herbs, but I prefer a straightforward, garlicky tomato sauce that lets the garlic flavor shine. Buying tomato paste in bulk (for example, the large Costco cans) is handy if you cook Italian dishes often.
Fresh Mozzarella
Fresh mozzarella and fresh basil complete the Margherita. I used Trader Joe’s fresh mozzarella (16 oz), which is enough for two pizzas. If you can get buffalo mozzarella, even better—higher-quality fresh mozzarella is often wetter and more flavorful. As the price drops, the difference between “fresh” and regular mozzarella can blur, so buy the best you can afford.
Questions Regarding Store Bought Pizza Dough:
Who makes the best store bought pizza dough?
If your neighborhood pizzeria sells dough, it’s often the best choice—pizzerias use lots of dough and can portion it for you. Otherwise, Trader Joe’s is a good supermarket option. Avoid chain pizzeria doughs when possible; many commercial labels include additives beyond the basic ingredients. Pizza dough ideally contains just yeast, flour, salt, water, sugar, and oil.
Why use store bought pizza dough?
Convenience is the main advantage. It’s easy to pick up dough and a selection of toppings for pizza night. If you’re making multiple pies, get several dough portions and let them warm on the counter while you prep toppings. Different toppings give each pie time to come to room temperature and make shaping easier.
Working with the dough:
Let store-bought dough sit at room temperature for at least an hour—it becomes much easier to shape. Put it in a bowl with a drizzle of olive oil and cover with plastic wrap or a towel to prevent drying. Keep plenty of flour nearby: dust your hands, board, and rolling pin to avoid sticking. Roll the dough out, then hold and rotate it so gravity helps stretch it before returning to the board to finish shaping. Repeat until you reach the desired thinness.
What else can be made with pizza dough?
Store-bought dough is versatile: calzones, pizza rolls, garlic knots, cinnamon rolls, pull-apart breads, and even certain desserts. For savory options, try sausage rolls or garlic knots with parsley and Parmigiano-Reggiano—simple and delicious.
Difficulty level?
I rate this about 2.5 out of 5. The main challenge is working with dough that’s too cold. Let it come to room temperature first to avoid fighting it.
Margherita Pizza Recipe Process:
Start by placing the dough in a glass bowl and drizzling 1–2 tablespoons of olive oil over it. Let it warm while you make the sauce.
Chop 4 garlic cloves and sauté them in 2 tablespoons of olive oil over medium heat for 2–3 minutes until nicely browned but not burned—this yields deep, roasted garlic flavor for the sauce. Add the full 6 ounces of tomato paste and cook for about 30 seconds, then add about 12 ounces (two small cans worth) of water. Be careful—water can splatter when it hits the hot oil and paste. Season with salt and pepper, stir, cover, and reduce heat to medium-low to simmer for 5–10 minutes. Taste and adjust seasoning. If the sauce is too thin, simmer uncovered a few minutes to thicken—it’s better slightly thick for pizza.
Preheat the oven to 450°F and position the rack in the middle. While the sauce simmers, roll the dough out on a floured surface to about 1/4″ thickness. Use flour on your hands, board, and rolling pin to prevent sticking. Roll, then hold and rotate the dough to let gravity stretch it, and return to the board to finish shaping. Aim for a circle or oval for an even thickness.
Place a light coating of olive oil on parchment paper (or directly on a well-oiled baking sheet) to prevent sticking. Transfer the stretched dough to the baking surface and shape the crust by hand. Spread a modest amount of sauce—about 3/4 cup depending on your pizza size—so the crust stays crisp. Scatter 5–6 slices of fresh mozzarella across the pizza, add a few basil leaves (either whole or torn), and drizzle about 1 tablespoon of olive oil over the top. Optionally, sprinkle sesame seeds on the crust for extra texture and visual appeal.
Bake for 15–20 minutes at 450°F, watching for bubbly cheese and a nicely browned crust. If after 20 minutes the cheese hasn’t fully melted or the top needs more color, use the broiler for 1–2 minutes—remove parchment paper first to avoid burning. Once baked, let the pizza rest 5 minutes before slicing to make cutting easier.
This easy Margherita made with store-bought dough takes about 35 minutes total (including prep and cooking) and yields a pizza with bubbling cheese and a crisp crust when done. For a from-scratch challenge, try making your own dough and a classic New York-style pie.
Store Bought Pizza Dough With Homemade Garlicky Tomato Sauce
Ingredients
- 1 16oz pizza dough
- 1/2 pound fresh mozzarella
- 1/8 cup fresh basil leaves
- 1 6-ounce can tomato paste
- 12 oz water
- 4 cloves chopped garlic
- 1/4 cup olive oil
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 tsp sesame seeds (optional)
Instructions
- Make sure dough has been warming at room temperature for at least 1 hour.
- Heat oven to 450°F and place rack in the middle.
- Chop garlic. Sauté garlic in 2 tablespoons olive oil over medium heat for 2–3 minutes until browned but not burned.
- Add tomato paste and cook 30 seconds. Add water, salt, and pepper, stirring carefully to avoid splatter.
- Cover sauce and simmer on medium-low for 5–10 minutes. If too thin, simmer uncovered a few minutes to thicken.
- Roll dough to about 1/4″ thickness, using flour to prevent sticking. Shape the crust by hand.
- Place dough on a parchment-lined or well-oiled baking sheet. Spread a thin layer of sauce (about 3/4 cup, depending on size).
- Distribute 5–6 pieces of fresh mozzarella and a few basil leaves. Drizzle with 1 tablespoon olive oil and add sesame seeds to the crust if desired.
- Bake for 15–20 minutes until cheese bubbles and crust is browned. If needed, broil 1–2 minutes for extra color—remove parchment first.
- Let pizza rest 5 minutes before slicing and serving. Enjoy!
Notes
- Cook time varies by oven; 15–20 minutes is a general guideline. Remove parchment before broiling to avoid fire risk.
- Trader Joe’s regular pizza dough was used for this recipe.
Nutrition
Nutrition information is an approximation.
If you try this Margherita with store-bought dough, share your result on social media using #sipandfeast—we’d love to see it. Enjoy!