Trader Joe’s Pizza Dough FAQ

Trader Joe’s fresh pizza dough—a mysterious lump of potential that stares back at you from its plastic bag, daring you to unlock its full cheesy, saucy destiny. For some, it’s a quick dinner fix; for others, a gateway to Great British Bake Off aspirations (but with way less Paul Hollywood judgment). Whether you’re rolling it into a rustic masterpiece or accidentally creating a shape that resembles the state of Florida, this dough is here to turn your kitchen into a pizzeria—minus the questionable Italian accents. Let’s dive into the wonderful, stretchy, and occasionally sticky world of homemade pizza-making!

If you are looking for specific instructions on how to make a pizza, please read my other posts:

• How to make a sheet pan pizza with Trader Joe’s pizza dough
• How to use Trader Joe’s Gluten Free pizza dough
• My review of Trader Joe’s Regular Fresh Pizza Dough with some tips

Does Trader Joe’s have fresh pizza dough? 

Yes, all Trader Joe’s carry fresh pizza dough. They carry three types. Plain, Whole Wheat, and Herb. (This has actually changed in recent years. It’s dependent on where you live. Some locations have all three, and some only have two) also most Trader Joe’s have a Gluten Free fresh pizza dough but as always double check your store.

Trader Joe’s usually keeps it with the cheese and deli meats, but sometimes I have seen it in the salad section.

How long does Trader Joe’s pizza dough last?

That answer depends on a few things. On the countertop at room temperature, maybe only 4-6 hours before it rises and turns into a gooey mess. In the fridge, a day or two before it ferments into a gooey mess. If I am not using my dough, it goes in the freezer for up to a couple of months before it starts to get freezer burn. Just take it out and let it thaw on the counter for several hours before you start using it.

How do you defrost Trader Joe’s pizza dough?

I just put it in a lightly oiled bowl with plastic wrap covering the bowl. I want it to thaw out and come to room temperature and start to rise a little. This could take four hours. You can put it in the microwave and defrost it, but be very careful not to cook the dough. The best method is in a bowl on the counter for several hours.

Does Trader Joe’s have gluten-free Pizza dough?

Yes, they do! Trader Joe’s has a Gluten Free fresh dough that isn’t half bad! I found that it’s needs special preparation techniques compared to regular wheat based dough so make sure to read my review and prep guide for Trader Joe’s Gluten Free pizza dough. There are also some frozen gluten free doughs in the freezer section to choose from but the fresh dough is the best in my opinion.

Can I freeze Trader Joe’s Pizza dough? 

Yes, just throw the dough and the bag in the freezer for up to two months. Make sure you give yourself plenty of time to thaw it out before you try to bake with it. I would remove it from the bag and put it in a greased bowl. The dough can stick to the bag making it difficult to work with.

Which is the best Trader Joe’s Pizza dough?

I like the plain the best, but they are all good. The herbed dough is kind of different but works the same as the plain dough. The whole wheat is slightly sweeter than the other two, but then you are getting whole wheat. I find the whole wheat doesn’t stretch as much

Can you defrost pizza dough in hot water?

I would never do this. You might get water in the dough and that would be a big mess. Just put it in a bowl in a warm location and cover it with plastic wrap across the top of the bowl.

What else can I make with Trader Joe’s pizza dough?

I have made focaccia, flatbread, centioli, grilled pizza, calzones, and breadsticks. I once tried to turn it into a loaf of bread that was quite good, if a little salty (pizza dough has a lot more salt than regular bread dough). The sky is the limit. The dough is really good.

If you want to make a pan pizza, see my blog post on a quick and easy way to make a pan pizza.

How much Trader Joe’s pizza dough is there in a bag?

There is 1 pound (454 grams)  of dough. In my opinion, that is too much to make a 16″ pizza, which is a standard large pizza size. I cut mine in half and made two smaller pizzas. It is a good amount for a couple of calzones or one big sheet of pizza.

Why is my pizza soggy/uncooked/not brown in the middle? 

Make sure you have your oven at 450 and I think the single best thing you can do for quality pizza is a good pizza stone. Heat it up for a good 1/2 hour before you put the pizza in the oven.

How many pizzas can one bag of dough make?

It depends on what you are making. You can easily make 2-3 calzones, one pan pizza on a regular sheet pan, and One deep dish pizza. I make two smaller pizzas out of the ball because it ends up being too thick for one 16″ pizza. I usually make two 12″ pizzas. Having a pizza stone is the best way to make regular round pizzas. Even better is a pizza oven like an Ooni.

What are the Cooking Instructions for Trader Joe’s Pizza Dough?

These are the official cooking instructions on the back of the bag. Honestly, I wouldn’t follow these. A 12″ pizza from this ball of dough is going to be a big fluffy mess. I would cut it in half and form the two pieces into balls let sit for about an hour and then form them into pizzas. Preheat the pizza stone for an hour at 500. Then put the pizza on the stone and keep an eye on it through the window of the oven (if you have one).

COOKING INSTRUCTIONS

Leave dough out at room temperature for 20 minutes. Remove the dough from the package. Flour the work surface liberally and stretch the dough into a 12″ diameter circle. Top with your favorite pizza toppings.

Oven: Preheat the Oven to 450F put pizza on a lightly oiled pan or hot pizza stone and bake for 6-8 minutes, or until the cheese bubbles and the bottom of the crust is golden brown.

Barbeque: Place a pizza stone on the BBQ and preheat. Place the pizza on the stone and cook on medium for 6-8 minutes until the cheese bubbles and the bottom is golden brown.

Here are my tips and tricks for a successful Trader Joe’s Pizza

Bring the Dough to Room Temperature
Fresh pizza dough can be stubborn when it’s cold. Take it out of the bag and put it in a lightly oiled bowl Let it sit out at room temperature for 60 minutes (or even a couple of hours if you have time) before working with it. This relaxes the gluten and makes it easier to stretch or roll without tearing. I like to see it rise a bit.

Prep Your Work Surface
Dust your countertop or a large cutting board with flour or semolina to prevent sticking. If you want a crispier crust, use semolina for an added crunch and that classic pizzeria feel.

Stretch, Don’t Roll
Use your hands to gently stretch the dough rather than using a rolling pin. This helps preserve the dough’s air bubbles, giving you a lighter, fluffier crust. Start in the center and work your way outward, letting gravity do some of the work as you rotate the dough.

Preheat Everything
For the best results, preheat your oven and your baking surface (like a pizza stone or steel) to the highest temperature your oven allows—usually 500°F or higher. A hot surface ensures a crispy bottom crust. If doing a pan pizza, only need to heat to about 450f and don’t need a stone.

Baking the Pizza
One trick I learned is once you launch the pizza into the oven on the stone, turn on broil mode of your oven for 2 minutes. This will ensure those dark brown bubbles on the crust and the toppings cook successfully. After two minutes turn it back to regular bake at 550f because you don’t want to burn the top.

Don’t Overload the Toppings
Less is more when it comes to toppings. Overloading your pizza can result in a soggy crust. Stick to a thin layer of sauce, a moderate amount of cheese, and a few well-chosen toppings for the best texture and flavor.

Top the Pizza on your Peel
I can’t emphasize this enough. Don’t watch those guys in Italy on Youtube making a pizza then loading it onto their peel. Those are Napolitano pizzas and most Americans are not making that type and plus this dough is not made for those style of pizzas. You want to work your dough on the counter then put it on a well dusted peel and then put the sauce and toppings on. This makes sliding it off the peel much easier. It takes some practice but you’ll get the hang of it.

Invest in a Pizza Peel, Stone and Wheel
A lot of people don’t have a peel or stone and honestly I don’t know how you can make pizza without it (unless you are doing deep dish or a pan pizza). A wheel I could get by without but the peel and stone (or steel) I could not. They aren’t that much money and they last forever and will make your pizza life so much bettter!

What is Trader Joe’s Pizza Dough Nutrition?

This is for the regular plain pizza dough nutrition:

Trader Joe’s Plain Pizza Dough (2 oz.) contains 25g total carbs, 24g net carbs, 440mg of sodium, Dietary Fiber 2g, 2.5g fat, 5g protein, and 120 calories.