Snacks
This Digiorno copycat pizza recipe delivers that iconic cheesy stretch and crispy crust without a single box in sight—just like the frozen version you love, but made from scratch.
The secret lies in a high-moisture dough that bakes up with signature air bubbles and a seasoning blend that mimics the brand’s signature flavor profile. I’ve perfected this over years of testing, ensuring every slice pulls apart with that satisfying chew while staying crispy at the edges.
The beauty of this recipe is its flexibility—you can use store-bought dough for a quick version or roll out homemade dough for the full experience.
The sauce is a simple tomato blend with just the right balance of sweetness and acidity, while the cheese layer uses a mix of mozzarella and cheddar for that melt-in-your-mouth texture.
Baking techniques are key here: a high-heat start followed by a broiler finish creates the classic Digiorno look and taste.
By the time you pull this pizza from the oven, you’ll have golden-brown crust with those coveted air pockets, a cheesy pull that stretches like the original, and a seasoning that’s unmistakably familiar.
It’s the kind of recipe that turns a casual snack into a crowd-pleasing centerpiece—whether you’re feeding a family or craving that frozen-pizza fix without the guilt. Ready to make it?
This recipe scales perfectly for parties or meal prep, and the dough can be prepped ahead for convenience. The result? A pizza that tastes like nostalgia but is entirely homemade—no box required. Let’s get baking.
Ingredients for digiorno pizza copycat
Sixteen ingredients, one legendary pizza. No box needed.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Spooning into measuring cup |
| Instant Yeast 🍞 | ¼ tsp | Or 1 packet active dry |
| Granulated Sugar 🍬 | ¼ cup | For dough activation |
| Warm Water 💧 | 1 ¼ cups | 110°F ideal temperature |
| Unsalted Butter 🧈 | ¼ cup | Softened, not melted |
| Large Eggs 🥚 | 1 whole | Room temperature preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Olive Oil 🫒 | 1 tbsp | For dough stretching |
| Tomato Sauce 🍅 | 1 ½ cups | Canned or homemade |
| Sweet Onion 🧅 | ¼ cup | Finely diced, for sauce |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce |
| Dried Oregano 🌿 | 1 tsp | For sauce seasoning |
| Mozzarella Cheese 🧀 | 2 cups | Shredded, low-moisture |
| Sharp Cheddar Cheese 🧀 | ½ cup | Shredded, for stretch |
| Baking Powder 🍞 | 1 tsp | For dough lift |
| Italian Seasoning 🌶️ | 1 tsp | For dough flavor |
| Cornstarch 🌾 | 1 tbsp | For cheesy texture |
The dough is where the magic happens. King Arthur flour or Bob's Red Mill give the best texture for that signature stretch—look for the word 'bread flour' on the bag. If you can't find instant yeast, proof active dry yeast in warm water for 5 minutes first. The butter should be soft but not greasy (press your finger in—it should leave a slight indentation). For the sauce, San Marzano tomatoes are worth the splurge if you're making a big batch, but any good canned tomato sauce works. The onion and garlic? Freshly minced makes all the difference—pre-minced from a jar tastes flat.
No mozzarella? Provolone or a mix of fontina and mozzarella gets you close. Short on cheddar? Pepper jack adds heat without losing that stretch. The cornstarch is key—it mimics the frozen pizza's cheesy texture. Diamond Crystal baking powder—it's double-acting, which helps with that signature rise. For the dough, if your kitchen's cold, warm the water to 110°F (feels like bathwater). Too hot and you'll kill the yeast. The Italian seasoning? Penzeys or McCormick are my go-tos for that authentic flavor.
Dough keeps 2 days wrapped in plastic in the fridge—pull it out 1 hour before using. The sauce can be made 3 days ahead and stored in the fridge. For parties, prep everything except the cheese a day ahead. Cheese freezes beautifully—just shred it fresh after thawing. The baked pizza reheats best in a 350°F oven for 5-10 minutes to restore that crispy edge. Leftovers? Freeze slices on a tray first to prevent sticking.
Why You'll Love This Recipe
- No-Knead Magic: I swear, the dough comes together faster than my kids can argue over toppings. Just mix flour, yeast, sugar, and warm water—no standing around waiting for gluten to develop. The butter keeps it tender without the fuss of rolling it out like a pro.
- Cheese Pull Heaven: That crispy, golden crust with a pillowy center? It’s all in the butter and sugar combo. The edges get just enough caramelization to make you want to eat it plain—no sauce needed. (Yes, I’ve tested this.)
- Game for Any Night: Weeknight dinner? Game. Potluck spread? Game. Even my picky teen devours this when it’s topped with pepperoni and extra cheese. The dough’s forgiving enough to handle whatever you throw at it.
- Budget-Friendly Leftovers: A single batch stretches across three meals for my family. Freeze half the dough for next month, and you’ve just saved $5 on takeout. The crust stays fresh longer than store-bought, too—no sad, soggy slices here.
Step-by-step instructions for Digiorno copycat pizza recipe
Here's how to make that iconic cheesy, stretchy pizza at home with a few kitchen tricks.
Mix the Dough for Maximum Stretch
In a large bowl, combine the 4 cups all-purpose flour, 0.25 tsp instant yeast, 0.25 cup granulated sugar, 1.5 tsp salt, 1 tsp baking powder, and 1 tsp Italian seasoning. Whisk everything together until evenly distributed—you want no flour pockets that could prevent the dough from stretching properly.
Make a well in the center and add the 1 whole large egg, 0.25 cup softened unsalted butter, and 1 tbsp olive oil. Pour in the 1.25 cups warm water (about 110°F) and mix with a wooden spoon until a shaggy dough forms. The sugar helps activate the yeast quickly, while the olive oil gives that signature tender texture you get from the box.
Once the dough comes together, turn it out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. You're not looking for a windowpane test here—just enough development to make it workable. Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour. This resting period is crucial for developing gluten that will give you that perfect stretch when you pull the pizza.
Prepare the Signature Cheesy Sauce
While the dough rests, make the sauce that'll give your pizza that iconic cheesy flavor. In a small saucepan, combine the 1.5 cups tomato sauce, 0.25 cup finely diced sweet onion, 3 minced garlic cloves, 1 tsp dried oregano, and 1 tbsp cornstarch. Stir well to dissolve the cornstarch completely—this will give your sauce that perfect thickness and help create that melty cheese texture.
Cook the sauce over medium heat for 5-7 minutes, stirring frequently, until it thickens slightly and the onions soften. The cornstarch is key here—it's what makes this sauce different from regular marinara. You want it to coat the back of a spoon but still be pourable. Taste and adjust seasoning with salt and pepper if needed. Remove from heat and let it cool slightly before using.
In a separate bowl, combine the 2 cups shredded mozzarella cheese and 0.5 cup shredded sharp cheddar cheese. The cheddar adds that sharp, tangy flavor that makes Digiorno's cheese so distinctive. Mix them together and set aside—this blend is what gives the pizza its signature cheesy pull when you bite into it.
Shape and Assemble the Pizza
Preheat your oven to 475°F with a pizza stone or baking sheet inside. This high heat is essential for getting that crispy crust and melty cheese. After the dough has rested for 1 hour, divide it into 6 equal portions (about 6 ounces each) and roll each one into a ball. Let them rest for another 10 minutes while you prepare your workspace.
On a floured surface, roll each dough ball into a 12-inch circle, keeping the edges slightly thicker than the center. This thickness helps create that classic Digiorno crust that's crispy on the outside but still tender inside. Place each rolled-out dough on a piece of parchment paper and spread about ¼ cup of the cheesy sauce evenly over each one, leaving a ½-inch border around the edges.
Sprinkle about ⅓ cup of the mozzarella-cheddar cheese blend over each pizza, spreading it evenly but not covering the crust completely. The cheese should melt into that perfect stretchy layer while still leaving the edges crispy. Work quickly but carefully—you want to assemble all pizzas before baking to ensure they go in and out of the oven together.
Bake to Golden Perfection
Carefully transfer each assembled pizza (with parchment paper) onto the preheated pizza stone or baking sheet in the oven. Bake for 12-15 minutes until the cheese is bubbly and golden brown and the crust is crispy. You'll know it's done when the edges are nicely browned and the cheese pulls slightly when you stretch a piece—this is your signal that it's achieved that perfect Digiorno texture.
For the final touch, broil for 1-2 minutes at the end to get that extra browning on the cheese. Keep a close eye on it—broilers can be aggressive! Remove from the oven and let each pizza rest for 2-3 minutes before slicing. This resting time allows the cheese to set slightly, making it easier to slice without losing that stretchy texture.
The result should be that perfect balance of crispy crust, melty cheese that pulls slightly when you bite into it, and a sauce that's rich but not overpowering. Serve immediately with your favorite dipping sauce or extra garlic knots on the side—just like the original!
Pro Tips For Making Digiorno Pizza Copycat
- Use 110°F Water: DESCRIPTION: That sugar in the dough needs a warm but not scalding bath—110°F is the sweet spot. Too hot and the yeast wakes up too fast, too cold and it sulks. Use a thermometer or test the water with your wrist: should feel like bath water, not sauna steam.
- Butter the Bowl: DESCRIPTION: Grease that mixing bowl with a thin layer of softened butter before kneading. The dough won’t stick, and it adds that signature buttery richness Digiorno’s copycat fans crave. (Yes, even if you’re using all-purpose flour—this isn’t sourdough.)
- Skip the Over-Kneading: DESCRIPTION: After 5-6 minutes of mixing, the dough should pull away from the sides cleanly but still feel slightly tacky. Overwork it, and you’ll end up with a dense, chewy mess instead of the light, airy texture you’re after. Let the yeast do the heavy lifting.
- Rest Before Rolling: DESCRIPTION: Let the dough chill in the fridge for at least 30 minutes after the first rise. Cold slows the yeast, tightens the gluten, and makes rolling it out into a thin, even crust way easier. (Pro move: Shape it into a ball first—no need to stress over perfect circles.)
Pro cooking tips for digiorno pizza copycat
Dough Stretch Secrets
The key to that iconic Digiorno stretch lies in your dough's gluten development. After mixing, knead just until smooth—over-kneading makes the dough tough. The 1-hour room-temperature rest is non-negotiable; it relaxes the gluten strands so they'll pull beautifully.
For extra stretch, add 1 tbsp cornstarch to your flour mix before kneading—it mimics the frozen pizza's texture. 🌟
Oven Prep Matters
Preheat your oven to 475°F with a pizza stone or steel inside for 30 minutes before baking. This creates the perfect high-heat environment. For home ovens without stones, use a perforated baking sheet to allow airflow.
The 10-minute rest after shaping prevents shrinking during baking—critical for that classic round shape. I swear by a Lodge cast iron skillet for a crispier crust when stones aren't available.
Cheese Layering Hack
Digiorno's signature cheesy pull comes from a two-stage cheese application. First, spread ⅓ cup mozzarella-cheddar blend evenly, then sprinkle another ⅓ cup on top right before baking. The top layer melts into that perfect bubble texture while the bottom creates the stretch.
For extra authenticity, mix 1 tbsp powdered milk into your cheese blend—it mimics the frozen pizza's texture perfectly. 🧀
Broiler Finish
The final 1-2 minutes under the broiler is where the magic happens. Watch closely—the cheese should turn golden brown with slight browning spots. This creates that signature "bubbly" look. If your broiler runs hot, reduce time to 30 seconds and check frequently.
I keep a spray bottle handy to cool the oven door if needed—safety first! The broiler also crisps the crust edges just enough to mimic the boxed version.
Resting Rules
Never skip the 2-3 minute rest after baking! This crucial step lets the cheese set slightly so it doesn't ooze out when you slice. For parties, assemble pizzas on parchment-lined trays and keep them warm in a 200°F oven while you finish baking others.
The resting time also helps the crust firm up slightly, making it easier to cut clean slices. Trust me, this small step prevents a cheesy mess on your cutting board. ⏳
Crust Edge Trick
For that perfect crispy edge, brush the outer ½-inch of dough with olive oil before baking. I use a pastry brush for even coverage. For extra crispiness, sprinkle cornmeal on the pizza peel before transferring.
The oil creates a barrier that prevents sogginess while the cornmeal adds texture. Pro tip: If your crust browns too quickly, tent with foil after 8 minutes to prevent burning while the center cooks through.
Nutrition facts
Frequently asked questions
Can I make this pizza with store-bought dough?
For a quick version, use 2 (12-inch) refrigerated pizza crusts or 1 (18-inch) pre-made dough from the grocery store. Just stretch it thin (about ¼-inch thick) and follow the same sauce and cheese steps. The texture won't be identical, but you'll still get that signature cheesy flavor. The key is using the same sauce and cheese blend—those are the magic ingredients!
Why does my homemade version not stretch like the original?
The stretch comes from proper gluten development and cheese layering. Make sure to knead just until smooth (not overworked) and let the dough rest 1 hour at room temperature. For extra stretch, add 1 tbsp cornstarch to your flour and use the two-stage cheese method (spreading first, then sprinkling more before baking). The high-heat broil finish also helps create that signature pull.
Can I make this pizza ahead of time?
Yes! Prep everything except the cheese 1 day ahead. Shape the dough balls, store them wrapped in plastic in the fridge, and make the sauce. Assemble the pizzas (without cheese) on parchment-lined trays and refrigerate. When ready to bake, add cheese and follow the baking instructions. For reheating, bake at 350°F for 5-10 minutes to restore crispiness. The dough keeps 2 days in the fridge.
What if I don't have a pizza stone?
No problem! Use a perforated baking sheet or even a cast iron skillet for a crispier crust. Preheat your oven to 475°F for 30 minutes before baking to mimic the stone's heat retention. For extra crispiness, brush the dough edges with olive oil before baking. A dark metal baking pan also works well—it conducts heat better than glass.
How do I get that bubbly cheese look without burning?
Use the broiler for just 1-2 minutes at the end, watching closely for golden brown spots. For safety, keep the oven door slightly open (about 1 inch) to prevent overheating. If your broiler runs hot, reduce time to 30 seconds and check frequently. The key is timing—you want bubbles, not burnt cheese. A spray bottle nearby helps cool the oven door if needed.