Rustic Italian Pizza Dough Mix

Don't settle for frozen grocery store pizza! You can make a better pizza than you can buy. Maybe more importantly, there are hundreds of pizzas that are not sold in grocery stores.   

You can't buy a pizza loaded with fresh basil and tomatoes from the garden or a hundred other pizzas that are way better than those on the grocer's shelves.

You can create your own, just like our family loves. You can make your own marinara. Or use a white sauce. I love French onion dip on a pizza.

You can make pizzas better than you can buy, and it's quicker than delivery. You can have a thin-crust pizza on the table in 15 minutes.

All for a fraction of the price of commercial pizzas. Besides, they're more fun.

Customer Questions

• How does this compare to Pizza Hut? Little additions can make a big difference. We want a crust that's not too chewy, almost melt-in-your-mouth. We carefully engineer all of the flour blends in our pizza mixes. This one has less gluten than our classic mix—a little different, more rustic crust. But read the reviews.
• Is it easy to make? Yes. It comes with easy-to-follow instructions.
• What about the yeast? It comes with a SAF yeast packet.
• Can I mix the dough in my bread machine? Yes. Set it on the dough setting, setting 8 with most machines. Load the dough into a large 15-inch pizza pan for a regular thick-crust pizza, and let it rise.
• I don't have a bread machine. Can I use my stand-type mixer? Yes. Use the dough hook and 110-degree water and let it run on medium-high for a few minutes or until the dough gets stretchy.
• Will it make a large pizza? Actually, it will make two if you prefer thin-crust pizzas.  
• Can I make it on the grill? Yes, if your grill has a cover to trap the heat. Grills are great and quick for flatbreads. (see instructions below.)
• Can I make breadsticks? Yep, roll the dough out, cut it into strips, put it on a baking sheet, season it, let it rise, and bake.
• Can I make thin-crust pizzas? Yes. (See below.)
• What about "springback. That makes it hard to make a pizza. The springback is minimal. There is a dough relaxer in the mix.
• Do you use a pizza roller? I do, yes. It makes it easier to get it thin and work the edges. We sell pizza rollers.
• What about calzones? It's perfect for calzones.
• Can I make two smaller pizzas and freeze one? Yes, put it on a sheet of cardboard to keep it rigid, load it with goodies, wrap it in plastic, and freeze it. Let it thaw for ten minutes before you bake it.
• Do I reheat leftovers in the oven? You can. However, my family prefers an air fryer. It makes the pizza taste like new again.

Dennis Weaver

This mix makes a 15-inch thick-crust pizza, two thin-crust pizzas, calzones, or breadsticks. See notes and recipes.

• Authentic "old world" pizza dough with a mixture of the finest flours.
• Makes a soft, pliable dough with almost no "spring back."
• High-quality SAF yeast included.
• Quick with easy-to-follow instructions.

Make an authentic Italian pizza that tastes so much better than take-out. You can make it thick or thin, pepperoni or margarita, whatever you choose, because it's your pizza! 

Each large pizza dough mix makes a 15-inch, medium-thick pizza crust or two thin crusts. Comes with SAF yeast and easy-to-follow instructions.

This pizza dough mix beats delivery! It's made your way—thin crust or thick—and exactly with the toppings you want. A homemade pizza dough crust is better. The ingredients are fresh. Nobody will care for your pizza the way you do.

How to Make a Thin-Crust Pizza in as Little as 15 Minutes

This how to make a thin crust pizza article will give you instructions, tips, and recipes.

Tips from Customers

It's very easy to use. It's a soft dough with almost no spring back. You'll get a uniform crust that bakes perfectly.

If you use your bread machine, use the dough setting--setting "eight" on most machines. If you're making a thick-crust pizza, let it rise on the pan. If you're making a thin-crust pizza, don't bother to let it rise. You'll get all the rise you need, loading your goodies on the crust and in the oven.

1. For an easy dough, either mix the dough in your bread machine--setting eight on most machines--or with your stand-type mixer.
2. Use a pizza roller to smooth out your dough in the pan. The small end will let you get right up in the corner.
3. Lift the corner of your pizza up to see if the bottom has browned.
4. Consider baking your pizza on the grill. (It's easy to bake on your grill if you have a cover to trap the heat. Grills tend to be hot on the bottom. Put a baking sheet under or below your pizza to insulate your pizza or direct the heat away from your pizza.)--Lynn Bennett
5. Make two thin-crust pizzas with one mix. Prepare two pizzas--one for the oven to eat this evening and one for later.
6. Leftover pizzas will keep in the refrigerator for four or five days. You can reheat the slices in your air fryer. The crusts will be crispy and nice, much better than reheating the slices in the microwave.

Try it. See if you don't make better pizzas. Your family will love it. We guarantee it.

Other Ways to Make a Pizza Crust

There are other ways to make a pizza crust: 

• Classic Pizza Crust

This is our most popular pizza dough mix. It makes a better pizza dough than they make downtown. Make the crust as thin or as thick as you like. Use white sauce or your own marinara. Make it exactly as your family likes. 

The difference between this and our Rustic Pizza is in the flour blends. The proteins in wheat flour for gluten in the mixing. The more protein, the more gluten. The more gluten, the chewier the crust.

This has more gluten than the rustic crust, and therefore, it's chewier--but not a lot. The difference is slight but noticeable. This pizza blend has no rye flour, so there is no rye taste.

• Rustic Pizza Crust

This is a better pizza dough that is almost as popular as our Classic Pizza. This flour blend is softer and less chewy than the classic blend, but not by much.  It also has a touch of rye flour, so if you are alert, you'll catch a bit of European rye taste. 

You can still make the crust as thin or as thick as you like. 

• Italian Herb Pizza Crust

This is our Classic Pizza Crust with a blend of Italian herbs and spices added. It gives you a more flavorful pizza.

• Perfect Pizza Flour Blend:

Here's how to make a restaurant-quality pizza from scratch! The secret is in the flour! We added dough enhancers designed to reduce "springback" in pizza crusts.  Pizza crusts are easier now.

It's a professional blend of flours and dough enhancers, just as a fine restaurant would use. It makes a soft, easy dough that you can form into thin or thick-crust pizzas with very little spring back.

Roll it as thin as you like. It's almost impossible to make thin-crust pizzas without a dough enhancer to reduce springback. This has it.