You’re probably familiar with Chef Boyardee Pizza Dough if you’re a pizza fan. It comes in a box together with a can of Chef Boyardee pizza sauce, and although it’s not the fanciest dough out there, it’s affordable and super convenient. But lately, I’ve been taking their pizza dough to the next level. And by next level, I mean I’m actually making pizza with it. If you’re feeling adventurous, I suggest you try it too. So, how to improve Chef Boyardee Pizza Dough?
You can make Chef Boyardee Pizza Dough tastier by topping your pizza with anything you like, from pepperoni, sausage, mushrooms, olives, etc. You can also add spices and herbs, prebake the pizza dough, brush it with olive oil to get a crispier crust, or roll it thin.
A few tips on taking your Chef Boyardee Pizza Dough to the next level will help you make a pizza that’s not only delicious but also looks and tastes like it came from a pizzeria. So what are you waiting for? Get started today and see for yourself how much of a difference a few simple changes can make.
Enhance the Pizza Crust With Spices and Herbs
When it comes to store-bought pizza dough, you can do a few things to enhance the flavor and texture. For starters, add some spices and herbs to the dough before kneading. My personal favorites are red pepper flakes, garlic powder, and dried oregano.
Once your dough is kneaded and rolled, it’s time to get creative with the toppings. I like to start with tomato sauce and add some extra veggies, like mushrooms, onions, and green peppers. But you can really use any sauce you like. BBQ sauce, Alfredo, pesto… the sky’s the limit!
I will also share with you my favorite tomato pizza sauce. On 1 cup of tomato sauce, add 1 tablespoon of extra virgin olive oil, ½ teaspoon of dry oregano, a dash of pepper, and 1 teaspoon of sugar.
As for cheese, I always go with mozzarella because it’s classic and pairs well with just about anything. But if you’re feeling adventurous, you could try gourmet cheese like goat cheese or brie.
Let the Dough Sit Out at Room Temperature Before Rolling
The next time you make Chef Boyardee Pizza Dough, try letting it sit at room temperature for 30 minutes before rolling it. This will help to make the dough more pliable and easier to work with.
Once you’ve rolled out the dough, you can then top it with your favorite sauce and toppings. I like to use a simple tomato sauce and then top it with mozzarella cheese and pepperoni. But you can really use any toppings you like.
Roll it Thin if You Like a Crispy Crust
If you like your pizza dough thin and crispy, then you should roll it out as thin as possible. I like to use a rolling pin for this, but if you don’t have one, you can also use a can of soup or a jar.
Once you’ve rolled out the dough, place it on a pizza stone or baking sheet. If you don’t have a pizza stone, you can use a regular baking sheet, but then the pizza won’t be quite as crispy.
Parchment paper will do because if you’ve ever rolled out dough, you know how tedious it can be to get it to the right thickness and then place it on the baking stone or sheet. And even if you manage to do it without tearing the dough, it may still stick to your countertop or rolling pin.
This paper is a real kitchen helper that will make your life much easier when making pizza dough, trust me. Simply roll out your dough on a lightly floured piece of parchment paper, then place the whole thing on your baking stone or pan. No sticking, no tearing, no fussing.
Prebake the Pizza Dough
I like to prebake the pizza dough for a few minutes before adding my toppings. This way, the crust is crispy and not soggy.
All you need to do is roll out the dough on a lightly floured surface, then place it on a baking sheet sprayed with cooking spray. Prick the dough all over with a fork, then bake in a preheated oven for 6-8 minutes or until golden brown.
Baste the Dough With Olive Oil
You might be wondering why you would need to do this step since the dough already has some oil in it. But trust me, giving it a little extra love in the form of olive oil will make a big difference.
Not only will it make the dough moister, but it will also give it a nice flavor. And if you’re using store-bought dough, this is a crucial step to take because it will help to improve the flavor and texture.
To do this, simply brush the dough with olive oil before you add your toppings. You can also add some oregano or garlic powder to the olive oil for an extra flavor boost.
Get the Oven Hot
If you really want to take your Chef Boyardee Pizza Dough to the next level, you need to get the oven nice and hot. I’m talking 400 °F (200 °C) hot. Yes, it might smoke a little bit, but that’s what you want. The high heat is going to give you a nice crispy crust.
Now, some people will say that you should only use a pizza stone, but I’m here to tell you that a hot oven is a more important thing. Just make sure that you preheat it for at least 30 minutes before you put your pizza in.
If you follow these steps, I guarantee you’ll have the best Chef Boyardee Pizza Dough you’ve ever had. So go ahead and give it a try!
Avoid Common Mistakes When Making Pizza Dough
People make a few common mistakes when making Chef Boyardee Pizza Dough, and I want to help you avoid them. First of all, don’t add too much water. The dough should be wet, but not too wet, or it will be challenging to work with.
Another mistake is not kneading the dough enough. This is important because it helps the ingredients come together and form a cohesive dough. If you don’t knead it enough, you’ll end up with a dry, crumbly dough that’s difficult to work with.
Finally, don’t be afraid to experiment with the ingredients. If you want to add some garlic or onion powder for flavor, go for it!