A Giada-Approved Shortcut for Better Pizza at Home

updated May 24, 2019
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(Image credit: Kristin Teig)

If there’s anyone who knows about making pizza at home, it’s Giada. Which is why she’s the first to admit that it’s not always a super-fast answer to getting dinner on the table. But she has a smart tip that’ll change that.

(Image credit: Giadzy)

From one of her recent newsletters: If you don’t have time for making dough, don’t despair! Many mom-and-pop pizzerias or Italian bakeries will sell you raw dough to be taken home and stretched in seconds, or take a look in your grocery store’s refrigerated case.

So smart! Because making the dough is the messy, time-consuming part, and stretching, tossing, and topping is the fun part (read: the part that doesn’t take that long and the part you can easily get your kids involved in).

I’ve actually done this a few times before and strongly recommend it. I’ve managed to get dough from a New York City pizza shop for around $5. And although it costs the pizza pros way less to make it (in terms of materials and even labor), it still feels like a decent deal to me — especially in the often-overpriced city.

Once you get it home, you just have to portion it out (if you’re making individual pies) and stretch it. Hint: Use lots of flour. Like, more than you think you need. Then top and bake.

I love that this tip makes it more likely for us all to make our own pizza at home — which sure beats takeout or something frozen from a box or a plastic wrapper. Try this for a random Tuesday night dinner after work or for a party.

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Is this something you’ve done? Would you do it?