Papa Murphy’s Pizza Dough Recipe

Papa Murphy’s Take ‘N’ Bake Pizza has been a favorite for many pizza lovers. The company is known for selling ready-to-bake pizzas and soft, chewy pizza crusts that bake fresh right at home.

I’ve tried many other pizza places – Papa John’s, Pizza Hut, and Domino’s. They all have good pizza, but Papa Murphy’s has always been my top choice.

I can’t even count how many times I have bought their pizza or taken home their dough. I also can’t count how many times I tried to learn this copycat version at home.

Each time, my biggest struggle was the dough-making process. Maybe you’ve had the same problem too. It can get sticky, too dry, or just not rise right.

But you don’t need to face that trouble anymore. I’m sharing my copycat Papa Murphy’s Pizza Dough Recipe from scratch, along with every step to bake the perfect pizza at home.

Can You Buy Papa Murphy’s Pizza Dough?

Yes, you can buy Papa Murphy’s pizza dough directly from the store. Many people don’t know this, but you can ask for their raw dough when you visit your local Papa Murphy’s.

They often sell it in dough balls or crust form, depending on what you want.

However, most people like to try making it at home instead. Buying it is easy, but making it fresh gives more control over the texture and flavor.

How Do I Make Papa Murphy’s Pizza Better?

The secret to better pizza starts with better dough, and this Papa Murphy’s Pizza Dough Recipe gives you that foundation.

To make your pizza even better, let your dough rest for the full 24 to 48 hours in the fridge. This long, cold time helps develop deep flavor and makes the crust crispy on the outside and soft on the inside.

When you’re ready to bake, use a hot pizza stone or steel preheated to 500-550°F. This creates that restaurant-style crust with a nice brown color.

Don’t skip the step of letting the dough warm up for 30 to 60 minutes after taking it out of the fridge. Room temperature dough stretches easier and bakes more evenly.

Top your pizza with quality ingredients, and you’ll have something that tastes just as good as the store-bought version.

Papa Murphy’s Pizza Dough Ingredients

Here’s everything needed to make this dough, plus a few substitution ideas in case something isn’t available.

• Strong All-Purpose Flour (1000 grams): This type of flour has a bit more protein than regular flour, which helps the dough become stretchy and chewy. If strong flour isn’t available, use regular all-purpose flour. The texture will be slightly softer. Bread flour is another good choice that gives a strong, crisp crust.
• Fine Sea Salt (20 grams): Salt is not only for taste. It helps control the yeast so the dough doesn’t rise too fast. Regular table salt works too, but sea salt adds a cleaner flavor.
• Active Dry Yeast (4 grams): Yeast is what makes the dough rise and gives that nice airy feel when baked. Check the date before using it – old yeast won’t make the dough rise well. Instant yeast can replace active dry yeast. Just mix it directly with the flour and skip blooming it in water.
• Extra-Virgin Olive Oil (20 grams): Olive oil gives flavor, softness, and a golden crust. Other mild oils like avocado or vegetable oil can work too, but olive oil gives the most authentic taste for this copycat Papa Murphy’s Pizza Dough Recipe.
• Lukewarm Filtered Water (650 grams): Water brings everything together. It should feel warm to your wrist – not hot, not cold. Hot water can harm the yeast. If tap water has a strong taste, use filtered or bottled water for a cleaner flavor.

Recommended Equipment

1. Large Mixing Bowl – holds your dough while mixing and rising
2. Kitchen Scale – gets exact amounts for best results
3. Measuring Spoons – for measuring yeast and salt
4. Stand Mixer with Dough Hook – makes mixing much easier
5. Wooden Spoon – for mixing by hand if you prefer
6. Dough Cutter – helps divide dough into equal pieces
7. Airtight Containers – keeps dough fresh during storage
8. Pizza Stone or Steel – for baking at high temperatures
9. Flour (extra) – for dusting your work surface

How to Make Papa Murphy’s Pizza Dough at Home

Step 1 | Wake Up the Yeast

Pour the 650 grams of lukewarm water into your large mixing bowl. Sprinkle the 4 grams of yeast over the top of the water.

Give it a gentle stir with a spoon and let it sit for about one minute. You might see it get a little foamy, which means your yeast is alive and ready to work.

Step 2 | Mix the Dry Ingredients

Add the 1000 grams of flour and the 20 grams of salt to the bowl with the yeast and water.

Don’t put the salt right on top of the yeast because salt can slow down the yeast. Just mix the flour and salt together and add them both to the wet ingredients.

Step 3 | Start Mixing

If you’re using a stand mixer, attach the dough hook and turn it on low speed. Let it mix until you don’t see any dry flour on the sides of the bowl anymore. This usually takes about 5 minutes.

If you’re mixing by hand, use a big wooden spoon and stir until all the dry flour is gone and the dough looks shaggy and rough.

Step 4 | Add the Olive Oil

Pour in the 20 grams of olive oil. Keep mixing the dough for another 10 minutes. The dough will be a little sticky and wet at this point.

This is exactly how it should be, and this texture is what gives you a light, fluffy crust.

Step 5 | Let the Dough Rest

Cover the bowl with a clean kitchen towel or plastic wrap. Leave the dough on your counter at room temperature for one full hour.

During this time, the flour soaks up the water, and the gluten relaxes and gets stronger.

Step 6 | Make Dough Balls

After one hour, your dough will look softer and a bit puffy. Lightly dust your counter with flour.

Use your dough cutter to divide the big piece of dough into 7 smaller pieces. Each piece should weigh about 250 grams.

Step 7 | Shape the Dough Balls

Take one piece of dough in your hands. Gently pull the sides out and fold them back into the middle.

Rotate the dough a little and repeat this 7 or 8 times until the dough feels smooth and looks round. Pinch the bottom to seal it closed.

Place each smooth, round ball into a container that you’ve lightly brushed with oil.

Step 8 | The Long Rest

Cover your containers and put them in your refrigerator. Leave them there for 24 to 48 hours.

This long, cold rest is the secret to amazing flavor and that perfect texture that makes this Papa Murphy’s Pizza Dough Recipe so good.

Step 9 | Ready to Bake

When you want to make pizza, take one dough ball out of the fridge. Let it sit on the counter for 30 to 60 minutes so it can warm up a little bit.

Then, stretch it out on a floured surface, add your sauce and favorite toppings, and bake on a hot pizza stone or steel at 500-550°F for about 7 to 10 minutes until the crust is golden brown.

Pro Tips for Authentic Texture

• Use a Pizza Stone or Steel: These tools distribute heat evenly and create that crispy, authentic crust you get from real pizza ovens. Preheat your stone or steel for at least 30 minutes before baking.
• Don’t Skip the Cold Rest: The 24 to 48 hours in the fridge is not something to rush. This time creates the flavor and makes the texture much better. The cold temperature actually develops the dough in ways that quick rising cannot.
• Stretch, Don’t Roll: When you stretch your dough, do it gently with your hands instead of using a rolling pin. Rolling can squeeze out all the air bubbles that make the crust light and fluffy.
• Use the Right Temperature: 500-550°F is the sweet spot. Lower temperatures create a soft, bread-like crust. Higher temperatures can burn the bottom before the top cooks through.
• Flour Your Surface Lightly: Too much flour on your work surface makes the crust dry and thick. Use just enough to keep the dough from sticking. You can always brush off extra flour before baking.
• Let It Come to Room Temperature: Taking the dough from the fridge and letting it warm for 30-60 minutes makes it easier to shape and helps it bake more evenly. Cold dough is harder to work with.

Storing and Preparing the Dough

Unbaked dough can be kept in the fridge for up to 3 days. Make sure it’s sealed in an airtight container or plastic bag with a little space for air. This helps it rise slowly and keeps it from drying out.

For longer storage, freeze the dough after the first rise. Wrap each ball tightly in plastic, then in a freezer bag. It will stay good for up to 3 months. When ready to use, move it to the fridge and let it thaw overnight.

To bring refrigerated dough back to life, let it rest at room temperature for about an hour. It will soften and become easier to stretch again. If it feels too tight, cover it and give it another 20 minutes. That short rest helps it relax for perfect shaping.

Papa Murphy’s Pizza Dough Recipe FAQs

1. Does Papa Murphy’s Pizza Dough Have Eggs?

No, Papa Murphy’s pizza dough does not contain eggs. It’s made with flour, yeast, salt, oil, and water.

This makes it light and simple, perfect for both traditional and vegan pizzas. Eggs are not needed because the gluten in flour gives enough structure and stretch to the dough.

2. Is Papa Murphy’s Pizza Dough Vegan?

Yes, the dough itself is vegan. It has no dairy or animal ingredients. You can keep your pizza fully vegan by adding plant-based cheese and toppings.

Just make sure the sauce you use doesn’t have any hidden milk or butter ingredients.

3. Is Papa Murphy’s Pizza Dough Dairy Free?

Yes, it’s completely dairy free. The dough doesn’t include milk, butter, or cheese. This is great news for people with lactose intolerance or milk allergies.

You can safely bake it with your favorite toppings and still have a great crust.

4. Can You Bake Papa Murphy’s Pizza on the Paper?

Yes, you can bake it right on the paper tray it comes with. It’s designed to handle high heat.

But for a crispier crust, it’s better to move the pizza onto a preheated pizza stone or baking steel after the first few minutes. This helps cook the bottom faster and adds crunch.

5. What if my dough doesn’t rise?

If your dough does not rise, the yeast is likely the issue. Your yeast may be too old and no longer active. Another common problem is using water that is too hot, which can kill the yeast.

Always check the yeast’s expiration date and use lukewarm water, not hot. You can test the water on your wrist; it should feel warm but not burn.

6. Can I make the dough without a stand mixer?

Yes, you can make this dough without a stand mixer. Use a large bowl and a sturdy wooden spoon. It will require some arm strength to mix everything together.

Keep stirring until the flour is fully combined and the dough comes together. The process is the same, just a bit more hands-on.

Continue to Content

Yield: 7

Papa Murphy’s Pizza Dough Recipe

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Make Papa Murphy’s Pizza Dough at home in just 25 mins prep! Soft, chewy crust perfection - better than takeout! Try this easy copycat recipe today!

Prep Time: 20 minutes

Bake Time: 10 minutes

Additional Time: 1 day 1 hour 10 minutes

Total Time: 1 day 1 hour 40 minutes

Ingredients

• Strong All-Purpose Flour: 1000 grams (8 cups)
• Fine Sea Salt: 20 grams (1 tbsp + 1 tsp)
• Active Dry Yeast: 4 grams (1 ¼ tsp)
• Extra-Virgin Olive Oil: 20 grams (1 ½ tbsp)
• Lukewarm Filtered Water: 650 grams (2 ¾ cups)

Instructions

1. Pour 650g lukewarm water into your mixing bowl. Sprinkle 4g yeast on top and stir gently. Let sit for 1 minute until slightly foamy.
2. Add 1000g flour and 20g salt to the yeast water (avoid placing salt directly on yeast). Mix gently to combine.
3. Use a stand mixer with a dough hook on low speed for 5 minutes, or mix by hand with a spoon until no dry flour remains and the dough looks shaggy.
4. Add 20g olive oil and continue mixing for 10 minutes until the dough becomes sticky, smooth, and elastic.
5. Cover the bowl and rest at room temperature for 1 hour to let gluten develop.
6. Lightly flour your counter and divide the dough into 7 balls (250g each). Shape each into a smooth ball by folding the sides inward and pinching the bottom.
7. Place each dough ball in a lightly oiled airtight container. Cover and refrigerate for 24–48 hours for deep flavor and texture.
8. Remove one dough ball from the fridge 30–60 minutes before baking to warm up.
9. Preheat your pizza stone or steel to 500–550°F (260–290°C). Stretch the dough by hand (do not roll).
   Add sauce and toppings, then bake for 7–10 minutes until golden brown.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 3gSaturated Fat: 0.4gSodium: 580mgCarbohydrates: 46gFiber: 1.5gSugar: 0.5gProtein: 7g

This Papa Murphy’s Pizza Dough Recipe brings the same fresh taste you know from their take ’n’ bake pizzas right into your own kitchen.

The steps are simple, the ingredients are easy to find, and the results are worth every minute of waiting. Follow the process, let the dough rest, and bake it hot for that classic golden crust.

Try this recipe soon and tell me how it turns out. You can also share your pizza photos or leave a comment about your favorite topping combos.