Box Pizza Crust Mix Copycat

When you were shopping did you see the pizza crust mixes made by Betty Crocker® or Chef Boyardee® Pizza Kit or Great Value® or Jiffy® Crust mixes?

Well, I used to buy some of these all the time until one day it just dawned on me. . . What all is in the box/bag? Flour, yeast, shortening, leavening. How hard could it be to come up with my own copycat recipe?. I already had a standard dough recipe I liked. . . and knew the general ratios of the ingredients, so ti was only a matter of time until I made my own. Well here it is.

Measure out some bags of ingredients and put instructions on the bags so you can have you own in your pantry ready to go. It will keep several months.

Pepperoni Pizza in Half Sheet Pan - Double Recipe from Box Pizza Crust Mix Copycat

Pepperoni Pizza in Half Sheet Pan – Double Recipe from Box Pizza Crust Mix Copycat

How many recipes do I need?

This all depends on how big a pizza you want to make. If you want a thick crust, I would double the amount of dough needed and partially bake the crust for 8 minutes before putting on the sauce, cheese and toppings.

One recipe will box make a 12-inch round pizza or a 9-inch deep dish pizza or a 9-inch x 13-inch quarter sheet pan.

Two recipes to make a 10-inch x 14-inch rectangular pizza or a 13-inch x 18-inch half sheet pan pizza.

What Else Do I Need?

You will need sauce, cheese, pizza spice (Oregano, Italian seasoning, basil), red pepper flakes (optional), other toppings. Remember if you overload the dough with sauce and toppings, it will not cook properly and will remain soggy.

 

More Pictures if Pizza We Made

Steak Meat and Shrimp

Box Pizzz with Steak and Shrimp

This was made in a half sheet bun pan (13-inch x 18-inch x1-inch high). I doubled the recipe for the dough and precooked the steak meat rare.  The meat finished cooking on the pizza.  The shrimp was precooked so that was added with about 2 minutes to finish cooking to warm through.

Classic Pepperoni

Pepperoni Pizza in Half Sheet Pan – Double Recipe from Box Pizza Crust Mix Copycat

 

This was made in a half sheet bun pan (13-inch x 18-inch x1-inch high). I doubled the recipe for the dough and placed pepperoni on to[p of the cheese,

 

 

revised 2016-02-08

 

 

Box Pizza Crust Mix Copycat
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My clone of the box mix from the grocery store. Generally a 6.5 ounce box.
Servings Prep Time
1 12-inch pizza 15 minutes
Cook Time Passive Time
10-20 minutes 5-10 minutes
Servings Prep Time
1 12-inch pizza 15 minutes
Cook Time Passive Time
10-20 minutes 5-10 minutes
Box Pizza Crust Mix Copycat
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
My clone of the box mix from the grocery store. Generally a 6.5 ounce box.
Servings Prep Time
1 12-inch pizza 15 minutes
Cook Time Passive Time
10-20 minutes 5-10 minutes
Servings Prep Time
1 12-inch pizza 15 minutes
Cook Time Passive Time
10-20 minutes 5-10 minutes
Ingredients
Dough
Toppings
Servings: 12-inch pizza
Units:
Instructions
Pan size
  1. Determine you pan size you will be using. This lets you know how much dough to make. (12-inch round pan requires 1 recipe),(9-inch deep dish pizza requires 1 recipe), (9-inch x 13-inch quarter sheet pan requires 1 recipe), (10-inch x 14-inch rectangular pizza required 2 recipes), (13-inch x 18-inch half sheet pan requires 2 recipes)
  2. Once you have determined the size pan you are going to be using, either grease it or rub it with 1-2 tablespoons of oil. Set aside. Also preheat the oven to 425º/220ºC (I found that greasing the pan works bests for my taste.)
Dough
  1. In a large bowl, place all the ingredients in and mix with a strong wooden spoon. The dough should form a ball. Cover with plastic wrap and let sit 5 minutes (up to 20 minutes maximum).
  2. Turn the out into the prepared pizza pan. Using you fingers, work the dough to the edges of the pan. For a deep dish pizza, work the dough up the sides at least 1-inch. Optional -I like to prebake my crust at this point for 5 minutes then continue with the assembly. This ensures my crust gets fully done and is not soggy.
Assembly the Pizza
  1. Add a thick layer of sauce to within 1/2-inch of the edge. (I like being daring and pushing the limits, you can be safe and stay 1-inch away if you want.) I like to put some oregano and pizza seasoning on next, then a few tablespoons of grated Parmesan cheese.
  2. New put on the remaining toppings - the cheese and other items as desired. Remember that too many topping will cause the pizza not to cook correctly.
Baking the Pizza
  1. Place the pizza in the lower third of the oven and bake it at 425ºF/220ºC until the cheese is bubbly, just starting to brown and the crust has browned some. Remove from oven when done. Allow to cool for a few minutes before slicing.
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2 comments

  • Tina

    Does this taste more like their current recipe or their old one? Trying to figure out / find the one me and my kids grew up on.

    • Joseph

      I initially came up with this around 20052006. So I can not compare it to what is currently available in the stores. I do know that the oil or shortening (type of fat) you use can change the taste. Also with the cheese. Growing up mom would make it out of the box just using the powdered cheese. I prefer to use some grated parmesan along with mozzarella, provolone and maybe a little cheddar or americal, but munester cheese is good too. So you can really change flavors that way. And your choice of sauce will make a difference. I go cheat and use a pasta sauce (Ragu Old World Traditional) because I get it in bulk at Sam’s Club. But a thicker pizza sauce makes it even better. I hope this helps.

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