Let's get one thing out of the way: buying pizza dough instead of making it yourself isn't cheating. It's smart.
At PizzaLogic, I'm obviously a fan of homemade dough - I built a whole calculator to help you nail it. But I also know that sometimes you want pizza tonight, not pizza after 24 hours of fermentation and three existential crises about hydration percentages.
Store-bought dough is how most people should start. You get to practice stretching, learn how your oven behaves, and figure out your topping preferences without the pressure of also perfecting your dough game. And the math makes sense: a $3 dough ball plus maybe $4 in toppings gets you a pizza that would cost $20 or more from a delivery app. Once you've got those skills down, making your own becomes the natural next step.
So where should you actually buy it? Here's what I've found.
The Grocery Store Refrigerated Section
This is where most people start, and honestly, it's pretty good.
Trader Joe's is the fan favorite for a reason. Their plain dough runs about $1.99 for a 1-pound ball - enough for one 12-14" pizza. They also stock garlic herb and whole wheat versions at the same price. The texture is slightly chewier than pizzeria dough, but it stretches well and tastes like actual bread (not chemicals). Find it near the fresh pasta and specialty cheeses.
Whole Foods sells fresh dough balls for around $3.49-$3.99. It's a step up in quality - better gluten development, more complex flavor - but whether that's worth nearly double the price depends on how picky you are. Their 365 brand version is slightly cheaper.
Beyond those two, most major chains stock some form of fresh or refrigerated dough. Kroger has their house-brand "Ready to Bake Pizza Dough" (16 oz, around $2-3) in the dairy section near the biscuits. Publix makes their own Italian pizza dough in-house at the bakery counter. Safeway carries Signature SELECT fresh dough for about $2.99. ShopRite stocks regional brands like Birrittella's alongside their own Bowl & Basket dough for $1.99. Wegmans goes big - their organic white pizza dough is 28 oz (nearly double the size of a TJ's ball) for around $6.75, and their whole wheat version is $4.25. If you're in Texas, H-E-B has their own line of ultra-thin crusts in the bakery section.
The point is: no matter which chain you shop at, there's almost certainly pizza dough somewhere in the store. It's just not always in an obvious spot. Check the deli/prepared foods section first, then the dairy case near the biscuit tubes, then the bakery.
One quality indicator worth knowing: if the bag is slightly puffy or inflated, that's actually a good sign. It means the yeast is still alive and active. A completely flat, lifeless bag has likely been sitting too long or was over-processed.
The Tube Dough (Pillsbury and Friends)
You know the ones - the pressurized cardboard tubes that pop when you twist them. Pillsbury's Classic Pizza Crust is the most common, running about $2.50-$3.50 depending on the store (Walmart usually has it around $3.64, or their Great Value version for $2.83).
Here's our honest take: these are fine for what they are, but they're not really pizza dough. They're chemically leavened (no actual yeast fermentation happening) and loaded with stabilizers for shelf life. The result is closer to a soft breadstick or biscuit pressed flat. You won't get any char, any chew, or any of that airy cornicione (the puffy edge) that makes pizza feel like pizza.
That said, they're nearly impossible to screw up, they require zero prep time, and kids generally love the softer texture. For a busy Tuesday with picky eaters? No shame.
Your Local Pizzeria (The Underrated Option)
Here's something most people don't realize: many pizza shops will sell you raw dough balls if you just ask.
Call ahead during a slow period (mid-afternoon is ideal, not Friday dinner rush), be polite, and offer to pay. Most places charge $2-5 for a dough ball that's been properly cold-fermented for 24-72 hours and is genuinely the same stuff they use on their pies. This is the closest you'll get to professional quality without the work - and the flavor difference compared to grocery store dough is real. That slow fermentation breaks down complex starches into simpler sugars, which is what gives great pizza crust its depth and that characteristic char pattern ("leopard-spotting") at high heat.
A heads up: this is often an unadvertised service, so don't expect to see it on the menu board or their online ordering system. You may need to ask the manager directly. And in some regions, health department regulations may restrict the sale of raw dough to the public - in those cases, the shop might offer a par-baked crust as an alternative.
Italian markets and delis are another great source that people overlook. They often sell fresh pizza dough alongside their bread, and the quality tends to be excellent because they're using the same ingredients and techniques as a good bakery. If you have a local Italian market, check there before you go to the grocery store.
Frozen Pizza Dough Balls (The Serious Option)
If you want to keep dough on hand and you care about quality, frozen is the way. These are flash-frozen at peak fermentation, so they actually taste better than most refrigerated options once thawed properly.
Lamonica's New York Pizza Dough is a commercial giant that also sells direct to home cooks. They famously use actual New York water (yes, it actually matters - the slightly alkaline pH and mineral content affect gluten development and give NY dough its signature chew). Expect to pay around $4-6 per dough ball depending on quantity.
DeIorio's is another commercial supplier that sells to home cooks. Their dough balls are solid, consistent, and come in various sizes. Good for stocking up.
Ooni Dough Balls are made with proprietary "00" style flour and portioned specifically for 12-inch pizzas. They sell a 24-pack for $99, which works out to about $4.12 per ball. They're specifically formulated for high-heat ovens (700°F+) and have lower sugar content to prevent burning before the toppings are cooked.
Frank and Sal is worth knowing about if clean ingredients matter to you. They use non-GMO, glyphosate-free Italian wheat and ship frozen with free shipping. A good option for the "I want to know exactly what's in my food" crowd.
Poco Bero focuses on authentic New York-style dough with NYC water. They sell in bulk (25-packs or 50-packs), so the per-ball cost comes down if you're serious about regular pizza nights. They ship on dry ice from New York.
One logistics note for online orders: most frozen dough vendors only ship Monday through Wednesday to prevent your order from sitting in a warehouse over a weekend. Plan your orders accordingly - don't place one on Thursday expecting it Friday.
Sourdough Dough Balls (A Growing Niche)
If you love tangy, complex crust flavor but don't want to maintain your own sourdough starter, a few companies now ship frozen sourdough pizza dough balls. Seasons Yield Farm out of Virginia's Shenandoah Valley sells packs of four for $16, made with regional wheat. Badass Bagels (yes, a bagel company) sells individual 300g sourdough dough balls for about $12 shipped. These are pricier per ball, but the flavor is genuinely different from commercial yeast dough - more complex, slightly tangy, and often easier to digest.
Pizza Kits and Goldbelly (The Gift/Experience Option)
If you want to order from a famous pizzeria you'd never otherwise have access to, Goldbelly is worth browsing. They partner with iconic shops across the country to ship complete pizza kits - dough, sauce, cheese, the works. For example, Tony Boloney's in New Jersey offers their "Famous Pizza Making Kit" with four dough balls in both traditional and gluten-free varieties. These aren't cheap (expect $60-100+ for a kit), but they make a great gift or a fun weekend project.
Prepa Pizza takes a different approach entirely - they sell shelf-stable dough kits that last up to a year. You "activate" the mix when you're ready. It's a hybrid between store-bought convenience and from-scratch quality that's interesting if you want something always on hand without taking up freezer space.
Gluten-Free Options
Finding good gluten-free pizza dough used to be borderline impossible. It's gotten a lot better.
Trader Joe's sells a dedicated gluten-free pizza dough made with tapioca starch, rice flour, and potato starch. It won't behave exactly like wheat dough - don't expect the same stretch - but it gets the job done and the price is right.
In the frozen aisle, Banza (made from chickpea flour) is probably the best all-around option. It's higher in protein than most GF alternatives and has a fluffier texture than the cauliflower-based crusts that dominate the category. Schar offers a sourdough-style gluten-free crust that's also well-regarded.
If you're ordering online through Goldbelly, some shops (like Tony Boloney's) offer gluten-free dough balls as part of their kits.
Fair warning: gluten-free dough handles very differently from wheat dough. It won't stretch or toss the same way, and it benefits from being pressed or rolled rather than hand-stretched. Adjust your expectations and you'll be much happier with the results.
How to Handle Store-Bought Dough (The Part Most People Mess Up)
Buying good dough is only half the battle. Here's how to not ruin it:
Thawing frozen dough: Move it from the freezer to the fridge 24 hours before you want to cook. This slow thaw lets the yeast wake up gradually and develops better flavor. In a rush? Counter-thaw for 2-3 hours, but cover it with plastic wrap or a damp towel so it doesn't form a dry skin.
Bringing it to room temperature: This is non-negotiable. Cold dough is elastic and will snap back every time you try to stretch it. Pull your dough out of the fridge 60-90 minutes before you plan to shape it. Let it sit covered on the counter until it feels relaxed and a little puffy.
The re-ball trick: Store-bought dough often comes in a weird lumpy shape. Once it's at room temp, gently fold the edges underneath to form a smooth, tight ball, then let it rest another 15-20 minutes. This reorganizes the gluten structure so it stretches evenly instead of tearing.
Don't use a rolling pin. This is the single most common mistake people make with store-bought dough. A rolling pin crushes the gas bubbles that the yeast created during fermentation - those bubbles are what give your crust its airiness and chew. Roll it flat and you'll end up with a dense, cracker-like result. Instead, press the dough into a disc with your fingers, then use the backs of your hands to gently stretch it outward, letting gravity help. It takes a little practice, but the difference in the finished pizza is massive.
Making Store-Bought Dough Taste Better
A few small moves that make a big difference:
Get your oven screaming hot. If you have a standard home oven, set it to the maximum temp (usually 500-550°F) and let it preheat for at least 30 minutes. If you have a pizza stone or steel, give it 45-60 minutes to fully saturate with heat. That thermal mass is what gives you char and crunch instead of pale, floppy crust. For Ooni/Roccbox/Bertello-style ovens, you're aiming for 700-850°F at the stone surface - and you'll want dough specifically formulated for those temps (pizzeria dough or brands like Ooni/Poco Bero) since standard grocery store dough can burn before the toppings cook.
Don't over-flour. Raw flour on the bottom of your pizza tastes bitter when it burns. Use just enough to keep the dough from sticking to your work surface and peel. Better yet, use semolina flour - it adds a subtle crunch and doesn't burn as easily.
Brush the crust with olive oil. Right before it goes in the oven, brush a thin layer of good olive oil on the exposed edge. This promotes browning and adds flavor that store-bought dough often lacks.
Season the edge. A light sprinkle of flaky salt and dried oregano on the oiled crust edge takes it from "store-bought" to "wait, did you make this?"
Quick Comparison: Which Store-Bought Dough Should You Buy?
| Option | Price | Best For | Texture | Effort Level |
|---|---|---|---|---|
| Trader Joe's (refrigerated) | ~$2 | Everyday pizza nights | Chewy, slightly dense | Low |
| Whole Foods (refrigerated) | ~$3.50 | When you want something better | More complex, airier | Low |
| Wegmans (refrigerated) | ~$4-7 | Larger pizzas, organic option | Well-fermented, clean flavor | Low |
| Kroger/Publix/Safeway | ~$2-3 | Whatever's closest | Varies by store, generally reliable | Low |
| Pillsbury tube | ~$3 | Kids, busy weeknights | Soft, bready, no char | Very low |
| Local pizzeria | $2-5 | Best quality with no work | Authentic, cold-fermented | Medium (calling ahead) |
| Lamonica's (frozen) | ~$5 | NY-style purists | Classic NY chew and fold | Medium (thaw time) |
| Ooni (frozen, 24-pack) | ~$4/ball | High-heat oven owners, bulk buying | Designed for extreme temps | Medium (thaw time) |
| Frank and Sal (frozen) | Varies | Clean-ingredient seekers | Italian wheat, non-GMO | Medium (thaw time) |
| Banza (GF, frozen) | ~$5-6 | Gluten-free | Chickpea-based, higher protein | Low-Medium |
When You're Ready to Make Your Own
Store-bought is a great place to start, but eventually you'll want more control - over the flavor, the texture, the fermentation. That's when the real fun begins, and my complete beginner's guide to homemade pizza walks you through every step.
I built PizzaLogic specifically for that moment. Plug in how many pizzas you want, pick your style, and it'll give you exact measurements and timing for dough that actually works. No manually calculating baker's percentages, no guessing.
But there's no rush. Get comfortable with your oven first. Figure out what toppings you like. Learn how dough feels when it's ready to stretch.
The store-bought stuff will be there whenever you need it. That's the whole point.