Costco Pizza Recipe

Costco offers decent frozen pizzas by Kirkland Signature that are quite delicious. But, you have to buy them in packs of four or more and that may not be feasible depending on your budget. Yet, there is a way to have a Costco pizza without leaving your house if you have the ingredients on hand. We’re going to give you our best estimation of a Costco pizza recipe.

This will be their basic cheese pizza with the option to add pepperoni. We devised it as an amalgamation between the package’s ingredient list and the myriad of Costco pizza recipes online.  

Of course, you can adjust the ingredients if you can’t eat things like bread and cheese. Also, feel free to add other toppings like onions, peppers or mushrooms.

Our Version of a Costco Pizza Recipe

Before we begin, it’s imperative to note a few things. Most Costco pizza recipes you find online dictate using NINE cups of flour. You should never need to use nine cups of flour for a 16-inch pizza. Even if you want a thicker crust, nine cups of flour is outrageous unless you’re planning to make a four-pack.

The crust thickness brings us to our next point of consideration. Do you want it thin or thick? Naturally, a thicker crust will require a little more flour, but not much. Review the recipe below and devise your own plan of action beforehand.

Items You’ll Need

• Stand Mixer with Bowl and Bread Attachment
• Rubber Spatula
• Kettle or Small Saucepan
• Medium Mixing Bowl
• Measuring Cups ; Spoons
• 16-inch Circumference Pizza Pan or Baking Stone
• Pizza Peel 
• Medium Saucepan with Lid
• Wooden Spoon
• Plastic Wrap

Ingredients

For the Dough

• 2¾ to 3 Cups Bread Flour or All-Purpose Flour 
• ¼ to ½ Cup Breadcrumbs
• ½ tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• 1 tsp Honey
• 1 Tbsp Extra Virgin Olive Oil (the fruitier the better)
• 1 to 1¼ Cups Water (warmed to 110°F to 115°F)  
• 1 to 1¼ tsp Instant Yeast (or a packet)
• ½ to 1 tsp Sugar

For the Sauce

You can use your favorite store-bought sauce or make your own with this recipe below.

• 1 can Tomato Puree (10¾ oz)
• 1 can Tomato Paste (6 oz)
• 5 Garlic Cloves (finely chopped)
• 1 White Onion (small, finely chopped)
• 2 tsp Parsley (dried)
• 1½ tsp Basil (dried)
• 1 tsp Oregano (dried)
• ½ tsp Sugar
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• Salt ; Pepper

Toppings

• 8 oz. Mozzarella (shredded)
• 8 oz. White Sharp Cheddar (shredded)
• 1 Tbsp Olive Oil
• 1 package Pepperoni (optional)

Instructions

For the Dough

1. Warm the water to 110°F to 115°F with the kettle or small saucepan.
2. With the medium mixing bowl, put in the instant yeast and sugar. 
3. Use the warm water to carefully and thoroughly cover the yeast. Wait about 10 minutes to ferment and activate the yeast.
4. In the stand mixer, blend the rest of the dry ingredients: flour, baking soda, baking powder, salt and breadcrumbs.
5. When the yeast is bubbly and frothy, slowly add it into the stand mixer with the flour on the lowest setting.
6. Once most of the flour incorporates, turn up the mixer’s speed.
7. Add the honey and olive oil until a dough ball forms.
8. Shut off the machine and scrape the sides with a rubber spatula to force the remnants into the dough.
9. Cover with plastic wrap and let the dough rise for an hour or two in a warm location until it doubles in size.

For the Sauce

1. In the medium saucepan on a medium setting, heat the oil and add the chopped garlic along with onion. Sauté for about five minutes or until the garlic and onions are tender.
2. Add the tomato puree and the tomato paste along with all the spices and seasonings. Turn the heat to low and let simmer for 30 to 45 minutes. Turn off the heat and let the flavors infuse into the sauce.
3. Add salt and pepper then sample its flavor. Taste the sauce one more time before getting ready to roll out the dough and add more if needed.

Putting the Pizza Together

1. Turn your oven onto 450°F. If using a baking stone, put that in now. In the case you have a pizza peel, put the pan into the oven as well.
2. Dust a clean surface with flour and put your dough ball on top along with a little more dusting flour over the dough.
3. With your clean hands, push the dough beginning in the middle and work outward until you achieve a 16-inch circle, taking care to flip halfway through. Make sure you create a lip around the dough’s outer edge to keep the toppings in place.
4. Dust a pizza peel or pizza pan with flour and put the newly formed crust on top of it.
5. Add your tomato sauce and spread it out to the crust’s lip.
6. Then top with the cheeses and pepperoni (if using) or other toppings of your choice.
7. Put the pizza into the oven for about 10 to 15 minutes or until the cheese and crust are lightly golden brown.
8. Take the pizza out of the oven, let cool for five minutes, slice and serve warm.

Things to Keep in Mind

• To initiate the yeast mixture, the water must remain between 110°F and 115°F. If it’s too cold it won’t activate the live organisms comprising the yeast. Water that goes hotter than 115°F will burn the yeast and the resulting mixture will be subpar.
• Your dough should be sticky but not sopping wet. Likewise, you don’t want it to get too dry during formation with the dusting flour you use. You want to achieve a happy medium.
• In regards to special dietary requirements, you can adjustment several things. For gluten-free, use gluten-free flour or a cauliflower crust. If you have diabetes, omit the yeast and honey while doubling up on baking soda and baking powder. In the case of a lactose intolerance, use lactose-free cheese or avoid it altogether.
• Once the dough forms into a crust and you place it on the peel (or pizza pan), work quickly. This includes your method for toppings. Doing so will ensure the dough doesn’t stick to the surface and help prevent melting in the oven.
• You can mix some breadcrumbs with flour for dusting surfaces when working out the dough into the crust. Be sure to shake the dough every so often on the pizza peel (or pan) while adding the sauce and toppings.
• Avoid using hot sauce on fresh dough. This will begin heating the dough and cause it to be soft and soggy.
• Remember that Kirkland Signature frozen pizza uses a lot of sauce in their recipe. You can reduce the amount if you’re not a fan.

Nutritional Facts

The chart below compares the store-bought Kirkland frozen pizza to our version of a Costco pizza recipe. As you can see, it’s much healthier to make it yourself at home.

Conclusion

Try this Costco pizza recipe and tell us if you think it’s close to Kirkland Signature brand. Feel free to change, adjust and tweak whatever you like. Don’t pay attention to recipes online boasting to imitate Costco’s pizza if it calls for nine cups of flour. It’s simply not necessary for a single 16-inch pizza.

Latest post’s

Tartufo Pizza

Best Mushrooms for Pizza