Bisquick Pizza Dough Recipe – The Easiest Way to Homemade Pizza Night
There are days when I love making pizza dough the old-fashioned way—yeast, resting, kneading, the whole ritual. But then there are days when my pizza cravings don’t want to wait two hours for the dough to rise. And that’s exactly when my Bisquick pizza dough recipe comes to the rescue. Quick, easy, and still delicious enough to win over any pizza lover.
If you’ve ever looked for a way to skip the long dough-making process but still want that warm, golden crust, this recipe will become your best friend. Think of it as the ultimate shortcut to pizza night: simple, foolproof, and endlessly customizable.
Today I’m sharing my go-to method, step-by-step, along with all my little tricks to make sure your crust comes out just right—lightly crisp on the outside, soft and chewy on the inside.
Why Bisquick Pizza Dough Works So Well
Let’s be honest: pizza dough intimidates a lot of people. Between the yeast, the rise time, and the flour mess all over the kitchen counter, sometimes it just feels like too much.
That’s why Bisquick mix is genius. It already has flour, baking powder, and fat blended in, so when you add a little milk and oil, you instantly get a dough that’s soft, workable, and perfect for pizza crust.
It’s not trying to be a replacement for classic Italian dough—it’s its own style. A little thicker, slightly biscuit-like, but oh-so comforting. Think of it as the pizza equivalent of comfort food.
Ingredients You’ll Need
Here’s exactly what I use when I whip up this Bisquick pizza dough recipe at home. Nothing fancy—just pantry staples.
| Ingredient | Measurement | Notes |
|---|---|---|
| Bisquick mix | 2 cups | The star of the show |
| Milk | ½ cup | Whole milk works best, but any will do |
| Olive oil | 2 tbsp | Adds richness and helps the crust crisp |
| Garlic powder | ½ tsp | Optional, but I love the flavor |
| Italian seasoning | ½ tsp | Optional, adds that pizzeria aroma |
That’s it for the dough itself. Then, of course, you’ll need your favorite toppings—tomato sauce, mozzarella, pepperoni, veggies, whatever your heart craves.
Step-by-Step Instructions
Here’s exactly how I make it:
1. Mix the Dough
In a large bowl, combine the Bisquick mix, milk, and olive oil. Stir until the mixture starts to come together. It will feel a little sticky at first, but don’t worry.
2. Knead Lightly
Turn the dough onto a floured surface (yes, even with Bisquick, a little dusting of flour helps). Knead gently for about 2–3 minutes until it becomes smooth and easy to handle. Don’t over-knead—it should stay soft.
3. Shape the Crust
Press the dough into your greased pizza pan or baking sheet. You can make it thin if you like crispy crust, or leave it a little thicker for a softer bite.
4. Pre-Bake the Crust
Here’s a trick I swear by: bake the crust for about 7–8 minutes at 425°F (220°C) before adding toppings. This keeps it from getting soggy under the sauce and cheese.
5. Add Toppings
Spread your favorite pizza sauce, sprinkle plenty of mozzarella, and pile on your toppings.
6. Bake to Perfection
Return the pizza to the oven and bake for another 12–15 minutes, or until the cheese is bubbly and golden.
My Best Tips for Bisquick Pizza Dough
- Pre-bake the crust – This is the single best way to avoid sogginess.
- Season the dough – A little garlic powder, Italian seasoning, or even parmesan mixed into the dough makes it so much more flavorful.
- Go light on sauce – Bisquick dough can be softer than traditional crust, so too much sauce can weigh it down.
- Try a cast iron pan – If you want extra crisp edges, bake your pizza in a cast iron skillet.
- Don’t skip the olive oil – It gives the crust a golden, slightly crunchy finish.
FAQs
1. Can I make Bisquick pizza dough without milk?
Yes! You can substitute water or even non-dairy milk. Just keep in mind the flavor will be slightly different.
2. Do I need yeast for this recipe?
Nope. That’s the beauty of Bisquick—it already has leavening agents, so no yeast required.
3. Can I freeze the dough?
Yes, but I recommend freezing it after baking the crust once (without toppings). Then, when you’re ready, just add sauce, cheese, and toppings and bake again.
4. Does it taste like regular pizza dough?
Not exactly—it’s a little more biscuit-like in texture, but still delicious in its own right. Think of it as a different style of pizza crust.
5. How thick should I roll it out?
Totally up to you. I usually go for about ½ inch thick. Thinner means crispier, thicker means softer and chewier.
Final Thoughts
There you have it—my Bisquick pizza dough recipe that’s been a lifesaver on countless busy weeknights. It’s quick, it’s versatile, and it’s perfect for when those pizza cravings hit hard.
The best part? You don’t need to be an expert baker. Anyone can pull this off, and it’s a great way to get kids involved in the kitchen too. Just let them press the dough into the pan and decorate their own mini pizzas.
So the next time you’re tempted to order delivery, grab your box of Bisquick and give this recipe a try instead. Homemade pizza night has never been this easy—or this delicious.
See Also: Crispy Air Fryer Pizza Recipe | Easy & Homemade Perfection
