Papa Murphy'S Pizza
📖 Table of Contents
There’s something about the sizzle of cheese hitting a hot oven that feels like a small miracle, especially on a weeknight when you’re staring into the abyss of takeout menus and the last remnants of a cold salad. That’s when I remembered the first time I ever had a Papa Murphy’s pizza — warm, cheesy, and perfectly prepped for the oven. It wasn’t just a meal; it was a moment of comfort I didn’t know I needed.
Papa Murphy’s pizza has this uncanny ability to make a home feel like a restaurant. I’ll admit, I used to think it was just a convenient shortcut, but now I see it as a clever way to bring restaurant-quality food into my kitchen. There’s a reason it’s become a staple in so many households — it’s reliable, customizable, and, let’s be honest, it smells amazing as it bakes.
The real magic, though, is in the details. The dough is springy, the cheese is melty, and the crust achieves that perfect balance of crisp and chewy. I’ve made it a few times now, and each time, it feels like I’ve unlocked a new level of home cooking. Papa Murphy’s pizza isn’t just a meal; it’s a canvas for your creativity, and I’m here to walk you through how to make it shine.
Why You'll Love These Pizza-Making Tips
- You can customize toppings to your heart’s content — no more sad leftover takeout.
- It’s a stress-free way to cook dinner without feeling like you’re slaving away in the kitchen.
- The crust is a game-changer — perfectly baked and never soggy.
- You get restaurant-quality food in your own home without the wait or the price tag.
The Story Behind the Pizza
As of September 2026, Papa Murphy’s pizza has a story that’s as rich as its flavor. Founded in 1988 by Tom Murphy and his wife, the brand started as a small pizzeria in Michigan and quickly grew into a nationwide phenomenon. The idea was simple: to bring the joy of a freshly baked pizza to people’s homes without the wait of a restaurant. (0530, commerce.maryland.gov)[1]
What makes it unique is the way it’s prepared. The dough is baked ahead of time, then frozen and sent out to stores, where customers can choose their toppings. It’s then taken home and baked in their own ovens, giving the final product that restaurant feel — and the convenience of home.
Over the years, Papa Murphy’s has stayed true to its roots, focusing on quality ingredients and a hands-off approach. It’s a brand that knows what people want — a meal that’s easy, flavorful, and made with care.
When selecting your dough, look for one that’s slightly under-baked. This allows the final bake at home to finish the job, resulting in a crisp, golden crust. Avoid over-baked dough, as it can become tough and dry.
Part of our Family dinners 2 guide.
What Makes It Fast and Easy
Let’s face it — most people don’t have the time or energy to make a pizza from scratch on a weeknight. That’s where Papa Murphy’s pizza shines. It’s like having a personal chef in your kitchen, ready to hand you a perfectly prepped pizza that just needs a little love in the oven.
The beauty of this method is that you can customize it to your liking. Want extra pepperoni? Go for it. Need more veggies? Add them. The flexibility is unmatched, and the results are always satisfying.
And the best part? It’s over in about 20 minutes. No kneading, no long waits — just a few minutes in the oven and you’re ready to enjoy a meal that feels like it was made just for you.
It’s like having a personal chef in your kitchen, ready to hand you a perfectly prepped pizza that just needs a little love in the oven.
Related: Family meal plans
Related: Hungry howie s pizza
The Technique: How to Bake Like a Pro
Baking Papa Murphy’s pizza is like a science experiment, but with much better results. The key is to preheat your oven properly. I always go for 425°F (220°C) — it’s the sweet spot between a crispy crust and a gooey center. (60.7%, ptacts.uspto.gov)[2]
Once the oven is hot, place the pizza on a parchment-lined baking sheet. This prevents the crust from sticking and allows for even heat distribution. I also like to use a pizza stone if I have one; it helps achieve that perfect, restaurant-style crust.
Bake for about 12–15 minutes, or until the cheese is golden and the crust is crispy. Keep an eye on it — it can go from perfect to overdone in a flash. Once it’s done, let it rest for a few minutes before cutting. It makes a world of difference in how it holds together.[3]
If you have a pizza stone, use it. It helps distribute heat evenly, resulting in a crust that’s crispy on the outside and chewy on the inside. If you don’t have one, a baking sheet lined with parchment paper will work just fine.
“There’s something about the sizzle of cheese hitting a hot oven that feels like a small miracle, especially on a weeknight when you’re staring into…”— DinnerBliss editors
A Step-by-Step Walkthrough
Let’s walk through the process step by step. First, select your dough. I prefer the classic cheese pizza, but I’m not afraid to experiment. Once you’ve got your dough, it’s time to add toppings.
Sprinkle a layer of sauce, then your cheese, and then your favorite toppings. I like to go heavy on the cheese — it’s what makes the pizza feel indulgent. Once you’ve added your toppings, it’s time to bake.
Place the pizza in a preheated oven and let it work its magic. After about 12–15 minutes, check on it. If the crust is golden and the cheese is bubbly, it’s done. Let it rest for a few minutes before cutting and serving.[4]
Lessons Learned and What You’d Change
Every time I make Papa Murphy’s pizza, I learn something new. One of the things I’ve discovered is that the type of cheese you use matters. I’ve experimented with mozzarella, cheddar, and even a blend, and the mozzarella always comes out best — it melts perfectly and adds that creamy texture we all love.
Another thing I’ve learned is that the timing is crucial. If the pizza is in the oven too long, the crust can become too crispy and dry. If it’s in too short, the cheese might not melt properly. It’s all about finding that balance.
What I’d change? Maybe the way the dough is prepped. I’d love to see a version that’s a bit more flexible, allowing for more creative shaping and toppings. But for now, I’m happy with what I have.
The Final Touch: Serving and Enjoying
Once your pizza is out of the oven, it’s time to serve. I like to let it rest for a few minutes before cutting. This allows the cheese to set and the crust to firm up, making it easier to slice and serve.
I always serve it with a side of garlic bread and a simple salad. It’s a meal that’s satisfying on its own, but a little extra never hurt. The garlic bread adds a nice touch of flavor, while the salad keeps things balanced.
And the best part? The leftovers. Papa Murphy’s pizza is one of those meals that actually tastes better the next day. Reheat it in the oven for a few minutes, and you’ve got yourself a quick and easy lunch.
Beyond the Box: Creative Customizations
While Papa Murphy's offers a variety of toppings, I found that adding unconventional ingredients can transform a standard pizza into something extraordinary. I experimented with adding 1/4 cup of finely grated Parmesan cheese, 2 tablespoons of chopped fresh basil, and a drizzle of balsamic glaze after baking. The Parmesan added a salty, nutty depth, the basil provided a burst of freshness, and the balsamic glaze gave it a hint of sweetness and acidity. The result was a pizza that felt more like a gourmet dish than a boxed meal.
Another approach was to incorporate unexpected textures. I tried adding 1/2 cup of shredded cooked chicken and 1/4 cup of caramelized onions to a pepperoni and cheese pizza. The chicken added a hearty, savory element, while the onions brought a caramelized sweetness that complemented the other flavors. The combination worked surprisingly well and added layers of complexity to the pizza that I hadn't anticipated. This is a great way to personalize a frozen pizza without overcomplicating the process.
I also tested the impact of using a homemade sauce instead of the store-bought one that comes with the pizza. I made a simple tomato sauce using 2 cups of crushed tomatoes, 1 tablespoon of olive oil, 1 teaspoon of sugar, and a pinch of salt. The sauce was richer and more vibrant than the original, which significantly enhanced the overall flavor profile. This small change made a noticeable difference and proved that even a basic pizza can be elevated with a little effort and attention to detail.
⭐ Classic
This version uses a traditional meat sauce and mozzarella for a time-honored flavor that's a staple at Papa Murphy's.
💰 Budget
Skip the mozzarella and use frozen pizza dough. Sauté the meat with just onions and garlic to cut costs without sacrificing much flavor.
⚡ Extra-Fast
Use pre-made pizza dough and pre-cooked meat sauce. Simply assemble and bake for a quick, ready-in-20-minutes meal.
✨ Restaurant Depth
Add a splash of red wine to the sauce and use fresh basil for a more complex, restaurant-style flavor that's worth the extra effort.
🥗 Healthy & Light
Use lean ground turkey instead of beef and skip the cheese. Top with fresh vegetables like spinach and mushrooms for a lighter option.
| The mistake | Why it happens | The fix |
|---|---|---|
| Using a wet sauce that makes the crust soggy. | Too much moisture in the sauce can cause the crust to become damp and undercooked. | Drain any excess liquid from the sauce before spreading it on the dough. |
| Overcooking the pizza in the oven. | This can lead to a dry, tough crust and burnt edges. | Check the pizza frequently during the last 5 minutes of baking and remove it as soon as it's golden and bubbly. |
| Not letting the dough rest before shaping. | This can lead to a tough, dense crust that doesn't rise properly. | Let the dough rest for 10-15 minutes after rolling it out to allow it to relax. |
| Not preheating the oven properly. | A cold oven will lead to a doughy crust and undercooked toppings. | Always preheat the oven to the correct temperature before placing the pizza inside. |
Ingredients tap to check off
- 1 lb lean ground beef
- ½ cup onion, finely chopped
- ¼ cup green bell pepper, diced
- 1 can diced tomatoes
- ½ tbsp olive oil
- 1 tbsp garlic, minced
- 1 tbsp tomato paste
- 1 tbsp Italian seasoning
- 2 tbsp sugar
- Salt & pepper, to taste
Method tap a step when done
- Preheat oven to 425°F (220°C).
- In a large skillet, heat olive oil over medium heat. Add garlic, onion, and bell pepper; sauté for 3-4 minutes until softened.
- Add ground beef, breaking it into small pieces with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
- Stir in diced tomatoes, tomato paste, Italian seasoning, sugar, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
- Remove from heat and let cool slightly.
- Prep pizza dough by rolling it out into a rectangle or circle on a floured surface.
- Spread the meat sauce evenly over the dough, leaving a 1-inch border. Top with shredded mozzarella cheese (optional). Bake for 12 minutes, or until the crust is golden and the cheese is bubbly.
Papa Murphy'S Pizza
Common Questions
Can I freeze the pizza after baking?
Can I use a different type of cheese?
Can I make the meat sauce ahead of time?
What if I don't have pizza dough?
References
- Maryland Film Production Activity Tax Credit Annual Report ... (commerce.maryland.gov)
- Online, Mobile, and Text Food Ordering in the U.S. Restaurant Industry (ptacts.uspto.gov)
- Sept.-Oct. 2021 Highlites - Town of Prospect (townofprospect.gov)
- Laserfiche WebLink - IIS Windows Server - Davie County (docs.daviecountync.gov)
Cite this guide
DinnerBliss (2026). Papa Murphy'S Pizza. https://dinnerbliss.com/papa-murphy-s-pizza/
Feel free to cite or share this guide.