Costco Pizza (Copycat)
I live for Costco Pizza, and this copycat is every bit as cheesy, saucy, and crave-worthy as the real deal… only better, because it’s homemade. With a bold red sauce, gooey layers of cheese, and that signature crispy edge, it’s comfort food that hits hard. Bonus? You can top it with whatever you’d like! Recreate a Costco cheese pizza or load it up with meats, veggies, and extra seasonings. This one’s for all my food court lovers!
Costco Pizza
I fell in love with the Costco food court pizza when Munchkin was little and we’d make a lunch date out of our weekly shopping trips.
There’s something about that gooey cheese and crispy bottom that just gets you.
But let’s be honest: the line is always too long, and one slice is never enough.
So of course, I had to recreate it at home… with better ingredients, a homemade sauce that is everything, and three kinds of cheese (because… can you really ever have enough cheese?).
This Costco pizza copycat is what dreams are made of, and it’s quicker than waiting for your number to be called.
I’ve got a whole laundry list of Costco recipes for you to choose from, like their awesome chicken salad!
And while we’re talking about food court favorites, don’t miss my recipes for their savory chicken bake or a cool and creamy mocha freeze!
INGREDIENT NOTES
- Pizza Sauce: So much easier to make than you might think! Mix a can of tomato sauce with water, then doctor it up with all kinds of spices and seasonings.
Let it sit and voila! Yummy homemade pizza sauce! For even more robust flavor, look for double-concentrated tomato sauce. - Dough: I usually take the shortcut and grab this from the store. But if you want to make it from scratch, I’ve got recipes for a classic Italian pizza dough and another made with just 2 ingredients.
- Cheese: Here’s the secret to Costco cheese pizza: 3 cheeses!! Combine provolone and parmesan with low-moisture mozzarella (for that stretchy, gooey melt), and grate it all fresh.
- Oil: A little EVOO on the pan prevents sticking and helps the bottom of the crust get crispy.
- All-Purpose Flour: For stretching out the dough.
VARIATIONS
Classic Pepperoni: Add slices of pepperoni over the cheese before baking.
Veggie Lover’s: Top with sautéed mushrooms, bell peppers, and onions.
Extra Cheesy: Add dollops of ricotta or burrata just before baking.
Meat Lover’s: Combine your choice of pepperoni, bacon crumbles, Italian sausage, and more.
Hawaiian Style: Top with diced ham and pineapple chunks.
Garlic Crust: Brush the crust edges with garlic butter for a bold finish.
COSTCO FOOD COURT PIZZA FAQ
It’s got a little kick from the red pepper flakes, but nothing too intense. Feel free to leave those out if you’re dishing this up to kiddos or prefer something more mild.
You bet! Dough, jarred sauce, bagged shreds… each time-saver will still deliver pizza-parlor perfect results.
My one note is that pre-shredded cheese is a little muted and doesn’t melt quite as well. So for the richest taste and gooiest cheese pull, go fresh if you can!
A Costco food court pizza is 18” and gets you 12 slices (or 6 giant ones).
This copycat version isn’t quite as large, coming in at 12-14” and only 8 slices. So if you’re feeding a crowd, consider making two.
You’ll want to return your slices to the oven to get the crust nice and crispy again. 5-7 minutes at 375°F should do it, or a little less time in the air fryer (as long as the slices fit!).
Sure, you can warm leftovers in the microwave in a fraction of the time, but the texture just isn’t the same. Heat in 30-second bursts until warmed.
I’ve tested this crust and cheese combo with every pizza dough I could get my hands on: store-bought, homemade, frozen… and this method nails that crispy-on-the-bottom, gooey-on-top vibe every time.
The sauce is scaled for balance. Not too sweet, not too acidic, with just enough spice to make you swoon. Letting the sauce rest (even 30 minutes!) makes all the difference so the flavors really settle in.
And starting with room-temperature dough? That’s the trick to shaping and stretching without a fight.
DONNA’S PRO TIPS
- Use fresh, frozen (thawed) or homemade dough, just as long as it’s room temp before starting.
- Let the sauce rest. The flavor gets richer as it sits.
- If your crust browns before the cheese bubbles, move it to a lower oven rack.
- Shred your cheese from the block for better melt and flavor.
- If your dough springs back, give it a rest… literally. Cover and let it sit 5–10 more minutes.
- Use a pizza stone if you have one for the crispiest bottom!
TOOLS NEEDED
- Pizza pan or large baking sheet
- Medium mixing bowl
- Measuring spoons
- Cheese grater
- Rolling pin or your hands!
Enjoy!
With love, from our simple kitchen to yours.
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Costco Pizza (Copycat)
Ingredients
For the Pizza Sauce
- 1 can (6 ounces) tomato paste
- 1 1/2 cups water
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon red pepper flakes
For the Pizza
- 1 pound store-bought pizza dough, at room temperature
- 8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)
- 4 ounces provolone cheese, shredded (about 1 cup)
- 2 ounces parmesan cheese, shredded (about ½ cup)
- Extra virgin olive oil, for greasing pan
- All-purpose flour, for dusting surface
Instructions
- Preheat the Oven and Prepare the Pan: Preheat oven to 475°F. Lightly grease a large pizza pan or baking sheet with extra virgin olive oil.
- Make the Pizza Sauce: In a medium mixing bowl, stir together 1 can (6 ounces) tomato paste and 1 1/2 cups water until smooth. Add 1 teaspoon granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon red pepper flakes. Stir well and let sit for 30 minutes to allow flavors to meld.
- Stretch the Dough: Lightly flour your work surface and hands. Stretch the 1 pound store-bought pizza dough into a 12–14-inch round. If the dough is tight, cover and rest for 5–10 minutes before trying again.
- Assemble the Pizza: Transfer the stretched dough to the prepared pan. Spread sauce over the dough, leaving a ½-inch border. Top with 8 ounces low-moisture mozzarella cheese, followed by 4 ounces provolone cheese, then 2 ounces parmesan cheese.
- Bake: Bake for 12–15 minutes, until the cheese is bubbling and golden and the crust is crispy and lightly browned.
- Cool and Serve: Remove from oven and cool for 5 minutes. Slice and serve hot.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
