Copycat Papa Murphy’s Take-N’ Bake Supreme Recipe – A Fresh, Bake-at-Home Favorite

Skip the drive and bake a hot, loaded pizza right at home. This copycat version captures that classic Papa Murphy’s Supreme feel: a tender crust, tangy sauce, and a generous pile of toppings. It’s perfect for a casual weeknight, a movie night, or feeding friends without fuss.

You’ll prep it, chill it if you want, and bake it fresh when you’re ready. Easy, customizable, and reliably delicious.

What Makes This Special

Unlike delivery, this pizza is assembled fresh and baked in your oven, so the crust stays tender inside and crisp at the edges. The toppings are balanced—savory meats, bright veggies, and a peppery hit from the sausage.

It’s also flexible: swap ingredients based on what you like or what’s in your fridge. Plus, the dough is simple to work with, and you can make it ahead. Think of it as a crowd-pleasing classic with a made-to-order twist.

Ingredients

• For the dough (12- to 14-inch pizza):
  • 2 1/4 cups all-purpose flour (plus more for dusting)
  • 1 teaspoon sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon instant yeast
  • 3/4 cup warm water (about 105–110°F)
  • 1 tablespoon olive oil (plus more for the bowl)
• For the sauce:
  • 1 cup canned crushed tomatoes (or tomato sauce)
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
• For the toppings:
  • 1 1/2 cups shredded whole-milk mozzarella
  • 1/4 cup grated Parmesan
  • 12–16 slices pepperoni
  • 1/2 cup Italian sausage, cooked and crumbled
  • 1/3 cup diced green bell pepper
  • 1/3 cup sliced red onion
  • 1/3 cup sliced black olives
  • 1/3 cup sliced mushrooms
  • 1/4 cup diced Roma tomato
  • 1 tablespoon olive oil (for brushing crust)
  • 1/2 teaspoon dried Italian seasoning (optional)
  • Pinch of red pepper flakes (optional)
• For baking:
  • Cornmeal or parchment paper

Instructions

1. Make the dough: In a bowl, whisk flour, sugar, salt, and instant yeast.Add warm water and olive oil. Stir until a rough dough forms.
2. Knead: Turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Add small sprinkles of flour only if sticky.
3. First rise: Lightly oil a bowl, add dough, turn to coat, and cover.Let rise in a warm spot 60–75 minutes, until doubled.
4. Make the sauce: Stir together crushed tomatoes, tomato paste, sugar, garlic powder, onion powder, oregano, basil, pepper, and salt. Taste and adjust seasoning. Set aside.
5. Prep toppings: Cook and crumble the sausage until browned.Blot with paper towels. Slice and chop the vegetables.
6. Preheat: Place a baking stone or steel on the middle rack and preheat to 475°F for at least 30 minutes. If using a sheet pan, preheat the oven and dust the pan with cornmeal.
7. Shape the crust: Punch down the dough and place on parchment dusted with a little flour or cornmeal. Press into a 12–14 inch circle, leaving a slightly thicker rim. If it springs back, rest 5 minutes and continue.
8. Sauce and cheese: Spread a thin layer of sauce, leaving a 1-inch border. Add about two-thirds of the mozzarella, then sprinkle Parmesan.
9. Add toppings: Layer pepperoni, sausage, peppers, onions, olives, mushrooms, and tomato.Finish with the remaining mozzarella. Lightly brush the outer crust with olive oil and sprinkle Italian seasoning if using.
10. Bake: Slide the pizza (on parchment) onto the hot stone/steel or set the pan in the oven. Bake 11–14 minutes, until cheese is bubbling and the crust is golden with crisp edges.
11. Finish: Let rest 2–3 minutes. Add a pinch of red pepper flakes if you like heat. Slice and serve hot.

How to Store

• Unbaked: Assemble on parchment and refrigerate up to 24 hours. For best results, use less sauce so the dough doesn’t get soggy. Bake straight from the fridge, adding 1–2 minutes to the time.
• Baked leftovers: Cool completely, then refrigerate slices in an airtight container for 3–4 days.
• Reheating: Warm slices on a skillet over medium heat with a lid for 4–6 minutes, or bake at 375°F for 8–10 minutes. Avoid the microwave if you want a crisp bottom.
• Freezing: Par-bake the crust 5 minutes, cool, top, then freeze well-wrapped for up to 2 months. Bake from frozen at 475°F, adding 3–5 minutes.

Why This is Good for You

You control the ingredients, which means you can use high-quality dairy, leaner sausage, and plenty of vegetables.

That adds protein, calcium, fiber, and antioxidants. The homemade sauce has no added preservatives and less sugar than many store-bought versions. You can also adjust the cheese amount to fit your goals.

It’s comfort food with a balanced, thoughtful approach.

Common Mistakes to Avoid

• Too much sauce: A heavy layer makes the crust soggy. Use a thin, even coat.
• Wet toppings: Don’t add watery vegetables straight from a rinse. Pat dry mushrooms, olives, and tomatoes.
• Skipping preheat: A blazing-hot stone or pan is key to a crisp bottom.
• Overloading cheese: More isn’t always better; it can pool and prevent browning.
• Cold dough: If refrigerated, let dough stand 20–30 minutes before shaping to avoid tearing.

Alternatives

• Crust options: Swap in half bread flour for extra chew.For whole grain, use up to 30% whole wheat.
• Cheese blend: Mix mozzarella with provolone or Monterey Jack for a melty, stretchy finish.
• Veggie-forward: Skip meats and add roasted zucchini, spinach, or artichokes. A sprinkle of feta is great here.
• Spicy twist: Use hot Italian sausage, jalapeños, and a dash of crushed red pepper in the sauce.
• Gluten-free: Use your favorite gluten-free pizza dough or a pre-made crust. Par-bake before topping.
• Dairy-light: Reduce cheese by one-third and finish with a drizzle of olive oil after baking.

FAQ

Can I use store-bought dough?

Yes.

Let it rest at room temperature for 20–30 minutes before shaping. If it’s very elastic, give it a 5-minute break mid-stretch.

Do I need a pizza stone?

No, but it helps. A preheated sheet pan or an inverted cast-iron skillet also delivers solid browning.

How do I prevent a soggy middle?

Use a thin layer of sauce, pat veggies dry, and bake on a fully preheated surface.

Keep toppings balanced rather than stacked high.

What size does this make?

One 12–14 inch pizza, enough for 2–3 hungry people or 3–4 with sides.

Can I make the dough ahead?

Yes. Let it rise once, then refrigerate up to 24 hours in a sealed container. Bring to room temp before shaping.

What if I don’t eat pork?

Use turkey sausage, chicken sausage, or plant-based crumbles.

Season with fennel, garlic, and paprika for that classic flavor.

How do I get a tender yet crisp crust?

Hydrate the dough properly, don’t over-flour during kneading, and bake hot. Brushing the rim with olive oil helps browning and tenderness.

Can I double the recipe?

Absolutely. Mix two batches or double the ingredients and split the dough after kneading.

Stagger bakes for best results.

Wrapping Up

This copycat Papa Murphy’s Take-N’ Bake Supreme brings the fresh-assembled, bake-when-you-want experience home. The crust is easy, the sauce is quick, and the toppings are classic and generous. Bake it hot, keep the layers balanced, and enjoy a crisp, tender slice that tastes made-to-order.

Once you try it, you may never wait on delivery again.