Homemade Pan Pizza Crust & Pizza Night Tradition

This Homemade Pan Pizza Crust is our favorite Pizza Night Tradition. Fridays are meant for pizza, and we love ordering out, but it's so fun to make them yourself, and the kids love putting toppings on their pizzas.

 We LOVE pizza at our house and we have a weekend tradition to make our own personal pizzas.
We give each person in our family an 8″ cake pan and they then get to roll out their dough in their pan, put on the amount of sauce that they want, and load it with whatever toppings they choose.
We lay out all the toppings and let the kids just go to town, it is hilarious what they come up with.  And this is one meal that I KNOW they will eat all their dinner because they made it themselves.
It is so quick to throw together, and the dough is beyond easy to make. I usually get intimidated by dough, but this is one recipe that is so simple, and full of flavor. The seasoning in the crust is absolutely delicious.

Two young children making homemade Italian pizza adding the topping ingredients to the base and tomato paste with sliced sausage and seasoning, view from above of their hands

We have tried lots of pizza crust recipes over the years and this one is our favorite. It makes a thick, delicious crust (kind of like a Pizza Hut pan pizza) and we absolutely love it.
I will also bake the pizza crust on a large 17x12x1″ cookie sheet and it works perfectly. We also cook it on a pizza stone (it makes about 2 12″ pizzas) and in 8″ cake pans for individual pizzas (it makes about 5 pizzas in the cake pans).

our favorite pizza toppings:

*When we let everyone make their own pizzas, these are the toppings we put out:
  • Black olives
  • Green olives
  • Green peppers
  • Ham (cut into small pieces or cubes)
  • Pineapple
  • Mozzarella cheese
  • Cheddar cheese
  • Onions
  • Tomatoes
  • Zucchini (sliced really thin)
  • Artichoke hearts
  • Mushrooms
  • Pepperoni
It’s fun to watch the kids load their pizzas- sometimes they even branch out and try new toppings.
We then pop in a movie and have a Movie Night while we eat our homemade pizzas. It’s one of my favorite things to do.
We hope to continue this tradition while our kids grow up and include their friends when they become older.

watch how to make a dessert pizza, that pairs perfectly with this dish, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

We love pizza at our house, but we also love fruit pizza even more. This Strawberry Fruit Pizza is so easy to make, and full of fruity flavor. Watch how to make it, here:

looking for more pizza recipes? here are a few or our favorite:

Serves: 8

Homemade Pan Pizza Crust & Pizza Night Tradition

2 hr, 20 Prep Time

20 minCook Time

2 hr, 40 Total Time

Save RecipeSave Recipe


  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon brown sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 1/3 cups all-purpose flour
  • 1 Tablespoon Italian Seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup grated Parmesan cheese


  1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
  2. Stir the salt, Italian seasoning, garlic powder, onion powder, Parmesan cheese and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
  3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky (sometimes I need more, sometimes I need less- it kind of depends on the weather and the humidity in the air). Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza sauce recipe (I just like to use Prego Traditional spaghetti sauce) and favorite toppings.
  4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
  5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.



247 cal


5 g


42 g


7 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!


Print Friendly, PDF & Email

Comment on this Recipe

18 Responses to “Homemade Pan Pizza Crust & Pizza Night Tradition”

  1. I made this dough for last night's dinner and I wanted to report: Oh.My.Gawd! It's fantastically delicious! My husband (the usual pizza maker in this house) even said he liked it better than HIS dough recipe. WhOOt! I love the taste, the texture, the fluffiness and the handle-ability. Gosh, I'm drooling now, anticipating making a second pizza from the other half of the dough!

    We topped ours with cheese (of course), homemade sauce, home-grown kale and home-grown duck. Scrum-diddly-umtuous! *laugh*

    Thank you for sharing this recipe with us, Sisters! It is now THE recipe in this house!!
    • We have never frozen it before so we searched on the internet for you. This is what we found.... You can freeze a homemade dough at essentially any point in the process and it'll work just fine. When I make extra dough to freeze, I'll let it perform its initial fermentation (including a cold ferment if that's in the recipe), divide it into individual balls as if I were going to allow them to go through their final proof. But rather than proof them, I'll stick them on a plate or a rimmed baking sheet lined with parchment paper and toss them in the freezer. Once completely frozen, the balls can be thrown into a zipper-lock freezer bag. To use them, I pull out as many as I need and allow them to proof as normal (either in an oiled bowl covered with plastic wrap, or on a floured wooden board, covered with a floured towel or plastic wrap), tacking on an extra couple hours to allow them to defrost before they really start to rise. Hope this helps!
    • Whole Wheat flour should work fine too. Here is some info I found on the internet when subbing whole wheat flour for white flour - To substitute whole wheat flour for white flour, use 3/4 cup of whole wheat flour for every 1 cup of white flour that your recipe calls for. Also, add 2 teaspoons of liquid, like water or milk, for every 1 cup of whole wheat flour you use so your recipe doesn't turn out too dry.

Leave a Comment