We LOVE homemade pizza at our house and we have a weekend tradition to make our own homemade pan pizza crust. 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 and cheese that they want, and load it with whatever toppings they choose.We lay out all the toppings and let the kids just go crazy – it is hilarious what they come up with. And, this recipe is one meal that I KNOW they will eat all their dinner because they made it themselves.
Recipe Ingredients Needed
To make our homemade pan pizza dough, you need the following ingredients:
- Active dry yeast
- Brown sugar
- Warm water
- Salt
- Olive oil
- All-purpose flour
- Italian seasoning
- Garlic powder
- Onion powder
- Parmesan cheese
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Homemade Pan Pizza Dough
- In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
- Stir the salt, Italian seasoning, garlic powder, onion powder, Parmesan cheese and oil into the yeast solution. Mix in 2 ½ cups of the flour.
- 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.
- Preheat oven to 425℉ (220℃). 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.
- Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Recipe Notes
When we let everyone make their own pizzas, these toppings are frequently used: black olives, green olives, green peppers, ham (cut into small pieces), pineapple, Mozzarella cheese, cheddar cheese, onions, tomatoes, zucchini (sliced thinly), artichoke hearts, mushrooms, and pepperoni.
Tips for Preparing the Dough
When the pizza dough is prepared using a bread machine, it is recommended to let the dough rest and rise in a well-greased bowl for about 30 minutes after the kneading process is complete. During this half-hour period, it is important to cover the bowl and keep it in a warm place to aid in the rising process. Following this resting period, the dough can be used immediately for making pizza. If the dough is not going to be used right away, it should be refrigerated to prevent over-rising or the formation of a hard crust on the surface. It is generally safe to leave the dough out at room temperature for up to 1-2 hours before refrigerating or using it to make pizza.
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Pan Pizza Crust Recipe
Ingredients
- 2 ¼ teaspoons active dry yeast
- ½ teaspoon brown sugar
- 1 ½ cups warm water, (110 degrees F/45 degrees C)
- 1 teaspoon salt
- 2 Tablespoons olive oil
- 3 ⅓ cups all-purpose flour
- 1 Tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup grated Parmesan cheese
Instructions
- In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
- Stir the salt, Italian seasoning, garlic powder, onion powder, Parmesan cheese and oil into the yeast solution. Mix in 2 ½ cups of the flour.
- 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.
- Preheat oven to 425℉ (220℃). 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.
- Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
We do pizza and movies of Friday nights too. And even make fresh stovetop popcorn. It’s such a fun family tradition 🙂
what a cute idea!
Oh I love this tradition! I want to start it when I have kids. Also, I can’t wait to try out your crust! I’ve been looking for a good one.
Yum! Looks so good.
How did I miss this?? This looks so good! Thanks for always supporting Show & Share with your great recipes! I appreciate you!
I just found your blog on pinterest and then wandered over to the recipes… I have made this pizza crust twice in the past week… SO GOOD! Thank you for sharing. You’re recipe section is a goldmine!!!
Im excited to try this tonight!!!!!! 🙂
In a 17x12x1″ cookie sheet do you let it rise 15-20 minutes before topping and baking it?
YOU DIVA’S ARE AMAZING !!!!!!!!!!!!!!!!!!!
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!!
Can this dough be frozen? if so, what would the steps be?
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!
We make homemade pizza a lot in our family and my husband told me that this is his favorite dough so far! I loved the seasonings in it.
Hubby and I make pizza once a month. Recipes taste best when made with love Hugs!
Can this be made in a bread machine?
We have only made this pizza crust as directed in the recipe. If your bread machine mixes it like the recipe, then you could put into a greased bowl to rise.
Can I substitute whole wheat flour for white?
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.
My dough did not rise 🙁 any idea what I could have done wrong? 🙁
These are the most common reasons when dough doesn’t rise – If you see that the dough is not rising, it’s likely due to at least one of these reasons: The yeast, baking soda or baking powder that you’ve bought from the store is old. If it’s too cold, it won’t activate the yeast, and if it’s too hot, it can kill the yeast. It should be between 105 F and 115 F.
I hope this helps. We haven’t had a problem with this pizza dough.
Can You use a Gluten Free Flour ?
Most store-bought gluten-free all-purpose flour mixes are about 1:1 for all-purpose flour.