Pan Pizza Crust Recipe
This homemade pan pizza crust recipe can be made in a sheet pan or as personal pan pizzas in cake pans and will soon become a family favorite.
Serving8 servings
Ingredients
- 2 ¼ teaspoon 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 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
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).
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.
Nutrition
Calories: 262 kcal · Carbohydrates: 43 g · Protein: 9 g · Fat: 6 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 5 mg · Sodium: 403 mg · Potassium: 113 mg · Fiber: 3 g · Sugar: 0.4 g · Vitamin A: 65 IU · Vitamin C: 0.1 mg · Calcium: 75 mg · Iron: 3 mg