There’s something magical about a homemade pan pizza crust—crispy on the outside, soft and airy within, and perfect for holding layers of your favorite toppings. This Italian-inspired recipe promises a golden, indulgent base that’s worth the wait, with just over two hours from start to finish.
Whether it’s a family tradition or a cozy night in, this crust delivers rich, savory flavors and a satisfying texture that store-bought versions can’t match. Pair it with fresh ingredients, and you’ve got a meal that’s as comforting as it is delicious.
Ingredients for Homemade Pan Pizza Crust
- 2 1/4 teaspoons active dry yeast (or 1 packet)
- 1/2 teaspoon brown sugar (or honey as a substitute)
- 1 1/2 cups warm water (110°F/45°C, use a thermometer for accuracy)
- 1 teaspoon salt
- 2 Tablespoons olive oil (plus extra for greasing the bowl and pan)
- 3 1/3 cups all-purpose flour (plus extra for kneading)
- 1 Tablespoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup grated Parmesan cheese (optional, but adds great flavor)
Step-by-Step Instructions
- Activate the yeast: In a large bowl, dissolve the yeast and brown sugar in warm water. Let it sit for 10 minutes until frothy.
- Mix the dough: Stir in the salt, Italian seasoning, garlic powder, onion powder, Parmesan cheese, and olive oil. Gradually mix in 2 1/2 cups of flour until a shaggy dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead, adding more flour as needed, until the dough is smooth and no longer sticky (about 5-7 minutes).
- Let it rise: Place the dough in a well-oiled bowl, cover with a cloth, and let it rise in a warm place until doubled in size (about 1 hour).
- Shape the dough: Punch down the dough and form it into a tight ball. Let it relax for 1 minute, then roll it out to fit your pan or pizza stone.
- Prepare for baking: If using a pan, lightly oil it and let the dough rise for 15-20 minutes before adding toppings. If using a pizza stone, add toppings immediately.
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Bake the pizza: Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly.
- Cool and serve: Let the pizza cool for 5 minutes before slicing and serving. Enjoy your homemade pizza night!
Delicious Sauce and Topping Ideas
While Prego Traditional spaghetti sauce works wonderfully, you can also try homemade marinara or a pesto base for a fresh twist. For toppings, go classic with pepperoni, mushrooms, and mozzarella, or get creative with caramelized onions, roasted red peppers, and goat cheese. Don’t forget a drizzle of olive oil or a sprinkle of fresh basil after baking for extra flavor!
Perfect Pairings: Serving Suggestions
Pair your homemade pan pizza with a crisp green salad or garlic breadsticks for a complete meal. For a fun pizza night tradition, set up a topping bar and let everyone customize their own slice. A glass of red wine or a cold sparkling water with lemon makes a refreshing accompaniment.
Storing and Reheating Your Pizza
Store leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, place slices on a baking sheet in a 350°F (175°C) oven for 5-10 minutes, or use a skillet on medium heat for a crispy crust. Avoid microwaving, as it can make the crust soggy.
Time-Saving Tips for Busy Cooks
If you’re short on time, prepare the dough ahead and let it rise in the fridge overnight. You can also freeze the dough for up to 3 months—just thaw it in the fridge before using. For quicker prep, skip kneading by using a stand mixer with a dough hook attachment.
Equipment Tips for the Best Results
A pizza stone or cast iron skillet works wonders for achieving a crispy crust. If using a baking sheet, lightly oil it and let the dough rise slightly before adding toppings. A rolling pin and parchment paper can make shaping and transferring the dough easier.
Homemade Pan Pizza Crust Recipe (and Pizza Night Tradition)
Ingredients
- 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
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 1/2 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 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.
- Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.