Homemade Pan Pizza Crust

pan pizza crust

Yield:  1 large pizza (cookie sheet), 2 medium pizzas (pizza stone), 5 individual size pizzas (8 inch pan)


  • 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.

Originally posted by Six Sisters over at http://www.sixsistersstuff.com/2011/10/homemade-pan-pizza-crust-pizza-night.html

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