A pizza sitting on top of a wooden cutting board

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I love it when the whole family gets involved in making a meal. The process is seriously entertaining. I made the pizza dough (check out the recipe for perfect pizza crust below), then stood back and watched my two chefs create, each one trying to out-do the other.

My son kept saying that his was “the bestest one” because he didn’t add onions and because he used the most cheese. I call their pizzas “supreme” because they were loaded with nearly all the toppings I had out.

My son sure enjoyed building his pizza and he was so proud of his accomplishment. He sat in front of the oven until the pizza had finished baking. He was so excited! I savored every moment of it. I should have them make lunch more often! Keep this pizza recipe in mind for father’s day since the whole family can be a part of creating a delicious masterpiece that would make Dad proud 😉 Homemade Personal Pan Pizzas-10

My son is 4, turning 5 in July and he’s already very good at sifting, mixing, mess making, cracking eggs, and using the hand cranked egg beater for anything he can get his hands on! I think he started mixing ingredients together when he was 2, but with practice, 90% of it is now in the bowl rather than the floor. Anyway, he was beaming when his pizza came out of the oven.

The Best Homemade Individual Pizzas (Greek and Supreme Versions). Great idea for Father's Day! @NatashasKitchen

Ingredients for Perfect Pizza Dough:

3/4 cup warm water
1 tbsp active dry yeast
1/2 tbsp honey
1 1/2 tbsp olive oil + more to oil baking pan & work surface
2 cups plus 2 tbsp all-purpose flour
3/4 tsp salt 1/4 cup cornmeal for baking

Homemade Personal Pan Pizzas

Ingredients for Easy Pizza Sauce:

1 1/2 cup store-bought marinara (whatever brand or flavor you like)
1 garlic clove, minced
1/4 tsp oregano, optional

Greek Pizza Toppings:

Mozzarella cheese, grated
Marinated artichokes, Quartered
Black olives or Kalamata olives, sliced
Baby tomatoes, halved
Red onion, halved and thinly sliced
drizzle of EVOO
Feta sprinkled for garnish after pizza is baked

Supreme Pizza Toppings:

Mozzarella cheese, grated
Ham, or pepperoni
Sliced black olives,
Mushrooms, sliced,
Red onion, halved and thinly sliced
Tomato, sliced
Bell pepper, thinly sliced or diced
Grated Parmesan Cheese, optional

Homemade Personal Pan Pizzas-2

How to Make the Pizza Dough:

(this dough can also be made in a bread maker):

1. Put warm water in a large bowl, add the yeast and let stand for about 7 minutes for the yeast to activate. Don’t use hot water or you will ruin the yeast.

2. Whisk in honey and olive oil. Add flour, then the salt and knead until well-combined (use a dough hook on speed 2 if using a mixer). The dough should be sticky.

Homemade Personal Pan Pizzas-4

3. Cover with plastic wrap and leave in a warm place until doubled in volume (45 min to 1 hr at room temp or 25-30 min in a warm 100˚F oven).

Homemade Personal Pan Pizzas-5

Prep the Sauce while the dough is rising since it will need time to cool down:

1. Combine all sauce ingredients in a small sauce pan. 2. Simmer over medium/low heat until it is reduced by about a third. It needs to thicken or the pizza will be too juicy. If you need to cool sauce to room temp faster, transfer sauce to a bowl and place in a bath of ice water.

Homemade Personal Pan Pizzas-6

How to Assemble & Bake Pizzas:

1. Generously sprinkle baking pans with cornmeal; this keeps the crust crisper and prevents sticking to the pan. You can also oil pans if you don’t have cornmeal.

2. Grease a clean work surface and your hands with olive oil. Transfer dough to oiled surface and cut into three even pieces. Form each piece into an 8″ round pizza crust using your hands and transfer to baking pans lined with cornmeal.

Homemade Personal Pan Pizzas-7

3. Spread 1/3 pizza sauce on each pizza leaving a 1/2″ border of dough all the way around. Add plenty of mozzarella cheese and any of your favorite toppings; this is where it gets really fun! (See list of toppings above for supreme pizza or Greek Pizza).

Homemade Personal Pan Pizzas-8

They were really, really proud of their pizzas. P.S. Tough guys make pizza… see their guns? 😉

Homemade Personal Pan Pizzas-11

These two… :).

The Best Homemade Individual Pizzas (Greek and Supreme Versions). Great idea for Father's Day! @NatashasKitchen

4. Bake pizzas at 415˚ F for 15 minutes or until the crust is crisp and toppings are cooked. Cheese will be melted and turn golden in a few spots. For those of you who are visual learners, here’s a peak at how we assembled the supreme pizzas:

Homemade Personal Pan Pizzas-19

Please take a moment to wipe the drool off your keyboard.

The Best Homemade Individual Pizzas (Greek and Supreme Versions). Great idea for Father's Day! @NatashasKitchen

And the Greek Pizza – my favorite: (Tips: once the toppings are on, drizzle with extra virgin olive oil. After the pizza comes out of the oven, sprinkle with crumbled feta cheese. It’s so good!)

Homemade Personal Pan Pizzas-20The Best Homemade Individual Pizzas (Greek and Supreme Versions). Great idea for Father's Day! @NatashasKitchen

And a little more of the aftermath:

The Best Homemade Individual Pizzas (Greek and Supreme Versions). Great idea for Father's Day! @NatashasKitchen

There was plenty of this happening:

Homemade Personal Pan Pizzas-21

And this (sweetest fish lips in the world? I think so):

Homemade Personal Pan Pizzas-22

If When you try these pizzas, report back and let me know what toppings you tried. You can totally get creative and make it your own. It’s such a simple and great recipe.

Natasha's Kitchen Cookbook

Homemade Individual Pizzas

4.86 from 76 votes
Author: Natasha of NatashasKitchen.com
A pizza sitting on top of a wooden cutting board
I love it when the whole family gets involved in making a meal. Keep this pizza recipe in mind for father’s day since the whole family can be a part of creating a delicious masterpiece that would make Dad proud.
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes

Ingredients 

Servings: 6 -8

For the Pizza Dough:

  • 3/4 cup warm water
  • 1 tbsp active dry yeast
  • 1/2 tbsp honey
  • 1 1/2 tbsp olive oil + more to oil baking pan & work surface
  • 2 cups plus 2 tbsp all-purpose flour
  • 3/4 tsp salt 1/4 cup cornmeal for baking

For the Easy Pizza Sauce:

  • 1 1/2 cup store-bought marinara, whatever brand or flavor you like
  • 1 garlic clove, minced
  • 1/4 tsp oregano, optional

Greek Pizza Toppings

  • my favorite pizza, hands down:
  • Mozzarella cheese, grated
  • Marinated artichokes, Quartered
  • Black olives or Kalamata olives, sliced
  • Baby tomatoes, halved
  • Red onion, halved and thinly sliced
  • drizzle of EVOO
  • Feta sprinkled for garnish after pizza is baked

Supreme Pizza Toppings:

  • Mozzarella cheese, grated
  • Ham, or pepperoni
  • Sliced black olives
  • Mushrooms, sliced,
  • Red onion, halved and thinly sliced
  • Tomato, sliced
  • Bell pepper, thinly sliced or diced
  • Grated Parmesan Cheese, optional

Instructions

How to Make the Pizza Dough

  • (this dough can also be made in a bread maker):
  • Put warm water in a large bowl, add the yeast and let stand for about 7 minutes for the yeast to activate. Don't use hot water or you will ruin the yeast.
  • Whisk in honey and olive oil. Add flour, then the salt and knead until well-combined (use a dough hook on speed 2 if using a mixer). The dough should be sticky.
  • Cover with plastic wrap and leave in a warm place until doubled in volume (45 min to 1 hr at room temp or 25-30 min in a warm 100˚F oven).

Prep the Sauce while the dough is rising since it will need time to cool down:

  • Combine all sauce ingredients in a small sauce pan.
  • Simmer over medium/low heat until it is reduced by about a third. It needs to thicken or the pizza will be too juicy. If you need to cool sauce to room temp faster, transfer sauce to a bowl and place in a bath of ice water.

How to Assemble & Bake Pizzas:

  • Generously sprinkle baking pans with cornmeal; this keeps the crust crisper and prevents sticking to the pan. You can also oil pans if you don't have cornmeal.
  • Grease a clean work surface and your hands with olive oil. Transfer dough to oiled surface and cut into three even pieces. Form each piece into an 8" round pizza crust using your hands and transfer to baking pans lined with cornmeal.
  • Spread 1/3 pizza sauce on each pizza leaving a 1/2" border of dough all the way around. Add plenty of mozzarella cheese and any of your favorite toppings; this is where it gets really fun! (See list of toppings above for supreme pizza or Greek Pizza).
  • Bake pizzas at 415 degrees F for 15 minutes or until the crust is crisp and toppings are cooked. Cheese will be melted and turn golden in a few spots.
  • (Tip for the Greek Pizza: once the toppings are on, drizzle with extra virgin olive oil. After the pizza comes out of the oven, sprinkle with crumbled feta cheese. It's so good!)
Course: Lunch, Main Course
Cuisine: American, Italian
Keyword: Individual Pizzas
Skill Level: Medium/ Easy
Cost to Make: $$

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What are your favorite meals to cook as a family? Do you have any specialties?

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Sharon
    February 16, 2024

    I love the pizza! I made one large pizza for my husband and me. It was very good. The only thing that I would change is placing the pizza lower for a crispier crust.

    Reply

  • Ginette
    November 13, 2023

    Hi Natasha! I posted a question at the wrong place. Saw your son eating his pizza and just have to try it. Where do you put the pizzas? On the bottom rack?
    Thank you for this wonderful site. Ginette 🙂

    Reply

    • Natashas Kitchen
      November 13, 2023

      Hi Ginette, yes, with pizza we try to keep closer to the heating source towards the bottom of the oven.

      Reply

  • Jordann
    May 5, 2023

    I make these pizzas once a week and they are fantastic. My question for you is I recently got a pizza stone and was wondering how I would adjust the temp and cook time for this recipe to use the stone. Thanks

    Reply

    • Natashas Kitchen
      May 5, 2023

      Hi Jordann, I recommend trying or referencing our Pizza Recipe, where we use a stone to bake it! I hope this helps!

      Reply

  • Samantha
    April 9, 2023

    I like the idea of individual pizzas but I think these are a little bit small for me and my friends. If i make them about 12 to 16 inches do I need to adjust the time?

    Reply

    • Natasha's Kitchen
      April 10, 2023

      Hi Samantha, I have not tried that to advise but feel free to experiment and check it out before you decide to add time.

      Reply

  • Denise
    March 15, 2023

    Does it make a difference if you use fast acting yeast?? I have plenty of that in my freezer.

    Reply

    • Natasha
      March 15, 2023

      Hi Denise, this recipe should work fine to substitute with 1 packet of instant yeast or fast-acting yeast. Be sure your yeast is brought to room temperature before using it.

      Reply

  • Zahraa
    May 23, 2021

    It says servings 6-8 but the instructions say divide dough into 3 and use 1/3 pizza sauce so does this make 3 servings or 6-8 servings?

    Reply

    • Natasha
      May 24, 2021

      Hi Zahra, each pizza can serve 2+ people since they are still fairly generous sized. Also, be sure to try our new pizza dough recipe which is our favorite. It takes longer to make because it uses a cold fermentation, but wow it’s good!

      Reply

  • Mona
    May 12, 2021

    Hi. I’ve made this almost weekly now, my kids love it. But I am now wondering do you use light olive oil for the dough or extra virgin? Does it make a difference?

    Reply

    • Natashas Kitchen
      May 12, 2021

      Hi Mona, we used olive oil since that can handle baking heat better. I wouldn’t use light olive oil due to a lower smoke point.

      Reply

  • Shubha Sridhara
    February 8, 2021

    Hi Natasha! I tried your pizza dough and it was ultimate! I just needed a little more water, since I mixed the old batch of flour with the new. How do I add flavor to the dough? I loved the picture of your son, he resembles you so much!

    Reply

    • Natasha
      February 8, 2021

      Hi and thank you for the sweet comment. I don’t usually add flavor to the dough once it is formed. Also, have you tried our new favorite pizza dough? I think you’d love it!

      Reply

  • Amanda
    February 5, 2021

    I made the New York pizza dough 3 times and I cannot get it right. The dough is very very sticky and soft. Can you please advice what I am doing wrong.
    Thanks

    Reply

    • Natasha
      February 6, 2021

      Hi Amanda, are you measuring flour correctly? And are you using the same kind of flour recommended in the recipe? At what point does it seem too sticky? It may just need a little extra dusting of flour to make it workable in the last stage of stretching the dough into a pizza crust.

      Reply

  • Natalie
    January 27, 2021

    This is amazing! This is definitely the best homemade pizza recipe I’ve ever tried! I recommend adding a recipe for garlic butter to smother on the pizza crust before baking, it gives them a lot of flavor. Also adding garlic salt and powder to the sauce recipe, really helped with the margarita pizzas I made!

    Reply

    • Natasha's Kitchen
      January 27, 2021

      Fantastic! Thank you for your wonderful review and tips, Natalie. So helpful, we appreciate it!

      Reply

  • Carina Garcia
    December 17, 2020

    Delicious crust recipe. We made my pulled pork “special “, BBQ sauce, pulled pork, jalepeno slices, and shredded cheddar cheese…. BEST HOME MADE PIZZA I’VE EATEN !!!
    THANK YOU

    Reply

    • Natasha's Kitchen
      December 17, 2020

      Yay, Love it! Looks like you finally found your favorite pizza recipe.

      Reply

  • Jillian
    October 22, 2020

    I am wanting to make these with my daycare kiddos. Can I make the dough the night before? If so, when would you say I should pull the dough out of the fridge? Should I let it rise first the night before? I would like to start topping them and put them in the oven around 11:30-11:45am. Thanks!!!

    Reply

    • Natasha's Kitchen
      October 22, 2020

      Hello Jillian, I haven’t tried doing that but I think it would work if you make it ahead and refrigerate it, you would just need to bring it back to room temp to let it rise a little before using it.

      Reply

  • Duncan
    October 11, 2020

    nice one

    Reply

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