Homemade Pan Pizza Crust Recipe (and Pizza Night Tradition) (2023)

This is the BEST Homemade Pizza Dough and it is so simple to make! You can make it on a sheet pan or even make personal pizzas in 8-inch cake pans. It will be your family's go-to pizza recipe.

Homemade Pan Pizza Crust Recipe (and Pizza Night Tradition) (1)

We LOVEhomemade pizzaat our house and we have a weekend tradition to make our ownhomemade 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.

Homemade Pan Pizza Crust Recipe (and Pizza Night Tradition) (2)

We lay out all the toppings and let the kids just go crazy – it is hilarious what they come up with.

And this is one meal that I KNOW they will eat all their dinner because they made it themselves.

Homemade Pan Pizza Crust Recipe (and Pizza Night Tradition) (3)

It is so quick to throw together, and the dough is beyond easy to make.

I usually get intimidated by dough, but this is one recipe that is so simple, and full of flavor.

The seasoning in the crust is absolutely delicious.

We have tried lots of pizza crust recipes over the years and this one is our favorite.

It makes a thick, delicious crust (kind of like a Pizza Hut pan pizza) and we absolutely love it.

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).

Homemade Pan Pizza Crust Recipe (and Pizza Night Tradition) (4)

Ingredients needed for Homemade Pan Pizza Crust:

  • active dry yeast
  • brown sugar
  • warm water (110 degrees F/45 degrees C)
  • salt
  • olive oil
  • all-purpose flour
  • Italian Seasoning
  • garlic powder
  • onion powder
  • grated Parmesan cheese

How to make homemade pizza with Homemade Pan Pizza Crust:

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.

Our favorite pizza toppings:

When we let everyone make their own pizzas, these are the toppings we put out:

  • Black olives
  • Green olives
  • Green peppers
  • Ham (cut into small pieces or cubes)
  • Pineapple
  • Mozzarella cheese
  • Cheddar cheese
  • Onions
  • Tomatoes
  • Zucchini (sliced really thin)
  • Artichoke hearts
  • Mushrooms
  • Pepperoni

It’s fun to watch the kids load their pizzas- sometimes they even branch out and try new toppings.

We then pop in a movie and have a Movie Night while we eat our homemade pizzas. It’s one of my favorite things to do.

We hope to continue this tradition while our kids grow up and include their friends when they become older.

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Homemade Pan Pizza Crust Recipe (and Pizza Night Tradition) (5)

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Homemade Pan Pizza Crust Recipe (and Pizza Night Tradition) (6)

Serves: 8

The BEST Homemade Pan Pizza Crust Recipe

This is the BEST Homemade Pan Pizza Crust and it is so simple to make! You can make it on a sheet pan or even make personal pizzas in 8-inch cake pans. It will be your family's go-to pizza recipe.

Prep Time 2 hrs 20 mins

Cook Time 20 mins

Total Time 2 hrs 40 mins

PrintPin

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.

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).
(Video) Pizza Dough Recipe

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

Recipe Details

Course: Main Course

Cuisine: Italian

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  1. Candice says:

    We do pizza and movies of Friday nights too. And even make fresh stovetop popcorn. It's such a fun family tradition :)

  2. Heather says:

    what a cute idea!

  3. Mallory says:

    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.

  4. Lindsay says:

    How did I miss this?? This looks so good! Thanks for always supporting Show & Share with your great recipes! I appreciate you!

  5. mom365word says:

    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!!!

  6. YoungChef says:

    Im excited to try this tonight!!!!!! :)

  7. Crystal says:

    In a 17x12x1" cookie sheet do you let it rise 15-20 minutes before topping and baking it?

  8. YDIVA1 says:

    YOU DIVA'S ARE AMAZING !!!!!!!!!!!!!!!!!!!

  9. Valntyn says:

    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!!

    (Video) How to Make the Crispiest, Cheesiest Cast-Iron Pan Pizza

  10. sarah says:

    Can this dough be frozen? if so, what would the steps be?

  11. Cyd says:

    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!

  12. Anastasia England says:

    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.

  13. Katherines Corner says:

    Hubby and I make pizza once a month. Recipes taste best when made with love Hugs!

  14. Crystal Merrill says:

    Can this be made in a bread machine?

  15. Cyd says:

    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.

  16. Jacque says:

    Can I substitute whole wheat flour for white?

  17. Cyd says:

    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.

  18. Debra says:

    My dough did not rise :-( any idea what I could have done wrong? :-(

  19. Momma Cyd says:

    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.

  20. Becky says:

    Can You use a Gluten Free Flour ?

Homemade Pan Pizza Crust Recipe (and Pizza Night Tradition) (7)

About The Author:

Camille Beckstrand

Camille lives in Utah with her husband Jared and their 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives. She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

Read More

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FAQs

What is traditional pizza dough made of? ›

Some Important Info on Pizza Ingredients

As you may know, Authentic Italian Pizza Dough Recipe is made of five simple ingredients: flour, water, oil, yeast and salt.

How do I make my pan pizza crust crispy? ›

Before you put the pizza in the oven, start it out on the stove top. This will get your skillet good and hot so that the pizza doesn't just steam in the oven while the skillet is still heating up and it will also get the bottom of your crust going so that it is crispy.

Can you let homemade pizza dough rise overnight? ›

Once you've made your pizza dough, you can place it in the fridge and let it rise overnight for up to 24 hours. Take it out of the fridge 20-30 minutes before you intend on using it to let it come to room temperature. This way, you can make your pizza dough the day before.

Is Overnight pizza dough better? ›

“A few days' rise is fine and will enhance the taste of the crust, but any more than three days and the yeast will start to eat up all the sugar in the dough and convert it into alcohol, which will adversely affect crust flavor,” Schwartz said.

What is traditional style pizza crust? ›

Pizza that has a thick crust is considered to be the most traditional form of pizza. The pizza dough on this style isn't really much of a dough at all but rather, a bread that forms the bottom and side layers of what could very well be labeled a casserole rather than pizza.

What's the difference between original pan and traditional pizza? ›

Crust thickness: Hand-tossed pizzas have a thinner crust, while pan pizzas have a thicker, chewy crust. Hand-tossing a pizza tends to burst the air bubbles in the dough, so the hand-tossed crust has fewer bubbles and doesn't rise as much as the crust of a pan pizza.

What flour is best for crispy pizza crust? ›

For Crispy Pizza Crust, Use All Purpose Flour

Most all-purpose flour contains anywhere from 9 to 11% protein, and therefore 9 to 11% gluten. This percentage falls somewhere in the middle of all flour types, which is why all-purpose flour can be used for pretty much anything.

What does brushing olive oil on pizza crust do? ›

Before you add the sauce or any toppings, lightly brush the stretched pizza dough with olive oil and prick it all over with a fork. Brushing it with oil will prevent any excess moisture from seeping into the crust. No more soggy pizza crust!

How long should pizza dough rest after refrigeration? ›

Take the dough out from the fridge at least 1 hour prior to making the pizza. Let the dough come to room temperature. Stretch, shape, top with your favorite toppings and bake your pizza.

Can you make pizza dough in advance and keep it in fridge? ›

Properly stored, homemade pizza dough will last up to five days in the fridge or up to three months in the freezer. However, the best storage time will depend on the amount of yeast in the dough. Generally, the less yeast in the dough, the longer it can keep.

Can you proof pizza dough overnight at room temperature? ›

You can do the final proofing either at room temperature or at a lower temperature to slow it down. Pizza dough should proof in room temperature anywhere from 1 to 24-hours or even more. While cold-proofing a pizza dough can take anywhere from 24 to 72 hours.

Why is NYC pizza dough so good? ›

Food scientist Chris Loss explains in a Wired article that the minerals and chemicals within the water contribute to the New York City pizza dough's flavor by affecting the chemical reactions during the pizza-making process. So water from NYC can really create a different flavor than water from another area.

Why do you leave the dough overnight instead of baking it right away? ›

Put simply, retarding dough is the process of slowing down the final rising in the bread-making process. This is easily done by proofing bread overnight in the refrigerator since the cold slows down the rise. It has its benefits, including adding flavor and allowing you to bake the bread at a later time.

Should you pre cook homemade pizza dough? ›

It's absolutely essential to pre-bake the dough for 5-6 minutes before adding your toppings. Once you've added Pizza Sauce and all your toppings, return it to the oven to finish baking! This will result in a crust that holds on it's own and is crispy on the outside, and soft and airy on the inside.

What is a tradition pizza? ›

With real italian pizza, you will find homemade sauce made from freshly peeled tomatoes and a blend of savory, complimenting herbs. You will also notice that authentic Italian pizza doesn't combine the toppings and sauce to be cooked together. They simply layer the sauce along the crust.

What are the two types of pizza crust? ›

There are two main types of pizza crust: yeasted and flatbread. However, within those two categories, there are various styles of pizza crust, each with its own style of cooking, slicing, and toppings.

What is the difference between pan base and traditional base? ›

Pan crust is also called deep-dish as it has a thicker and fluffier crust whereas hand-tossed pizza has a flatter and crispier crust.

Which crust is best for pizza? ›

If you want to taste the toppings to their fullest, thin crust is the way to go. The thin crust is basically a delivery system for the sauce, cheese, and toppings, and we wouldn't have it any other way. If you want to fill up mostly on bread, you're going to prefer the flavor of thick-crust pizza.

Did Pizza Hut change their pan crust? ›

The company announced Tuesday that its “Original Pan Pizza” is being completely remade, including a new cheese blend, sauce and a “newly engineered” pan for it to be baked in for a crispier crust. Pizza customers aren't a loyal bunch, as people tend to gravitate to the company with the best promotion.

What is the secret to thin crust pizza? ›

The easiest technique is using a pizza pan. Place the rolled dough directly into the cold pan, add toppings, and then place in the preheated oven. You won't get quite the same crispy crust, but you'll still end up with a tasty pizza. Perforated pizza pans let heat in faster and give a better finished slice.

Should I brush my pizza crust with olive oil? ›

Brush on the olive oil: To get that crispy, crackly crust, use a brush to slather on some olive oil. A flavorful extra virgin olive oil will score you maximum flavor points.

How do you get golden brown pizza crust? ›

Sugar in the dough is the most common way of getting your crust to brown. If you don't want to use sugar in the dough, you can use some in a wash on the dough. Pour about 1/4 cup of milk and 2 teaspoons of honey into a small container and mix to create a wash for your dough rim.

What flour do Italians use for pizza? ›

Use Tipo 00 flour.

Tipo 00 flour is the type of Italian flour that Neapolitan pizza restaurants use. It makes a beautiful, supple and fluffy dough that's a notch above regular all purpose flour. You can find it at your local grocery or online.

Why do you use 00 flour for pizza? ›

What is 00 Flour? The number refers to the fineness of the milling, and a 00 flour has an extremely fine texture that makes a very soft and flavorful thin crust. It is made from top-quality, all-natural soft wheat flour that has been milled slowly for ideal water absorption and yield.

Which 2 types of flour make the best pizza dough? ›

Bread flour will create a very chewy bread-like crust.

The dough will stretch more easily and rise higher than when using all-purpose flour, resulting in a puffy crust. A chewy, airy crust is perfect for traditional homemade pizza, Chicago-style deep dish and Sicilian pizza recipes.

Do Italians pour olive oil on pizza? ›

Pizzerias in France and Italy commonly serve it, allowing each customer to use it according to his or her taste. The spicy olive oil serves a dual purpose, adding softness to the crust and a kick to the pizza.

Do Italians add olive oil to pizza? ›

The Toppings

A traditional Italian pizza would just resort to some fresh basil leaves which, together with the red tomato sauce and the white Mozarella di Bufala cheese complete the tri-colour of the Italian flag. However, depending upon the mood, one can sprinkle some oregano and fresh olive oil for a hint of spice.

What happens if you forget oil in pizza dough? ›

The goal of adding oil to pizza dough is to improve the texture of the dough and flavor the finished crust. The oil will specifically: Making the dough softer will improve its capacity to stretch when rolled out. If you don't use any oil, the dough will pull apart and produce holes.

What is Domino's pizza dough made of? ›

Flour (Wheat, Malted Barley), Water, Soybean Oil, Salt, Calcium Propionate (Preservative), Dextrose, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate, Calcium Lactate), Corn Starch, Yeast, L-Cysteine (Dough Conditioner).

What flour is pizza dough made of? ›

All-purpose flour is one of the best flours for pizza. It is commonly used to create thin New York style crusts, Neopolitan-style pizzas, and deep-dish pizza crusts. Freshly milled from certified organic, hard red wheat, this premium organic all-purpose baking flour is perfect for baking delicious pizza crusts.

What is the difference between pizza dough and regular dough? ›

The main difference is that pizza dough is often made with a higher protein flour (bread flour is perfect). Bread dough can also be made with bread flour (of course) but some types of bread dough are better made with a lower protein flour like all purpose flour.

What is the secret to pizza dough? ›

The secret to great dough isn't kneading or throwing . . .

It's good old-fashioned H20. “Water, water, water,” says Falco. “Pizza dough made at home should be 50 percent water. Pizza needs to cook longer in a home oven, which means the dough needs to be more hydrated.”

What flour makes crispy pizza crust? ›

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza.

Which yeast is best for pizza? ›

Instant dry yeast (IDY), possibly the most widely used type of yeast in pizza dough, has a shelf life of one to two years at room-temperature storage conditions (65° to 80°F) when unopened.

Does Domino's use egg in their crust? ›

Does Domino's pizza dough have eggs in it? Domino's makes five different types of crust, none of which have eggs. Each of these crusts contains milk except for the thin crust and gluten-free crust.

What is the best flour for pizza? ›

Compared to other Italian flour, Tipo 00 flour is the most refined and has the least fiber left. Tipo 00 flour normally has a gluten content of 12%. Tipo 00 is the best flour you can use for pizza.

What flour do Domino's pizza use? ›

Most of our pizza dough recipes include enriched flour, yeast, oil, and a small amount of salt. We use those ingredients in the recipes for our Brooklyn, Hand Tossed, and Handmade Pan pizza crusts. The Thin Crust pizza dough uses regular flour, with wheat and malted barley.

Why is 00 flour better for pizza? ›

Caputo 00 flour is ideal for pizza dough for two reasons: one, it's finely ground, and two, it has a lower gluten content than most flours.

What does 00 mean in flour? ›

The names 00 and 0 Flour refer to specifically Italian milled flour that is used for pasta making. You will find that this is also called Doppio Zero just meaning double zero. The grading system is 2, 1, 0 or 00 and indicates to how finely ground the flour is and how much of the bran and germ have been removed.

Is it better to knead pizza dough more or less? ›

Though it's important to knead your dough thoroughly, it's not necessary to knead your dough for long. We recommended kneading your dough for about 4 to 6 minutes! Over-kneading your dough will create a fine, crumb-like texture, giving your dough a bready texture rather than a light and airy pizza crust.

Is it better to make pizza dough by hand or mixer? ›

Can a food processor or mixer replace kneading by hand? Using a machine to do your kneading changes the final product. While a food processor or a stand mixture does a fine job of developing the gluten in dough, neither one of them perfectly mimics the motion of hand-kneading.

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