Copycat Donatos Pizza Founder’s Favorite Pizza Recipe
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| Bake up that Donatos-style thin crust with crispy edges, tangy sauce, melty cheese, and bold bites of pepperoni, sausage, ham, and banana peppers. |
If you love thin crust pizza loaded with big flavor, this copycat Donatos Pizza Founder’s Favorite Pizza recipe is one to keep on repeat. It has that crispy crust, sweet and savory sauce, plenty of pepperoni, sausage, ham, banana peppers, and just the right amount of cheese in every bite.
This homemade version is made for home cooks who want that classic Donatos-style pizza experience without leaving the house. It is easy enough for a weeknight dinner, but tasty enough for game day, movie night, or a fun family pizza night too.
If you have ever wished your homemade pizza had that edge-to-edge topping style, you are in the right place.
What Is Donatos Pizza Founder’s Favorite Pizza?
Donatos Pizza is a well-known American pizza chain that started in Columbus, Ohio. It has built a loyal following with its famous thin crust pizzas and its “loaded edge to edge” topping style. That idea is simple, but smart. Instead of leaving big empty patches of crust, every slice gets plenty of toppings. It is one of the things that makes Donatos stand out.
The Founder’s Favorite is one of the chain’s most iconic specialty pizzas. It is known for a crisp, cracker-like crust, rich tomato sauce, layers of pepperoni, Italian sausage, sliced ham, banana peppers, and a blanket of provolone cheese. The flavor is bold, salty, tangy, cheesy, and just a little zippy from the peppers.
It is the kind of pizza that smells amazing the second it hits the table. You get that warm scent of baked cheese, the spiced aroma of sausage, the smoky note from ham, and the bright pop of banana peppers. Every bite is crispy on the bottom, gooey on top, and packed with toppings from corner to corner.
Important note: Donatos and Founder’s Favorite are brand-associated names and trademarks. This is a copycat recipe inspired by the style and flavor of that pizza. It is not the restaurant’s actual recipe, and we are not affiliated with or endorsed by Donatos Pizza.
Why You’ll Love This Copycat Donatos Pizza Recipe
- Thin and crispy crust that feels close to the restaurant style
- Easy home ingredients you can find at most grocery stores
- Loaded toppings on every slice
- Great for pizza night, parties, and family dinners
- Customizable for allergies, food preferences, and shortcuts
I love making this when I want something that feels a little nostalgic. It reminds me of those pizzas where no slice ever feels skimpy. You know how some homemade pizzas come out looking good but taste a little flat? This one does not have that problem. The mix of meats and peppers really brings it to life.
Ingredients You’ll Need
This recipe makes 2 medium thin crust pizzas, about 8 servings total.
For the dough:
- 2 1/4 teaspoons active dry yeast, 1 packet
- 3/4 cup warm water, about 105°F to 110°F
- 1 teaspoon granulated sugar
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil
For the pizza sauce:
- 1 cup canned tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon olive oil
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the toppings:
- 2 1/2 cups shredded provolone cheese
- 1 cup part-skim mozzarella cheese
- 4 ounces deli ham, thinly sliced and cut into strips
- 4 ounces pepperoni slices
- 8 ounces Italian sausage
- 1/2 cup sliced banana peppers, drained
- 1 tablespoon cornmeal, optional, for dusting pans
Serving Size, Prep Time, and Nutrition
- Serving Size: 2 slices
- Prep Time: 25 minutes
- Rise Time: 45 minutes
- Cook Time: 12 to 15 minutes per pizza
- Total Time: About 1 hour 25 minutes
Approximate nutrition per serving:
- Calories: 410
- Protein: 20g
- Carbohydrates: 29g
- Fat: 24g
- Fiber: 2g
- Sugar: 3g
- Sodium: 980mg
These numbers are estimates and can change based on the exact brands and amounts you use.
How To Make Copycat Donatos Founder’s Favorite Pizza
Step 1: Start the dough.
In a mixing bowl, stir together the warm water, sugar, and yeast. Let it sit for about 5 to 10 minutes until it looks foamy on top. If it does not foam, your yeast may be old or the water may have been too hot or too cool.
Step 2: Mix the dough.
Add the flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. Then knead it for about 5 to 7 minutes until smooth. You can do this by hand on a lightly floured counter or with a stand mixer and dough hook.
Step 3: Let the dough rise.
Place the dough in a lightly oiled bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm spot for about 45 minutes, or until slightly puffed. Since this is a thin crust pizza, it does not need a huge rise.
Step 4: Cook the sausage safely.
While the dough rises, cook the Italian sausage in a skillet over medium heat. Break it into small crumbles as it cooks. Cook until no pink remains and the sausage reaches 160°F. Drain any extra grease and set aside.
Step 5: Make the sauce.
In a small bowl, stir together the tomato sauce, tomato paste, olive oil, sugar, garlic powder, onion powder, oregano, basil, salt, and black pepper. Taste and adjust if needed. The sauce should be rich, slightly sweet, and well seasoned.
Step 6: Preheat the oven.
Heat your oven to 475°F. If you have a pizza stone or steel, place it in the oven while it preheats. A hot surface helps give the pizza that crisp bottom crust. If you are using pizza pans, baking sheets, or perforated pizza pans, let them get ready while the oven heats.
Step 7: Divide and roll out the dough.
Cut the dough into 2 equal pieces. Roll each piece into a very thin round, about 12 inches wide. Thin means thin here. Think of it like rolling cookie dough for a crisp cracker-style crust. If the dough springs back, let it rest for 5 minutes and then roll again.
Step 8: Prep your pans.
Lightly dust your pizza pans or parchment with a little cornmeal if using. Transfer the rolled dough to the pans. If you are using a pizza peel and stone, assemble carefully so the dough does not stick.
Step 9: Add the sauce.
Spread a thin layer of sauce over each crust, leaving just a small border around the edge. Donatos-style pizza is not about a giant puffy crust, so you do not need much empty space.
Step 10: Add the cheese.
Sprinkle provolone and mozzarella evenly over the sauce. Provolone gives this pizza that classic sharp, creamy flavor, while mozzarella adds that familiar melt and stretch.
Step 11: Add the toppings edge to edge.
Top each pizza with sausage, ham, pepperoni, and banana peppers. Spread everything all the way across the pizza so each bite gets a little of everything. That is one of the keys to making this taste like a true Donatos-style Founder’s Favorite pizza copycat.
Step 12: Bake.
Bake each pizza for 12 to 15 minutes, or until the cheese is bubbling and the crust is browned and crisp. Ovens vary, so start checking around the 11-minute mark.
Step 13: Cool slightly and slice.
Let the pizza rest for 2 to 3 minutes before slicing. This short rest helps the cheese settle so the toppings stay in place better. Slice and serve hot.
Tips for the Best Thin Crust Pizza at Home
- Roll the dough very thin. This is not a thick, chewy pizza.
- Use a hot oven. High heat helps mimic pizza shop results.
- Do not overload with sauce. Too much sauce can soften the crust.
- Drain banana peppers well. Extra liquid can make the pizza soggy.
- Pre-cook the sausage fully. This helps with both flavor and food safety.
- Shred your own cheese if possible. It often melts better than pre-shredded bags.
If your first pizza is not perfectly round, do not worry. Homemade pizza is a little like handwriting. It has character. And honestly, once it is sliced and eaten, nobody cares if it looks restaurant-perfect.
Easy Shortcuts for Busy Weeknights
Want to make this easy copycat Donatos pizza recipe even simpler? Here are a few smart shortcuts.
- Use store-bought pizza dough. Roll it thin for the right texture.
- Use jarred pizza sauce. Add a pinch of sugar and oregano to boost the flavor.
- Buy pre-cooked sausage crumbles. Just warm and use.
- Use a naan or flatbread crust. It will not be exact, but it makes a fast pizza night dinner.
- Bake on a sheet pan. No pizza stone needed.
Air fryer option: If you have a large air fryer, you can make personal-size thin crust pizzas. Air fry at about 375°F for 6 to 8 minutes, depending on the size and thickness.
Mini pizza option: Divide the dough into 4 smaller crusts so everyone can build their own. This is especially fun for kids or picky eaters.
Allergy-Friendly and Diet Preference Swaps
One thing I always appreciate in a recipe is having real options. Not everyone at the table eats the same way, and pizza night should still work for everybody. Here are some helpful swaps.
Gluten-free:
- Use your favorite gluten-free pizza dough or a gluten-free flatbread crust.
- Check that your sausage, pepperoni, ham, and banana peppers are labeled gluten-free, since some brands may contain fillers or flavorings with gluten.
- Bake on parchment paper to make handling easier.
Dairy-free:
- Use dairy-free mozzarella and dairy-free provolone-style shreds if available.
- Look for plant-based parmesan to add extra savory flavor.
- Choose a dairy-free crust, since some prepared doughs contain milk.
Vegetarian:
- Skip the meats and use plant-based sausage and plant-based pepperoni.
- Add mushrooms, red onion, roasted red peppers, or black olives for more body and flavor.
- Banana peppers are a great way to keep that tangy bite.
Vegan:
- Use vegan dough, vegan cheese, and plant-based meat toppings.
- Double-check your sauce ingredients to make sure there is no cheese added.
- A sprinkle of nutritional yeast can help add a cheesy flavor.
Lower-carb:
- Use a low-carb tortilla, keto pizza crust, or cauliflower crust.
- Keep the toppings and cheese, but use a lighter layer of sauce.
Paleo-inspired:
- Use a grain-free pizza crust made with cassava or almond flour.
- Choose sugar-free sauce and clean-label meats without added fillers.
- Use a dairy-free cheese alternative if needed.
Lower-sodium:
- Use low-sodium ham and reduced-sodium pepperoni if you can find them.
- Make your own sausage blend with ground pork, fennel, garlic powder, and Italian seasoning so you can control the salt.
- Go lighter on the processed meats and add extra banana peppers or veggies.
What To Serve With Founder’s Favorite Pizza
This pizza is hearty, so it pairs nicely with simple sides. Try it with:
- A crisp green salad with Italian dressing
- Garlic knots or breadsticks
- Roasted vegetables
- Caesar salad
- Fresh fruit for a lighter side
If you are hosting friends, serve this with a cold soda, iced tea, or sparkling water and call it a pizza party. Easy, cozy, and always a hit.
How To Store and Reheat Leftovers
To store: Let leftover pizza cool completely, then place slices in an airtight container or wrap well. Refrigerate for up to 4 days.
To reheat in the oven: Place slices on a baking sheet and warm at 375°F for 7 to 10 minutes.
To reheat in a skillet: Warm slices in a dry skillet over medium-low heat for a few minutes. This helps bring back the crisp crust.
To reheat in the microwave: Use short bursts if needed, though the crust will be softer.
Food safety note: Reheat leftovers until they reach 165°F before eating.
Frequently Asked Questions
Can I use mozzarella only?
Yes, but provolone helps give this pizza more of that signature flavor. If you can, use at least some provolone.
Can I make the dough ahead of time?
Yes. You can make it a day ahead and keep it covered in the fridge. Let it sit at room temperature for about 20 to 30 minutes before rolling.
Why is my crust not crispy?
The crust may be too thick, the oven may not be hot enough, or the pizza may have too much sauce or moisture-heavy toppings.
Can I freeze this pizza?
Yes. Bake it first, cool it completely, then wrap slices tightly and freeze for up to 2 months.
Make This Pizza and Tell Me What You Think
If you try this copycat Donatos Pizza Founder’s Favorite Pizza recipe, I would love to hear how it turned out in your kitchen. Did you keep it classic, or did you add your own spin? Maybe extra banana peppers? Maybe a little crushed red pepper on top?
Please share this recipe with your fellow pizza lovers, and leave a comment if you make it. Your tips and changes can help other home cooks too, and that is one of the best parts of a recipe blog. We all learn from each other.
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