There’s nothing quite like homemade pizza, especially when it’s made on a sheet pan for simplicity and perfect results. This sheet pan pizza recipe is a game changer if you want a crispy, golden crust topped with gooey cheese and fresh ingredients without the fuss of rolling individual dough balls. You’ll love how easy it is to customize and how quickly it comes together for a satisfying meal.
Whether you’re feeding a crowd or just craving a delicious pizza night at home, this sheet pan pizza recipe delivers every time. You’ll find it’s not only a breeze to make but also a fantastic way to enjoy classic flavors with your favorite toppings in a big, shareable format.
Why You'll Love This Recipe
- Quick and easy to prepare with simple ingredients
- Large, shareable pizza perfect for families or gatherings
- Golden, crispy crust with a tender interior every time
- Customizable with your favorite toppings and cheese
- Minimal cleanup since it’s all baked on one pan
Ingredients
Here’s what you need to make this delicious sheet pan pizza from scratch. Feel free to swap toppings to suit your taste.
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water (110°F)
- 1 tbsp olive oil, plus extra for greasing
- 1 tsp sugar
- 1 tsp salt
- 1/2 cup tomato sauce (pizza or marinara)
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni or preferred meat topping (optional)
- 1/2 cup sliced bell peppers
- 1/4 cup sliced black olives
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes (including dough rising)
- Servings: 6
- Calories: Approximately 350 per serving
How to Make The Best Sheet Pan Pizza Recipe
- In a large bowl, dissolve the yeast and sugar in warm water. Let sit for 5-10 minutes until foamy.
- Add the flour, salt, and olive oil to the yeast mixture. Stir until a dough forms, then knead on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 45 minutes or until doubled in size.
- Preheat your oven to 450°F. Lightly grease a half-sheet pan (about 18x13 inches) with olive oil.
- Press the risen dough evenly into the sheet pan, stretching it out to the edges. Dock the dough gently with a fork to prevent bubbling.
- Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
- Sprinkle the mozzarella cheese over the sauce, then add your pepperoni, bell peppers, olives, and any other toppings you like.
- Sprinkle dried oregano and Parmesan cheese over the top. Add red pepper flakes if you want a bit of heat.
- Bake for 18-20 minutes until the crust is golden brown and the cheese is bubbly and slightly browned.
- Remove from oven and let cool for 5 minutes. Garnish with fresh basil leaves before slicing and serving.
Tips for the Best Results
- Use warm water to activate the yeast properly for a good rise.
- Don’t overload the pizza with toppings to keep the crust crispy.
- Dock the dough with a fork to prevent large air bubbles during baking.
- Let the pizza rest for a few minutes after baking for easier slicing.
- Experiment with different cheeses like provolone or fontina for added flavor.
Storage and Reheating
Store leftover sheet pan pizza in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months.
To reheat, bake slices in a preheated 375°F oven for about 8-10 minutes or until warmed through and the crust is crisp again. You can also use a skillet on medium heat to revive the crust’s crispiness while melting the cheese.
Frequently Asked Questions
Can I use store-bought pizza dough for this recipe?
Yes! Store-bought dough works great and can save time. Just follow the package instructions for thawing or resting before stretching it onto the pan.
What if I don’t have a half-sheet pan?
You can use any rimmed baking sheet around 18 by 13 inches or adjust the dough size to fit your pan. Just keep the thickness of the crust consistent for even baking.
How do I make the crust crispier?
Brush the pan with olive oil before pressing the dough in and avoid overloading toppings. Baking at a high temperature (450°F) also helps develop a crispy crust.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. You may need to adjust the water slightly and handle the dough gently.