A scrumptious scratch-made Sheet Pan Pizza with simple and satisfying toppings that everyone will love!
A Slice of Pizza Night Perfection
Pizza is quite possibly the most perfect food on earth! There are so many different ways to make and serve a pizza that it just never gets old. I honestly think I could eat it for every meal of every day! I LOVE PIZZA!!! My hubby, Brandon, makes some pretty awesome pizza, but it requires a bit of time and effort to make it perfect so I wanted to come up with an easier pizza that we can make last-minute and that can be served to a crowd at a party or just our little family of five on a Friday night! And this Sheet Pan Pizza recipe is the best! I’m so happy with how it turned out.
Watch Me Make Sheet Pan Pizza
Join me in the kitchen to make this sheet pan pizza for Friday night dinner!
My Family’s Favorite Pizza
I could go on and on about how deliciously easy this pizza is to make and how the options are endless as far as mixing it up with your favorite toppings (Italian sausage! Black olives! Mushrooms! Onions!) and how crowd-pleasing it would be to serve at your next get-together, but by the time I did, you could have made it and enjoyed it for yourself! It’s pizza perfect! This homemade pizza dough bakes up crust that is thick and chewy with a nice crisp around the edges and on the bottom while pepperoni and cheese keep the toppings simple and satisfying! Our family loves it and I hope yours will too! Let me show you just how easy it is.
What is a Sheet Pan Dinner?
A sheet pan meal, or a sheet pan dinner, is an easy, one-pan dinner you make on a sheet pan! It’s one of my favorite ways to prepare dinner for my family without a ton of fuss. My favorite sheet pan meals are:
What’s a sheet pan? Great question. A sheet pan (you’ll also hear it called a baking pan, baking sheet or sometimes a rimmed cookie sheet, which is why it can be confusing), is usually a rectangular, flat aluminum pan with a rim around it. A full sheet pan (that’s what I use) measures about 17×12. They’re super versatile and no kitchen is complete without one! Note: a cookie sheet can be another pan entirely, because some, unlike a baking sheet, do not have a raised rim.
Can I use parchment on my sheet pan dinner? Short answer: usually. In most cases, parchment or aluminum foil are great for making clean-up quick! You can use parchment to line your sheet pan unless you’re going to use the broiler. Parchment will catch fire under a broiler, so opt for foil in that case.
How to Make Sheet Pan Pizza
- Start by coating an 17×12-inch sheet pan with 1/4 cup olive oil and set aside.
- Then, in the bowl of an electric mixer fitted with a dough hook, combine the yeast and sugar with the warm water. Allow to yeast mixture to proof about 10 minutes.
- Next, add the flour and garlic salt and mix on low speed for a few minutes before slowly adding the remaining 1/4 cup of olive oil.
- Mix until a smooth ball starts to form, about 5 minutes. Press dough evenly onto the bottom and up the sides of the prepared sheet pan. Cover with plastic wrap and let rise in a warm place for about 30 minutes.
- Meanwhile, preheat oven to 450°F. Once dough has risen to almost double in height, flatten the bottom and press the dough up the sides of the pan with your hands.
- Spread pizza sauce in an even layer over dough. Sprinkle sauce evenly with half the cheese and then all the pepperoni. Sprinkle pepperoni evenly with remaining cheese and then sprinkle the whole pizza with a little Italian seasoning.
- Bake for 20-25 minutes or until the crust starts to brown and the cheese starts to bubble. Let set 5-10 minutes before cutting and serving. Enjoy!
How to Store Leftover Pizza
Store any leftovers in an airtight container in the fridge for up to five days. To freeze pizza, wrap tightly in freezer wrap and store in an airtight freezer bag for up to three months.
More Pizza Perfection
- Quick and easy Pizza Toast is one of our favorite recipes to make for a busy weeknight dinner or a satisfying after-school snack. Everyone loves them!
- The Reuben Pizza, friends! All the greatness of a classic reuben sandwich piled on a whole wheat cheese stuffed crust and baked to crispy yet chewy pizza perfection!
- Whole Wheat Greek Yogurt Pizza Crust is a healthy thin crust pizza recipe that’s made with 100% whole wheat flour, Greek yogurt and a hint of honey.
If you make this Sheet Pan Pizza, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share.
Sheet Pan Pizza
- Prep Time: 45 mins
- Cook Time: 25 mins
- Total Time: 1 hour 10 mins
- Yield: 12 1x
- Category: Main
A scratch-made simple & scrumptious sheet pan pizza that everyone will love!
- 2 packages (4-1/2 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 2 cups warm water
- 4 cups all-purpose flour or bread flour
- 1 tablespoon garlic salt
- 1/2 cup olive oil, divided
- 1 cup pizza sauce
- 40–45 pepperonis
- 3 cups shredded mozzarella cheese
- Italian seasoning
- Coat an 18×13-inch sheet pan with 1/4 cup olive oil and set aside.
- In the bowl of an electric mixer fitted with a dough hook, combine the yeast and sugar with the warm water. Allow to proof about 10 minutes.
- Add the flour and garlic salt and mix on low speed for a few minutes before slowly adding the remaining 1/4 cup of olive oil. Mix until a smooth ball starts to form, about 5 minutes.
- Press dough evenly onto the bottom and up the sides of the prepared sheet pan. Cover with plastic wrap and let rise in a warm place for about 30 minutes.
- Meanwhile, preheat oven to 450°F. Once dough has risen to almost double in height, flatten the bottom and press the dough up the sides of the pan with your hands..
- Spread pizza sauce evenly over dough. Sprinkle sauce evenly with half the cheese and then all the pepperoni. Sprinkle pepperoni evenly with remaining cheese and then sprinkle the whole pizza with a little Italian seasoning.
- Bake for 20-25 minutes or until the crust starts to brown and the cheese starts to bubble. Let set 5-10 minutes before cutting and serving.
Can we freeze the uncooked dough if this more than needed at one time?
Hi Tania! Absolutely. Just wrap it loosely in plastic wrap, place into a freezer-safe container or plastic baggie and freeze. When ready to use, allow dough to thaw completely in the refrigerator. Then let dough set at room temperature for 30 minutes before using. Hope this helps. Enjoy!
Hi, I’m hoping to make this for a party in a couple of weeks. I’d like to go ahead and make the dough and freeze it. You mentioned above to let the dough sit at room temp for 30 mins – is that in addition to letting the dough rise in the pan for 30 mins or is the 30 mins in the pan what you’re referring to? Thanks so much, looks like a great recipe!!
Hi Merri! You just let the dough rise once for 30 minutes right after you press it into the sheet pan. Enjoy!
Does the bottom of your pizza get crunchy? I love this dough, the taste, the texture and its easy to make, but I am having a hard time getting the bottom crunchy.
Hi Toni! Yes, mine gets a nice even crunch all over the bottom. Do you put olive oil in the pan before pressing the dough into it? And you bake it at 450? Maybe try moving the pizza lower in the oven for part of the baking time so the bottom gets crispier. Hope this helps. Enjoy!
Could you pre-bake the crust a short time before topping it and final baking?
Yes, you can definitely par-bake the crust first and then top it and continue baking until the crust is golden and the toppings are cooked/melted. Enjoy!
Do you have a temperature recommendation for gas ovens?
Hi Chris! I don’t have experience with a gas oven, but this article seems helpful: https://www.thekitchn.com/5-important-things-to-know-about-baking-in-a-gas-oven-226270
Thinking of making this for a party. I would love to get it made and ready to go the night before, or at least earlier in the day. Have you ever made the pizza ahead of time and kept it in the fridge? Also, my oven only has two racks. Have you ever made more than one pizza at a time and did you still get that delicious crunchy bottom?
Hi Meg! Here is what I would suggest doing: prepare the pizzas all the way to the point before baking, cover tightly in plastic wrap and place in the refrigerator. When you’re ready to bake the next day, remove the pizzas from the fridge and let them come to room temperature while the oven preheats. When baking, rotate pizzas between the two racks halfway through the baking time and then again if necessary until the crust is browned and the cheese is bubbly on both. You could also bake them separately in advance and then return to a warm oven until ready to serve. Hope this helps! Enjoy!
Have you used AP Flour? If so did you still get the same consistency and crisp crust?
Hi Meg! Yes, I’ve used all-purpose flour in this recipe several times and it turns out great. You’ll notice a slight difference in the volume of the crust and the texture of the crumb, but it still tastes great. They are very interchangeable flours. Enjoy!
Have you tried whole wheat dough?
Hi Laura! I haven’t, but I think it would work nicely. Just a littler heartier of a crust, but if you love whole wheat, it should taste great! Let me know if you try it. Enjoy!
Amazing! This is our new go-to favorite. I couldn’t believe have easy it was and delicious! I hate waiting forever for dough to rise and this recipe makes homemade weeknight pizza possible. Thanks!!!
Just made this. stuck a little: next time I’ll use parchment paper. Yummy! It’s a keeper!
The pizza turned out great! However when I was making the dough in my KitchenAid mixer we needed to add about double the amount of flour because it wouldn’t turn into a ball form. I’m not sure if it’s the result of adding the oil too quickly Or because we used all purpose flour instead of bread flour but it took about 40 minutes in the mixer to finally turn into a ball form with the extra flour but it ended up rising just fine. Luckily the pizza still turned out tasting great.
This turned out better than I expected. In fact, pretty darn awesome.
As someone else commented we had to use significantly more flour than the four cups called for in the recipe (we used King Arthur AP flour). Humidity was low, so that’s not the issue. Oiled hands a must to handle and press the dough! We also omitted the garlic salt from the dough ingredients; a good crust should stand on its own without flavorings (and it did).
“Pizza sauce” was a can of plum tomatoes mostly drained then pureed with an immersion blender and then a pinch each of sugar, pepper, sea salt, Turkish oregano, and a generous splash of EVOO. No pepperoni so we just topped with shredded Mozzarella, pepper, again Turkish oregano and then EVOO.
Crust was “soft” on the bottom which is no big deal because we cut the pie into huge squares and put them directly onto a baking stone which permanently resides in the oven. This resulted in a crispy fairly airy crust not at all heavy. Reminds me of “Sicilian Pie” squares we used to enjoy from a long-closed pizzeria in Asheville, NC (Frank’s Roman).
It came out crispy and very delicious Fam loved it. Very hearty sheet pan pizza.
The crust was thick and airy for me, I used the whole batch in one pan. Made a very thick and tangy marinara using tomatoe paste as well as crushed tomatoes, added darkly browned Italian sausage-crumbled.
Changes I made:
+ 1/2 cup EVO to dough mix i/o 1/4 cup, still used 1/4 in the sheet pan
+ 1 cup of flour, my dough was too wet.
+ 1 tsp double action baking powder (was afraid extra flour would make it dense)
Allowed dough to rise (plastic wrapped) in pan 1 hour. Preheated oven to 550 (five-fifty), and parbaked for 8 minutes, before adding toppings (add most of your cheese under sauce at this temp). Baked another 8 minutes then sprinkled lightly with shredded mozz for show. immediately transferred to a cooling rack after bake, allowed to cool for 10 minutes. Crustiness intensified!
Love it, Demetri! Thanks for sharing. So happy to hear you made the recipe your own and that it turned out great! Continue to enjoy!
I made this recipe last night and it was great! I was using a 9×13 pan and was trying to figure out whether to halve the ingredients since your pan was 18×13. After a little baking research, I opted to divide the ingredients by 1.5. The dough turned out wet, so I added flour until it wasn’t too sticky. I’ve experimented with numerous pizza dough recipes where the dough either doesn’t rise or, after flattening it after the first rise, it bakes up too dense. But this dough/crust turned out great – airy and soft but with a lovely brown crisp bottom that didn’t stick to my well worn sheet pan. Thanks for sharing it! 🙂
It was good, but the crust definitely needs to be par-baked for a minimum of 5 minutes.
I don’t have a dough hook attachment. Do I knead it for time after using my beaters?
Hi Michaela! Instead of using beaters, I would recommend kneading the dough with your hands. Gently stretch and massage the dough until a smooth ball forms. Enjoy!
I made this for dinner tonight and I must say that this turned out way better than I expected.
A simple but great recipe!
Is parchment paper necessary on the baking sheet? I don’t want the pizza to stick thanks
Hi Andrea! No, you actually want the dough to touch the oiled pan so it will crisp on bottom. A crisp crust is harder to achieve with parchment paper. Just make sure you oil the pan well. Enjoy!
Can this be made using store bought dough?
Hi Jacquie! I would recommend just following the instructions on the store bought dough. Enjoy!