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.
Pizza Perfection
From easy snacks to homemade pizza dough and creative meal ideas, My Favorite Pizza Recipes answer that pizza craving deliciously and without the delivery fee!
What Do I Need to Make Sheet Pan Pizza?
- Active dry yeast
- Granulated sugar
- Warm water
- All-purpose flour or bread flour
- Garlic salt
- Olive oil, divided
- Pizza sauce
- Pepperoni
- Shredded mozzarella cheese
- Italian seasoning
- 17×12 sheet pan
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.
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.
xoxo,
Sheet Pan Pizza
- Prep Time: 45 mins
- Cook Time: 25 mins
- Total Time: 1 hour 10 mins
- Yield: 12
- Category: Main
Description
A scratch-made simple & scrumptious sheet pan pizza that everyone will love!
Ingredients
- 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
Instructions
- 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.
Easy and delicious
Hi, Kim! Thanks! I’m so happy you enjoyed it.
is there a grams conversion for this recipe? I do it all by scale, so much easier ☺️
Hi, Wyn! Here’s a great guide to convert the measurements in a recipe to grams: https://www.allrecipes.com/article/cup-to-gram-conversions/ Hope this helps! ❤️
Can I line the pan with aluminum foil and grease the foil? It would be a much easier clean-up.
Hi, Kasia! Yes, you certainly can.
I tried this recipe tonight and the result was awesome. The crust came out perfect. Thanks
Hi, Shaheen! I’m so glad you liked it! Enjoy!
Can this be made using store bought dough?
Hi Jacquie! I would recommend just following the instructions on the store bought dough. Enjoy!
I’ve used this recipe over and over, and my family loves it every time! If I’m out of oil, I use melted butter and its great either way. Thank you for sharing!!
Hi, Rachel! So happy to hear that you love it!
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!
I made this for dinner tonight and I must say that this turned out way better than I expected.
A simple but great recipe!
Thanks 🙏
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!
It was good, but the crust definitely needs to be par-baked for a minimum of 5 minutes.
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! 🙂