Name: Sheet Pan Pizza Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Cuisine: Italian
Ingredients: 2 ¼ cups all-purpose flour; 1 tablespoon sugar; 1 tablespoon instant yeast; 1 teaspoon salt; 2 tablespoons olive oil; 1 cup warm water (around 110-115F); 1 – 1.2 pounds pizza dough (store bought or homemade); 1 tablespoon olive oil; 2/3 cup pizza sauce; 2 cups mozzarella cheese; 4 oz pepperoni; parmesan cheese for topping (optional)

Jump to Recipe

If you love pizza night but crave something a little easier, a little more relaxed, and a lot more crowd-pleasing, Sheet Pan Pizza is about to become your new best friend. With a golden, chewy crust that’s just thick enough, melty mozzarella, zesty sauce, and those glorious pepperoni cups, this is the pizza you’ll bake for movie night, birthday parties, or Friday dinner at home. It’s easy to customize, it feeds a crowd, and most importantly, it tastes phenomenal straight from your own oven.

Ingredients You’ll Need

With classic, no-fuss pantry staples, you’ll be amazed how quickly this Sheet Pan Pizza comes together. Each ingredient plays a crucial part in building flavor and texture, so don’t skip the little details that turn homemade pizza into something truly special.

All-purpose flour (2 ¼ cups): The backbone of your dough, creating that perfectly chewy yet tender crust every great pizza needs.
Sugar (1 tablespoon): Just a touch to help the yeast activate and lend subtle sweetness to the crust.
Instant yeast (1 tablespoon): Ensures your dough rises quickly, making this recipe weeknight-friendly.
Salt (1 teaspoon): Essential for depth of flavor, keeping the dough from tasting flat or bland.
Olive oil (2 tablespoons plus 1 tablespoon): Adds richness to the dough and helps achieve that signature golden, crisp sheet pan crust.
Warm water (1 cup, 110-115F): Wake up your yeast and bring everything together – temperature matters here!
Pizza dough (1 – 1.2 lbs, if using store-bought): A great shortcut for nights when you want Sheet Pan Pizza even faster.
Pizza sauce (2/3 cup): Use your favorite jar or homemade for that classic tangy-savory layer.
Mozzarella cheese (2 cups): For the melty, gooey cheese pulls that everyone loves (whole milk mozzarella is especially dreamy).
Pepperoni (4 oz): If you love crispy-edged, spicy bites on every slice, don’t skimp here.
Parmesan cheese (for topping, optional): A handful after baking adds nutty, salty depth and looks gorgeous on top.

How to Make Sheet Pan Pizza

Step 1: Mix the Dry Ingredients

Start by grabbing a large mixing bowl and whisk together your flour, sugar, instant yeast, and salt. This dry blend sets the foundation for a crust that’s soft in the middle but strong enough to hold up to generous toppings.

Step 2: Add the Wet Ingredients and Form a Dough

Pour in those two tablespoons of olive oil and your warm water. With a sturdy spatula or clean hands, mix until you start to see a shaggy, sticky dough ball. It doesn’t need to be perfectly smooth yet—don’t worry, it all comes together in the next step.

Step 3: Knead and Let the Dough Rise

If you’ve got a stand mixer, hook it up with a dough attachment and let it run for about three minutes until everything’s silky and elastic. Doing it by hand? Turn the dough out onto a floured surface and knead for five minutes, adding a sprinkle of flour if needed. Cover with a towel and let rise for a quick 15 minutes. That’s all it takes!

Step 4: Prepare the Pan and Stretch the Dough

Coat a quarter sheet pan (13” x 9”) with a good tablespoon of olive oil, making sure to get every corner. Drop your dough onto the pan and gently stretch it out with your hands. If it snaps back, let it rest for a few minutes to relax, and then try again—the gluten just needs a little break.

Step 5: Top Your Sheet Pan Pizza

Spoon the pizza sauce evenly over the stretched dough all the way to the edges, then blanket it with mozzarella cheese. Dot with pepperoni slices for savory, spicy bites in every corner. This is where the pizza really starts to look irresistible.

Step 6: Bake to Golden Perfection

Preheat your oven to 450F and slide in your assembled sheet pan pizza. Bake for 11 to 13 minutes, until the cheese bubbles and browns and the crust edges turn golden. Let it cool for a few minutes, then finish with Parmesan cheese if you like that extra savory flair.

How to Serve Sheet Pan Pizza

Garnishes

A sprinkle of fresh basil or a pinch of crushed red pepper flakes just before serving can really elevate your Sheet Pan Pizza. A touch of Parmesan (or even a drizzle of garlic butter) on top when it’s hot out of the oven adds a restaurant-quality finishing touch.

Side Dishes

Pair your Sheet Pan Pizza with a simple green salad tossed in Italian dressing, buttery garlic knots, or roasted vegetables to round out the meal. Some fans even love a ramekin of ranch dressing or marinara for dipping, making each bite extra indulgent.

Creative Ways to Present

If you’re entertaining, slice your Sheet Pan Pizza into small squares as party bites, or cut into giant rectangles for a true pizzeria feel. Stack slices on a big platter or wooden board, serve with fun dipping sauces, and let everyone help themselves—pizza night has never felt more inviting.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Sheet Pan Pizza, simply let the slices cool to room temperature and then store them in an airtight container or wrap them tightly in foil. They’ll keep beautifully in the fridge for up to four days, ready for snacking or a quick lunch.

Freezing

To freeze, wrap individual slices of your cooled pizza in plastic wrap, then pop them into a freezer bag. They stay fresh for up to two months, making late-night pizza cravings easier than ever to satisfy whenever they strike.

Reheating

For the crispiest results, reheat Sheet Pan Pizza slices on a baking sheet in a 400F oven for about 8 minutes, or until the cheese is bubbly and the crust is hot throughout. In a pinch, the microwave works too—just know the crust will be softer.

FAQs

Can I make this Sheet Pan Pizza gluten-free?

Yes! Use your favorite gluten-free all-purpose flour blend or gluten-free pizza dough. Just check the specific package instructions for best results, as gluten-free doughs may need slightly different handling and baking times.

What other toppings can I use?

While classic pepperoni is always a hit, let your creativity shine with toppings like sautéed mushrooms, sliced bell peppers, black olives, cooked sausage, or a handful of arugula after baking. Sheet Pan Pizza is all about making it your own.

Can I prep the dough ahead of time?

Absolutely! The dough can be mixed, kneaded, and stored in the fridge overnight—just let it come to room temperature before stretching and baking for the fluffiest texture.

How can I get that really crispy crust on my Sheet Pan Pizza?

The secret is all in the olive oil! Coating the sheet pan generously and making sure your oven is fully preheated will help you achieve that irresistible, golden bottom with a satisfying crunch.

Is there a way to make this pizza vegetarian?

Of course! Simply skip the pepperoni and pile on roasted veggies, fresh greens, or extra cheese for a delicious vegetarian sheet pan pizza that everyone will devour.

Final Thoughts

If you’ve never baked up a Sheet Pan Pizza before, this is your invitation to see how easy, fun, and delicious pizza night at home can be. With crisp edges, melty cheese, and toppings just the way you like them, this recipe is simply too good not to try. Happy pizza making!

Sheet Pan Pizza Recipe

★★★★★

4.8 from 9 reviews

Author: Sophie
Total Time: 33 minutes
Yield: 1 sheet pan pizza 1x
Diet: Vegetarian

Print Recipe

Description

Sheet Pan Pizza is a quick and easy way to enjoy homemade pizza with a crispy crust and delicious toppings, all made in one pan.

Instructions

Quick Pizza Dough – In a large bowl, whisk together the flour, sugar, yeast, and salt.

Pour in the two tablespoons of olive oil and one cups of warm water. Mix until a shaggy ball forms.

Mix and Knead the Dough – Stand Mixer: Use a dough hook to mix until smooth and a ball forms (about 3 minutes). Cover with a towel and let rise for 15 minutes.Mix by Hand: Transfer the dough to a floured surface and knead for 5 minutes, adding more flour if needed. Cover with a towel or bowl and let rise for 15 minutes.
Sheet Pan Pizza – Preheat oven to 450F.

Coat an quarter sheet pan (13” x 9”) with one tablespoons of oil. Make sure to cover all the edges and corners.

Place the dough onto the pan and gently stretch it out. If your dough keeps shrinking back when stretching, let it rest for 5 minutes, then try again. This helps relax the gluten.
Spread the pizza sauce evenly over the dough, then sprinkle with mozzarella cheese and pepperoni.
Bake for 11-13 minutes, or until the cheese is melted and the crust is golden brown.
Let the pizza cool for 5 minutes, then top with Parmesan cheese (if using) and slice.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Main Course
Method: Baking
Cuisine: Italian