Sheet pan pizza is the perfect combination of convenience and comfort. Whether you’re feeding a crowd or craving an easy weeknight dinner, this recipe delivers crispy edges, a chewy center, and all the cheesy, saucy goodness you love about pizza. With simple ingredients and minimal cleanup, it’s no wonder this recipe has become a favorite for busy families and pizza lovers alike. Making your own dough might sound intimidating, but it’s surprisingly simple and incredibly rewarding. In just over an hour, you’ll have a homemade pizza that’s better than delivery and totally customizable.
Why You’ll Love This Sheet Pan Pizza
This sheet pan pizza is more than just a recipe — it’s an experience. You’ll love how the dough gets perfectly golden on the bottom while staying soft and airy on the inside. The generous toppings make every bite satisfying, and using a sheet pan means you get plenty of surface area for crispy edges. It’s great for parties, family dinners, or even meal prep. Plus, making pizza from scratch lets you control the quality of ingredients and flavors. Once you try this method, you might never go back to store-bought pizza again.
Ingredients
- 2 packages (4½ teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 2 cups warm water
- 4 cups all-purpose or bread flour
- 1 tablespoon garlic salt
- ½ cup olive oil, divided
- 1 cup pizza sauce
- 40-45 pepperonis
- 3 cups shredded mozzarella cheese
- Italian seasoning (to taste)
Step-by-Step: How to Make Sheet Pan Pizza
- Prepare the Pan: Generously coat a 17×12-inch sheet pan with ¼ cup of olive oil. Set aside.
- Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, mix together the yeast and sugar with warm water. Let it sit for about 10 minutes until it becomes frothy.
- Make the Dough: Add flour and garlic salt to the yeast mixture. Mix on low speed, slowly adding the remaining ¼ cup of olive oil. Continue mixing until the dough comes together into a smooth, elastic ball, about 5 minutes.
- Let Dough Rise: Press the dough into the prepared sheet pan, spreading it to the edges and slightly up the sides. Cover loosely with plastic wrap and let it rise in a warm spot for 30 minutes, or until nearly doubled in size.
- Preheat Oven: While the dough is rising, preheat your oven to 450°F (232°C).
- Shape the Crust: Once the dough has risen, gently press it down and re-form it up the edges of the pan.
- Add Toppings: Spread pizza sauce evenly over the dough. Sprinkle half the cheese, then layer with pepperoni. Top with the remaining cheese and a dash of Italian seasoning.
- Bake: Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbling.
- Cool and Serve: Let the pizza rest for 5-10 minutes before slicing and serving.
Helpful Tips
- Make sure your water is warm but not hot (about 110°F) to activate the yeast properly.
- If you don’t have a stand mixer, you can knead the dough by hand for about 8-10 minutes.
- For an extra crispy bottom, sprinkle a little cornmeal on the sheet pan before adding the dough.
- Use parchment paper if you want easier cleanup and less oil.
- Let the pizza rest after baking so the cheese sets and the slices hold together better.
Substitutions And Variations
- Flour: Substitute whole wheat flour for up to half of the all-purpose flour for a healthier crust.
- Cheese: Try adding cheddar, provolone, or parmesan to mix up the flavor profile.
- Sauce: Swap traditional pizza sauce for pesto, Alfredo, or BBQ sauce.
- Toppings: Go beyond pepperoni with mushrooms, bell peppers, olives, onions, sausage, or fresh basil.
- Dairy-Free: Use dairy-free cheese to make this recipe vegan.
- Gluten-Free: Use a gluten-free flour blend that includes xanthan gum and follow the same method.
Storage Instructions
Leftover sheet pan pizza stores beautifully:
- Refrigerator: Store slices in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual slices wrapped in foil or plastic wrap, then place in a zip-top bag. Reheat in a toaster oven or regular oven at 375°F until hot and crispy.
- Reheat: Avoid the microwave if you want a crispy crust. Instead, reheat in a skillet over medium heat or in the oven.
Nutritional Information
Approximate per slice (1 of 12):
- Calories: 310
- Protein: 12g
- Carbohydrates: 30g
- Fat: 15g
- Saturated Fat: 5g
- Sodium: 560mg
- Fiber: 1g
- Sugar: 2g
Nutritional values may vary depending on toppings and specific ingredients used.
Serving Suggestions
- Pair your sheet pan pizza with a crisp green salad or Caesar salad.
- Add a side of garlic knots or breadsticks for an extra indulgent meal.
- Offer dipping sauces like ranch, marinara, or spicy garlic butter.
- Serve with a cold soda, sparkling water, or a homemade lemonade.
- Perfect for pizza night, movie night, birthday parties, or casual get-togethers.
Frequently Asked Questions About Sheet Pan Pizza
Can I make the dough ahead of time?
Yes! Prepare the dough and refrigerate it overnight. Just let it come to room temperature before pressing into the pan.
What size sheet pan should I use?
A standard 17×12-inch sheet pan works best for this recipe. If using a smaller pan, divide the dough or adjust baking time.
Can I use store-bought dough?
Absolutely. While homemade dough gives the best flavor and texture, store-bought works great when you’re short on time.
How do I get a crispier crust?
Make sure your oven is fully preheated and consider using a baking steel or preheating the sheet pan slightly before adding the dough.
Is this recipe freezer-friendly?
Yes! Freeze individual slices and reheat when needed. It makes for a perfect quick lunch or snack.
Final Thoughts
Thank you so much for stopping by and checking out this sheet pan pizza recipe. It’s one of my personal favorites because it’s simple to make, full of flavor, and always a crowd-pleaser. Whether you’re making it for a weeknight dinner, game day, or just because you’re craving pizza, this recipe is sure to deliver. The crust is soft yet crisp, the toppings are classic and satisfying, and the whole process is fun and rewarding. I hope you enjoy making and eating this as much as I do. Happy cooking, and thanks for being part of our food-loving community!
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Sheet Pan Pizza
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Sheet Pan Pizza is a cheesy, crispy-edged homemade favorite made with simple ingredients and baked to perfection in one pan. It’s the ultimate family-style dinner—easy, flavorful, and perfect for feeding a crowd. Try this no-fuss recipe tonight!
Ingredients
2 packages (4½ teaspoons) active dry yeast
1 tablespoon granulated sugar
2 cups warm water
4 cups all-purpose or bread flour
1 tablespoon garlic salt
½ cup olive oil, divided
1 cup pizza sauce
40–45 pepperonis
3 cups shredded mozzarella cheese
Italian seasoning (to taste)
Instructions
- Prepare the Pan: Generously coat a 17×12-inch sheet pan with ¼ cup of olive oil. Set aside.
- Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, mix together the yeast and sugar with warm water. Let it sit for about 10 minutes until it becomes frothy.
- Make the Dough: Add flour and garlic salt to the yeast mixture. Mix on low speed, slowly adding the remaining ¼ cup of olive oil. Continue mixing until the dough comes together into a smooth, elastic ball, about 5 minutes.
- Let Dough Rise: Press the dough into the prepared sheet pan, spreading it to the edges and slightly up the sides. Cover loosely with plastic wrap and let it rise in a warm spot for 30 minutes, or until nearly doubled in size.
- Preheat Oven: While the dough is rising, preheat your oven to 450°F (232°C).
- Shape the Crust: Once the dough has risen, gently press it down and re-form it up the edges of the pan.
- Add Toppings: Spread pizza sauce evenly over the dough. Sprinkle half the cheese, then layer with pepperoni. Top with the remaining cheese and a dash of Italian seasoning.
- Bake: Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbling.
- Cool and Serve: Let the pizza rest for 5-10 minutes before slicing and serving.
Notes
Want extra crunch? Sprinkle cornmeal on the pan before pressing the dough.
You can refrigerate the dough overnight. Bring to room temp before using.
Store leftovers in the fridge for 4 days or freeze individual slices for later.
Reheat in the oven or skillet to keep the crust crisp.
- Prep Time: 45 min + Rise Time: 30 min
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American