Have an easy and delicious pizza night with this homemade Sheet Pan Pizza! Use store-bought dough, or make a quick 25-minute dough that's fluffy in the middle and crispy around the edges.
Recipe Summary
Time: 50 Minutes if you're making the dough, 30 Minutes if you're using premade dough.
Ingredients: Pizza dough (flour, sugar, instant yeast, salt, olive oil), pizza sauce, mozzarella, pepperoni, parmesan cheese, olive oil.
Ease: Super Easy if you're using pre-made dough. Easy if you're making the dough from scratch.
Ingredients & Substitutions
Pizza Dough: I used a Quick Homemade Pizza Dough for this recipe, but you can also use store-bought dough. You will need about 1 pound of dough.
Pizza Sauce: I've tried a few jarred pizza sauces, and my favorites have been Mezzetta Pizza Sauce (sweet, spicy, and robust tomato flavor) and Rao's Homemade Arrabbiata Sauce (spicy and really good).
Parmesan Cheese (optional): I love topping my pizza with parmesan cheese.
Favorite Pizza Toppings: I went with a classic pepperoni pizza for this recipe. Other toppings could be sautéed mushrooms, bell peppers, sausage, onion, or sliced olives. You can also add a dipping sauce, like Chipotle Ranch!
Full ingredient list with quantities in the recipe card below
Frozen Pizza Dough Tips
- Place frozen dough in the fridge for at least 9 hours before using it.
- About 30 minutes before baking, let it sit at room temperature. Room-temperature dough is easier to stretch and shape.
How to Make Sheet Pan Pizza
Step 1: If your pizza dough is cold, let it sit out for 30 minutes to come to room temperature. It will be easier to work with.
Step 2: Preheat oven to 450F. Coat a quarter sheet pan (13" x 9") with one tablespoon of oil, covering all the edges and corners.
Step 3: Spread dough onto the pan. Top with pizza sauce, cheese, and your favorite toppings.
Step 4: Bake for 11-13 minutes or until the crust is golden brown.
Step 5: Top with parmesan cheese and cut into pieces.
Tips
Stretching Dough - If your dough keeps shrinking back when stretching, let it rest for 5 minutes, then try again. This helps relax the gluten.
Doubling the Recipe - Need more pizza? Use a half-sheet pan (18" x 13") and double the dough and toppings for a larger batch.
Crust Thickness - For a thicker, fluffier crust, use a quarter sheet pan (13" x 9") with 1 pound of dough. For a thinner crust, stretch the same amount of dough onto a half-sheet pan (18" x 13").
Common Questions
I used a quarter sheet pan (13"x9"), which is a little smaller than a half sheet pan (18"x13"). If you only have a half-sheet pan, you can only use half the pan, or double the recipe for double the pizza!
Leftovers keep well in the refrigerator for up to 3 days. Reheat slices in a 500°F oven for about 5 minutes to help crisp the crust again.
YES. Even if you have a non-stick pan, generously oil it so the dough won't stick (which is the worst).
Store-bought dough works just as well. You will need about 1 pound of pizza dough. If your dough is a little larger, you can use a larger pan, or you can just have a thicker crust.
This crust is similar to a hand-tossed pizza. It's not thick enough to be considered deep dish or Detroit-style, but not thin enough to be thin crust.
Make Ahead
Pizza Dough: You can make the dough and refrigerate it for up to 2 days. Before using, remove it from the fridge and let it come to room temperature for about 30 minutes so it's easier to stretch.
Make the Pizza Ahead of Time: You can assemble the pizza and refrigerate it for 1-2 hours before baking. I wouldn't suggest any sooner, after that, the dough will start to absorb the oil and pizza sauce.
Sides for Sheet Pan Pizza
- Salad Kit: Pick up a ceaser or Italian salad kit from the grocery store for an easy side.
- Texas Toast Garlic Bread: Only four ingredients and 12 minutes to prep.
If you're looking for a 2-person-sized pizza, try this Cast Iron Skillet Pizza
Sheet Pan Pizza
Ingredients
Quick Pizza Dough (1.2 pounds)
- 2 cups all-purpose flour plus more for kneading
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup warm water around 110-115F
Sheet Pan Pizza
- 1 - 1.2 pounds pizza dough store-bought or homemade
- 1 tablespoon olive oil
- ⅔ cup pizza sauce
- 2 cups mozzarella cheese
- 4 oz pepperoni
- parmesan cheese for topping optional
Instructions
Quick Pizza Dough
- In a large bowl, whisk together the flour, sugar, yeast, and salt.
- Add two tablespoons of olive oil and warm water. Mix until a shaggy dough forms.
- Knead with a 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.Knead 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 a quarter-sheet pan (13" x 9") with 1 tablespoon of olive oil, making sure to cover the corners and edges.
- 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.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Christina says
This is the second time making this recipe and my whole family loves it!
Shannon Jopson says
Made this tonight for dinner. It came out perfectly! My husband and son loved it too! The crust was a little thinner than I prefer but was still delicious! Thank you Megan!!!