Sheet Pan Pizza Recipe

Introduction

This Sheet Pan Pizza is an easy way to make a homemade pizza with a crisp, golden bottom and a soft, chewy center. The dough is stretched directly into a baking sheet, topped with pizza sauce, plenty of mozzarella, and pepperoni, then baked until the cheese is bubbling and the edges are beautifully browned.

The homemade dough comes together with simple pantry ingredients, but you can also use about 1 to 1.2 pounds of store-bought pizza dough when you want to save time. It is a great option for family dinners, casual gatherings, or an easy weekend pizza night.

Quick Recipe Overview

• Prep Time: 20 minutes
• Rise Time: 45–60 minutes
• Cook Time: 18–25 minutes
• Total Time: About 1 hour 30 minutes
• Servings: 6–8 slices
• Course: Main Course
• Cuisine: Italian-American
• Method: Oven-baked

Ingredients

For the Quick Pizza Dough

• 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, about 110–115°F

For the Sheet Pan Pizza

• 1–1.2 pounds pizza dough, homemade or store-bought
• 1 tablespoon olive oil
• ⅔ cup pizza sauce
• 2 cups shredded mozzarella cheese
• 4 oz pepperoni
• Parmesan cheese, for topping, optional

Step-by-Step Instructions

1. Make the Pizza Dough

In a large bowl, combine the flour, sugar, instant yeast, and salt.

Add the olive oil and warm water. Stir until a soft, slightly sticky dough forms.

Transfer the dough to a lightly floured surface and knead for about 5–7 minutes, adding a little extra flour only if necessary. The dough should become smooth and elastic.

Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 45–60 minutes, or until noticeably puffy.

2. Prepare the Sheet Pan

Preheat the oven to 450°F (230°C).

Generously coat a rimmed sheet pan with the tablespoon of olive oil. The oil helps prevent sticking while also giving the bottom of the pizza a crisp, golden texture.

3. Stretch the Dough

Place the risen dough in the center of the prepared sheet pan.

Using your fingertips, gently press and stretch the dough toward the edges of the pan. If the dough keeps springing back, let it rest for 5–10 minutes before stretching again.

Try to create an even layer without tearing the dough.

4. Add the Sauce and Toppings

Spread the pizza sauce evenly over the dough, leaving a small border around the edges.

Sprinkle the mozzarella cheese over the sauce, then arrange the pepperoni evenly across the top.

Finish with a light sprinkle of Parmesan if desired.

5. Bake the Pizza

Place the sheet pan in the preheated oven and bake for about 18–25 minutes, depending on the thickness of the dough and your oven.

The pizza is ready when the cheese is melted and bubbling, the pepperoni is lightly crisp around the edges, and the crust is golden brown.

For a crispier top, you can place the pizza under the broiler for the final 1–2 minutes. Watch it closely so the cheese does not burn.

6. Slice and Serve

Let the pizza cool for about 5 minutes before slicing. This gives the cheese a chance to settle and makes the slices easier to handle.

Cut into squares or rectangles and serve warm.

Recipe Tips for Success

• Use warm, not hot, water: Water around 110–115°F helps activate the yeast without overheating it.
• Don’t add too much flour: A slightly soft dough usually produces a better texture than a stiff dough.
• Oil the pan well: Olive oil helps create a crisp, flavorful bottom crust and makes removing the pizza easier.
• Give the dough time to relax: If it keeps shrinking while you stretch it, let it rest for several minutes before continuing.
• Don’t overload the pizza: Too many toppings can make the center heavy and prevent the crust from baking properly.
• Use a rimmed sheet pan: This makes it easier to spread the dough and contain the sauce and cheese.
• Watch the final minutes: Oven temperatures vary, so look for a browned crust and bubbling cheese rather than relying only on the timer.

Ingredient Substitutions

• All-purpose flour: Bread flour can be used for a slightly chewier crust.
• Olive oil: Avocado oil or another neutral cooking oil can work in the dough and pan.
• Mozzarella: Use a combination of mozzarella and provolone for a richer cheese topping.
• Pizza sauce: Marinara sauce can be used if you don’t have pizza sauce.
• Pepperoni: Replace with cooked chicken, beef sausage, mushrooms, bell peppers, olives, or other favorite toppings.
• Parmesan: Pecorino Romano or another hard grated cheese can be used.

Recipe Variations

Vegetable Sheet Pan Pizza

Skip the pepperoni and add sliced bell peppers, mushrooms, onions, olives, and spinach.

Chicken Pizza

Use cooked sliced or shredded chicken with mozzarella and a little Parmesan. A drizzle of barbecue sauce can also create a different flavor profile.

Extra-Cheesy Pizza

Add a combination of mozzarella, provolone, and Parmesan for a richer cheese topping.

Spicy Sheet Pan Pizza

Add sliced jalapeños, crushed red pepper flakes, or a drizzle of hot honey after baking.

Margherita-Style Pizza

Use pizza sauce, mozzarella, fresh basil, and a little Parmesan. Add the fresh basil after baking for the best flavor.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3–4 days.

For the best texture, reheat slices in a 375°F oven or toaster oven for about 5–10 minutes. An air fryer also works well for reheating individual slices.

You can freeze cooled pizza slices for up to about 2 months. Wrap each slice well and place them in a freezer-safe bag or container. Reheat directly from frozen in the oven or air fryer until hot.

Serving Suggestions

Serve Sheet Pan Pizza with:

• Caesar salad
• Garden salad
• Garlic bread
• Roasted vegetables
• Mozzarella sticks
• Marinara dipping sauce
• A simple cucumber and tomato salad

For a family pizza night, cut the pizza into small squares and serve several different toppings so everyone can choose their favorite.

Nutrition Information

Estimated per serving, based on 8 servings and the listed ingredients: approximately 330–380 calories, 14–17g protein, 35–40g carbohydrates, and 14–17g fat.

Actual nutrition will vary depending on the brand of pizza dough, cheese, sauce, pepperoni, and the size of each slice.

Frequently Asked Questions

Can I use store-bought pizza dough?

Yes. Use about 1–1.2 pounds of store-bought pizza dough. Let it sit at room temperature for 20–30 minutes before stretching so it is easier to work with.

What size sheet pan should I use?

A standard rimmed half-sheet pan works well for this amount of dough. A smaller pan will produce a thicker pizza, while a larger pan will make a thinner crust.

Why does my pizza dough keep shrinking?

The gluten in the dough may be too tight. Let the dough rest for 5–10 minutes, then continue stretching it gently.

How do I make the bottom of the pizza crispy?

Use enough olive oil on the pan and bake the pizza on a properly preheated oven rack. Avoid adding too much sauce or wet toppings, which can make the crust softer.

Can I prepare the dough ahead of time?

Yes. The dough can be prepared ahead and refrigerated in a covered container. Bring it back toward room temperature before stretching it into the pan.

Can I make this pizza without pepperoni?

Absolutely. You can replace the pepperoni with cooked chicken, beef, vegetables, mushrooms, olives, or simply make it cheese-only.

Final Thoughts

This Sheet Pan Pizza Recipe is a straightforward way to make homemade pizza without needing a pizza stone or complicated equipment. The olive-oil-coated pan helps create a golden, crisp crust while the mozzarella, sauce, and pepperoni keep the topping classic and satisfying.

Once you have the basic dough and method down, you can easily change the toppings to create a different pizza for every pizza night.

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