Print

Sheet Pan Pizza Recipe

Print Recipe

This Sheet Pan Pizza is an easy homemade pizza baked in a single sheet pan for a crisp, golden crust with a soft, chewy center. Topped with pizza sauce, plenty of melted mozzarella, savory pepperoni, and optional Parmesan, it’s a simple family-friendly dinner that makes homemade pizza night easy.

Ingredients

  • 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
  • Sheet Pan Pizza: 1–1.2 lbs pizza dough, store-bought or homemade
  • 1 tablespoon olive oil
  • 2/3 cup pizza sauce
  • 2 cups shredded mozzarella cheese
  • 4 oz pepperoni
  • Parmesan cheese, for topping, optional

Instructions

  1. To make the dough, combine the flour, sugar, instant yeast, and salt in a large bowl.
  2. Add the olive oil and warm water. Stir until a shaggy dough forms.
  3. Transfer the dough to a lightly floured surface and knead for about 5–7 minutes, adding a little flour as needed, until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 30–45 minutes, or until noticeably puffy.
  5. Preheat the oven to 450°F (230°C). Lightly grease a large rimmed sheet pan with olive oil.
  6. Transfer the pizza dough to the prepared pan. Gently stretch and press the dough toward the edges. If it springs back, let it rest for 5–10 minutes and continue stretching.
  7. Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
  8. Sprinkle the mozzarella cheese evenly over the sauce and arrange the pepperoni on top.
  9. Bake for 15–20 minutes, or until the crust is golden brown, the cheese is melted and bubbling, and the pepperoni is lightly crisp.
  10. Remove from the oven and sprinkle with Parmesan cheese if desired.
  11. Let the pizza rest for 5 minutes before slicing into squares and serving.

Notes

  • Allow the dough to rest if it is difficult to stretch; this helps the gluten relax.
  • For a crispier bottom, preheat the sheet pan in the oven before carefully adding the oiled dough.
  • Do not overload the pizza with sauce or toppings, as excess moisture can make the crust soft.
  • Store-bought pizza dough can be used to save time.
  • You can replace the pepperoni with cooked sausage, mushrooms, bell peppers, onions, or other favorite toppings.
  • For an extra golden crust, brush the edges lightly with olive oil before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or air fryer.

Find it online: https://ayoubrecipe.com/sheet-pan-pizza-recipe/