Easy Sheet Pan Pizza

Featured in Heartwarming Main Course Recipes.

Discover how to make an easy and delicious sheet pan pizza perfect for any family dinner. Start with a quick pizza dough, stretched onto a quarter sheet pan, and topped with a rich pizza sauce, melted mozzarella cheese, and savory pepperoni slices. Bake until golden brown for a perfectly crispy crust. Customize your toppings for endless possibilities and enjoy a homemade pizza that’s both convenient and flavorful.

Rose
Updated on Thu, 01 May 2025 14:46:56 GMT
Sheet Pan Pizza Pin it
Sheet Pan Pizza | lovelylifewithrose.com

This sheet pan pizza recipe transforms a tedious process into a simple, family-friendly meal that delivers restaurant-quality results right from your oven. The homemade dough comes together quickly while the sheet pan method ensures a perfect crust every time—crispy on the bottom and fluffy inside.

I created this recipe during a particularly chaotic weeknight when takeout wasn't an option. The kids were skeptical at first but now they request "mom's pizza night" every Friday, even preferring it to delivery.

Ingredients

  • All purpose flour: provides the perfect structure for a chewy yet tender crust
  • Sugar: feeds the yeast and adds subtle sweetness to balance the savory toppings
  • Instant yeast: ensures quick rising without the lengthy proofing process
  • Olive oil: adds flavor to the dough and creates that crispy bottom crust
  • Pizza sauce: use store bought for convenience or homemade for extra flavor
  • Mozzarella cheese: choose low moisture for better melting and less soggy spots
  • Pepperoni: classic topping that creates those delicious crispy edges when baked

Step-by-Step Instructions

Prepare the dough:
Combine dry ingredients first to ensure even distribution of salt and yeast. Pour in warm water and olive oil, mixing until a shaggy ball forms. The temperature of the water is crucial here—too hot will kill the yeast, too cool will slow activation.
Knead to perfection:
Whether using a stand mixer or your hands, kneading develops gluten which gives pizza dough its characteristic chew. You'll know it's ready when the dough feels smooth and springs back when poked gently.
Quick rise:
Unlike traditional pizza dough that requires hours of rising, this version needs just 15 minutes. The shorter rise creates a slightly denser crust that stands up beautifully to toppings without getting soggy.
Prepare the pan:
Coating your sheet pan generously with olive oil serves two purposes. It prevents sticking and creates that crispy, almost fried texture on the bottom of the crust that mimics pizzeria quality.
Stretch the dough:
Patience is key here. The gluten in the dough will naturally want to contract. If it keeps shrinking back, give it a 5 minute rest which allows the gluten to relax before trying again.
Top and bake:
Spread sauce in a thin, even layer leaving a small border for the crust. Add cheese and toppings without overloading—too many wet ingredients can make the center soggy.
Sheet Pan Pizza Recipe Pin it
Sheet Pan Pizza Recipe | lovelylifewithrose.com

The one ingredient I never compromise on is the cheese. While premium mozzarella costs a bit more, it melts more evenly and creates that perfect stretch when you pull a slice away. My daughter once called these cheese strands "pizza bridges" and we still use that term during our family pizza nights.

Make-Ahead Options

The dough can be prepared up to 3 days in advance and kept refrigerated. This actually improves flavor through slow fermentation. Simply bring it to room temperature about 30 minutes before you plan to stretch it. You can also freeze the dough for up to 3 months—just transfer it to the refrigerator the night before you plan to use it.

Topping Variations

While pepperoni is a classic favorite, this versatile base welcomes countless combinations. For vegetarians, try bell peppers, mushrooms, and olives. Meat lovers might enjoy Italian sausage, bacon, and ham. My personal favorite is a white pizza with ricotta, spinach, and thinly sliced garlic. Remember that vegetables with high water content should be precooked to avoid a soggy center.

Serving Suggestions

This sheet pan pizza pairs wonderfully with a simple green salad dressed with lemon and olive oil to cut through the richness. For a complete family meal, add garlic bread and some fresh vegetable sticks with dip for the kids. Leftovers make an excellent quick lunch the next day—simply reheat slices in a dry skillet over medium heat to revive the crispy bottom.

Troubleshooting Tips

If your crust seems pale after baking, move the pan to the lowest rack position in your oven for the final few minutes. For a softer crust, use bread flour instead of all purpose. To prevent soggy middles, avoid overloading with wet toppings and consider par-baking the crust for 5 minutes before adding toppings.

Frequently Asked Questions

→ Can I use store-bought dough?

Yes, store-bought pizza dough works perfectly. Allow it to reach room temperature for easier stretching.

→ How can I make a fluffier crust?

For a thicker crust, use a smaller pan, such as a quarter sheet pan, and let the dough rise longer before baking.

→ What other toppings can I use?

You can add vegetables like bell peppers, mushrooms, or onions, or try different proteins like sausage or grilled chicken.

→ How do I prevent the dough from shrinking?

If the dough shrinks back while stretching, let it rest for 5 minutes to allow the gluten to relax before trying again.

→ Can I make this pizza ahead of time?

Pre-bake the crust slightly, let it cool, and store it. Add toppings and bake when you're ready to serve.

Sheet Pan Pizza Delight

Quick and tasty homemade sheet pan pizza topped with cheese and pepperoni.

Prep Time
40 Minutes
Cook Time
11 Minutes
Total Time
51 Minutes
By: Rose

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings

Dietary: ~

Ingredients

→ Pizza Dough

01 2 ¼ cups all-purpose flour, plus extra for kneading
02 1 tablespoon sugar
03 1 tablespoon instant yeast
04 1 teaspoon salt
05 2 tablespoons olive oil
06 1 cup warm water (110-115°F)

→ Pizza Assembly

07 1 - 1.2 pounds pizza dough (store-bought or homemade)
08 1 tablespoon olive oil
09 ⅔ cup pizza sauce
10 2 cups mozzarella cheese
11 4 oz pepperoni
12 Parmesan cheese for topping (optional)

Instructions

Step 01

In a large bowl, whisk together the flour, sugar, yeast, and salt. Add olive oil and warm water, mixing until a shaggy ball forms.

Step 02

For stand mixer: Use a dough hook to mix until smooth and a ball forms (approximately 3 minutes). Cover and let rise for 15 minutes. For hand mixing: Transfer to a floured surface, knead for 5 minutes, adding flour as needed. Cover and let rise for 15 minutes.

Step 03

Preheat the oven to 450°F.

Step 04

Coat a quarter sheet pan (13” x 9”) with 1 tablespoon of olive oil, ensuring all edges and corners are covered.

Step 05

Place the dough onto the prepared pan and gently stretch it out. If the dough shrinks back, let it rest for 5 minutes before stretching again.

Step 06

Spread the pizza sauce evenly over the stretched dough. Top with mozzarella cheese and pepperoni.

Step 07

Bake the pizza for 11-13 minutes, or until the cheese is melted and the crust is golden brown.

Step 08

Let the pizza cool for 5 minutes before topping with Parmesan cheese, if desired, and slicing.

Notes

  1. For a thicker crust, use 1 pound of dough on a quarter sheet pan. For a thinner crust, stretch dough onto a half-sheet pan.
  2. Double the recipe for a larger pizza using a half-sheet pan (18” x 13”) and scaling up the ingredients.
  3. Thaw frozen dough in the refrigerator for at least 9 hours, and let it sit at room temperature for 30 minutes before use.

Tools You'll Need

  • Large mixing bowl
  • Stand mixer with dough hook (optional)
  • Quarter sheet pan (13” x 9”)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (flour)
  • Contains dairy (cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 705
  • Total Fat: 38 g
  • Total Carbohydrate: 63 g
  • Protein: 28 g