
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.

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.