Sheet Pan Pizza
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If you’re craving pizza night, nothing beats a thick, chewy homemade sheet pan pizza with golden, crispy edges. This easy recipe bakes in one pan, serves a crowd, and makes family pizza night feel extra special without ordering takeout.
Table of Contents
Why We Love Sheet Pan Pizza
- Dinner the family gets excited about – Pizza night is always a hit in our house, and this homemade sheet pan pizza means everyone gets plenty of cheesy, saucy slices with that irresistible crispy edge.
- Great way to use leftovers – Got extra cooked chicken, sausage, or veggies in the fridge? Toss them on top for a quick, budget-friendly way to make a whole new meal.
- Make for a hungry bigger group – A large sheet pan pizza easily serves a crowd, and you can split the toppings, so everyone gets a slice (or three) of what they love most. My classic pizza dough makes a smaller pie if that’s what you’re looking for.
Ingredients For Sheet Pan Pizza
Find the full printable recipe with specific measurements and directions below in the recipe card.
Ingredients For The Pizza Dough
- warm water – between 105-110°F – you can use a meat thermometer to check. Too hot and the water will kill the yeast. Too cold and the yeast won’t grow as easily
- sugar – this is necessary to help the yeast start growing, it won’t make the pizza sweet
- instant yeast – you can also substitute rapid yeast or active dry yeast into this recipe. Expect active dry yeast may need a little longer rise to double in size.
- olive oil
- salt
- flour – bread flour or all-purpose flour
Ingredients For Topping The Pizza
- cornmeal – this can be optional, but it gives the bottom of the pizza a great crunch which feels like it’s made at a fancier pizza restaurant
- olive oil
- marinara – or your favorite pizza sauce. Marinara is a little thinner and pizza sauce is a little thicker, use what you like. Go easy though as too much sauce can make the crust soggy.
- Parmesan cheese – grated
- mozzarella cheese – shredded, low moisture mozzarella is the best for meltiness
- Italian seasoning
- pepperoni
- Italian sausage – cooked and crumbled
- red onion – diced, white or yellow onion can also be used
- green pepper – diced, you can use any color bell pepper here
Optional Herb Butter Sauce
- butter – melted
- Italian seasoning
- salt
How To Make Sheet Pan Pizza
Making The Pizza Dough
- In the bowl of a stand mixer, mix warm water and sugar until dissolved. Add the yeast and let sit for 5 minutes, until it starts to bubble.
- Add olive oil, salt, and flour to the bowl of the mixer. Use the dough hook on low speed for 2 minutes, then medium-low for 7–8 minutes, until smooth and elastic. See notes in the recipe card if you don’t have a stand mixer.
- Lightly grease a bowl with a little olive oil. (you can also use the mixing bowl) Return dough to bowl, turn to coat, cover, and let rise in a warm place for 1–1 ½ hours, until doubled in size.
Baking And Topping The Pizza
- Preheat the oven to 475°F. Drizzle 1 tablespoon of olive oil over an 18×13-inch half-sheet pan. Spread the oil to coat the pan, then sprinkle a thin layer of cornmeal on the bottom.
- Punch down the dough to release air bubbles and shape it into a ball. Place on a lightly floured surface and stretch into a rectangle. Transfer to the prepared pan, pressing to the edges. Curl the dough at the edges to form a crust, then poke holes across the surface with a fork.
- Bake for 6–7 minutes to par-bake the crust so it cooks evenly. Let the crust cool for a minute or two. It will still be pretty light in color at this point, but the dough will start to puff from baking.
- Spread pizza sauce evenly over the crust. Sprinkle with Parmesan cheese, then top with mozzarella and Italian seasoning. Add the pepperoni, sausage, red onion, and green pepper evenly over the top.
- Return the pizza to the oven and bake 8–12 minutes, until the cheese is melted and bubbly.
Adding The Optional Herb Butter Crust
- Mix the melted butter with Italian seasoning and salt. Brush the crust edges with the butter immediately after baking the pizza . Let the pizza rest 3 to 5 minutes before slicing so the cheese sets, then slice and enjoy!
Sheet Pan Pizza Topping Ideas
You can really use any of your favorite pizza toppings, but I recommend keeping it to between a cup and a cup and a half, so the toppings don’t weigh down the pizza.
For meat try bacon, salami, sausage, chicken, steak or ham.
Vegetables like bell pepper, onion, olives, mushrooms, spinach and tomatoes are all delicious.
Try swapping out different cheeses. Mozzarella, provolone, asiago, or ricotta are all great options.
Need some topping inspiration? Check out the white pizza, pepperoni pizza, BBQ chicken pizza, breakfast pizza and holiday leftover pizza for more ideas.
FAQ For Sheet Pan Pizza
Yes, you can leave the pizza dough to rise a little longer and it’s usually just fine. If it’s going to be longer than a few extra hours, I’ll wrap the bowl in saran wrap after it’s done rising and place it in the fridge, so it doesn’t dry out.
Yes, after kneading, cover and refrigerate 12 to 24 hours, then bring to room temp before stretching. You can also place the dough in a zip-top bag but I like to spray the inside of the bag with a little spray oil, so it doesn’t stick to the bag.
Making the dough 12-24 hours in advance and chilling it also helps to develop more flavor!
Yes, you can par-bake 6–7 minutes. Then let the crust cool, wrap it in plastic wrap or freezer paper and freeze up to 2 months. Top and bake from frozen, adding a few extra minutes to the bake time as needed because it is frozen.
Adding the layer of oil to the bottom of the pan will help get a crispy, golden brown bottom on your pizza. I recommend baking the pizza in the middle of the oven for best results.
Par-baking the crust before adding the toppings also help to have a crispier, chewier crust.
Parchment paper can start to burn in the oven over 400 degrees, many are rated to 425-450 degrees before they start charring on the edges. I recommend baking this pizza straight on the pan for a crispy crust.
You can bake the pizza on aluminum foil, but it may not get as crispy this way. If you are using foil, I recommend still brushing the foil with olive oil and adding the cornmeal for the best crust.
Bread flour can be used to make a chewier dough, but if you have all-purpose flour it will still make a delicious pizza.
Yes, you can use store-bought pizza dough. You will need about one pound of dough, and I would still recommend par-baking it before adding the toppings.
How Do I Knead Pizza Dough By Hand?
Knead the dough just a few times by gently stretching the ball of dough. Folding it in half and then dig the heels of your hand into the dough, then repeat. I recommend setting a timer, as it can take a little bit of effort!
When you combine the ingredients for pizza dough, the yeast is causing a chemical reaction. Kneading the dough then causes the gluten in the dough to become stretchy. This makes a chewier pizza, instead of a softer texture like with sandwich bread.
Why Am I Having Trouble Getting The Dough To Stretch?
Sometimes you need to let the dough rest for 5-10 minutes and then try again. If the dough is too cold, like when it has been in the fridge, it sometimes won’t stretch as easily.
How Can I Tell The Pizza Dough Has Been Kneaded Long Enough?
Pizza dough that has been kneaded enough should be stretchy. If you poke it, it should be smooth but still bounce your finger back.
How Long Will Sheet Pan Pizza Last?
Expect this sheet pan pizza will last for about three days one baked. Store leftovers in the refrigerator in a covered container.
Leftovers can also easily be frozen and reheat well from frozen.
Kristy’s Pro Tips for the Best Sheet Pan Pizza
Oiling the pan along with cooking straight on the pan without aluminum foil or parchment paper helps to crisp up the crust, along the bottom.
Cornmeal helps to give the crust chewiness that feels like a restaurant.
You can make the dough 12-24 hours in advance and then cover and chill it in the refrigerator.
Par-baking this pizza before adding toppings can help the pizza from becoming mushy from the toppings. I don’t always par-bake the crust when I am making pizza, but this pizza is so large that it helps the pizza to cook evenly.
Baking the pizza on the middle rack will help your pizza to cook evenly.
More Pizza Recipes
Homemade BBQ Chicken Pizza
White Pizza
Easy Sausage Breakfast Pizza
Zucchini Pizza Boats
Sheet Pan Pizza
Equipment
- 1 stand mixer a stand mixer with a hook attachment is helpful, but this can be kneaded by hand
- 1 Measuring cups and spoons
- 1 18×13-inch half-sheet pan a sheet pan with a rimmed edge
- 1 Silicone brush
Ingredients
Ingredients For The Pizza Dough
- 1 1/3 cups warm water between 105-110°F
- 1 tablespoon sugar
- 2 1/4 teaspoons instant yeast 1 packet
- 2 1/2 tablespoons olive oil
- 2 teaspoon salt
- 3 3/4 cups flour bread flour or all-purpose flour
Ingredients For Topping The Pizza
- 2 tablespoons cornmeal
- 1 tablespoon olive oil
- 1 1/2 cups marinara or your favorite pizza sauce
- 1/2 cup Parmesan cheese grated
- 2 cups mozzarella cheese shredded
- 1/2 teaspoon Italian seasoning
- 5 ounces pepperoni
- 1/2 pound Italian sausage cooked
- 1/2 medium red onion diced
- 1/2 medium green pepper diced
Optional Herb Butter Sauce
- 3 tablespoons butter melted
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
Instructions
Making The Pizza Dough
- In the bowl of a stand mixer, mix warm water and sugar until dissolved. Add the yeast and let sit for 5 minutes, until it starts to bubble.1 1/3 cups warm water, 1 tablespoon sugar, 2 1/4 teaspoons instant yeast
- Add olive oil, salt, and flour to the bowl of the mixer. Use the dough hook on low speed for 2 minutes, then medium-low for 7–8 minutes, until smooth and elastic. See notes if you don't have a stand mixer.2 1/2 tablespoons olive oil, 2 teaspoon salt, 3 3/4 cups flour
- Lightly grease the mixing bowl with a little olive oil. Return dough to bowl, turn to coat, cover, and let rise in a warm place for 1–1 ½ hours, until doubled in size.
Baking And Topping The Pizza
- Preheat the oven to 475°F. Drizzle 1 tablespoon of olive oil over an 18×13-inch half-sheet pan. Spread the oil to coat the pan, then sprinkle a thin layer of cornmeal on the bottom.2 tablespoons cornmeal, 1 tablespoon olive oil
- Punch down the dough to release air bubbles and shape it into a ball. Place on a lightly floured surface and stretch into a rectangle. Transfer to the prepared pan, pressing to the edges. Curl the dough at the edges to form a crust, then poke holes across the surface with a fork.
- Bake for 6–7 minutes to par-bake the crust so it cooks evenly. Let the crust cool for a minute or two.
- Spread pizza sauce evenly over the crust. Sprinkle with Parmesan cheese, then top with mozzarella and Italian seasoning. Add the pepperoni, sausage, red onion, and green pepper evenly over the top.1 1/2 cups marinara, 1/2 cup Parmesan cheese, 2 cups mozzarella cheese, 1/2 teaspoon Italian seasoning, 5 ounces pepperoni, 1/2 pound Italian sausage, 1/2 medium red onion, 1/2 medium green pepper
- Return the pizza to the oven and bake 8–12 minutes, until the cheese is melted and bubbly.
Adding The Optional Herb Butter Crust
- Mix the melted butter with Italian seasoning and salt. Brush the crust edges with the butter immediately after baking the pizza . Let the pizza rest 3 to 5 minutes before slicing so the cheese sets, then slice and enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
