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Square view of a sheet pan pizza cut into squares topped with cheese, pepperoni, sausage, green peppers, and red onions, placed on a counter with pizza ingredients nearby.
Recipe

Sheet Pan Pizza


Author Kristy Richardson
Course Dinners
Cuisine American
Servings 12 Pieces
Prep Time 20 minutes
Cook Time 15 minutes
Rising Time 1 hour
Total Time 1 hour 35 minutes
This homemade sheet pan pizza bakes up with a thick, chewy crust and crispy edges. One pan, melty cheese, perfect for family pizza night.

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 18x13-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 18x13-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!
    3 tablespoons butter, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt

Notes

No stand mixer? Combine ingredients in a large bowl and mix with a wooden spoon or silicone spatula until combined. Then transfer the dough to a lightly floured surface. Knead the dough by hand for 8–10 minutes.
Darker pans can often brown faster. If your pan is dark, I recommend reducing the temperature by 25 degrees and watching the cooking time closely.
If you add extra toppings, keep them to between a cup and a cup and a half so the toppings don't weigh down the pizza or make it soggy.
Nutrition information is an estimate for your convenience and can vary depending on the toppings you add and if you add the butter on the crust.

Nutrition

Calories: 429kcal | Carbohydrates: 36g | Protein: 16g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 1164mg | Potassium: 276mg | Fiber: 3g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 7mg | Calcium: 166mg | Iron: 3mg
Found on: onmykidsplate.com/sheet-pan-pizza/