Sheet Pan Pizza Recipe

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Crispy golden crust. Bubbling mozzarella. All your favorite toppings. This sheet pan pizza recipe makes two large pizzas perfect for feeding a hungry family or hosting game day. Ready in under an hour with simple pantry ingredients!

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Why I Love Making Sheet Pan Pizza
Why You'll Love This Sheet Pan Pizza Recipe
Ingredients for Homemade Sheet Pan Pizza
How to Make Sheet Pan Pizza Step by Step
Storage and Reheating Instructions
Tips and Variations for Perfect Sheet Pan Pizza
Sheet Pan Pizza FAQ
Recipes You May Like
Ready to Make the Best Sheet Pan Pizza?
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💬 Reviews

Freshly baked pepperoni pizza slices with melted cheese, black olives, and green onions on a rustic baking sheet, ready to enjoy.

Why I Love Making Sheet Pan Pizza

Some of my best childhood memories involve Friday night pizza parties at my grandmother's house. She never ordered delivery-instead, she'd press homemade dough into old battered sheet pans and let all the grandkids pile on their favorite toppings. Chaos? Absolutely. Delicious? Every single time.

When I started cooking for my own family, I quickly realized that round pizzas just don't cut it when you're feeding four hungry people plus whoever stops by. Someone always wants more. Someone always fights over the last slice. But sheet pan pizza? It's a game-changer.

This recipe yields TWO full sheet pans of pizza, which means plenty for everyone with leftovers for tomorrow's lunch. The dough comes together in about 15 minutes, rises while you prep your toppings, and bakes up with that perfect balance of crispy edges and chewy center. My kids now request this over takeout, and honestly? It costs a fraction of the price and tastes so much better.

Why You'll Love This Sheet Pan Pizza Recipe

Feeds a crowd easily - Two full sheet pans mean 16+ generous slices for hungry guests
Quick prep time - Dough comes together in 15 minutes with basic pantry staples
Customizable sections - Make half pepperoni, half veggie on the same pan
Kid-friendly activity - Let little ones add their own toppings for a fun family dinner
Crispy-chewy crust - Pre-baking the dough creates the perfect texture every time
Budget-friendly - Costs less than one delivery pizza but makes twice as much food

Ingredients for Homemade Sheet Pan Pizza

Check the recipe card below for complete measurements!

For the Crust:

2 ¾ to 3 cups all-purpose flour
1 package active dry yeast (¼ ounce)
¼ teaspoon salt
¼ teaspoon brown sugar
1 cup warm water (120°F to 130°F)
1 tablespoon olive oil

For the Sauce:

1 can (14.5 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon garlic powder
¼ teaspoon black pepper

For the Toppings:

5 cups shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
1 package (3 ½ ounces) sliced pepperoni
Sliced olives
Thinly sliced green bell peppers
Your other favorite pizza toppings!

Substitution notes: No active dry yeast? Instant yeast works too-just skip the 10-minute rest. Swap part-skim mozzarella for whole milk if you want extra gooey cheese. Fresh garlic (2 minced cloves) can replace garlic powder in the sauce for brighter flavor.

Assorted fresh ingredients for making a delicious cheesy pepperoni pizza, including pepperoni, cheese, bell peppers, and tomato sauce.

How to Make Sheet Pan Pizza Step by Step

Step 1: Mix the Pizza Dough

In a large mixing bowl, combine 2 cups of flour with the yeast, salt, and brown sugar. Give it a quick stir, then add the warm water and olive oil. Beat everything together until you have a smooth, shaggy mixture.

Here's the key: your water temperature matters! Too hot and you'll kill the yeast. Too cold and it won't activate. Aim for that 120°F to 130°F sweet spot-it should feel warm but not uncomfortable when you dip your finger in.

Gradually add the remaining flour, about ¼ cup at a time, until you have a soft dough that pulls away from the sides of the bowl. You might not need all 3 cups, or you might need a touch more. Every kitchen is different, and humidity plays a big role here.

Step 2: Knead and Rest the Dough

Turn your dough out onto a lightly floured surface and knead it for 5-7 minutes. You're looking for smooth and slightly elastic-it should feel like a stress ball when you poke it. If it's super sticky, add a sprinkle more flour. If it's stiff and cracking, your dough is too dry.

Place the kneaded dough in a bowl sprayed with non-stick cooking spray. Cover with plastic wrap or a clean kitchen towel and let it rest for 10 minutes. This short rest relaxes the gluten and makes the dough much easier to stretch.

Step 3: Make the Pizza Sauce

While your dough rests, throw together the sauce. Combine the diced tomatoes (with their juices!), tomato paste, olive oil, and all the seasonings in a medium bowl. Stir well and set aside.

I love that this sauce doesn't require any cooking. It's chunky, bright, and fresh-tasting. The tomatoes break down beautifully in the oven while the pizza bakes. If you prefer a smoother sauce, pulse everything in a blender for 30 seconds.

Step 4: Shape the Dough in Sheet Pans

Preheat your oven to 425°F. Spray two half-sheet pans (15x10x1 inches) generously with non-stick cooking spray.

Divide your dough in half. Working with one piece at a time, press and stretch the dough to fill the entire pan. Push it right into the corners and up the edges slightly. Don't worry if it springs back a little-just give it a minute and try again.

THIS STEP IS IMPORTANT: prick the dough all over with a fork. I mean really go to town here, poking holes every inch or so across the entire surface. This prevents giant air bubbles from forming during the first bake.

Step 5: Pre-Bake the Crusts

Bake the crusts (without any toppings!) at 425°F for 12-16 minutes, or until lightly golden brown. The edges should be just starting to turn golden, and the surface should look dry and set.

Why pre-bake? This is the secret to avoiding soggy sheet pan pizza. That initial bake sets the crust structure so it can hold up under all those toppings and sauce. Skip this step and you'll end up with a floppy, undercooked mess in the middle.

Step 6: Add Toppings and Finish Baking

Remove the par-baked crusts from the oven. Spread the sauce evenly over both pizzas, leaving a small border for the crust edge. Layer on the mozzarella, then add your pepperoni, olives, peppers, and whatever else your heart desires.

Pro tip: don't overload the toppings! I know it's tempting, but too much stuff means the cheese won't melt properly and the center stays soggy. A moderate, even layer is the way to go.

Return the pizzas to the oven and bake for another 8-10 minutes, until the cheese is bubbly and golden in spots. Let them cool for 2-3 minutes before cutting into squares and serving.

Delicious mini pizza bites topped with pepperoni, black olives, and green onions, perfect for snacks or parties.

Storage and Reheating Instructions

Refrigerator: Store leftover slices in an airtight container or wrapped tightly in foil for up to 4 days. The crust actually stays surprisingly crispy thanks to that pre-bake!

Freezer: Wrap individual slices or whole portions in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Best reheating methods:

Oven: 375°F for 8-10 minutes until heated through and cheese is bubbly again
Skillet: Medium heat in a covered pan for 5 minutes-this re-crisps the bottom perfectly
Air fryer: 350°F for 3-4 minutes for quick individual slices

Skip the microwave if you can. It makes the crust rubbery and sad.

Tips and Variations for Perfect Sheet Pan Pizza

For extra-crispy crust, brush the edges with olive oil before the second bake. It creates a gorgeous golden color and satisfying crunch.
Make it a pizza bar! Set out bowls of different toppings and let everyone customize their own section. Kids especially love this approach.
Going vegetarian? Load up on mushrooms, roasted red peppers, artichoke hearts, spinach, and fresh tomatoes. So good.
Want a thicker crust? Use just one sheet pan instead of two for a Sicilian-style thickness.
Cheese blend idea: Mix mozzarella with provolone and a little fontina for a more complex, gooey topping.
Dough too sticky to work with? Wet your hands slightly instead of adding more flour. This prevents the dough from getting tough.

Have you ever tried making pizza on a sheet pan before? It honestly changed how I think about homemade pizza night. No more fighting over who gets the biggest slice-there's plenty for everyone!

Sheet Pan Pizza FAQ

Can I make the pizza dough ahead of time?

Absolutely! After kneading, you can refrigerate the dough for up to 24 hours. Just wrap it tightly in plastic wrap and store in the fridge. When you're ready to bake, pull it out and let it come to room temperature for about 30 minutes before pressing it into the pans. Cold dough is stiff and fights back when you try to stretch it.

Why do I need to pre-bake the crust before adding toppings?

The pre-bake step is crucial for sheet pan pizza because these are large, flat pizzas that hold a lot of sauce and toppings. Without that initial bake, the bottom and center would stay doughy and undercooked while the toppings burn on top. Those 12-16 minutes of par-baking set the crust structure so it can support everything without getting soggy.

How do I prevent my sheet pan pizza from sticking?

Three things help here: generous non-stick spray on the pan, properly kneaded dough that isn't too wet, and making sure your crust is golden (not pale) after the pre-bake. If you're still worried, you can line your pans with parchment paper before pressing in the dough. The pizza slides right off every time.

Can I use this recipe to make one thick pizza instead of two thin ones?

Yes! If you prefer a thicker, chewier crust, press all the dough into a single half-sheet pan. Increase the pre-bake time to 15-18 minutes and the final bake to 12-15 minutes. The result is similar to Sicilian-style pizza with that pillowy, bread-like texture. Just keep an eye on it since thicker dough takes longer to cook through.

Recipes You May Like

Italian Pizza Dough Recipe - A classic dough perfect for round pizzas when you want that traditional style
Buffalo Chicken Pizza - Take your pizza game up a notch with spicy buffalo chicken and ranch drizzle
Quick and Easy Naan Pizza Recipe - When you need pizza in 15 minutes flat, naan bread is your best friend

Ready to Make the Best Sheet Pan Pizza?

Sheet pan pizza is one of those recipes that looks impressive but is actually incredibly forgiving. The dough comes together quickly, the sauce requires zero cooking, and you can customize toppings however you like. Plus, making two whole pans means you'll have enough for dinner AND lunch tomorrow.

What I love most about this recipe is how it brings people together. Set out the toppings, let everyone build their own section, and watch the magic happen. It's interactive, fun, and so much tastier than anything that comes in a cardboard box.

Give this sheet pan pizza recipe a try for your next pizza night and let me know how it turns out! Drop a comment below with your favorite topping combinations-I'm always looking for new ideas. And don't forget to pin this recipe for later!

Happy baking

Sophie

📖 Recipe

Yield: 2 sheet pan pizzas (16 slices)