This sheet pan pizza is crisp, simple, and perfect for feeding a crowd. Great with store-bought or homemade dough and ideal for busy weeknights.
After years of recipe testing, here’s the easiest way I’ve found to make a pizza: sheet pan pizza! This recipe has become my go to for pizza parties: it makes a big pan that’s the equivalent of three medium pizzas. It’s so simple: there’s no need for equipment like pizza stones or peels, and you don’t even have to shape the dough.
The result is spot on: crispy edges, fluffy center, and enough pizza to feed everyone. You can make a classic Margherita pizza, or go rogue and create sections with different toppings. Either way, this method has a perfectly crispy, fluffy crust every single time!
Why I Love This Recipe
I cannot tell you how many times I’ve made this sheet pan pizza! It is the definition of “go-to” at my house (along with my classic homemade pizza dough). Here’s why:
- Makes three pizzas at once: Why make many pizzas when you can make one big one? It saves time and you don’t have to batch cook.
- Crispy edges: The olive oil helps to make a golden brown crust all the way around
- No special equipment or skills: You can skip the pizza stone and pizza peel, and the dough doesn’t require any stretching skills
- Customizable sections: You can divide the sheet pan pizza into different topping zones
- Relatively fast: It requires just 1 hour 15 minutes of mostly hands-off prep time, which is much quicker than my focaccia pizza
5-Star Reader Review
“I am somewhat a cooking snob but needed to make pizza in a jiffy. This was outstanding. Genuinely delicious, light and crispy crust, the flavor and texture both awesome. I’m saving it for next time I need to make some pizza for a crowd. Even my picky husband who doesn’t like thick crust raved about it.” -Alexandra
What You’ll Need
I like to make my homemade pizza dough and sauce for this recipe, but you can also use store-bought dough (1 ½ pounds) and sauce.
- All-purpose flour: Brings the right balance of chewiness and tenderness (no need for Tipo 00 flour like with Neapolitan pizza)
- Instant or active dry yeast: Either works
- Dried oregano and garlic powder: Seasons the dough for extra flavor
- Olive oil: Adds tenderness to the dough
- Pizza sauce: Use my homemade pizza sauce for the best flavor
- Mozzarella cheese: I use a mix of shredded smoked mozzarella cheese and fresh mozzarella. Finding smoked is absolutely worth it for the flavor!
- Parmesan cheese: This adds salty, umami notes
- Optional additions: Pepperoni, fresh basil, baby arugula, red pepper flakes, or any of your favorite toppings
How to Make Sheet Pan Pizza
Sheet pan pizza is a style of pizza where you make the dough in a sheet pan, instead of stretching it into a circle like traditional Italian pizza dough. There’s no need for a pizza stone because you bake it right in the pan, so this method is great for pizza beginners. Here’s what you’ll need to do:
- Make the dough (15 minutes): Mix together the dough ingredients, then mix the dough in a stand mixer or by hand for 8 minutes.
- First rest period (15 minutes): Shape the dough into a round boule, then roll it out on a floured surface to match your sheet pan dimensions. Brush a half sheet pan (13″ x 18″) with olive oil, place the dough in the pan, brush the top lightly with more oil, and cover with plastic wrap. Let it rest for 15 minutes.
- Second rest and final stretch (45 minutes): Press the dough into all corners of the pan, stretching it to cover the entire surface. If the dough springs back, let it rest another 5 minutes before trying again. Cover with a towel and rest at room temperature for 45 minutes.
- Preheat and pre-bake (6 minutes): While the dough finishes proofing, preheat oven to 500°F. Bake the bare crust without any toppings for 6 minutes. This crucial step prevents soggy pizza.
- Add toppings and finish baking (6-8 minutes): Working carefully, spread your pizza sauce across the pre-baked crust and add the toppings. Return to the oven for 6 to 8 minutes until the cheese melts and becomes golden brown.
Tips for the Perfect Crust
- Use enough olive oil in the pan. A generous amount of oil is what creates the crispy, almost fried crust around the edges.
- Don’t rush the proof times. Both rest periods are essential: the first relaxes the gluten so the dough doesn’t shrink back, and the second develops the light, fluffy texture. Together Alex and I optimized this recipe to be very fast, so these are the shortest rest times you can get away with.
- Pre-bake without toppings. This step prevents the dreaded soggy bottoms (Great British Baking Show, anyone?). Do not skip baking the crust on its own!
Topping Ideas
The fun part of sheet pan pizza is you can create different zones for toppings! I often divide mine in half: pepperoni for my kids on one side, vegetables for me on the other.
- Classic Margherita: Keep it simple with tomato sauce, fresh mozzarella and torn basil leaves with my fan-favorite Margherita pizza.
- White pizza variation: Skip the tomato sauce entirely and try a white pizza (pizza bianca) with garlic, ricotta, and mozzarella.
- Taco pizza: I am obsessed with this taco pizza with refried beans and taco toppings.
- Supreme: Go all out with pepperoni, Italian sausage, mushrooms, bell peppers, and black olives, or try my veggie supreme pizza.
- Veggie-heavy option: Top with thinly sliced red peppers, sauteed mushrooms, and baby arugula dressed with olive oil and lemon after baking (like my arugula pizza).
What to Serve With It
I typically serve sheet pan pizza with a simple arugula salad or my favorite chopped salad. Caesar salad or lemony kale salad work well too.
For a more substantial meal, I’ll sauté some vegetables as a side: sauteed broccoli or sauteed Brussels sprouts work well. If you’re serving this for a party, consider setting out a veggie tray with dips or an antipasto platter.
For drinks, I love pairing this with a simple red wine or just cold sparkling water with lemon. If you’re hosting, check out my guide on how to throw a pizza party.
Make-Ahead, Storage, & Reheating
Make-ahead: You can prepare the pizza dough and complete the first proof only, then wrap the entire sheet in plastic and refrigerate it 24 hours (the second proof will happen in the fridge). Make sure to let it come to room temperature for 30 minutes before baking.
Storage: Leftover sheet pan pizza stores refrigerated for up to 4 days.
Reheating: Reheat slices in a covered skillet over medium heat for about 5 minutes. This method crisps the bottom while warming the toppings. You can also reheat in an air fryer for a few minutes or a 375°F oven for 8-10 minutes.
Dietary Notes
This sheet pan pizza recipe is vegetarian.
Frequently Asked Questions
A standard half sheet pan (18×13 inches) works great. If you have a smaller or larger pan, you can adjust the dough recipe accordingly.
Yes, absolutely. Brush the entire baking sheet generously with about 3 tablespoons of olive oil before adding the dough. This prevents sticking and creates those crispy, golden brown edges that make sheet pan pizza special. Don’t use cooking spray or parchment paper: olive oil is essential for the texture.
The key is using enough olive oil to coat the bottom and sides of the pan thoroughly. I brush it on liberally, making sure every inch is covered. The oil not only prevents sticking but also conducts heat to create a crispy crust.
Yes, store-bought dough works well if you’re short on time. You’ll need 1 ½ pounds of dough for a standard half sheet pan. Let it come to room temperature, then start at the rolling and resting stage of this recipe. Reduce the second rest period to about 15 minutes since commercial dough has usually already been proofed.
The most popular toppings are pepperoni, Italian sausage, mushrooms, bell peppers, onions, black olives, and extra mozzarella cheese. I also love fresh additions after baking like basil and arugula. For a complete topping guide, see my guide on 25 popular pizza toppings.
Sheet Pan Pizza
Pin Recipe
Print RecipeHere’s how to make our favorite sheet pan pizza! This easy method makes the equivalent of 3 medium pizzas right in a sheet pan. It’s great for serving for a crowd and requires no special equipment.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 pieces
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the pizza dough
- 375 grams (3 cups) all-purpose flour
- 1 tablespoon instant or active dry yeast
- 1 teaspoon each dried oregano and garlic powder
- 1 teaspoon kosher salt
- 264 grams (1 cup – 2 tablespoons) warm water
- 1 tablespoon olive oil, plus more for the sheet
For the pizza toppings
- 1 ¼ cup Homemade Pizza Sauce (or purchased)
- 1 cup (3 ounces) shredded smoked mozzarella cheese
- ½ cup shredded Parmesan cheese
- 6 ounces fresh mozzarella cheese
- Optional topping: 4 cups (3 ounces) baby arugula, 1 tablespoon olive oil, and 1/4 teaspoon kosher salt
- Fresh basil leaves, for garnish
Instructions
- Make the dough (5 minutes): In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
- Knead the dough (8 minutes): Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
- Roll out and rest the dough in a 13″ x 18″ sheet pan (15 minutes): Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Add a light sprinkle of flour to the boule. Then roll out dough on floured surface to roughly the shape of the sheet pan. Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and brush it lightly with oil. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough.
- Rest the dough again (45 minutes): Press the dough back into the corners of the pan so it evenly covers the pan. Cover with a towel and rest at room temperature for 45 minutes.
- Meanwhile, preheat oven to 500°F.
- Bake the pizza dough* without toppings: After the 45 minute rest, bake the pizza dough for 6 minutes without sauce and toppings.
- Add the toppings and bake again: Remove the dough from the oven. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake for 6 to 8 minutes until the cheese is melted and lightly brown.
- Serve: If using, in a small bowl, mix the baby arugula with the olive oil and ¼ teaspoon kosher salt. Sprinkle the pizza with torn basil, then add the arugula on top. Cut into pieces with a knife (a pizza cutter doesn’t get all the way to the pan edges) and serve immediately.
Notes
Store-bought: You can also make this recipe using 1 ½ pounds store-bought pizza dough. Let the dough come to room temperature before shaping it. Reduce the second rest period to about 15 minutes since commercial dough has usually already been proofed.
Make-ahead: You can prepare the pizza dough and complete the first proof only, then wrap the entire sheet in plastic and refrigerate it 24 hours (the second proof will happen in the fridge). Make sure to let it come to room temperature for 30 minutes before baking.
Storage: Leftover sheet pan pizza stores refrigerated for up to 4 days.
Reheating: Reheat slices in a covered skillet over medium heat for about 5 minutes. This method crisps the bottom while warming the toppings. You can also reheat in an air fryer for a few minutes or a 375°F oven for 8-10 minutes.
More Pizza Recipes to Try
- Perfect Pan Pizza
- Best Homemade Pizza Dough Recipe
- Neapolitan Pizza Recipe
- How to Make Artisan Pizza at Home
- Everything You Need to Make Pizza
- How to Use a Pizza Stone
from A Couple Cooks https://ift.tt/8fbPVB6
0 comments:
Post a Comment