Here’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.
Why you’ll love this recipe
What’s the easiest way to make pizza? Sheet pan pizza! This style of pizza is what I use when I want to serve a crowd—it makes a big pan that’s the equivalent of three medium pizzas. The best part is you don’t need any special equipment like pizza stones or peels, and you don’t even have to shape the dough. And it’s even quicker than my pan pizza or focaccia pizza recipe!
Alex and I have spent over a decade honing our pizza recipes, and we’ve found this sheet pan pizza is always a smash hit for entertaining. We’ve made this so many times to impress friends and family. I hope you’ll love it as much as I do!
How to make sheet pan pizza—overview
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.
The sheet pan pizza is even quicker than my pan pizza or focaccia pizza recipes, making it my top choice when it comes to easy pizza recipes. You’ll need 1 hour and 15 minutes of prep time, then 15 minutes to bake.
| Make the dough | 15 minutes, active |
| Roll the dough and rest (Proof 1) | 15 minutes, inactive |
| Rest the dough again (Proof 2) | 45 minutes, inactive |
| Bake the pizza | 15 minutes (6 minutes without toppings, 6 to 8 with toppings) |
The key to a fluffy sheet pan dough
This sheet pan pizza has two rest or proof times, and then two bake times. Here’s why:
- Two proofs (rests) makes the most fluffy dough texture. The longer you proof pizza dough, the fluffier and better texture it gets. Alex and I optimized this recipe to be very fast, so you won’t want to shorten any of the proof times. It’s essential for making the best crust! (Focaccia pizza has even thicker crust and even longer rest times.)
- Bake the crust without toppings, then add toppings and bake more. This makes the pizza crust crispy on the outsides and fluffy in the middle. It’s not a standard way to cook pizza, but once you try it you’ll appreciate the method.
A pizza that’s 3 in 1
Another great feature of this sheet pizza: it’s the equivalent of 3 pizzas in 1! That means you don’t have to make separate pizzas for the family. Just make this one sheet pan, and it’s enough for everyone.
To make sure everyone is happy, you can use different toppings on different parts of the pizza! Divide it in half, or try 3 sections with different toppings.
Topping ideas
You can top this sheet pan pizza in so many ways! In the recipe below, Alex and I used our fan-favorite pizza sauce recipe, then topped it with smoked mozzarella cheese and fresh mozzarella. You can also top it with seasoned baby arugula, like this arugula pizza! Here are some of our other favorite pizza topping ideas:
- You can’t go wrong with a spicy Margherita Pizza, or try spicy Jalapeno Pizza.
- Ditch the pizza sauce and go for white pizzas like Shrimp Pizza, Ricotta Pizza, Pizza Bianco or Spinach Pizza.
- The classic Homemade Cheese Pizza or Pesto Pizza are always a hit, or try our delicious Taco Pizza.
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 it’s recommended to pre-bake the dough for a few minutes before adding the toppings. This helps to prevent it from getting soggy.
Whole milk mozzarella is a classic choice, as it melts beautifully. You can also experiment with other cheeses like provolone, cheddar, or even a sprinkle of parmesan.
Make sure to grease the pan well with olive oil or nonstick spray before stretching out the dough. You can also use parchment paper for an extra layer of protection.
Sheet Pan Pizza
Here’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 pizza sauce (purchased or our favorite Easy Pizza Sauce)
- 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 500F.
- 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.
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