Here’s how to make the best ever sheet pan pizza! This easy method makes a big pan for everyone to enjoy with your favorite toppings.

Sheet Pan Pizza

Want to make pizza that feeds a crowd? Let’s make Sheet Pan Pizza! This style of pizza is a bit different than the standard circular variety, but it’s become an instant favorite around here. Why? It makes a big pan the equivalent of 3 medium pizzas, and it’s so easy to make! You don’t need any special equipment, and you don’t have to bother with shaping the dough. Even better, it’s even quicker than our Pan Pizza or Focaccia Pizza. Let’s get baking!

How to make sheet pan pizza: an 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 our traditional Italian pizza dough. You can also skip using a pizza peel and stone, because you’ll bake it right in the pan. This method is great for pizza beginners and lets you bypass several standard steps in the process.

The sheet pan version is even quicker than some of our other alternate methods (pan pizza and focaccia pizza), so it’s now our top choice when it comes to easy weeknight pizza recipes. You’ll need 1 hour and 15 minutes of prep time, then 15 minutes to bake. Here’s a breakdown of the timing in this recipe:

Make the dough15 minutes, active
Roll the dough and rest (Proof 1)15 minutes, inactive
Rest the dough again (Proof 2)45 minutes, inactive
Bake the pizza15 minutes (6 minutes without toppings,
6 to 8 with toppings)
Sheet pan pizza

The keys: two proof times and two bake times

The keys to this sheet pan pizza? You’ll see there are two rest or proof times, and then two bake times. Here’s what to know about this:

  • Two proof times makes for the best fluffy dough texture. The longer you proof bread or pizza dough, the fluffier and better texture it gets. We’ve 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 helps to get the best crispy on the bottom, fluffy in the middle texture to the pizza crust. It’s not a standard way to cook pizza, but once you try it you’ll appreciate the method. (Note that this is not required with our standard Pizza Dough, only sheet pan pizza.)

This sheet pan pizza is 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. If you’d like, you can make different toppings on different parts of the pizza.

Sheet pan pizza

Topping ideas for sheet pan pizza

You can top this sheet pan pizza in so many ways! Here we amazing Easy Pizza Sauce, then topped it with smoked mozzarella cheese and fresh mozzarella. Then we sprinkled it with a topping of seasoned baby arugula, like this Arugula Pizza. Head to the recipe below for instructions! Or, here are some of our other favorite pizza topping ideas! You’ll just need to double or triple them for this pizza (you can eyeball it):

This sheet pan pizza recipe is…

Vegetarian.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sheet Pan Pizza

Best-Ever Sheet Pan Pizza


  • Author: Sonja Overhiser
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 pieces 1x
  • Diet: Vegetarian

Description

Here’s how to make the best ever sheet pan pizza! This easy method makes a big pan for everyone to enjoy with your favorite toppings.


Ingredients

Scale

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 gouda 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

  1. 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.
  2. 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.
  3. Roll out and rest the dough in a 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 13×18 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.
  4. Rest the dough again (45 minutes): Press the dough back into the corners of the pan so it evenly covers the pan. Cover and rest 45 minutes.
  5. Meanwhile, preheat oven to 500F.
  6. Bake the pizza dough* without toppings: After the 45 minute rest, bake the pizza dough for 6 minutes without sauce and toppings.
  7. 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.
  8. 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.
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Sheet pan pizza

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

Leave a Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment