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Easy Sheet Pan Pizza

Focaccia pizza
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5 from 4 reviews

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.

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 1/4 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

  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 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.
  4. 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.
  5. Meanwhile, preheat oven to 500°F.
  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 1/4 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 1/2 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.

Find it online: https://www.acouplecooks.com/sheet-pan-pizza/