Sheet Pan Pizza – Easy, Crispy, Crowd-Pleasing Favorite

Sheet Pan Pizza is the ultimate weeknight dinner hero — crispy edges, chewy crust, and all your favorite toppings baked together in one golden, sizzling slab.

Born out of the need for feeding a crowd quickly and deliciously, this home-style pizza delivers all the satisfaction of a traditional pie with a fraction of the fuss. Whether you’re using homemade dough or store-bought, the beauty of a sheet pan pizza lies in its simplicity. No pizza stone or fancy equipment required — just a sturdy rimmed pan, some well-oiled dough, and a hot oven.

This recipe is endlessly customizable. From classic pepperoni to veggie-packed or even white-sauce versions, sheet pan pizza is a warm, bubbling canvas for whatever your cravings call for.

Ingredients Overview

Each ingredient plays a key role in building texture, flavor, and that crave-worthy finish. Here’s what makes a sheet pan pizza shine:

Pizza Dough

The foundation of it all. Homemade dough creates unbeatable flavor and chew, especially when given time to ferment in the fridge overnight. But a good quality store-bought dough (usually around 1 lb) works just as well.

Tip: Bring dough to room temperature before stretching — cold dough resists shaping and can tear easily.

Olive Oil

Generously coating the pan with olive oil prevents sticking and helps “fry” the bottom of the crust, giving it a golden, crispy texture.

Use extra virgin olive oil for the dough and cooking olive oil for the pan.

Pizza Sauce

Go for a balanced, slightly sweet tomato sauce with a touch of garlic, oregano, and salt. You can use canned pizza sauce or make a quick homemade version with crushed tomatoes and seasoning.

Alternative: Try pesto, white béchamel, or roasted garlic oil for non-traditional variations.

Cheese

Low-moisture mozzarella is the go-to for melt and stretch. For more flavor, combine with provolone, parmesan, or even fontina.

Tip: Shred your cheese from a block — pre-shredded cheese contains anti-caking agents that can affect melting.

Toppings

From sliced pepperoni and mushrooms to fresh basil and artichoke hearts, sheet pan pizza welcomes all your favorites. Just remember: less is more — too many toppings can make the crust soggy.

Popular combos:

• Classic: Pepperoni, mozzarella, red sauce

• Veggie: Mushrooms, bell peppers, red onion, black olives

• Margherita: Fresh mozzarella, tomato slices, basil, olive oil drizzle

Seasonings

Finish your pizza with a pinch of dried oregano, red pepper flakes, and sea salt. A touch of garlic powder in the sauce or crust adds extra depth.

Step-by-Step Instructions

Making sheet pan pizza is all about method and patience. Follow these steps for a crisp, bubbly, golden crust.

1. Prep the Dough

Lightly flour your work surface and stretch or roll out the dough to roughly fit a 13×18-inch rimmed baking sheet.

Coat the sheet pan with 2–3 tablespoons of olive oil, especially around the corners. Carefully transfer the dough to the pan and gently press it to the edges.

Tip: If the dough resists stretching, let it rest 10 minutes and try again.

2. Let It Rise

Cover the dough loosely with plastic wrap or a towel and let it rise at room temperature for 30–45 minutes. This gives the crust more airiness and makes it easier to crisp in the oven.

Meanwhile, preheat your oven to 500°F (260°C). A hot oven is key for achieving the perfect crust.

3. Sauce and Cheese

Once the dough is puffy, spoon the sauce evenly over the surface, leaving a ½-inch border. Sprinkle shredded cheese generously over the sauce.

4. Add Toppings

Layer your chosen toppings evenly. Be mindful not to overload the pizza — too many wet ingredients (like fresh tomatoes or mushrooms) can release water and steam the crust instead of crisping it.

5. Bake

Bake the pizza on the lower rack of the oven for 14–18 minutes, or until the cheese is bubbling and golden and the crust is crisp around the edges.

Rotate the pan halfway through for even browning.

6. Rest and Slice

Let the pizza rest for 5 minutes after baking to set the cheese and make slicing easier. Use a sharp pizza cutter or kitchen shears for clean pieces.

Tips, Variations & Substitutions

Tips for Success

• Use a metal sheet pan — not glass — for optimal browning.

• Oil the pan generously to avoid sticking and to help create a crispy bottom.

• Par-bake the crust (5–7 minutes) before adding sauce and toppings if you want a super crisp base.

Flavor Variations

• Buffalo Chicken: Shredded rotisserie chicken, buffalo sauce, mozzarella, blue cheese crumbles.

• Hawaiian: Pineapple chunks, sliced ham, mozzarella, and red chili flakes.

• White Pizza: Ricotta base, garlic oil, mozzarella, spinach, and lemon zest.

Dietary Substitutions

• Dairy-Free: Use plant-based cheese like cashew mozzarella or almond ricotta.

• Gluten-Free: Use a gluten-free pizza dough mix or cauliflower crust (note: adjust baking times).

• Vegan: Swap in vegan cheese and toppings like marinated tofu, tempeh bacon, or roasted vegetables.

Serving Ideas & Occasions

Sheet pan pizza is perfect for laid-back gatherings and hearty meals. Serve it with:

• A crisp green salad with balsamic vinaigrette

• Garlic knots or roasted vegetables on the side

• Cold soda, beer, or a light red wine like Lambrusco

Ideal occasions include:

• Game nights or movie marathons

• Birthday parties where everyone can pick their toppings

• Family dinners when you want something everyone will eat (and love)

It’s a cozy, satisfying meal that brings everyone to the table.

Nutritional & Health Notes

While sheet pan pizza is a comfort food at heart, it can be adjusted for balance:

• Add veggies like spinach, bell peppers, or zucchini for fiber and vitamins

• Go lighter on cheese or use part-skim for lower fat

• Use whole wheat dough for more complex carbs and a nutty flavor

• Opt for lean proteins like grilled chicken, beans, or plant-based sausage

A slice (depending on toppings) typically ranges between 250–350 calories, making it easy to portion and pair with lighter sides for a balanced meal.

FAQs

Q1: Can I make sheet pan pizza with store-bought dough?

Yes! Just bring the dough to room temperature before stretching it into the pan. This prevents tearing and helps it rise properly in the oven.

Q2: How do I keep the crust from getting soggy?

Make sure not to overload the pizza with wet toppings, and bake it at a high temperature on the lower rack. You can also par-bake the crust before adding toppings.

Q3: Can I freeze sheet pan pizza?

Yes. Bake the pizza, cool completely, and freeze individual slices wrapped tightly in foil or plastic wrap. Reheat in a 375°F oven until warmed through.

Q4: What’s the best type of cheese for sheet pan pizza?

Low-moisture mozzarella is classic for stretch and melt. Blend it with parmesan, provolone, or fontina for added flavor.

Q5: Can I make this gluten-free?

Absolutely. Use a gluten-free pizza dough or crust alternative. Just monitor the bake time — gluten-free doughs often take a little longer and need extra oil.

Q6: Should I use parchment paper or oil the pan directly?

Oil the pan directly for the crispiest bottom. Parchment can prevent sticking, but it also blocks the direct contact that helps form the crust’s golden edge.

Q7: How do I reheat leftovers?

Place slices on a baking sheet and reheat at 375°F for 7–10 minutes, or use a skillet over medium heat to crisp the bottom while melting the cheese on top.

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