Sheet Pan Pizza

Forget delivery! This homemade sheet pan pizza features a pillowy, focaccia-like crust that bakes up beautifully in a standard baking sheet. It’s the ultimate way to feed a hungry crowd with minimal fuss.

Why You’ll Love This Recipe

• Feeds a Crowd: Bakes entirely in one large pan, making enough thick, satisfying slices for the whole family.
• Crispy Edges: Cooking it in an oiled sheet pan creates the most incredible, pan-fried, crispy bottom and edges.
• Customizable: The large rectangular canvas is perfect for splitting into different topping zones to please everyone.

Kitchen Tools You’ll Need

• 13x18 inch rimmed baking sheet (half sheet pan)
• Large mixing bowl
• Pizza cutter
• Spatula

Ingredients

• 1.5 lbs Pizza Dough (store-bought or homemade, room temperature)
• 3 tbsp Olive Oil (divided)
• 1 cup Pizza Sauce
• 3 cups Mozzarella Cheese (freshly shredded)
• 1/2 cup Parmesan Cheese (grated)
• 1.5 cups Pepperoni Slices (or toppings of choice)
• 1 tsp Dried Oregano
• 1/2 tsp Garlic Powder

Preparation

1. Oil the Pan: Pour 2 tablespoons of olive oil into a 13x18 inch rimmed baking sheet, spreading it evenly across the bottom and up the sides.
2. Stretch the Dough: Place the room temperature pizza dough into the pan. Gently stretch it toward the edges. If it shrinks back, let it rest for 15 minutes, then stretch again until it covers the entire pan.
3. Rise: Cover the pan loosely with plastic wrap and let the dough rise in a warm place for 30-45 minutes until puffed and bubbly.
4. Preheat the Oven: While the dough rises, preheat your oven to 450°F (230°C).
5. Top the Pizza: Drizzle the dough with the remaining olive oil and press your fingers into it to create dimples. Spread the pizza sauce evenly, leaving a small border. Sprinkle generously with mozzarella, parmesan, garlic powder, and oregano, then arrange the pepperoni on top.
6. Bake and Serve: Bake for 20-25 minutes until the cheese is bubbling and the bottom crust is deep golden brown and crispy. Let it rest for 5 minutes in the pan before slicing into squares.

Chef’s Pro Tips for Perfect Results

The Room Temperature Rule: Never try to stretch cold pizza dough! Letting the dough come completely to room temperature relaxes the gluten, preventing it from snapping back like a rubber band when you try to press it into the corners of your pan.

Nutritional Info