Sheet Pan Pizza (Print-Friendly Version)
# What You'll Need:
→ Easy Dough
01 -
1 cup warm water (about 43-46°C)
02 -
2 tablespoons olive oil
03 -
1 teaspoon salt
04 -
1 tablespoon instant yeast
05 -
1 tablespoon sugar
06 -
2 1/4 cups all-purpose flour, plus more if you need it
→ Sheet Pan Pizza
07 -
Parmesan for sprinkling on top (optional)
08 -
113 grams (4 ounces) pepperoni, cut in slices
09 -
2 cups shredded mozzarella cheese
10 -
2/3 cup pizza sauce
11 -
1 tablespoon olive oil
12 -
1 to 1.2 pounds pizza dough (your own or store-bought, both work)
# Step-by-Step Directions:
01 -
Mix together salt, sugar, flour, and yeast in a big bowl.
02 -
Pour in the olive oil and warm water. Stir it up until a scruffy ball of dough starts to show.
03 -
If you're using a stand mixer, knead with the hook for around 3 minutes till it gets smooth and forms a ball. If you're doing it by hand, put your dough on a floured bench and knead for 5 minutes, tossing in more flour if things feel sticky.
04 -
Cover the bowl or slap a towel over the dough and let it sit out for 15 minutes.
05 -
Heat up your oven to 232°C (450°F). Pour a good bit of olive oil onto a quarter sheet pan (33 x 23 cm) and get it all over—even the corners.
06 -
Pop your dough onto that pan and use your fingers to stretch it right into the edges. If it bunches back, just give it a 5-minute break before finishing up.
07 -
Smear your sauce evenly over the stretched dough. Top with mozzarella, then toss on the pepperoni slices.
08 -
Slide the pan into the oven and bake for about 11–13 minutes. Cheese should be all gooey, crust should have a golden look.
09 -
Let everything cool for 5 minutes. If you want, shower some Parmesan on top, cut it up, and dig in.
# Helpful Notes:
01 -
Want a thick, fluffy base? Use the whole pound of dough on the small sheet pan. For a thinner, crispier style, spread it out to fill a half sheet pan.
02 -
Starting with frozen dough? Let it defrost in the fridge for at least 9 hours, then keep it out at room temp for another half hour before you stretch.
03 -
Making food for a crowd? Double everything and grab a half-sheet pan (46 x 33 cm or 18 x 13 inch) to handle more.