Sheet Pan Pizza

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My festive Sheet Pan Pizza gives you a party-sized pie in just 35 minutes! This super-easy recipe is perfect for no-fuss weeknight dinners, parties, or whenever you’re craving hot, crunchy, cheesy homemade pizza.

• One-pan ease: No-fuss prep—plus the cleanup is a breeze.
• Professional results: Thick, crispy, golden bakery-style crust, flavorful sauce, and generous helpings of your favorite toppings.
• Feeds a crowd! This oversized pizza yields 16 slices.
• Half the cost of the pizza shop: My budget-friendly version is even less than take-and-bake versions from the grocery store.
• Family fun! Make Friday nights into a homemade pizza party with my easy recipe. Kids will love making the dough and choosing their own toppings, and the total time is only 35 minutes.

Pizza always wins, and as a professional chef, I love how there are constantly delicious innovations and twists that up your homemade pizza game! My Sheet Pan Pizza is the easiest, most streamlined way to bake up a party-sized pizza with mouthwatering toppings. Brushing the pan and the exposed unbaked crust with olive oil, and sprinkling semolina before adding the dough gives you an irresistible crust that’s golden brown and crunchy on the edges and thick, soft, and bubbly inside. If you love pizza as much as I do, you also have to check out The Simplest Sourdough Pizza, Crazy Dough Pizza, and 15-Minute Pizza Dough Recipe (No-Knead).

Table of Contents

• What is Sheet Pan Pizza?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Sheet Pan Pizza
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• Variations and Topping Ideas
• FAQs
• More Pizza Recipes

What is Sheet Pan Pizza?

Sheet Pan Pizza is a generously sized pizza with a crispy bottom and a chewy texture. Olive oil added to the pan and brushed on the crust makes it rich and flavorful. Using store-bought dough and sauce makes preparation fast and straightforward. You can either make a pizza with one topping or divide it into sections and add different toppings so everyone gets their favorite. This sheet pan pizza recipe has its roots in traditional square Sicilian pizza, and its practical, easily sliceable shape made it popular to serve in schools and community centers. Elevated touches, such as using olive oil and semolina flour with the crust, and a range of toppings, give my Sheet Pan Pizza a professional appeal. This pizza is perfect for parties and family dinners.

Tools You Need

• Measuring spoons
• Measuring cups
• Glass measuring jug
• Baking stone
• 13×18-inch (33×46-cm) sheet pan
• Pastry brush

Key Ingredients and Substitutes

Olive oil

• Olive oil gives the crust of this baking sheet pizza a golden-brown, crispy crust.
• Importantly, olive oil helps keep the pizza from sticking to the pan.
• Additionally, brushing the edges of the pizza with olive oil makes them delectably crunchy.
• Substitutes: Use an equal amount of butter instead of olive oil, or use half olive oil and half butter.

Finely-ground semolina

• Semolina gives the crust structure and crunch.
• Importantly, semolina forms a barrier that helps prevent the crust from sticking to the pan.
• Substitutes: The same amount of finely-ground cornmeal will also work here. Note that it will give the pizza a subtle note of sweetness.

Store-bought pizza dough

• Using store-bought pizza dough (no less than 1 lb)  is a fast and reliable way to make a puffy, pleasantly chewy crust.
• Substitute: Use fresh dough from a pizza shop or a bakery, or make your own dough with my 15-Minute Pizza Dough Recipe. 

Pizza sauce

• Pizza sauce adds bright, savory flavor and the tomato sauce adds moisture to the crust.
• Using store-bought pizza sauce is a time-saver. For the best flavor, look for a sauce made with San Marzano or plum tomatoes, olive oil, seasonings like garlic, oregano, and basil, and little or no added sugar.
• Substitutes: You can use marinara sauce in a pinch, but note that it’s slightly sweeter.

Shredded mozzarella cheese

• Shredded mozzarella cheese adds richness and creamy flavor to this homemade sheet pan pizza.
• Importantly, mozzarella cheese melts well. The cheese also protects the crust from getting soggy.
• Substitute: For excellent meltiness with a punchier flavor, use mozzarella and half provolone.
  • Note: If you use fresh mozzarella, drain it well, as it can add too much moisture.

Toppings of choice (pepperoni, olives, peppers, etc.)

• Use the same topping on the entire pizza, or divide it into six sections, each with a different topping, to give it flavor variety and visual appeal.
• Choose toppings like meat (pepperoni or pre-cooked crumbled Italian sausage or cut-up chicken), sauteed mushrooms, onions, or green or red peppers, or green or black olives or pickled Italian peppers.
• Dried herbs and seasonings like basil, oregano, thyme, marjoram, and red pepper flakes can be added before or after baking. Chopped fresh herbs should be sprinkled on after baking.
• To avoid a soggy pizza, don’t overload the toppings.

How to Make Sheet Pan Pizza

1. Preheat oven: Place a baking stone on the bottom rack of the oven and preheat to 425°F (220°C) for at least 20 minutes before baking.
2. Prepare pan: Brush the olive oil onto a 13 x 18 inch (33 x 46 cm) half sheet pan and sprinkle evenly with the finely ground semolina.
3. Roll out dough: On a lightly floured surface, roll the pizza dough into a 13 x 18 inch (33 x 46 cm) rectangle. Transfer to the prepared pan and gently stretch to the edges if needed.

4. Add sauce and cheese: Spread the pizza sauce evenly over the dough, then sprinkle with the shredded mozzarella cheese.

5. Finish with toppings: Add toppings of choice evenly over the cheese.

6. Bake: Bake the pizza directly on the preheated baking stone for 20-25 minutes, until the crust is deeply golden and the cheese is bubbling.

7. Let rest briefly and slice: Remove from the oven and let rest for 5 minutes before slicing into 16 pieces.

8. Enjoy! Serve while still hot with a simple green salad.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Let the pizza dough sit at room temperature for at least 30 minutes before rolling; cold dough is more likely to shrink and will give the pizza the best texture.
• Use finely ground semolina, as it helps prevent sticking and adds a subtle crunch to the bottom crust. You can also use finely ground cornmeal.
• Make our quick 5 Minute Pizza Sauce instead of using store-bought.
• Avoid overloading toppings, which can weigh down the dough and prevent even baking.
• You can customize this pizza by marking up to 6 sections, each with a different topping.
• Brush the exposed pizza crust lightly with olive oil before baking to create extra crispy edges.

Make-Ahead and Storage Instructions

Make-ahead tips

• Par-bake crust: You can par-bake the crust earlier in the day to save time. Bake the dough, without sauce, cheese, or toppings, in the prepared pan for 8 to 10 minutes until just set.
  • Cool completely, wrap, and refrigerate for up to 24 hours.
  • Let the pizza sit at room temperature for 20 minutes before adding sauce, cheese, and toppings, and baking.
    • After par-baking you can also cool the crust, wrap in foil, and let sit at room temperature for up to eight hours.
• Bake the pizza in advance: Fully bake the pizza, let it cool, wrap the entire pizza, or cut it into slices and wrap each slice individually.
  • Refrigerate for up to three days.
  • Reheat in a 350°F (180°C) oven for 10 minutes.

How to store leftovers

• Cool leftover pizza completely, place in an airtight container, and store in the fridge for up to three days.
  • Reheat in a 350°F (180°C) oven for 10 minutes.
• For longer storage, cool the pizza completely, then place the pieces in a single layer on a sheet pan.
• Freeze for up to two hours, until firm.
• Wrap the pieces individually in plastic wrap, and place them in an airtight container or a freezer bag. Freeze for up to eight weeks.
  • Reheat at 375°F (190°C) for 10-15 minutes, until crisp.

Variations and Topping Ideas

Dough variations

• If you prefer, use homemade dough for this baking tray pizza recipe. You can use my Best No-Knead Pizza Dough, 15-Minute Pizza Dough (No Yeast), or Crazy Dough Pizza.
• Use store-bought whole-wheat pizza dough for this sheet-pan pizza recipe if you want a heartier crust.
• For gluten-free pizza, use a gluten-free store-bought dough.
  • Note that if you use gluten-free dough, handle it gently. Overworking gluten-free pizza dough will make it gummy.
  • Instead of rolling the dough, oil your hands and stretch it into the pan.

Topping ideas

• Classic: pepperoni, mozzarella, Parmesan
• Veggie: mushrooms, bell peppers, onions, and olives
• Meat lovers: sausage, bacon, pepperoni
• BBQ: BBQ sauce, chicken, red onion, cilantro
• White pizza: olive oil base, ricotta, mozzarella, garlic

Extra flavor tips:

• Drizzle hot honey over sausage or pepperoni.
• Shower portions or the entire surface with dried or finely chopped fresh herbs.
• Add a bit of truffle oil to the cheese or mushroom pizza (about a teaspoon).
• Enhance the flavors with a couple of pinches of flaky sea salt.
• Sprinkle with freshly grated Parmesan cheese or Pecorino-Romano cheese.
• Add some finely grated fresh lemon zest to the cheese or veggie pizza.

FAQs

Can I use store-bought dough?

• Yes! Store-bought dough is an easy shortcut. Look for dough with a short list of basic ingredients (flour, water, yeast, salt, olive oil).
• You can also use dough from your favorite pizza place or bakery.
• If you want to make your own dough, I recommend my 15-Minute Pizza Dough Recipe.

Can I make this pizza gluten-free?

• Yes, you can make this pizza gluten-free.
• Use a certified gluten-free dough and handle it gently. (Gluten-free dough can get gummy if it’s overworked.) Press it lightly into the pan instead of rolling or stretching it.

What size sheet pan works best?

• For optimal texture, I recommend a 13×18-inch (33×46-cm) sheet pan.
  • If you use a smaller, 9×13-inch (23×33-cm) pan, the crust will be thicker and breadier, and will take longer (approximately 25-30 minutes) to bake.
• Note that if you use a dark metal pan, the pizza could cook more quickly. Check on it five minutes earlier to be safe.

What if I don’t have a pizza stone?

• A pizza stone absorbs heat and transfers it to the pan and the pizza.
  • This helps the dough set and rise properly, and makes the bottom brown and crispy.
• If you don’t have a pizza stone, you can place your baking sheet on a preheated upside-down baking sheet or a cast-iron skillet.

More Pizza Recipes

• Pepperoni Pizza Rolls
• Deep Dish Pizza
• Microwave Mug Pizza
• Pizza Scones
• Focaccia Pizza

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