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Top-down view of Sheet Pan Pizza in a pan, cut into squares.
Print Recipe
Sheet Pan Pizza
Prep Time
15 mins
Cook Time
20 mins
 
Servings: 16 slices
Author: Gemma Stafford
Ingredients
  • 2 tablespoons olive oil 
  • 1 tablespoon finely ground semolina 
  • 1 pound (16 oz / 454 g) store-bought pizza dough , at room temperature
  • 1 cup (8 oz / 225 g) pizza sauce
  • 3 ⅓ cups (10 oz / 284 g) shredded mozzarella cheese
  • Toppings of choice (pepperoni, olives, peppers, etc.)
Instructions
To Make the Sheet Pan Pizza

  1. 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. 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. 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. Spread the pizza sauce evenly over the dough, then sprinkle with the shredded mozzarella cheese.

  5. Add toppings of choice evenly over the cheese.

To Bake the Sheet Pan Pizza

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

  2. Remove from the oven and let rest for 5 minutes before slicing into 16 pieces.

  3. Serve while still hot with a simple green salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (180°C) oven for 10 minutes.