Sheet Pan Pizza

This post contains affiliate links. As an Amazon Associate, we earn from qualifying purchases.

Sheet pan pizza is the easy way to make pizza for a group. The dough is pressed into a rimmed baking sheet, topped and baked, then cut into squares that are simple to serve and easy to grab.

One pan feeds six, and store-bought dough keeps both the cost and the work down, and you can split the pan into halves with different toppings so everyone is happy.

A heavy rimmed sheet pan is all the equipment you need. No pizza stone required.

Ingredients and Swaps

• Pizza dough: One pound of store-bought dough makes a medium-thin crust on a half sheet pan. For a thick, bready crust, use two pounds and add about 5 minutes to the baking time.
• Sauce: Jarred pizza sauce or marinara. Pesto or barbecue sauce make a good change.
• Cheese: Low-moisture mozzarella. A block you shred yourself melts best.
• Toppings: Pepperoni, cooked sausage, sliced peppers, onions, olives or mushrooms.
• Olive oil: For the pan. It’s what makes the bottom of the crust crisp and golden.

Tips for a Crisp, Golden Crust

• Bring the dough to room temperature. Thirty minutes on the counter makes it far easier to stretch.
• Oil the pan well. The oil fries the bottom of the crust as it bakes.
• Let it relax. If the dough keeps shrinking back, wait 5–10 minutes and stretch again.
• Bake low in the oven. The bottom rack gives the crust the most heat.
• Don’t overload it. A thin, even layer of sauce and toppings keeps the middle from turning soggy.

Pin It

Sheet Pan Pizza

Store-bought pizza dough pressed into a sheet pan, topped with sauce, mozzarella and your favorite toppings and baked until golden. Cut into squares to serve a crowd.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 2 tablespoons olive oil for the pan
• 1 pound pizza dough at room temperature
• 1 cup pizza sauce
• 2 cups shredded mozzarella
• ½ cup pepperoni or other toppings
• ½ teaspoon Italian seasoning

Method

 

1. Take the dough out of the fridge 30 minutes ahead. Preheat the oven to 425°F with a rack in the lowest position.
2. Coat a rimmed half sheet pan with the olive oil. Press and stretch the dough toward the edges and corners. If it springs back, let it rest for 5–10 minutes and stretch again.
3. Spread the sauce evenly over the dough, leaving a small border.
4. Top with the mozzarella and your toppings, then sprinkle with the Italian seasoning.
5. Bake for 18–22 minutes, until the crust is golden brown on the bottom and the cheese is bubbly.
6. Cool for 5 minutes, then cut into squares.

Notes

• Add dollops of ricotta or slices of fresh mozzarella.
• Use pesto in place of the red sauce.
• Finish with fresh basil or a sprinkle of Parmesan.

Topping Combinations

• Half and half: Pepperoni on one side, plain cheese on the other.
• Veggie: Bell pepper, red onion, olives and a sprinkle of oregano.
• White pizza: Skip the red sauce. Brush the dough with garlic oil and add dollops of ricotta.
• BBQ chicken: Barbecue sauce, leftover chicken and red onion.

Making pizza for fewer people? See Homemade Pizza Night. For a party, pair this with our Super Bowl Party Menu or New Year’s Eve Party Menu.

Storage and Reheating

• Refrigerate leftover squares for up to 3 days.
• Reheat in a 400°F oven for 5–8 minutes, or in a covered skillet over medium heat, so the crust crisps again.
• Freeze squares individually wrapped for up to 2 months.

Sheet Pan Pizza Questions

What size pan do I need?

A standard half sheet pan, 18×13 inches. A smaller 15×10-inch pan works and gives a thicker crust from the same pound of dough.

Can I make it ahead?

You can press the dough into the oiled pan, cover it and refrigerate it for up to a day. Let it sit at room temperature for 30 minutes before topping and baking.