Description
This Sheet Pan Pizza recipe offers an easy and delicious way to enjoy homemade pizza with your family. Featuring a quick pizza dough made from simple ingredients and baked on a sheet pan, this pizza delivers a crispy crust topped with rich mozzarella, savory pepperoni, and optional parmesan cheese. Perfect for an effortless weeknight dinner or casual gathering, this recipe balances convenience with classic flavors.
Ingredients
Quick Pizza Dough
- 2 cups all-purpose flour, plus more for kneading
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup warm water (110-115°F)
Sheet Pan Pizza
- 1 to 1.2 pounds pizza dough (store-bought or homemade)
- 1 tablespoon olive oil
- ⅔ cup pizza sauce
- 2 cups mozzarella cheese
- 4 oz pepperoni
- Parmesan cheese, for topping (optional)
Instructions
- Prepare the Quick Pizza Dough: In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon sugar, 1 tablespoon instant yeast, and 1 teaspoon salt until well combined. Add 2 tablespoons olive oil and 1 cup warm water. Mix the ingredients until a shaggy dough forms.
- Knead the Dough: If using a stand mixer, attach the dough hook and knead on medium speed until the dough becomes smooth and forms a ball, about 3 minutes. Alternatively, turn the dough onto a floured surface and knead by hand for about 5 minutes, adding flour as needed. Cover the dough with a towel or bowl and let it rise for 15 minutes.
- Preheat the Oven and Prepare the Pan: Preheat your oven to 450°F (232°C). Coat a quarter-sheet pan (13″ x 9″) thoroughly with 1 tablespoon olive oil, making sure to cover the corners and edges to prevent sticking.
- Shape the Dough on the Sheet Pan: Transfer the risen dough onto the prepared sheet pan. Gently stretch the dough to fit the pan. If the dough keeps shrinking back, allow it to rest for 5 minutes to relax the gluten and then try stretching it again.
- Add Toppings: Spread ⅔ cup pizza sauce evenly over the stretched dough. Next, sprinkle 2 cups mozzarella cheese over the sauce and arrange 4 oz of pepperoni slices on top.
- Bake the Pizza: Place the sheet pan in the preheated oven and bake for 11 to 13 minutes, or until the cheese has fully melted and the crust turns golden brown.
- Cool and Serve: Remove the pizza from the oven and let it cool for 5 minutes. Optionally, sprinkle with Parmesan cheese before slicing and serving.
Notes
- Doubling the Recipe: For a larger pizza, use a half-sheet pan (18” x 13”) and double the amount of dough and toppings.
- Crust Thickness: For a thicker, fluffier crust, use a quarter sheet pan (13” x 9”) with 1 pound of dough. For a thinner crust, spread the same amount of dough onto a larger half-sheet pan (18” x 13”).
- Frozen Pizza Dough: If using frozen dough, thaw it in the refrigerator for at least 9 hours. About 30 minutes before baking, let it come to room temperature to make stretching and shaping easier.
