There’s something universally comforting about a fresh, bubbling-hot pizza pulled straight from the oven. But when you’re cooking for a group, or just need a foolproof way to satisfy hungry mouths without the mess or stress, Sheet Pan Pizza comes to the rescue. It’s the weeknight dinner hero that turns your kitchen into your favorite neighborhood pizzeria — no delivery app required.
This pizza recipe is inspired by Friday nights in my childhood home, where the scent of rising dough and melty cheese meant movie night was around the corner. But instead of individual pies or delivery boxes, my parents would load up a single baking sheet with toppings galore. One pan, full bellies, and zero complaints — that’s the magic of sheet pan pizza.
Whether you’re planning a casual family dinner, a game-day gathering, or a kids’ sleepover, this easy pizza recipe brings everyone to the table with minimal effort and maximum flavor.
Why You’ll Love This Sheet Pan Pizza
Sheet pan pizza is more than just a shortcut — it’s a smarter, more convenient way to enjoy all the things you love about traditional pizza with fewer dishes and more versatility.
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Big enough for a crowd: One pan serves 4 to 6 people with ease.
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Customizable: Divide the pan into sections and let everyone choose their toppings.
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Crispy edges, soft center: The dough rises and crisps beautifully in a sheet pan.
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Make-ahead friendly: Prep the dough and toppings in advance for a fast dinner.
This recipe strikes a balance between thick, fluffy crust and the crisp golden edges we all crave. And because it’s made in a sheet pan, cleanup is as easy as the prep.
Ingredients for Sheet Pan Pizza
Let’s break down what you’ll need for the perfect sheet pan pizza. You can use store-bought dough or make your own from scratch (we’ll include both options).
For the Dough (Homemade Option):
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3 ½ cups all-purpose flour
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1 packet (2 ¼ tsp) active dry yeast
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1 ½ tsp salt
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1 tsp sugar
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1 ¼ cups warm water (110°F)
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2 tbsp olive oil (plus more for the pan)
Shortcut: Use 1 pound of store-bought pizza dough if you’re short on time.
For the Toppings (Customize as You Like):
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1 cup pizza sauce or crushed San Marzano tomatoes
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2 cups shredded mozzarella cheese
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½ cup grated Parmesan
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½ cup sliced pepperoni or salami
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1 bell pepper, sliced
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½ red onion, thinly sliced
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Black olives, mushrooms, or jalapeños (optional)
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Fresh basil, arugula, or red pepper flakes (for garnish)
How to Make Sheet Pan Pizza Step-by-Step
Step 1: Prepare the Dough
If using homemade dough:
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In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
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Add the flour, salt, and olive oil. Mix until a shaggy dough forms.
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Knead on a floured surface for 8–10 minutes until smooth.
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Transfer to an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Tip: You can make the dough up to 3 days in advance and store it in the fridge.
Step 2: Prep the Sheet Pan
Generously oil a rimmed baking sheet (about 13×18 inches). You want the bottom to be slick to help create that golden, crispy crust.
Once your dough has risen (or if using store-bought), stretch it into the pan. Use your fingertips to gently press it out to the edges. If the dough resists stretching, let it rest for 5–10 minutes and try again.
Step 3: Preheat Oven
Preheat your oven to 500°F (260°C), or as high as your oven will safely go. A hot oven is key to getting that irresistible crispy bottom.
Step 4: Add Sauce and Toppings
Spread a generous layer of sauce over the dough, leaving a small border for the crust. Sprinkle on mozzarella, then Parmesan. Add your chosen toppings — go classic with pepperoni or create sections with different combos for picky eaters.
Step 5: Bake
Bake for 15–18 minutes, or until the cheese is bubbly and browned, and the crust is golden and crispy on the bottom.
If desired, broil for the last 1–2 minutes for extra bubbly, browned cheese.
Step 6: Cool, Slice, and Serve
Let the pizza cool for a few minutes before slicing into squares or rectangles. Garnish with fresh basil or arugula, a drizzle of olive oil, or crushed red pepper for added flavor.
Sheet Pan Pizza Variations
One of the best things about sheet pan pizza is how easy it is to adapt. Whether you’re vegetarian, a meat lover, or somewhere in between, there’s a topping combo for everyone.
Meat Lover’s Sheet Pan Pizza
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Sausage, pepperoni, bacon bits, ham
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Finish with a sprinkle of smoked paprika
Veggie Supreme
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Bell peppers, mushrooms, spinach, olives, red onions
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Add a swirl of pesto after baking
White Pizza
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Skip the red sauce; use a garlic olive oil base
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Top with ricotta, mozzarella, and spinach
BBQ Chicken Pizza
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BBQ sauce base, shredded rotisserie chicken, red onions, cilantro
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Add smoked gouda or cheddar for depth
Breakfast Pizza
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Crack 4 eggs on top before baking
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Add crumbled bacon, mozzarella, and green onions
Tips for Perfect Sheet Pan Pizza
Want pizza that’s crispy on the bottom, fluffy on the inside, and loaded with flavor? Keep these tips in mind:
1. Use a well-oiled pan
Oil doesn’t just keep the dough from sticking — it helps fry the bottom of the crust into golden perfection.
2. Preheat the oven — and even the pan
For an extra-crispy crust, preheat your sheet pan in the oven for 5 minutes before adding the dough.
3. Don’t overload on toppings
Too many toppings can make the crust soggy. Less is more — and layering properly (cheese under meats or watery veggies) helps.
4. Let the dough rest if it resists
If your dough keeps shrinking as you stretch it, let it sit for 10 minutes. Gluten needs time to relax.
Make-Ahead and Freezing Instructions
Make-Ahead Dough
You can make the dough up to 3 days ahead and keep it refrigerated. Let it come to room temperature before stretching into the pan.
Freeze Dough or Pizza
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Freeze the dough in a ball, wrapped in plastic, for up to 3 months. Thaw overnight in the fridge.
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You can also freeze baked pizza slices. Wrap tightly and reheat in a 400°F oven for 10–12 minutes.
What to Serve with Sheet Pan Pizza
Pizza is a meal in itself, but if you want to round it out for a party or family dinner, consider these easy pairings:
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Simple green salad with balsamic vinaigrette
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Garlic knots or garlic breadsticks
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Buffalo wings or baked chicken tenders
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Roasted veggies like broccoli, zucchini, or Brussels sprouts
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Sparkling water or red wine for adults, fruit punch or lemonade for kids
Frequently Asked Questions (FAQ)
Can I use store-bought dough?
Absolutely. Most grocery stores carry fresh pizza dough in the refrigerated section. Let it sit at room temperature for 30 minutes before using.
Do I need a special pan?
Nope! A standard rimmed baking sheet works perfectly. Just make sure it’s well-oiled to avoid sticking.
How do I prevent soggy crust?
Bake at a high temperature, don’t overload with sauce, and avoid watery toppings like fresh tomatoes unless they’re sliced thin.
Can I make it gluten-free?
Yes. Use a gluten-free pizza dough mix or premade gluten-free dough. Follow the same instructions but monitor baking time closely.
Can I double the recipe?
Yes, if you have two sheet pans. You can bake both at once — just rotate halfway through for even cooking.
Final Thoughts: Sheet Pan Pizza is Your Weeknight Secret Weapon
When it comes to fast, flavorful, and family-friendly meals, sheet pan pizza checks all the boxes. It’s customizable, comforting, and endlessly adaptable — perfect for busy weeknights, casual weekend dinners, or even parties where you want everyone to have a slice they love.
So whether you’re stretching dough from scratch or opening a store-bought pack, don’t underestimate the power of a good pan pizza. Once you try it, it may just become a staple in your kitchen rotation.
