Print

Sheet Pan Pizza Recipe

Sheet Pan Pizza
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Quick Sheet Pan Pizza recipe. Easy, delicious, homemade meal.

Ingredients

Scale
  • 1.5 cups Warm Water (105-115°F)
  • 2.25 teaspoons Active Dry Yeast (1 packet)
  • 1 tablespoon Granulated Sugar
  • 3.5 cups All-Purpose Flour
  • 2 tablespoons Olive Oil (plus more for pan)
  • 1 teaspoon Salt
  • 1 (28 ounce) can Crushed Tomatoes
  • 2 tablespoons Tomato Paste
  • 4 cloves Garlic, minced
  • 2 teaspoons Dried Oregano
  • 0.5 teaspoon Red Pepper Flakes (optional)
  • 16 ounces Low-Moisture Mozzarella Cheese, shredded
  • 4 ounces Pepperoni Slices
  • 0.25 cup Fresh Basil Leaves, chiffonade

Instructions

  • Activate the yeast: In a large mixing bowl or the bowl of a stand mixer, combine 1.5 cups warm water (105-115°F) with 1 tablespoon granulated sugar and 2.25 teaspoons active dry yeast. Swirl gently and let sit for 5-10 minutes until foamy.
  • Make the dough: Add 3.5 cups all-purpose flour, 2 tablespoons olive oil, and 1 teaspoon salt to the yeast mixture. Using a stand mixer with a dough hook, knead on low speed for 7-10 minutes until smooth and elastic, or knead by hand on a lightly floured surface for 10-15 minutes.
  • First rise: Lightly oil a clean bowl and transfer the dough, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
  • Prepare the pan: While the dough rises, drizzle 2-3 tablespoons of olive oil onto a 13×18 inch rimmed baking sheet, ensuring the entire surface and corners are well coated.
  • Stretch the dough: Once risen, gently punch down the dough to release air. Transfer to the oiled sheet pan. Gently press and stretch the dough from the center outwards to cover the entire pan. If it springs back, let it rest for 5-10 minutes, then continue stretching.
  • Second rise (Proofing): Cover the stretched dough loosely with plastic wrap and let it rest on the counter for another 20-30 minutes.
  • Preheat oven: During the second rise, preheat your oven to 450°F (230°C) with an oven rack in the lowest position.
  • Make the Homemade Pizza Sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 4 minced garlic cloves and cook for about 1 minute until fragrant. Stir in 1 (28 ounce) can crushed tomatoes and 2 tablespoons tomato paste. Add 2 teaspoons dried oregano, 0.5 teaspoon red pepper flakes (if using), and season generously with salt and black pepper to taste. Bring to a gentle simmer, then reduce heat to low, cover, and let cook for at least 15-20 minutes, stirring occasionally. Adjust seasonings as needed.
  • Top the pizza: After the dough has proofed, remove plastic wrap. Spread the homemade pizza sauce evenly over the dough, leaving a small border for the crust. Distribute 16 ounces shredded low-moisture mozzarella cheese, followed by 4 ounces pepperoni slices or other desired toppings. Avoid overcrowding.
  • Bake: Carefully transfer the loaded sheet pan to the preheated oven. Bake for 18-25 minutes, or until the crust is deeply golden brown, the cheese is bubbly and melted with some browned spots, and the pepperoni is slightly crispy.
  • Rest and Serve: Carefully remove the pizza from the oven. Let it rest for 5-10 minutes on the sheet pan before slicing. Garnish with 0.25 cup fresh basil leaves if desired, then slice into squares or rectangles and serve immediately.

Notes

Revolutionize your pizza night with this Sheet Pan Pizza recipe! Imagine a golden, crispy crust, perfectly chewy on the inside, blanketed with a rich, savory tomato sauce, melted, bubbly mozzarella, and all your favorite toppings. This isn’t just any pizza; it’s a family-sized masterpiece that’s surprisingly easy to achieve, delivering authentic pizzeria flavor right to your kitchen.

Find it online: https://homecookstudio.com/sheet-pan-pizza-easy-recipe/