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Sheet pan pizza is weeknight magic at my house. It has all the comfort of a classic pie but feels approachable enough to whip up anytime. From movie nights to impromptu gatherings this recipe has proven to be failproof and always disappears fast.
After making this on a whim for a birthday sleepover it quickly became my go to for feeding a crowd My nieces now ask for pizza night whenever they visit and I always say yes
Ingredients
- All purpose flour: the backbone of the dough go for unbleached If possible scoop and level for accuracy
- Sugar: helps activate the yeast and provides a subtly sweet flavor Look for fine granulated
- Instant yeast: gets the dough rising quickly Use fresh and check expiration date
- Salt: for flavor choose fine sea salt for even mixing
- Olive oil: adds richness and tenderness Use a fruity extra virgin oil if you can
- Warm water: crucial for activating yeast water should feel very warm not hot to the touch
- Pizza sauce: homemade or store bought Look for a thick sauce with robust flavor For store bought check for tomatoes as the first ingredient
- Mozzarella cheese: brings gooey melt choose whole milk mozzarella for best stretch
- Pepperoni: adds spice and crisp edges try to find uncured or high quality slices
- Parmesan cheese: optional but adds a sharp final touch Use a microplane for fluffy shreds
- Quality: really makes a difference especially with cheese and olive oil If possible pick fresh mozzarella and grate it yourself for a superior melt
Step-by-Step Instructions
- Make the Dough:
- Start by whisking together the flour sugar yeast and salt in a large bowl to fully combine the dry ingredients Even distribution helps the yeast work evenly throughout the dough
- Add Wet Ingredients:
- Pour in the olive oil and warm water slowly stirring to make sure all flour is moistened Mix until a shaggy mass forms Scrape down the sides to incorporate loose flour
- Knead the Dough:
- For a stand mixer use the dough hook and mix until the dough is mostly smooth and pulls from the sides about three minutes If kneading by hand transfer to a floured surface and knead with the heels of your hands folding and pressing for about five minutes The dough should become elastic and only slightly sticky
- First Rise:
- Cover the bowl with a towel or invert another bowl over it Let the dough rise in a warm spot for fifteen minutes This brief rise makes for a tender chewy crumb
- Prepare the Pan:
- Drizzle olive oil onto a quarter sheet pan and use your fingers or a brush to coat every corner The oil helps crisp the bottom and prevents sticking
- Shape the Dough:
- Gently transfer the dough onto the pan Using your fingertips press and stretch until it fits evenly all the way to the edges If the dough is fighting back pause for five minutes to let the gluten relax then continue shaping
- Assemble the Pizza:
- Spread pizza sauce from edge to edge using the back of a spoon Sprinkle on mozzarella cheese making sure it covers to the sides Top with pepperoni placing slices so every bite gets some If you love extra cheese sprinkle more now
- Bake:
- Place in the preheated oven and bake for eleven to thirteen minutes The cheese should be bubbling and starting to blister and the crust will turn golden brown
- Finish and Slice:
- Remove from the oven and let cool in the pan for five minutes This allows the cheese to set and makes slicing easier Grate Parmesan over the top if desired then cut into squares and enjoy
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Mozzarella is my personal favorite here since it gets that beautiful gooey melt My family loves making this recipe together Everyone picks their favorite toppings and pressing out the dough becomes a hands on event that always ends in laughter and flour everywhere
Storage Tips
Leftover squares keep well in an airtight container in the fridge for up to three days For best texture reheat slices on a hot skillet or in a toaster oven This keeps the crust crisp and the cheese melty Freezing is simple too After baking cool completely then wrap slices individually in foil and store in a freezer bag They can be reheated straight from frozen at 350 degrees for about ten minutes
Ingredient Substitutions
You can swap mozzarella for provolone or a blend of cheeses for extra complexity Try adding sautéed vegetables roasted peppers or even crumbled cooked sausage for variety If you are out of instant yeast active dry yeast works too just let the dough rest an extra ten minutes
Serving Suggestions
This sheet pan pizza is made for sharing Serve with a crunchy green salad and a cold drink for a balanced meal If you want to channel your favorite pizzeria sprinkle dried oregano or crushed red pepper over each slice Some nights I put out bowls of olives and pickled veggies to round out the spread
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Sheet pan pizza makes every night feel like a special occasion Try it your own way and enjoy the crispy chewy magic
Frequently Asked Questions
- → How do I keep the crust from sticking to the pan?
Generously oil the pan, ensuring the surface and corners are well coated before pressing in the dough.
- → Can I use store-bought dough for this method?
Yes, both homemade and store-bought pizza dough work well for the sheet pan style.
- → What if the dough springs back while stretching?
If dough resists stretching, let it rest for five minutes to relax the gluten, then continue shaping.
- → How do I achieve a crispier crust?
Bake at high heat (450F) and avoid overloading with sauce or toppings to encourage a golden bottom.
- → Which other toppings work well?
Try mushrooms, bell peppers, sausage, or olives for your preferred flavor combinations.