Sheet Pan Pizza
Pizza night just got a little more fun with this easy homemade sheet pan pizza!
Pizza night is my family’s favorite night of the week, and the best start to the weekend. A few homemade slices, a glass of wine, some laughs and silliness from my boys— I can think of few things I love more.
This sheet pan pizza right here is the pizza we enjoy almost every week. It’s made with my favorite from-scratch pizza crust, homemade pizza sauce, our favorite toppings, and all baked on a sheet pan.
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Choosing pizza dough for this recipe
I originally developed this recipe years with my basic pizza dough recipe, but I’ve since moved on to my easier no-knead pizza dough recipe for most pizza in our home. Both will be great! You can also use store-bought pizza dough if you prefer.
The best toppings for sheet pan pizza
While I try to get a little adventurous with toppings and flavor combinations from time to time, my family is such a sucker for classic pepperoni. Most often I top our pizzas with store-bought pizza sauce, shredded mozzarella cheese, pepperoni, olives, and mushrooms. And I don’t mind at all really, it’s such a delicious combo.
You can use the recipe below as a guide to make whatever pizza your heart desires. The possibilities are endless!
If you don’t need a whole sheet pan of pizza, try my homemade skillet pizza instead! It’s baked in an 11- or 12-inch cast iron skillet with a slightly thicker crust and golden, crispy edges.
Homemade pizza tips
- Make sure you let your pizza dough rest after it’s risen and punched down. This relaxes the gluten, making it a little less elastic and much easier to roll out.
- Don’t overload the pizza with too many toppings or you risk overwhelming and under-cooking the crust. 2 cups of toppings total seems to be the right amount for this size pizza.
- Lots of bakers swear by pizza stones, which are used to ensure a crispy crust, but I’ve honestly never used one! That’s proof that you don’t necessarily need any special equipment to make pizza at home.
- Since baking time is so short, all toppings should be ready-to-eat before going on the pizza. For example, any other meat should be fully cooked. Also consider cooking down mushrooms and caramelizing onions ahead of time.
- Packaged shredded cheese includes ingredients meant to keep it from clumping during storage and those additives prevent the cheese from melting properly. For best results, shred block cheese yourself.
- If you’re interested in grilling your pizza, you can find how to grill homemade pizza.
- To reheat pizza, preheat a cast iron over medium high heat. Add a few slices of pizza and 1-2 tablespoons of water. Cover immediately and let pizza warm for a few minutes. The skillet gets the crust nice and crispy again and the steam melts the cheese.
Have you tried this recipe? I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious.
Sheet Pan Pizza
Ingredients
- 1 homemade pizza crust recipe or your favorite pizza crust
- ¼ – ½ cup pizza sauce, olive oil, or desired sauce
- 8 ounces fresh shredded cheese, such as mozzarella
- Approximately 2 cups toppings
- Fresh herbs or other garnishes
Instructions
- Prepare pizza dough according to recipe instructions.
- Preheat oven to 500°F.
- Roll or press dough into a lightly grease sheet pan. I like to use a rolling pin to shape dough into a large rectangle and then transfer to the sheet pan and use my fingers to press it to fit all the way to the edges of the pan.
- Spread sauce or olive oil on top of pizza. Add cheese and toppings.
- Bake until crust is golden and cheese is melted, about 10 minutes.
- Let pizza sit for a few minutes, then serve immediately. Store any leftovers in the fridge for several days.
The best
This pizza looks good. I’ll make it or my college kid. But wondering though-is it ok to freeze and transportability to college? Our 19 year old son EATS (2-3 plates, 2-3 times a day. Can you help? Thanks in advance.
This is a great pizza….our BuyLow store makes their own Italian sausage and always have a few packages of just a patti…I buy one and make tiny meatballs cook them lightly …we love them on the Pizza…along with the mushrooms and pepperoni…
Can you freeze leftovers?
I too pre bake my dough…then I add sauce and toppings; diced ham, shrooms, green peppers, black olives, pepperoni, thinly sliced sweet onion,….start with Chef boy r Dee boxed pizza then add small can of pizza sauce…I make mine on rectangular stone….topped with lots of mozzarella cheese!! Yummy!
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What’s the size of the pan pls?Â
I use a standard “half sheet” sheet pan, 13×18 inches. Hope this helps!
Can’t wait to try this! Thank you for all the tips! When I make home made pizza, the middle is soggy, but I’m sure with these tips, no more soggy pizza! Also love the brushing crust idea so it is crunchy and looks more appetizing! But lets be honest, bad pizza is better than no pizza, lol!
Can’t wait to try this recipe….I’ve never made my own pizza dough before! I think the idea of partially cooking your toppings is great, too as uncooked toppings never get done enough for me. Grating the cheese is a plus too. I didn’t realize pregrated packaged cheese had those additives!
Yay! So happy to hear you found this post helpful. Enjoy your pizza!
I learned to pre-cook my sheet pan pizza crust. Â Lightly ‘wash’ with sauce, put in the oven at 450 for five minutes or so. Â Then add toppings, lightly brush crusty edges with olive oil and finish cooking at 450. Â There will be less ‘soggy’ area on the middle pan.Â