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This sheet pan pizza recipe is so incredibly delicious and feeds a crowd, perfect for your next family dinner or get together!
Pizza has to be the most universally loved food, right? I can honestly say that I have never met someone who doesn’t like some form of pizza.
Me? Well, I’m no exception, I love pizza. I grew up in Chicago where we had deep dish, I went to graduate school in NY where I got to experience the big pieces of New York style pizza, and also in New York I got to have big square pizzas in the city (also known as Sicilian pizza). I now live in Milwaukee where we have thin, almost cracker-crispy thin crust, and my in-laws make the best wood-fired pizza. I do not discriminate, I love all kinds of pizza!
I forgot what show we were watching, but they were doing some feature on pizza and showed a square/rectangle pizza and my hubby said he had never had pizza like that. I immediately remembered the square pizzas I had had in the past.
The dough was soft and fluffy but had a nice crunch to the bottom of it with a nice bold olive oil flavor. It made me think of when I made tomato rosemary focaccia bread, I wanted it a little fluffier and topped with cheese, because, pizza!!
Whenever I’m working with dough, I immediately think of my favorite yeast brand: Red Star Yeast.
Their yeast is second to none. Their quick rise yeast is truly the best. It works quickly!
I have to admit: yeast dough kind of scares me. My father in law is baker extraordinaire, and makes bread every week for Sunday family dinners. My version of making yeast dough is more like when I made these slow cooker cinnamon rolls, which didn’t require much rising time. So I enlisted his help- mainly for him to set the timers and tell me to stay out of the kitchen lol.
The dough was surprisingly easy to make, and I absolutely LOVED how it all came together, and how easy it was to make!
Because you’re making it on a sheet pan, it makes it really perfect for feeding a crowd. Think pizza party, family dinners, friends over, all enjoying this amazing pizza you’ve just made, it’s a total winner.
I made homemade sauce for this, but you could certainly buy pre-made pizza sauce. What makes this pizza taste amazing is the crust. It’s got a crispy bottom from baking in an olive oil coated sheet pan and is soft on the inside because of the double rise times. You put a layer of cheese down directly on top of the dough and then sauce over the cheese to prevent the crust from getting soggy. You could make this with and without pepperoni, the only thing you want to make sure of is that if you are using pepperoni, you get the good natural casing kind!
Next time you’re feeding a crowd, be everyone’s favorite hostess by making this amazing sheet pan pizza recipe!
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- 5 Ingredient Jalapeno Enchilada Pizza Recipe
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- Homemade Pizza Pockets
This sheet pan pizza recipe is so incredibly delicious and feeds a crowd, perfect for your next family dinner or get together!
4.30 from 50 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 16 big squares
For the Dough:
- 1 1/4 cup warm water about 90-110 degrees
- 2 1/4 teaspoons Red Star Quick Rise Active Yeast 1 envelope
- 1/4 teaspoon sugar
- 3 tablespoon olive oil plus ¼ cup for the pan
- 3 1/2 - 4 cups unbleached all purpose flour
- 1 1/2 teaspoons Kosher salt
For the Sauce:
- 3 cloves garlic roughly chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon dried oregano
- 1/2 teaspoons dried red pepper flakes or more to taste
- 1 28-ounce can whole peeled tomatoes
- 1 teaspoon Kosher salt
To Assemble and Bake:
- 1 pound sliced deli-style mozzarella cheese
- 6 ounces natural-casing pepperoni cut into 1/8-inch slices
- 4 ounces Pecorino Romano cheese grated
Warm the water (I do this by microwaving it for 30 seconds).
Dissolve the yeast and sugar in the water in a small mixing bowl or measuring cup. Proof the yeast until it is foamy, about 3-5 minutes.
In the bowl of a stand mixer with the dough attachment on, pour in the yeast mixture, salt, 3 tablespoons olive oil and 3 ½ cups of flour. Turn mixer on medium and mix until combined and no flour streaks remain (about 4 minutes). Slowly add in the additional ½ cup flour and mix for (about another 2 minutes). Remove the dough from the mixing bowl and transfer to a well-floured surface.(Video) 5 EASY HOLIDAY APPETIZERS EVERYONE WILL ENJOY
Knead by hand until smooth and elastic and form into a shape resembling a rectangle.
Coat a 13 x 18 inch sheet pan (or jelly roll pan) with ¼ cup olive oil.
Transfer dough into the oiled pan and cover with loosely with plastic wrap. Let rest until it has doubled in size (1 hour for the quick rise yeast, 2 hours for regular yeast).
After it has risen, punch down the dough and form it to fit the entire pan, edge-to-edge. Dimple the crust with your fingertips as you form into the pan and carefully prick carefully with a fork. (The fork pricking is to prevent the crust from bubbling up, only gently prick it, don’t poke all the way through the dough – I made a total of 12 pricks.) If the dough is resistant to reach the corner, allow it to rest a few minutes and try again. Cover pan with the plastic wrap and allow it to rest another hour.
Preheat the oven to 525 degrees, making sure the bottom rack of your oven is set to its lowest level. (If your oven doesn't go this high or you're nervous baking at such a high temperature, I've also made this with great success at 475 for about 15-20 minutes. Also, if the lowest rack of your oven is directly over heat, put it at the bottom third).
Make your sauce, sauté garlic in the olive oil in a medium sauce pan over medium-high heat until fragrant (2 minutes) then add in the oregano and red pepper flakes can of tomatoes and salt, stir and cook for 2 minutes, then remove from heat. Use an immersion blender to blend contents in the pot or pour contents into a blender and blend until smooth and no large chunks remain.
Remove plastic wrap from the pizza dough and place slices of mozzarella cheese down, then spread sauce over the cheese. Place slices of pepperoni over the pizza and then sprinkle with Pecorino Romano cheese.
Place the baking sheet on the lowest rack in the oven and bake for about 12-15 minutes, until the crust is crispy and lightly browned.
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.
Serving: 1g | Calories: 613kcal | Carbohydrates: 85g | Protein: 22g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 40mg | Sodium: 781mg | Fiber: 3g | Sugar: 1g
This deliciousness is brought to youbyRed Star Yeast, all opinions are as always my own, thank you for supporting the brands and products I love and that make the Sweetphi blog possible.
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Sheet pan pizzas aren't as quick-cooking as thinner pizzas because of their heft and thickness, and also because we don't want to crank the heat as high as we would for thin, crispy crusted pizzas. An oven temp of 450°F is the sweet spot.Can you cook pizza on a regular baking sheet? ›
If all you have is a light-colored baking sheet, you can absolutely use it to make pizza. Just increase the oven temperature to 510°F (or up to 550°F if possible) and bake your pizza for an additional 5 to 10 minutes, checking the underside every few minutes to make sure it's evenly browned but not burnt.What is the secret to thin crust pizza? ›
The easiest technique is using a pizza pan. Place the rolled dough directly into the cold pan, add toppings, and then place in the preheated oven. You won't get quite the same crispy crust, but you'll still end up with a tasty pizza. Perforated pizza pans let heat in faster and give a better finished slice.Should I Preheat baking sheet for pizza? ›
If you're using a pizza stone, it should be preheated in a hot oven for at least 20 minutes. If you're using a baking sheet, you can preheat it in the oven or spread a thin layer of cooking oil over the bottom before building your pizza.How do I make the bottom of my pizza crust crispy? ›
Use a pizza stone or a pan with holes to get a crispy pizza crust. A pizza stone will keep your pizza hot and its porousness will absorb some condensation. A perforated pan has holes that will let the condensation escape, just remember to place it on a rack as it cools so the holes can do their work.Do you spray cookie sheet for pizza? ›
How do you make Sheet Pan Pizza? Preheat oven to 450 degrees F or 425 degrees for convection bake. Lightly spray a baking sheet with cooking oil and set aside.Is plain flour or self raising better for pizza? ›
What is the best flour for pizza dough? Plain all-purpose flour is all you need for homemade pizza dough. Yep, no need for any fancy flours like '00' flour, bread flour or even self-raising flour. Standard plain flour will give you a great result.How do you grease a baking sheet for pizza? ›
- Pour a tablespoon of cooking oil on the surface of the pizza pan. ...
- Use a paper towel or basting brush to coat the entire surface of the pan with the oil.
- Sprinkle a tablespoon or two of cornmeal over the oil on the pan. ...
- Place the perforated pan on paper towels.
Before you add the sauce or any toppings, lightly brush the stretched pizza dough with olive oil and prick it all over with a fork. Brushing it with oil will prevent any excess moisture from seeping into the crust. No more soggy pizza crust!What is the best flour for thin crust pizza? ›
All-purpose flour is one of the best flours for pizza. It is commonly used to create thin New York style crusts, Neopolitan-style pizzas, and deep-dish pizza crusts. Freshly milled from certified organic, hard red wheat, this premium organic all-purpose baking flour is perfect for baking delicious pizza crusts.
I always recommend basting your crust with a little something extra. I like to flavor my pizza dough by basting it with a mixture of butter, parmesan cheese, salt, garlic powder, and parsley. It's amazing how much better a pizza tastes with just a little flavoring!What does adding honey to pizza dough do? ›
Honey creates a more golden crust than sugar does. It also helps to keep bread moist and adds a distinctive flavor. Because of its antibacterial properties, it retards mold, which improves the shelf life of baked products.What are 3 good toppings for pizza? ›
- Pepperoni. It's clearly no surprise that pepperoni is first on the list. ...
- Sausage. A sweet Italian or spicy sausage is another popular option that most can agree on. ...
Bring your dough to room temperature.
Gluten, the protein that makes pizza dough chewy, is tighter in cold conditions like the fridge, which is why cold pizza dough will stretch out and snap back just like a rubber band. This step will loosen up the dough and make it easier to shape.
It's absolutely essential to pre-bake the dough for 5-6 minutes before adding your toppings. Once you've added Pizza Sauce and all your toppings, return it to the oven to finish baking! This will result in a crust that holds on it's own and is crispy on the outside, and soft and airy on the inside.How long should pizza dough rest before being stretched? ›
If your pizza dough is quickly snapping back or difficult to stretch, your dough is too tight. Cover your dough with plastic wrap and let it sit for 10-15 minutes. After a bit of rest, the gluten in the dough will relax, making the process of stretching much easier.Should I oil the bottom of my pizza? ›
Oil in your dough is an essential part of a pizza. It helps the dough stretch and maintain its hydration. It also gives it an added flavor. So, while oil is an essential ingredient for a delicious pizza, it does not affect the finished product's taste.Does olive oil make pizza dough crispy? ›
Drizzle a bit of extra virgin olive oil onto the edge of the dough to give it a crispier crust.What ingredient makes pizza crust crispy? ›
Adding oil to your pizza dough for a faster bake
If you bake pizza in a blazing hot oven, you don't want a very conductive dough because it will not only make your pizza crispy but also burn fast. But when you bake pizza at home, you can take advantage of this to make crispier pizza by adding oil to the dough.
Take your baking pan and grease it with your oil of choice. You can use either a non-stick spray or olive oil spray, or butter/coconut oil.
- Inverted Baking Sheet. Why I Don't Use a Baking Stone for Pizza. ...
- Cast Iron Pan. Our skillet pizza cooks up in a cast iron pan on the stovetop, but you can also use a cast iron pan in the oven to produce a crispy pizza crust too. ...
- A Hot Grill. ...
- Pizza Pans. ...
- Baking Steel.
Though it's important to knead your dough thoroughly, it's not necessary to knead your dough for long. We recommended kneading your dough for about 4 to 6 minutes! Over-kneading your dough will create a fine, crumb-like texture, giving your dough a bready texture rather than a light and airy pizza crust.Which 2 types of flour make the best pizza dough? ›
Bread flour will create a very chewy bread-like crust.
The dough will stretch more easily and rise higher than when using all-purpose flour, resulting in a puffy crust. A chewy, airy crust is perfect for traditional homemade pizza, Chicago-style deep dish and Sicilian pizza recipes.
Can a food processor or mixer replace kneading by hand? Using a machine to do your kneading changes the final product. While a food processor or a stand mixture does a fine job of developing the gluten in dough, neither one of them perfectly mimics the motion of hand-kneading.Should I coat the baking sheet with oil? ›
Greasing the pan is a necessary step even when using a nonstick pan. Whether you're using a bundt pan, cake pan, cupcake pan, or cookie sheet, applying a thin layer of grease to the sides and bottom of the pan will help your baked goods release with ease.What stops pizza from sticking to pan? ›
When it comes to keeping your dough from sticking to the pan, either flour or cornmeal will work. But if you want to add even more taste, and make it an even better experience for your customers, try cornmeal instead!Can you use PAM to grease a baking sheet? ›
1) Spray Pam Cooking Spray on your bread pans, muffin tins and cake pans to prevent your breads and cakes from sticking to the side. Your food will slide out easier and you won't have any crumbs stuck to the bottoms or sides.Do Italians pour olive oil on pizza? ›
Pizzerias in France and Italy commonly serve it, allowing each customer to use it according to his or her taste. The spicy olive oil serves a dual purpose, adding softness to the crust and a kick to the pizza.What happens if you forget oil in pizza dough? ›
The goal of adding oil to pizza dough is to improve the texture of the dough and flavor the finished crust. The oil will specifically: Making the dough softer will improve its capacity to stretch when rolled out. If you don't use any oil, the dough will pull apart and produce holes.Should you cook onions before putting on pizza? ›
Onions should be pan sautéed with a little olive oil until soft and caramelized before putting on top of a pizza. Raw onions contain a lot of moisture and will not cook evenly if baked on top of a raw pizza dough. One exception is red onion which can be sliced very thin and placed raw on the pizza to cook in the oven.
The 00 flour is a key ingredient for making an authentic Neapolitan pizza, as it cooks to the perfect consistency in a wood-fired oven.What flour do Italians use for pizza? ›
Use Tipo 00 flour.
Tipo 00 flour is the type of Italian flour that Neapolitan pizza restaurants use. It makes a beautiful, supple and fluffy dough that's a notch above regular all purpose flour. You can find it at your local grocery or online.
For Crispy and Chewy Pizza Crust, Use 00 Flour
00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza.
Salt – a pizza dough flavor enhancer
Almost anything tastes better with salt. That's because salt is a flavor booster that brings out the flavors and aroma of food. At low concentrations, salt also increases the sweetness of the bread.
- Use the right flour. ...
- Season your dough. ...
- Don't use pre-shredded cheese. ...
- Keep the sauce simple. ...
- Fresh is best. ...
- Preheat your pan. ...
- Give it lots of heat.
- Secret #1: “Crust makes or breaks a pizza, and there is no substitute for a traditional Italian dough.” ...
- Secret #2: “Remember one thing when making a pizza: Less is more. ...
- Secret #3: “How you cook your pizza is just as important as what goes into it.”
Drizzle the honey after the pizza is cooked, otherwise the dough may get soggy. If you'd like to dip your toes in honeyed waters, try the modified Epicurious recipe for margherita pizza below. Drizzle as much honey as you like; even at Emily, the amount of honey on a pie varies.Can I use brown sugar instead of white sugar in pizza dough? ›
The difference between sugars in a dough recipe is very little. The only real difference is with regard to the slightly darker color of the dough with the use of brown sugar, otherwise, they both provide nutrient for the yeast to metabolize.Why do you put oil in pizza dough? ›
Pizza dough recipes include oil because it makes the process easier to stretch out the dough without any holes. Oil also adds flavor. Since many people prefer the savory Italian flavors of a traditional pizza, many recipes use olive oil.What is the most unpopular pizza topping? ›
You're finally off the hook, pineapple. According to a recent survey of over 2,000 adults, Americans' least-favorite pizza topping isn't chunks of tropical fruit anymore; instead, we're collectively skittish about salty fish.
1. Pepperoni. The king of toppings is pepperoni.What is the correct order of pizza toppings? ›
Everyone knows the classic pizza arrangement of crust, sauce, cheese, and then toppings—but why exactly is this order the standard, and when can you mix things up?Which cheese is best for pizza? ›
What is the best melting cheese for pizza? The undisputed king of meltiness for cheese toppings is mozzarella. Classic mozzarella has the ideal balance of moisture, elasticity, and fat content for meltability.What is the best pizza topping combination? ›
We recommend a healthy mix of mushrooms, red onions, bell peppers, black olives, tomatoes, and spinach. If you want to get a little more experimental, perhaps try some sun-dried tomatoes and artichoke hearts as well!What are the 5 most common pizza toppings? ›
- Extra cheese.
- Black olives.
- Green pepper.
- Fresh garlic.
This is Kitchn's number-one favorite alternative to a pizza stone because we all have a baking sheet and it works well. Take a rimmed baking sheet and invert it on the lowest shelf of your oven before you preheat the oven. Then you can easily slide the pizza onto the baking sheet when it's time to bake.What temp do I bake a homemade pizza at? ›
Heat the oven.
Generally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C).
Preheat oven to 425 degrees. Lightly oil the pan, and let the dough rise for about 20 minutes before topping and baking it. Bake pizza until the cheese and crust are golden brown, about 15 to 20 minutes.How long do you cook pizza at 450 degrees? ›
Set oven rack to middle position and preheat oven to 450°F. Place pizza on middle rack. Do not use a pan or cookie sheet to bake pizza. Bake for 15-20 minutes or until pizza is golden brown.How do you transfer pizza from parchment to stone? ›
To easily transfer pizza from a peel to a stone, simply form the dough on a piece of parchment paper and add toppings. Place the pizza (on parchment) on a peel and transfer to a hot stone. After baking 5–10 minutes, carefully pull out the parchment and finish baking the pizza on the stone.
You should not use parchment paper on a pizza stone because most types of parchment can't handle the heat. To get crispy pizza on a pizza stone, you need the oven to be as hot as possible. That means the oven will be 450 – 500°F (230 – 260 °C) or more, while parchment paper usually can't handle more than 430°F (220°C).Do you Prebake pizza dough? ›
Tips for perfect pizza dough:
It's absolutely essential to pre-bake the dough for 5-6 minutes before adding your toppings. Once you've added Pizza Sauce and all your toppings, return it to the oven to finish baking!
Bake: Bake pizza in the 475°F oven, one at a time, until the crust is browned and the cheese is golden, about 10 to 15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.What is the best temperature to cook a pizza and for how long? ›
The optimal baking temperature is therefore 400°F (200°C) degrees for around 45 minutes. Chicago-style deep-dish pizza is a bit different from the other types of pizza on this list.How long should a pizza cook at 350? ›
If you have set your oven to 350 degrees Fahrenheit, it should take around 15 to 20 minutes for the oven to finish baking a pizza perfectly. A perfectly cooked pizza means the crust will be golden brown, and some bits of cheese will be deep brown.How long does a pizza take to bake at 400? ›
Time To Bake!
Place your pizza into a hot preheated oven, 400 degrees F. Bake for about 15 minutes, until crust is cooked through. Look at that thick crust! If your family prefers a thin crust, press your dough into a larger round before baking.
Prepare the dough for what you will be making and let rest for another 10 minutes before putting into the oven. Spread pizza sauce evenly about an inch from the edge. Top with cheese and desired toppings. Bake at 400 degrees for 15-20 minutes.Is 500 degrees hot enough for pizza? ›
A pizza oven needs to be hot to create the perfect pizza
When you make this food product at home, you need to cook at temperatures ranging between 450 to 500 degrees. However, if you're cooking a pizza with a thicker crust (such as a deep dish style), you may need to set the temperature to 400 degrees.
The Ideal Pizza Oven Temperature
For the best possible result in a wood-fired pizza oven, you should stick to the recommendations of the AVPN (The True Neapolitan Pizza Association): 900°F (480°C) for 60-90 seconds.
A pizza cooked at 500F will take anywhere between eight and twelve minutes, with ten minutes being the “golden number” for most pizza connoisseurs. It really comes down to preference. Some people prefer more “browning” and crispiness on their pizza, which would require a few extra minutes in the oven.