Our Favorite Sheet Pan Pizza

Name: Our Favorite Sheet Pan Pizza
Prep time: 3 h 30 min
Cook time: 20 min
Total time: 3 h 50 min
Yield: 12 servings
Ingredients: 3 1/2 cups bread flour; 1 Tbsp. fine sea salt; 1 tsp. active dry yeast; 1 3/4 cup warm water (105°F); olive oil for the crust and the pan; 1 Tbsp. cornmeal; 14 oz. jar store bought pizza sauce; 1/2 tsp. dried oregano; 1/2 tsp. garlic powder; 2 cups mozzarella cheese, shredded; 1 cup provolone cheese, shredded; 1/2 cup Parmesan cheese, shredded, plus more for serving; Toppings: use your favorites! Pepperoni, sausage, mushrooms, garlic, tomatoes, prosciutto, bell peppers, jalapenos, etc

User Reviews

4.3

54 reviews

Good

Prep Time
3 hrs 30 mins
Cook Time
30 mins
Total Time
3 hrs 50 mins
Servings
12 servings
Calories
257 kcal
Course
Main Course
Cuisine
Italian

Our Favorite Sheet Pan Pizza

Ulric Williams

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This Sheet Pan Pizza is perfect for a family night pizza night or even serving a crowd. The homemade, thick, crisp, and chewy crust takes this recipe to the next level and you can add all of your favorite toppings. Baked right on your sheet pan with no fuss of using pizza ovens or baking steels. Get ready to fall in love with this scratch-made pizza!

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Ingredients

Servings

For the homemade pizza dough

3 1/2 cups bread flour
1 Tbsp. fine sea salt
1 tsp. active dry yeast
1 3/4 cup warm water (105°F)

For the pizza

olive oil for the crust and the pan
1 Tbsp. cornmeal
14 oz. jar store bought pizza sauce
1/2 tsp. dried oregano
1/2 tsp. garlic powder
2 cups mozzarella cheese, shredded
1 cup provolone cheese, shredded
1/2 cup Parmesan cheese, shredded, plus more for serving
Toppings: use your favorites! Pepperoni, sausage, mushrooms, garlic, tomatoes, prosciutto, bell peppers, jalapenos, etc.

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Instructions

Make the crust first: Combine the bread flour, salt and yeast together in a medium sized mixing bowl.
Add the warm water (105°F) and mix until combined, the dough will be shaggy. Lightly dust a clean work surface and transfer the dough to the surface.
Use a bench scraper to form dough together, kneading for 2-3 minutes. Transfer to a bowl, cover with a towel or plastic wrap and let rest for 30 minutes. (Pro tip: pop it in the oven, with the oven off, but with the light on to give the dough just a little bit of heat).
After 30 minutes, give the dough some more love and knead the dough again for 2 minutes. Place it back in the bowl, cover with plastic wrap and let proof for 2 hours. It will just about double in size after this point and be looking really good!
Grab a baking sheet (This recipe uses a standard half-sheet pan, 18×13. I have not tested this recipe using other-sized pans). Brush with a light coating of olive oil and a sprinkle of cornmeal. Transfer the dough to the baking sheet and begin to flatten and stretch the dough to the sides of the sheet pan. Cover with plastic wrap and allow to rest for 1 more hour. The dough might be springing back at you because the gluten is still pretty strong, and that's ok. After it rests for this last hour, you'll be able to stretch it all the way to the sides of the sheet pan. Letting it rest allows the gluten to relax and proof one last time.
Preheat the oven to 450°F.
When ready to make pizza, press the dough to the corners of the pan and pinch the edges of the dough to form a crust. Poke holes all around the pizza dough with a fork. Spread the pizza sauce on top, sprinkle with oregano and garlic powder. Then, top with cheeses. Brush the crust with olive oil.
Bake for 20-25 minutes, rotating the pan half way through baking.
Remove from the oven and let cool for a couple minutes before slicing. Add fresh basil, more Parmesan cheese, chili flakes, etc. and enjoy!

Notes

Store bought pizza dough: I haven't tested this with a store bought dough, but it can be done. I would use 2 lbs. of dough for a thicker crust. You most likely will need the dough to let rest on the counter for an hour, or whatever the package directs you to do. When you stretch it on the sheet pan, and the dough bounces back, it means it needs more time to rest. If you use a store bought dough, let me know how it turned out in the comments below!
Shred cheeses from a cheese block as opposed to using the pre-shredded stuff. Grating the cheese yourself will ensure the cheese melts better and will give you those cheese pulls we all know and love!
Store in the fridge for up to 3 days.
Dough recipe is from my friend Andris over at The Baking Steel.

Nutrition Information

Show Details

Serving 1slice Calories 257kcal (13%) Carbohydrates 30g (10%) Protein 14g (28%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 25mg (8%) Sodium 899mg (37%) Potassium 178mg (5%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 399IU (8%) Vitamin C 2mg (2%) Calcium 238mg (24%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 257 kcal

% Daily Value*

Serving	1slice
Calories	257kcal	13%
Carbohydrates	30g	10%
Protein	14g	28%
Fat	9g	14%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	25mg	8%
Sodium	899mg	37%
Potassium	178mg	4%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	399IU	8%
Vitamin C	2mg	2%
Calcium	238mg	24%
Iron	1mg	6%