Sheet Pan Pizza
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Resting Time
2 hrs 45 mins
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Total Time
4 hrs
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Servings
7 people
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Calories
539 kcal
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Course
Main Course, Dinner, Others
Sheet Pan Pizza
Description
Sheet Pan Pizza begins with a dough that combines all-purpose flour, water, salt, and instant yeast, mixed and allowed to rise until doubled in size and bubbly. Olive oil enriches the dough and helps prevent sticking. After resting, the dough is spread out on a cornmeal-dusted, oiled rimmed baking sheet, which aids in a crisp bottom crust and easy handling.
The pizza is topped with a thin layer of pizza sauce, shredded mozzarella and Parmesan cheeses, pepperoni slices, and pickled jalapeños for a spicy contrast. Olive oil, black pepper, Italian seasoning, and red pepper flakes add layers of flavor before baking. The method produces a crust with a firm, slightly chewy texture and rich cheesy toppings melded with spicy and savory elements.
This pizza can be served as a casual meal or snack, offering a homemade alternative to traditional round pizzas. It pairs well with salads or simple sides. The sheet pan format allows for easy slicing and serving.
Practical notes: olive oil can be replaced or mixed with other cooking oils if needed to adjust flavor or cost. If dough is refrigerated, allow extra time for rising once on the pan. Applying cornmeal under the dough prevents sticking and adds texture.
Ingredients
Crust:
- 4 cups all-purpose flour $0.61
- 2 cups water $0.00
- 1 1/2 tsp salt $0.03
- 2 tsp instant yeast 0.48
- 2 Tbsp cornmeal $0.03
- 1 Tbsp olive oil $0.15
Pizza:
- 3 Tbsp olive oil $0.45, divided
- 1/2 tsp salt $0.01
- 1/2 tsp black pepper $0.02, freshly cracked
- 1/2 tsp Italian seasoning $0.05
- 1/2 tsp red pepper flakes $0.05
- 1 oz. jar pizza sauce $1.59
- 2 cups mozzarella cheese $2.49, shredded
- 1/2 cup Parmesan Cheese $0.75, shredded or grated
- 1/2 cup pepperoni $1.50, slices, about 3 oz
- 1/3 cup jalapeños $0.66, pickled
- 2 Tbsp honey $0.38
Instructions
Crust:
- In a large mixing bowl, combine the flour, water, salt, and instant yeast. Stir until just combined and no streaks of flour remain.
- Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom and sides of the bowl are well-coated with the oil.
- Cover the bowl and let the dough rise in a warm, dry place for 2 hours, or in the refrigerator for up to 24 hours. The dough should double in size and appear bubbly, wet, and very fluffy.**
- Coat your fingers with a few drops of olive oil and then scrape the dough from the sides of the bowl, turning it over a few times to form a ball. Rest the dough for 5 minutes.
Pizza:
- Brush 1 tablespoon of olive oil on the bottom and sides of 1 rimmed baking sheet and then sprinkle 2 tablespoons of cornmeal evenly on the bottom of the pan.
- Coat the ball of pizza dough with 1 tablespoon of oil and flip it out of the bowl (oil side down) on the rimmed baking sheet, using a spatula to scrape any oil left in the bowl on top of the dough.
- Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it rises slightly and spreads to fill the sheet pan completely (About 30-45 minutes). While the dough rests, preheat the oven to 425℉.
- Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over the salt, fresh-cracked black pepper, Italian seasoning, and red pepper flakes. Bake the crust for 25 minutes, or until the surface of the bread is evenly golden brown.
- Remove the crust from the oven and carefully spread the pizza sauce on top from edge to edge. Then top with the mozzarella cheese, parmesan cheese, pepperoni, pickled jalapenos, and if desired, a pinch of salt, pepper, and other seasonings
- Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown.
- Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for 5 minutes and then slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.
Notes
- Olive oil can be substituted or mixed with other cooking oils to reduce cost or vary flavor.
- If the dough is cold from refrigeration, allow additional rising time once spread in the pan.
- Sprinkling cornmeal under the dough helps prevent sticking and adds a slight crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7people
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Serving | 2slices | |
| Calories | 539kcal | 27% |
| Carbohydrates | 65g | 22% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Sodium | 1225mg | 51% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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