Get ready for a fun twist on pizza with this Homemade Sheet Pan Pizza! It’s perfect for feeding a crowd or enjoying a cozy family night in.
You can customize it with your favorite toppings—pepperoni, veggies, or extra cheese! I love how easy it is to make; just roll out the dough, add toppings, and bake. Simple and so tasty!
Ingredients & Substitutions
Active Dry Yeast: This is essential for making the dough rise. If you have instant yeast, you can use the same amount without activating it first. I often use instant yeast because it saves a step!
All-Purpose Flour: It gives a great texture to the crust. If you’re looking for a healthier option, whole wheat flour can be used, but you might need a bit more water since it absorbs more liquid.
Olive Oil: It adds flavor and helps the dough be nice and soft. You can replace it with any neutral oil like canola or vegetable oil if you prefer.
Pizza Sauce: Store-bought marinara works well! For a fresh touch, you can use crushed tomatoes mixed with herbs. If you want a spicy twist, add some red pepper flakes to your sauce.
Cheese: Mozzarella is the classic choice, but I also love adding provolone for extra flavor. If you’re dairy-free, there are fantastic non-dairy cheese options available now.
How Do I Ensure a Perfect Pizza Dough?
Getting the dough just right can be tricky, but don’t stress! Here are some tips to make it easier:
- When activating yeast, make sure the water is warm, not hot. Too hot can kill the yeast!
- Knead the dough until it’s smooth and slightly tacky, not sticky. This usually takes about 7-10 minutes.
- Let the dough rise in a warm space. If your home is cold, you could place it in an oven that’s off but with the light on or near a heater.
Following these steps will help you achieve a beautiful dough that bubbles up perfectly while baking!
Homemade Sheet Pan Pepperoni Pizza
Ingredients You’ll Need:
For the Dough:
- 2 1/4 tsp (1 packet) active dry yeast
- 1 1/2 cups warm water (110°F/45°C)
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 2 tbsp olive oil, plus more for greasing the pan
- 1 tsp salt
- 1 tsp sugar
For the Toppings:
- 1 1/2 cups marinara or pizza sauce
- 3 cups shredded mozzarella cheese
- 30-40 slices pepperoni
- 1 tsp dried oregano or Italian seasoning
- Grated Parmesan cheese for sprinkling
- Fresh parsley or basil, chopped (optional for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and around 15-20 minutes for baking, plus 1-1½ hours for the dough to rise. So, you’ll be enjoying delicious sheet pan pizza in about 2 hours total!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm water and sugar together. Sprinkle the yeast on top and let it sit for 5-10 minutes until it becomes frothy. This shows that the yeast is alive and ready to help your dough rise!
2. Make the Dough:
In a large mixing bowl, combine the flour and salt. Add the yeast mixture along with 2 tablespoons of olive oil, then mix until a dough forms. Don’t worry if it looks a little shaggy; you’ll knead it next!
3. Knead the Dough:
Lightly flour your workspace and turn the dough out onto it. Knead the dough for about 7-10 minutes until it becomes smooth and elastic. If your hands get too sticky, sprinkle a little more flour while you knead.
4. First Rise:
Grease a large bowl with a little olive oil and place the dough inside. Cover it with a clean towel or plastic wrap. Put it in a warm spot to rise for 1 to 1½ hours, or until it has doubled in size.
5. Preheat the Oven:
While the dough rises, preheat your oven to 450°F (230°C). Also, lightly grease a large sheet pan with a bit of olive oil so the pizza doesn’t stick.
6. Shape the Dough:
Once the dough has risen, punch it down gently to release the air. Transfer it to the greased sheet pan and stretch or roll it out to fit the entire pan. Don’t forget to push it into the corners!
7. Add the Toppings:
Evenly spread the marinara or pizza sauce over the dough. Then sprinkle the shredded mozzarella cheese on top. Lay the pepperoni slices out evenly across the cheese. Yum!
8. Bake the Pizza:
Carefully place the sheet pan in the oven and bake for about 15-20 minutes. Keep an eye on it until the crust turns golden brown and the cheese is bubbly and slightly browned.
9. Finish It Off:
Once baked, remove the pizza from the oven. Sprinkle some dried oregano or Italian seasoning and grated Parmesan cheese on top. If you’re using fresh parsley or basil, add it for a pop of color and flavor!
10. Serve and Enjoy:
Let the pizza cool for a couple of minutes before cutting it into squares. Serve hot and enjoy your delicious homemade sheet pan pepperoni pizza!
This pizza is sure to be a hit with everyone, and feel free to get creative with your toppings too!
Can I Make This Pizza Dough in Advance?
Absolutely! You can prepare the dough and let it rise, then punch it down and store it in the fridge for up to 2 days. Just let it come to room temperature before rolling it out to ensure it stretches easily.
What If I Don’t Have Active Dry Yeast?
If you have instant yeast, you can use the same amount as a substitute without needing to activate it first. Just mix it directly with the dry ingredients for ease!
How Do I Store Leftover Pizza?
Store any leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also microwave individual slices for a quick option!
Can I Freeze the Pizza?
Yes! After baking and cooling the pizza, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. To reheat, thaw in the fridge overnight and bake at 350°F (175°C) until heated through.