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Best-Ever Sheet Pan Pizza

    Best-Ever Sheet Pan Pizza

    The finest pizza you’ll ever eat can be made on a single sheet pan with these instructions! This simple procedure yields a sizable pan that may be served with a variety of toppings.

    How about a pizza that can feed a whole bunch of people? What about a pizza made on a sheet pan? Although this pizza’s shape is a little bit unconventional compared to the typical round pizza, it has quickly become a crowd pleaser. Why? An whole pan will provide enough for three standard pizzas, and it’s a breeze to prepare. There is no need for unique tools, and the dough doesn’t even need to be shaped. It’s even faster than our Pan Pizza or Focaccia Pizza, which is saying a lot. Alright, it’s time to start baking!

    Making pizza in a sheet pan: the basics

    Instead of stretching the dough into a circle as we do for traditional Italian pizza, sheet pan pizza is baked in a flat pan. Because the pizza will be baked directly in the pan, you won’t even need a pizza peel or baking stone. This is a terrific way for novice pizza makers since it allows them to skip over a number of crucial processes.

    When it comes to fast and simple nightly pizza, we now prefer the sheet pan version over our previous go-tos, which included pan pizza and focaccia. To cook, add another 15 minutes to the 1 hour and 15 minutes you’ll need to prepare the ingredients. Here is a rundown of the time commitments required by this recipe:

    Two proofing periods and two baking periods are the essentials.

    Where can I get the secrets of making a good pizza on a sheet pan? As you can see, the recipe calls for two separate proofing (resting) periods and two separate baking (cooking) periods. What you need to know is as follows:

    • The dough will have the optimum texture after two proofing periods. For the best bread or pizza, let the dough rise for as long as possible. We’ve made the recipe as quick as possible, so there’s no need to cut down on the proof times. The greatest crusts always include this ingredient! (The dough for focaccia pizza is considerably more dense, thus it requires even more time to rise.)
    • First, prepare the crust in the oven without any toppings. This aids in producing pizza crust that is optimally crunchy on the bottom and airy in the centre. It’s not how most people would think to make pizza, but after trying it, you’ll be glad you did. (Please be aware that this is only necessary for our sheet pan pizza and does not apply to our regular Pizza Dough.)

    This pizza on a sheet pan serves three purposes.

    This sheet pizza is excellent since it’s like getting three pizzas for the price of one. In other words, you may save yourself the trouble of making individual pizzas for everyone. All you need is one baking sheet for this recipe. Your pizza may have a variety of toppings piled on it.

    Alternative pizza toppings for a sheet pan

    There are many topping combinations possible for this pizza made in a sheet pan. In this case, we used our fantastic Easy Pizza Sauce and added smoked mozzarella and fresh mozzarella on top. Then, similar to Arugula Pizza, we tossed the whole thing with a topping of seasoned baby arugula. The recipe and preparation details are provided below. Or, consider these other pizza topping suggestions! Simply multiply the following ingredients by two or three (you may eyeball this) for this pizza:

    • Authentic Margherita Pizza Recipe
    • Incredibly hot options A Pizza with Jalapeos
    • Pizzas like the Three Cheese Shrimp Pizza, Ricotta Pizza, White Pizza, and Spinach Pizza are delicious without sauce.
    • Select from the tried and true Homemade Cheese Pizza or Pesto Pizza.
    • You should definitely try fusion food. Superlative Taco Pizza

    Here’s a pizza recipe that’s perfect for a sheet pan:



    When making pizza dough*

    • 375 grammes (3 cups) universal flour
    • Yeast, either active dried or quick, 1 tablespoon
    • 1 tsp. of garlic powder and oregano
    • Just one teaspoon of kosher salt
    • 264 grammes (1 cup โ€“ 2 tablespoons) gentle heat
    • Extra olive oil for the sheet: 1 tbsp

    Toppings for the pizza

    • 1 1/4 cups pizza sauce (purchased or our favourite Easy Pizza Sauce)
    • Shredded smoked gouda; 1 cup (3 ounces)
    • Half a cup of shredded Parmesan
    • Cheese, fresh mozzarella, 6 ounces
    • Toppings are optional. In a large bowl, toss together 4 cups (3 ounces) baby arugula, 1 tablespoon olive oil, and 1/4 teaspoon kosher salt.
    • Toppings of fresh basil leaves


    1. Get the dough going (5 mins): Mix the all-purpose flour, yeast, salt, oregano, and garlic powder in a large basin. The flour may be mixed into the heated water and olive oil by stirring.
    2. Knead the dough (8 minutes): Knead the dough by pressing it with the palm of your hand and rolling it into a ball for 8 minutes. When the dough is soft and pillowy to the touch and has a smooth, flexible exterior, you know you’ve spent enough time kneading it for 8 minutes. To prevent the dough from sticking to your hands, sprinkle a little of flour on the counter while you work with it. You may also use a stand mixer fitted with a dough hook and set to medium-low speed to knead the dough for 8 minutes.
    3. Spread the dough out on a 13×18-inch baking sheet and let it rest for 15 minutes. Fold the dough under itself to form a ball, using greased hands. Roll the boule in some flour to prevent it from sticking. Then, use a floured surface to roll out the dough into a rectangle about the size of the baking sheet. Rub the bottom and sides of a normal 13-by-18-inch sheet pan with 3 tablespoons of olive oil. Bring in the dough and grease it gently. To let the dough relax, cover the dish with plastic wrap and let it aside for 15 minutes.
    4. Rest the dough again (45 minutes): 45 minutes later, press the dough back into the corners of the pan to ensure a uniform coating and let it rest again. Wrap up and have a 45-minute nap.
    5. On the other hand, turn your oven on to 500 degrees Fahrenheit.
    6. Bake the pizza dough* without toppings: Put the dough in the oven for 6 minutes after the 45-minute rest, but before adding the sauce and toppings.
    7. Top with your favourite ingredients and bake one more. Take the bread loaf out of the oven. A few pinches of kosher salt should be sprinkled on top of the pizza sauce, smoked mozzarella, fresh mozzarella (split into pieces), and Parmesan cheese. A word of caution: the pan will be sizzling hot. Until the cheese is melted and golden, bake for 6 to 8 minutes.
    8. Serve: To serve, toss the young arugula with the olive oil and 1/4 teaspoon of kosher salt in a small dish. Firstly, you should scatter some torn basil leaves over the pizza, and then you may top it with arugula. As a pizza cutter won’t reach the sides of the pan, you’ll need to use a knife to chop it apart.
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