This homemade sheet pan pizza recipe is simple and quick to prepare, making it ideal for a Friday night. This family’s favorite deep dish-style pizza recipe is made using my vegan pizza dough and topped with fresh ingredients. Pizza is arguably the most excellent food on the planet! Pizza can be made and served in so many ways that it never gets old.
I honestly believe I could eat it every single meal of the day! Brandon makes some pretty fantastic pizza, but it takes some time and work to get it right, so I wanted to come up with a quicker pizza that we could prepare last-minute and serve to a crowd at a party or just our small family of five on a Friday night! And this recipe for Sheet Pan Pizza is the greatest! I’m quite pleased with how it turned out.
How to Make Sheet Pan Pizza?
Pizza dough: For this recipe, I used my homemade pizza dough, which is very quick and easy to make, but you can also use store-bought dough. Olive oil is required to prevent the pizza dough from sticking to the sheet pan and keep the dough wet and crispy.
Olive oil seems to work well for this. Use your favorite store-bought pizza sauce; I like one that is sugar-free. Mozzarella Cheese: For that melting, gooey finish. I prefer shredded because it allows for even coverage. Cherry tomatoes, basil, and whatever else you want as toppings.
Set aside an 1813-inch sheet pan that has been coated with 1/4 cup olive oil. After that, combine the yeast and sugar with the warm water in the bowl of an electric mixer fitted with a dough hook. Allow 10 minutes for proofing.
Mix the flour and garlic salt for a few minutes on low speed before gradually adding the remaining 1/4 cup of olive oil. Mix for about 5 minutes or until smooth ball forms.
Evenly press dough into the bottom and up the sides of the sheet pan. Cover with plastic wrap and set aside for 30 minutes to rise in a warm area.
Preheat the oven to 450 degrees Fahrenheit. When the dough has almost doubled in size, flatten the bottom and use your hands to press the dough up the edges of the pan. Evenly spread pizza sauce over the dough.
Half of the cheese goes on top of the sauce, followed by all the pepperonis. Sprinkle the remaining cheese equally over the pepperoni, then season the pie with Italian spice.
Bake for 20-25 minutes, or until the cheese bubble and the crust begins to color. Allow 5-10 minutes for cooling before cutting and serving. Enjoy!
Ingredients
- Two packages of active dry yeast (4 1/2 teaspoons)
- One tablespoon sugar (granulated)
- 2 cups of hot water
- 4 cups flour (all-purpose or bread flour)
- One teaspoon of garlic powder
- 1/2 cup extra virgin olive oil, split
- One pizza sauce cup
- 40–45 pepperoni pepperoni
- 3 cups mozzarella cheese, shredded
- seasonings from Italy
Instructions
- Set aside an 1813-inch sheet pan coated with 1/4 cup olive oil.
- Combine the yeast, sugar, and warm water in the bowl of an electric mixer fitted with a dough hook. Allow 10 minutes for proofing.
- Mix the flour and garlic salt for a few minutes on low speed before gradually adding the remaining 1/4 cup of olive oil. Mix for about 5 minutes or until smooth ball forms.
- Evenly press dough into the bottom and up the sides of the sheet pan. Cover with plastic wrap and set aside for 30 minutes to rise in a warm area.
- Preheat the oven to 450 degrees Fahrenheit. When the dough has almost doubled in size, flatten the bottom and use your hands to press the dough up the edges of the pan.
- Evenly spread pizza sauce over the dough. Half of the cheese goes on top of the sauce, followed by all the pepperonis. Sprinkle the remaining cheese equally over the pepperoni, then season the pie with Italian spice.
- Bake for 20-25 minutes, or until the cheese bubble and the crust begins to color. Allow 5-10 minutes for cooling before cutting and serving.
How do you Make Pizza with a Baking Sheet?
Preheat the oven to 350°F and grease a sheet pan. Press the dough into the baking sheet. Sausage and mushrooms should be cooked… With a fork, poke holes in the pizza dough. Spread the sauce on top. Add the meats and cheeses on top. Cook the pizza for 20 to 25 minutes in the oven. Cool before slicing. Even if all you have is a light-colored baking sheet, you can create pizza with it. Raise the oven temperature to 510°F (or 550°F if possible) and bake your pizza for another 5 to 10 minutes, monitoring the underside every few minutes to ensure it’s evenly browned but not scorched.
Pizza on a baking sheet will not be as crispy as pizza made on a pizza stone. Because a baking tray is much thinner than a pizza stone, it does not absorb as much heat. I recommend using thicker baking steel made of steel if you have one. Because we all have a baking sheet, and it works, this is Kitchn’s favorite alternative to a pizza stone. Before preheating the oven, place a rimmed baking sheet on the lowest shelf. Put the pizza onto the baking sheet when it’s ready to bake.
What is the Ideal Temperature for a Sheet Pan Pizza?
Preheat the oven to 450°F or 425°F for convection baking. Set aside a baking sheet lightly sprayed with cooking oil. Because of their bulk and thickness, sheet pan pizzas take longer to cook than thinner ones, and we don’t want to crank the heat as high as we would for thin, crispy, crusted ones. The ideal oven temperature is 450°F. Preheat the oven to 475 degrees Fahrenheit for 30 minutes, preferably an hour. If you don’t have a pizza stone, a pizza pan or a thick baking sheet will suffice; be sure it won’t distort at high temperatures.
Sprinkle the remaining cheese equally over the pepperoni, then season the pie with Italian spice. Bake for 20-25 minutes, or until the cheese bubble and the crust begins to color. Allow 5-10 minutes for cooling before cutting and serving. Enjoy! Preheat the oven to 500 degrees and lay an inverted baking sheet or a pizza stone on the bottom/lowest oven rack for an hour before baking the pizza.
How do you Make Sheet Pizza with Store-Bought Dough?
Gently push the pizza dough into the pan, ensuring it covers the entire surface. With a fork, poke holes all over the crust. Brush the crust with the remaining tablespoon of olive oil and bake it alone for 5-7 minutes. Spread pizza sauce on the crust and season with oregano and garlic powder. Your dough’s quality is equally critical as the rest of your ingredients. To make it easier to stretch and shape your pizza dough, allow it to rise. It can be not easy, especially if you’ve just taken your dough out of the freezer. Evenly press dough into the bottom and up the sides of the sheet pan.
Cover with plastic wrap and set aside for 30 minutes to rise in a warm area. Preheat the oven to 450 degrees Fahrenheit. When the dough has almost doubled in size, flatten the bottom and use your hands to press the dough up the edges of the pan. The ideal technique to prepare your dough, according to Stella Culinary, is to gently flatten your rounded and proofed pizza dough with your hand — the key is to remember that you only want to flatten it so that it no longer looks like a dome.
What Kind of Flour is Best for Pizza?
One of the greatest flours for pizza is all-purpose flour. It’s used to make thin New York-style pizza crusts, Neopolitan-style pizza crusts, and deep-dish pizza crusts. This premium organic all-purpose baking flour is freshly milled from certified organic hard red wheat and is ideal for making great pizza crusts. When folks decide to try their hand at creating pizza dough, they usually go for this one. This flour is more forgiving in comparison to all-purpose flour. This flour produces a crisp texture on the outside and is chewy inside.
It won’t rise properly if you don’t have the pockets of air that a yeast-risen dough provides. The chemical leavening found in self-rising flour is insufficient for good pizza dough. Because of its gluten concentration, 00 flour is the gold standard in Italy for Neapolitan pizza—a thin, crispy, yet flexible Italian pizza from Naples—and fresh pasta. The fine flour is both robust and delicate enough to prevent an unduly tough or rubbery texture when kneading.
How Long do you Bake Pizza at 400 Degrees?
It will take around 8-15 minutes to bake correctly and have beautiful crispiness to the crust. It’s worth noting that it can take a little longer if you’ve created a thicker crust. The most critical advice is to check on your pizza every 10 minutes or so. In general, the better the pizza, the hotter the oven. Between 450 and 500 degrees, F is the ideal oven temperature for pizza (250 to 260 degrees C). Temperatures in pizza ovens range from 800 to 900 degrees Fahrenheit. Your home oven won’t get that hot, but the higher you can go, the better.Bake:
Bake pizzas in a 475°F oven, one at a time, for 10 to 15 minutes, or until the dough is browned and the cheese is golden. If desired, you can add a bit of additional cheese toward the end of the cooking time. Preheat the oven to 375 degrees Fahrenheit. In a pizza pan, spread out the dough. The top is sprinkled on: sauce, provolone, pepperoni, bacon, ham, sausage, and meatballs. Preheat the oven to 350°F and bake for 15 to 20 minutes, flipping the pan halfway through.
What do you Put on the Pizza Crust’s Bottom?
Cornmeal, without a doubt. The major reason for sprinkling cornmeal or flour on the bottom of your pizza pan or pizza stone is to help the pizza dough attach to it. This way, it won’t stick to the pan during cooking. Making a crispier pizza in the oven. Baking is the most critical aspect of crispy pizza. Increase the temperature to achieve the crispiest finish. You’ll need a higher oven temperature for the top of the pizza, and for the bottom of the pizza, you’ll need a heated baking surface. The most frequent approach to browning your crust is to include sugar in the dough.
You can put sugar in a wash on the dough instead of in the dough if you don’t want to use it in the dough. To make a wash for the dough rim, combine 1/4 cup milk and two tablespoons of honey in a small container and stir well. Many recipes recommend using cornmeal or bread crumbs to keep the pizza dough from sticking to the peel. Both coatings work, but they leave a gritty or crunchy residue on the pizza’s bottom.
Conclusion
Rotate the pizza halfway through cooking. This isn’t necessary, but it will guarantee that the edges are golden brown. Make your pizza dough. My vegan version is easy to create and takes delicious sheet pan pizza to new levels. Make a mozzarella cheese block. To keep the shredded cheese from sticking together, preservatives such as potato starch are added to pre-grated cheese.
When cooked, though, this means they don’t melt as well. Grate cheese directly from the block for the greatest cheesy pizza pulls. Toppings can be mixed and matched! I chose typical basil and tomato toppings, but you may use whatever you choose. The possibilities are unlimited with cooked shredded chicken, pineapple, and olives!
