Sheet pan pizza is a thick, soft, slightly crispy-edged pizza baked in a rectangular pan—easy, forgiving, and great for feeding a group.
Here’s a reliable home-style version:
Sheet Pan Pizza (Basic Recipe)
Ingredients
Dough:
- 3½ cups all-purpose flour (or bread flour for chewier texture)
- 2 tsp instant yeast
- 1½ tsp salt
- 1 tsp sugar
- 2 tbsp olive oil (plus more for pan)
- 1¼ to 1½ cups warm water
Toppings (classic):
- 1 cup pizza sauce
- 2–3 cups shredded mozzarella
- Olive oil (for drizzling)
- Optional: pepperoni, onions, bell peppers, mushrooms, olives, etc.
- Dried oregano or chili flakes
Instructions
1. Make the dough
Mix flour, yeast, salt, and sugar. Add warm water and olive oil. Stir until a shaggy dough forms, then knead 8–10 minutes until smooth (or use a mixer).
Cover and let rise for 1–1.5 hours until doubled.
2. Prep the pan
Pour a generous amount of olive oil into a sheet pan (roughly 9×13 or larger). Spread it so the bottom is fully coated.
3. Stretch the dough
Place dough in the pan and gently stretch it toward the edges. If it resists, let it rest 10 minutes and continue stretching.
Let it rest again 20–30 minutes for a lighter crust.
4. Add toppings
Spread sauce, add cheese, and your toppings. Finish with a drizzle of olive oil and oregano.
5. Bake
Bake at 220°C (425°F) for 18–25 minutes, until:
- Bottom is golden and crisp
- Cheese is bubbling and slightly browned
6. Rest & serve
Let it sit 5–10 minutes before slicing into squares.
Tips for better sheet pan pizza
- More olive oil = crispier edges
- Don’t overload toppings or it turns soggy
- For extra flavor, refrigerate dough overnight (better texture)
- If you like deep flavor, add a little honey to the dough
If you want, I can also give:
- No-yeast version (faster)
- Crispy thin sheet pan pizza
- Pizza Hut-style pan pizza copycat
- Chicken tikka / desi topping version (popular in Pakistan)
