Sheet Pan Pizza

Sheet pan pizza is a simple way to get dinner done whether it’s family pizza night or serving a crowd. Using scratch-made dough or store-bought, the results are a crispy golden crust with your favorite toppings!

Favorite Sheet Pan Pizza Recipe

Family pizza night calls for an easy cheesy baked homemade pizza recipe with all your favorite toppings! This sheet pan pizza recipe is an easy way to make it which means we can have pizza night even during the week.

As with any sheet pan dinner recipe, there’s minimal clean-up because everything is baked on one sheet and I love how the sheet pan creates a deep dish style pizza.

The adults and the kids in my home don’t always agree on toppings except when we are making heart shaped pizza, then it’s cute pepperoni hearts all the way! For this Friday night pizza, there is plenty of room on one pizza to do half a classic pepperoni pizza and half with any other toppings you like!

Best Sheet Pan Pizza Dough

If I have some of my regular homemade pizza dough or whole wheat pizza dough on hand, I can use one batch per pizza, however, I find if I use the Trader Joe’s store-bought dough, I’ll need to use two balls of dough per pizza. My no yeast pizza dough would need to be doubled as well.

Then, it’s just a matter of adding the red pizza sauce or garlic white pizza sauce, the cheese, maybe some Italian seasoning for added flavor, and then top it with our favorite meat and veggies!

If you’re making the dough from scratch before you begin, it’ll factor into the total time it takes for it to be ready. It’s always a good idea to make more than one batch of pizza dough and freeze one for later on. That way, next time you just thaw it overnight, and it’s ready to go when you are.

Topping Variations

Customize your pizza your way with whatever toppings you love! Here are some of our favorites.

• Meat: Pepperoni, chicken, Canadian bacon, crumbles of bacon
• Veggies: Sliced red peppers, sliced mushrooms, jalapeno, red or white onion
• Savory: Black olives, green olives or caramelized onions
• Sweet: Pineapple, tomatoes or basil
• Cheese: Mozzarella cheese and Parmesan cheese.

Recipe Tips

• Nonstick. Don’t forget to grease the baking sheet, even on a nonstick sheet!
• High heat. Baking it on high will give your crust that initial heat to brown nicely on the outside to a crispy crust while keeping it soft and tender on the inside.
• Working with the dough. Use a rolling pin to roll out your dough first, if you’re having trouble stretching it to the edges. Then, place it on the sheet and stretch it out to the edges.
• Rest the dough. If you are finding there is too much bounce back, allow it to rest for a bit and try again.
• Dough too cold? Make sure your dough is at room temperature before adding it to the baking sheet, otherwise it will be too hard to work with.
• Slices big and small. This recipe will make 20 small slices, but depending on the size of your crowd, you can adjust to make fewer bigger slices.

Storage

• Storing: Any leftover pizza can be stored in an airtight container in the fridge for up to 3 days.
• Reheating: For a softer crust, reheat it in the microwave. If you like a crispier crust all over again, use the stovetop or the toaster oven.
• Freezing: Freeze pizza by wrapping in plastic wrap then storing in a freezer safe bag up to 3 months.

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