Sheet Pan Pizza

Why You’ll Love This Recipe

I love how this pizza delivers bakery-style results with minimal effort. The dough becomes light and airy while baking beautifully in the sheet pan, creating crispy edges and a soft interior.

Another reason I enjoy this recipe is how versatile it can be. I can keep it simple with cheese and basil or add my favorite toppings depending on the occasion.

I also appreciate how the sheet pan method makes homemade pizza easier to shape and bake compared to traditional hand-stretched pizzas.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dough

• 300 g all-purpose flour
• 4 g active dry yeast
• 220 ml lukewarm water
• 1 tsp salt
• 1 tsp olive oil

For the Pan

• 1 tbsp olive oil

Tomato Sauce

• 300 g diced canned tomatoes
• 3 basil leaves
• 1 pinch salt
• 1 pinch black pepper
• 1 tsp olive oil
• 1/2 tsp oregano

Toppings

• 20 g Parmesan cheese, shredded
• 200 g mozzarella cheese
• Fresh basil

Directions

1. I combine the flour, yeast, lukewarm water, salt, and olive oil in a bowl.
2. I stir the ingredients together with a spoon until a rough dough forms.
3. I cover the bowl tightly and let the dough proof in the refrigerator for 12 to 18 hours or at room temperature for about 4 hours until tripled in size.
4. I grease a sheet pan with olive oil.
5. Using lightly greased hands or a spoon, I gently fold the dough a few times before transferring it to the pan.
6. I carefully stretch the dough evenly across the pan using greased fingers.
7. I let the dough rest for another 1 to 2 hours until light and airy.
8. While the dough proofs, I preheat the oven to 230°C (445°F).
9. To make the sauce, I drain the canned tomatoes and transfer the solids to a bowl.
10. I add basil, oregano, salt, pepper, and olive oil, then blend everything into a smooth sauce.
11. I press my fingertips gently into the dough to create air pockets.
12. I spread the tomato sauce evenly over the dough and add a few basil leaves.
13. I bake the pizza for 15 minutes at 230°C (445°F).
14. I remove the pizza from the oven and sprinkle Parmesan cheese evenly over the sauce.
15. I tear half the mozzarella into chunks and grate the remaining mozzarella over the pizza.
16. I return the pizza to the oven and bake for another 12 to 15 minutes at 210°C (410°F) until golden and bubbly.
17. I let the pizza cool for about 5 minutes before topping it with fresh basil and serving.

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Proofing Time: 12 to 18 hours
• Cook Time: 27 to 30 minutes
• Total Time: About 13 to 19 hours

Variations

I sometimes add pepperoni, mushrooms, olives, or roasted vegetables for extra toppings. Fresh burrata or ricotta also tastes amazing added after baking.

For a spicier version, I sprinkle chili flakes or drizzle hot honey over the finished pizza.

I also enjoy experimenting with different cheeses like provolone, fontina, or smoked mozzarella for added flavor.

storage/reheating

I store leftover pizza in an airtight container in the refrigerator for up to 4 days.

For reheating, I warm slices in a hot skillet or oven to bring back the crispy crust. I avoid microwaving whenever possible because it softens the crust too much.

I can also freeze baked slices individually and reheat them directly from frozen in the oven.

FAQs

Why does the dough need a long proofing time?

The long proofing time helps develop better flavor, texture, and an airy crust with minimal effort.

Can I make the dough the same day?

Yes, I can proof the dough at room temperature for about 4 hours if I need a quicker option.

What type of mozzarella works best?

I prefer low-moisture mozzarella because it melts beautifully without making the pizza watery.

Can I use fresh tomatoes instead of canned?

Yes, I can use fresh ripe tomatoes, although canned tomatoes usually provide a richer and more consistent flavor.

How do I keep the crust crispy?

I bake the pizza on a well-oiled hot sheet pan and avoid overloading it with sauce or toppings.

Conclusion

This sheet pan pizza is crispy, cheesy, airy, and incredibly satisfying. I love how the simple homemade dough creates such a light and flavorful crust while the fresh tomato sauce and melted cheese bring everything together perfectly. Whether I make it for family dinners, gatherings, or casual weekends, it always feels comforting and delicious straight from the oven.