Why You’ll Love Sheet Pan Pizza Recipe
- Crispy edges with a soft and airy interior
- Easy dough preparation with simple pantry ingredients
- Perfect for feeding a family or small group
- Long fermentation creates incredible flavor and texture
- Customizable with your favorite toppings
- No pizza stone required
- Great balance of gooey cheese and flavorful tomato sauce
- Delicious fresh basil finish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
300 g all-purpose flour
4 g active dry yeast
220 ml lukewarm water
1 teaspoon salt
1 teaspoon olive oil for the dough
1 tablespoon olive oil for greasing the pan
300 g diced canned tomatoes
3 basil leaves
1 pinch salt
1 pinch black pepper
1 teaspoon olive oil
½ teaspoon oregano
20 g Parmesan cheese, shredded
200 g mozzarella cheese
1 handful fresh basil
Directions
- In a large bowl, combine the flour, yeast, lukewarm water, salt, and olive oil. Stir with a spoon or spatula until a cohesive dough forms.
- Cover the bowl with cling film or a reusable bag 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.
- Grease a 25 cm x 30 cm sheet pan with olive oil.
- Using a greased spoon, gently fold the dough a few times to release some air. Transfer it to the prepared sheet pan.
- With greased fingers, carefully stretch and spread the dough evenly across the pan. Let it proof again for 1 to 2 hours until light and airy.
- Preheat the oven to 230°C (445°F) with a rack positioned in the middle.
- To prepare the sauce, drain the canned tomatoes using a sieve. Place the drained tomatoes into a bowl and add basil leaves, oregano, salt, black pepper, and olive oil.
- Blend the tomato mixture until smooth using an immersion blender or standard blender.
- Press your fingertips gently into the dough to create dimples and preserve the airy texture.
- Spread two large ladles of tomato sauce evenly over the dough and add a few basil leaves.
- Bake the pizza for 15 minutes at 230°C (445°F).
- Remove the pizza from the oven and sprinkle the Parmesan cheese over the sauce.
- Tear half of the mozzarella into large chunks and grate the remaining half. Distribute the cheese evenly over the pizza.
- Return the pizza to the oven and bake for another 12 to 15 minutes at 210°C (410°F) until the cheese is melted and bubbly.
- Let the pizza cool for 5 minutes before topping with fresh basil and serving.
Servings and timing
Servings: 4
Preparation Time: 20 minutes
Proofing Time: 12 to 18 hours
Cooking Time: 27 to 30 minutes
Total Time: Approximately 13 to 19 hours
Variations
- Add pepperoni, mushrooms, olives, or bell peppers for extra toppings.
- Use whole wheat flour for a heartier crust.
- Swap mozzarella with provolone or fontina cheese for a richer flavor.
- Add chili flakes for a spicy kick.
- Top with arugula after baking for a fresh peppery finish.
- Try pesto instead of tomato sauce for a different flavor profile.
- Add caramelized onions or roasted garlic for extra depth.
- Use cherry tomatoes and burrata for a gourmet-style version.
Storage/Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days.
To reheat, place slices in a skillet over medium heat for a few minutes to crisp the crust while melting the cheese. You can also reheat in the oven at 180°C (350°F) for about 8 minutes.
For freezing, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make the dough the same day?
Yes, you can let the dough rise at room temperature for about 4 hours instead of refrigerating overnight.
Why is the dough proofed for so long?
A longer proof develops better flavor and creates a lighter, airier crust.
Can I use fresh tomatoes instead of canned?
Yes, but canned tomatoes often provide a richer and more consistent flavor for pizza sauce.
What type of mozzarella works best?
Low-moisture mozzarella melts beautifully and prevents excess liquid on the pizza.
Do I need a special pizza pan?
No, a standard sheet pan works perfectly for this recipe.
How do I prevent the dough from sticking?
Grease both the sheet pan and your fingers with olive oil before handling the dough.
Can I add more toppings?
Yes, but avoid overloading the pizza, which can make the crust soggy.
Why is the cheese added halfway through baking?
Adding the cheese later helps prevent overbrowning while allowing the crust to bake properly.
Can I freeze the dough?
Yes, the dough can be frozen after the first proof. Thaw it overnight in the refrigerator before using.
How do I get a crispier crust?
Bake the pizza on the lower oven rack for the last few minutes or preheat the sheet pan before adding the dough.
Conclusion
This sheet pan pizza is an easy and satisfying way to enjoy homemade pizza with bakery-style texture and flavor. The airy crust, rich tomato sauce, and melted cheese create a comforting meal that’s simple enough for weeknights yet impressive enough for gatherings. Once you try this method, it may become your favorite homemade pizza recipe.
Sheet Pan Pizza
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This sheet pan pizza features a light, airy crust topped with rich homemade tomato sauce, melted mozzarella, and fresh basil. Perfect for sharing, it delivers crispy edges and classic Italian flavor with minimal effort.
Ingredients
- 300 g (2 1/2 cups) all-purpose flour
- 4 g (1 1/2 tsp) active dry yeast
- 220 ml (1 cup – 2 tbsp) lukewarm water
- 1 tsp salt
- 1 tsp olive oil, for the dough
- 1 tbsp olive oil, to grease the pan
- 300 g (1 1/4 cup) diced canned tomatoes
- 3 basil leaves
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp olive oil
- 1/2 tsp oregano
- 20 g (2 tbsp) parmesan cheese, shredded
- 200 g (7 oz) mozzarella cheese
- 1 handful fresh basil
Instructions
- In a large bowl, combine the flour, yeast, water, salt, and olive oil for the dough. Stir with a spoon or spatula until a uniform dough forms. Cover and let proof in the refrigerator for 12 to 18 hours or at room temperature for about 4 hours until tripled in size.
- Grease a 25 cm x 30 cm (10-inch x 12-inch) sheet pan with olive oil. Stir and fold the dough a few times with a greased spoon, then transfer it to the pan. Using greased fingers, gently stretch the dough evenly across the pan. Let it proof for 1 to 2 more hours until airy. Preheat the oven to 230 °C / 445 °F.
- Drain the canned tomatoes using a sieve. Add the drained tomatoes, basil leaves, oregano, salt, pepper, and olive oil to a bowl or blender. Blend until smooth to create the pizza sauce.
- Press your fingers into the dough to create dimples. Spread two ladles of tomato sauce evenly over the dough and scatter a few basil leaves on top.
- Bake for 15 minutes at 230 °C / 445 °F. Remove from the oven and sprinkle with parmesan cheese. Tear half the mozzarella into chunks and grate the remaining half, then distribute evenly over the pizza.
- Return the pizza to the oven and bake for 12 to 15 minutes at 210 °C / 410 °F until the cheese is melted and bubbly. Let cool for 5 minutes, garnish with fresh basil, and serve.
Notes
- Cold-proofing the dough overnight develops better flavor and texture.
- Drain the tomatoes well to avoid a soggy crust.
- Use fresh mozzarella for extra creaminess, but pat it dry before adding.
- You can add toppings like olives, mushrooms, or pepperoni after the initial bake.
- Leftover pizza can be refrigerated and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 35 mg
