Sheet Pan Pizza is the answer for anybody hoping to make crave-worthy, restaurant-quality pizza at residence—at half the price of carry-out! Our recipe for Sheet Pan Pizza will stage up any informal date night time in, make for an unforgettable household dinner, or function an interactive occasion dish the place everybody helps choose the toppings. Sheet Pan Pizza is not only for particular events. It’s additionally the right “take-out faux out” meal for 2 that can yield sufficient leftovers to test off some weekly meal prep!
WHAT IS SHEET PAN PIZZA?
This recipe for Sheet Pan Pizza combines my two favourite sorts of take-out pizza. The crust is a sturdy Foccacia bread, usually used for Sicilian-style “Grandma Pie,” that’s baked after which coated edge-to-edge with tons of cheese and toppings—form of like a Detroit-Fashion pizza—after which baked once more! Sheet Pan Pizza is a enjoyable strategy to feed a crowd and may simply be divided into sections so everybody within the household will get to have a couple of slices with their favourite sauce and toppings.
WHAT YOU NEED TO MAKE A SHEET PAN PIZZA:
- A SHEET PAN: We propose utilizing a normal 18” x 13” rimmed metallic baking sheet or the 16″ x 12.5″ x 1″ enamelware pan in our Store.
- PIZZA DOUGH: Our No-Knead Focaccia is oh-so-tasty by itself, however subsequent stage as the bottom of an enormous pizza. Completely value the additional time to make it from scratch! (You may as well use store-bought pizza dough—see be aware beneath.)
- OLIVE OIL: We used as little olive oil as doable to make this recipe budget-friendly. (Be happy to make use of a bit extra!) You may substitute or combine it with plain cooking oil to scale back prices much more, however the pizza crust will lack the distinctive style olive oil gives.
- STORE-BOUGHT SAUCE: We selected a store-bought, conventional pizza sauce with a purpose to maintain issues easy. You may completely make your personal selfmade pizza sauce! Or swap it out for a jar of alfredo sauce, vodka sauce, ready pesto, or BBQ sauce!
- TONS OF SHREDDED CHEESE: You want a superb quantity of cheese for this recipe, nevertheless it’s completely value the additional components to steadiness out all of the bread, sauce, and toppings.
- YOUR FAVORITE PIZZA TOPPINGS: Maintain it basic or combine it up—something goes on the subject of Sheet Pan Pizza!
DO I HAVE TO MAKE MY OWN CRUST?
I’d extremely counsel making the pizza crust on this recipe – our shockingly-easy No-Knead Selfmade Focaccia. It just about does the work by itself! You may substitute the selfmade crust with 1 lb. of store-bought pizza dough for this Sheet Pan Pizza recipe (and begin with the second set of directions on the recipe card), however the outcomes shall be barely totally different from the pizza we made.
- If doubling the recipe: Put together a doubled quantity of pizza dough without delay in a really giant mixing bowl. Slice the big ball of dough in half (after the primary ferment), and switch every to its personal 1/2 sheen pan for the second rise. Comply with the recipe as written, additionally rotating and flipping the baking sheets midway via each bakes so each pizzas cook dinner evenly.
- Alternatively, when making two smaller pizzas: Slice the risen ball of dough in half and switch every to its personal 1/4 sheet pan for the second rise. Break up the remaining components between the pizzas, and cut back each baking instances by about 5 minutes every (additionally counting on the visible cues as a information to forestall over-baking or under-baking the crust).
MAKE AHEAD & MAKE IT EASIER
- You may make the dough for this Sheet Pan Pizza forward and retailer it tightly coated within the fridge for as much as 24 hours earlier than baking it. Let it sit out at room temperature for about half-hour earlier than transferring it to the sheet pan.
- You may as well pre-bake the pizza crust as much as 8 hours forward. Let the bread cool fully earlier than overlaying it to maintain it from getting soggy. While you’re able to eat, simply high the crust with sauce and toppings and bake it once more for 10-Quarter-hour.
Sheet Pan Pizza
Sheet Pan Pizza is a low-effort recipe assured to make any event particular and fulfill cravings for take-out pizza at half the price.
Crust:
- 4 cups all-purpose flour ($0.61)
- 2 cups water ($0.00)
- 1 1/2 tsp salt ($0.03)
- 2 tsp prompt yeast (0.48)
- 2 Tbsp cornmeal ($0.03)
- 1 Tbsp olive oil* ($0.15)
Pizza:
- 3 Tbsp olive oil, divided* ($0.45)
- 1/2 tsp salt ($0.01)
- 1/2 tsp Freshly cracked black pepper ($0.02)
- 1/2 tsp Italian seasoning ($0.05)
- 1/2 tsp pink pepper flakes ($0.05)
- 1 14oz. jar pizza sauce ($1.59)
- 2 cups shredded mozzarella ($2.49)
- 1/2 cup Parmesan cheese, shredded or grated ($0.75)
- 1/2 cup pepperoni slices (about 3 oz.) ($1.50)
- 1/3 cup sliced pickled jalapeños ($0.66)
- 2 Tbsp honey ($0.38)
Crust:
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In a big mixing bowl, mix the flour, water, salt, and prompt yeast. Stir till simply mixed and no streaks of flour stay.
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Drizzle 1 tablespoon of olive oil across the sides of the bowl, and elevate the dough together with your palms to verify the underside and sides of the bowl are well-coated with the oil.
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Cowl the bowl and let the dough rise in a heat, dry place for two hours, or within the fridge for as much as 24 hours. The dough ought to double in measurement and seem bubbly, moist, and really fluffy.**
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Coat your fingers with a couple of drops of olive oil after which scrape the dough from the edges of the bowl, turning it over a couple of instances to type a ball. Relaxation the dough for five minutes.
Pizza:
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Brush 1 tablespoon of olive oil on the underside and sides of 1 rimmed baking sheet after which sprinkle 2 tablespoons of cornmeal evenly on the underside of the pan.
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Coat the ball of pizza dough with 1 tablespoon of oil and flip it out of the bowl (oil aspect down) on the rimmed baking sheet, utilizing a spatula to scrape any oil left within the bowl on high of the dough.
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Gently press down the middle of the dough and push it outward towards every nook of the pan. Let the dough relaxation once more, uncovered, till it rises barely and spreads to fill the sheet pan fully (About 30-45 minutes). Whereas the dough rests, preheat the oven to 425℉.
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Coat your fingers with oil and make dimples everywhere in the dough, additionally pushing the dough into the corners once more if wanted. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over the salt, fresh-cracked black pepper, Italian seasoning, and pink pepper flakes. Bake the crust for 25 minutes, or till the floor of the bread is evenly golden brown.
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Take away the crust from the oven and punctiliously unfold the pizza sauce on high from edge to edge. Then high with the mozzarella cheese, parmesan cheese, pepperoni, pickled jalapenos, and if desired, a pinch of salt, pepper, and different seasonings
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Bake the pizza for an additional 10-Quarter-hour or till the cheese has melted and began to brown.
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Take away the pizza from the oven and drizzle all the floor evenly with honey. Let it cool for five minutes after which slice the pizza into 15 squares. Serve every slice topped with extra parmesan cheese and fresh-cracked black pepper.
See how we calculate recipe prices right here.
* Olive oil will add a definite taste to the pizza crust however could be substituted (or blended) with cooking oil to make this recipe extra budget-friendly.
** The dough may have extra time to rise within the sheet pan if popping out of a chilly fridge.
Serving: 2slicesEnergy: 539kcalCarbohydrates: 65gProtein: 20gFats: 22gSodium: 1225mgFiber: 3g
Learn our full diet disclaimer right here.
Easy methods to Make Sheet Pan pIzza – Step by Step Photographs
Mix 4 cups of all-purpose flour, 2 cups of water, 1 ½ teaspoons of salt, and a pair of teaspoons of prompt yeast in a big bowl. (If utilizing a single-serving packet of yeast, which comprises about 2 1/4 teaspoons, you should utilize the entire thing!) Stir till simply mixed and no streaks of flour stay. Drizzle 1 tablespoon of olive oil across the sides of the bowl, and elevate the dough together with your palms to verify the underside can also be coated. Cowl the bowl and let it ferment in a heat, dry place for two hours or within the fridge for as much as 24 hours. (If coming from the fridge, the dough may have an extra half-hour of resting time at room temperature.)
After the primary ferment, the dough ought to roughly double in measurement and seem bubbly, moist, and really fluffy. Scrape the dough off the edges of the bowl together with your palms, turning it over a couple of instances to type a ball. Let it relaxation within the bowl for about 5 minutes to forestall the dough from tearing. Brush the underside and sides of the sheet pan with 1 tablespoon of olive oil and sprinkle 2 tablespoons of cornmeal evenly on the underside.
Coat the ball of pizza dough with 1 tablespoon of olive oil and flip it out of the bowl onto the ready sheet tray (oil aspect down), utilizing a spatula to scrape any oil left within the bowl on high of the dough. Gently press down the middle of the dough and push it outward towards every nook of the pan. Let the dough relaxation once more, uncovered, till it spreads to fill the sheet pan fully (about 30-45 minutes). Preheat the oven to 425℉.
Coat your fingers with oil and make dimples everywhere in the dough, additionally pushing the dough into the corners once more if wanted. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over a 1/2 teaspoon of salt, 1/2 teaspoon of freshly-cracked black pepper, 1/2 teaspoon of Italian seasoning, and 1/4 teaspoon of pink pepper flakes.
Bake the crust for 25 minutes, or till the floor of the bread is evenly golden brown and has developed a still-tender, however agency crust. When pressed evenly (And thoroughly, don’t burn your self!), the middle of the crust ought to spring again and may feel and appear absolutely cooked – not squish and comfortable.
High the fully-baked pizza crust evenly from edge-to-edge with 1 1/2 cups of ready pizza sauce (from a 14 oz. jar), 2 cups of shredded mozzarella cheese, 1/2 cup of shredded or grated parmesan cheese, 1/2 cup of pepperoni slices (about 3 oz. or half a normal bundle), 1/3 cup of pickled jalapenos (about 1/3 of a normal jar), and if desired, one other pinch of salt, pepper, and different seasonings.
Bake the pizza for an additional 10-Quarter-hour or till the cheese has melted and began to brown. Take away the pizza from the oven and drizzle all the floor evenly with honey. Let it cool for about 5 minutes (so the toppings don’t slide off), and slice the pizza into 15 squares. Serve every slice topped with extra parmesan cheese and fresh-cracked black pepper.
Y’all, I really like the combo of candy & spicy toppings we used on this recipe, however I’m all the time in search of new concepts for my subsequent Sheet Pan Pizza Social gathering! What sauces and toppings will you set in your Sheet Pan Pizza? Inform us within the feedback! ~ Marion 🙂
