Sheet Pan Pizza: The Easy, Cheesy Crowd-Pleaser You’ll Make On Repeat
There’s something magical about pizza night. Whether it’s a Friday ritual or a midweek treat, homemade pizza hits different, especially when it’s baked on a sheet pan. Say goodbye to fussy dough tossing and hello to golden, crispy edges, stretchy cheese, and a pizza that actually feeds a crowd (or leaves you with the best leftovers).
This sheet pan pizza recipe is easy, flexible, and insanely satisfying. Perfect for week nights, casual hangouts, or whenever that comfort food craving kicks in.
Why You’ll Love This Sheet Pan Pizza
- Customizable Toppings: Go classic with pepperoni or get fancy with burrata, hot honey, or roasted veggies.
- Crispy & Chewy Crust: The sheet pan gives you that golden bottom crust with the soft, chewy inside.
- Easy to Share: It’s pizza for the people. Slice it up and let everyone grab a square.
Favorite Combos To Try:
- Margherita-ish: sliced tomato, mozzarella, basil, drizzle of olive oil
- Pesto & Burrata: swap the red sauce for pesto and top with torn burrata after baking
- Hot Honey Pepperoni: crispy pepperoni, mozzarella, basil, and hot honey drizzle after baking
- Spicy Veggie Supreme: red onion, jalapeños, bell peppers, olives, chili flakes
Craving more easy comfort recipes?
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Gina
Sheet Pan Pepperoni Pizza
This easy Sheet Pan Pepperoni Pizza is crispy, cheesy, and made for sharing! With a golden, chewy crust, melty mozzarella, and zesty pepperoni baked all on one pan, it’s the ultimate weeknight win or party-ready crowd-pleaser—no delivery required.
Ingredients
Pizza Dough
- 500 g bread flour
- 390 g room temperature water
- 10 g kosher salt
- 3 g instant yeast
- Olive oil for greasing
Sauce
- 1 28 oz can whole peeled San Marzano tomatoes
- 3 Tbsp olive oil
- salt to taste
Toppings
- 16 oz whole milk low moisture mozzarella shredded
- ¼ cup grated Pecorino Romano
- 8 oz pepperoni or hot soppressata thinly sliced*
- Fresh basil leaves torn
- Hot honey for drizzling
Instructions
- Prepare the dough a day before you want to make the pizza. In a large bowl, mix bread flour, water, salt and yeast together until combined. Cover and let sit at room temperature for 30 minutes.
- Uncover and fold the dough by pulling up each side of the dough and folding them into the center.
- Cover and let rest another 30 minutes. Repeat the folding process.
- Drizzle the top of the dough with a bit of olive oil and cover with plastic wrap. Transfer to the fridge to rest overnight (or up to 3 days).
- When you are ready to bake preheat the oven and a pizza stone (if you have one) to 500ºF.
- Then grease a half sheet pan very well with olive oil all over. Place the dough on the tray and stretch the dough out as far as you can. It won’t fit the entire sheet tray yet. Oil the top and place a sheet of plastic wrap or kitchen towel on top of the dough. Let dough rest 30-45 minutes at room temperature.
- While dough relaxes, prepare the sauce. Drain the whole tomatoes from the liquid in the can (the liquid will make the sauce too thin). Using an immersion blender or food processor, pulse the tomatoes until just broken down. Keep the sauce slightly chunky.
- Add in olive oil and season with salt to taste.
- After the dough has rested, stretch it out again to fill out the entire tray.
- Top the dough with an even layer of sauce (not too much).
- Top with mozzarella, precorino, and soppressata.
- Bake in the lower third of the oven for 20-25 minutes, or until golden and bubbly.
- Top with basil and drizzle with hot honey (if desired).
Notes
Pro Tip: Transfer to a wire rack when done so the crust stays crispy
