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Easy Sheet Pan Pizza

Easy Sheet Pan Pizza
This pizza dough comes together in minutes and doesn’t need a mixer to achieve success. You can easily double this recipe if you would like to make two sheet pan pizzas. Watch video tutorial below.
Yield 1 pizza



  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 cup lukewarm water (110-115°F)
  • 1 tablespoon granulated sugar
  • 2 cups bread flour
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 cup marinara sauce
  • 3 cups shredded mozzarella cheese

Topping ideas

  • Chopped brussels sprouts & Parmesan cheese
  • Sauteed onions & peppers
  • Mushrooms & goats cheese
  • Broccoli
  • Corn
  • Pineapple
  • Feta, olives and oregano
  • Kale & Parmesan cheese (pictured)


  • Make the dough: Combine yeast, water and sugar in a large mixing bowl. Allow yeast to proof for five minutes.
  • Add 1 cup flour. Mix with wooden spoon or dough whisk.
  • Add olive oil, salt and remaining flour. Mix until dough comes together and pulls from the sides of the bowl.
  • Dust hands with flour and knead dough in bowl (or on lightly floured counter top) until smooth and elastic, about 2-4 minutes.
  • Cover bowl with plastic wrap and allow dough to sit in warm spot until doubled in size, about an hour.
  • Preheat oven to 425°F.
  • Lightly flour a sheet pan (10×14-inch) and your hands. Punch down dough and place on prepared sheet pan. Stretch out dough until it completely covers pan, leaving a bit of a crust around the edges.
  • Ladle sauce on dough, spreading evenly over top of dough. Sprinkle with shredded cheese and toppings of choice.
  • Bake for twenty minutes until crust and cheese are golden brown.


Recipe by Joy of Kosher.

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Review & Comments

Doug Du Fresne | Reply

Can I use sourdough yeast?

Red Star Yeast | Reply

Hi Doug – Yes, use 1 full packet.
Happy baking!

Shirley Terrill | Reply

5 stars
Followed recipe and make a marvelous pizza. Thank you

Mike | Reply

4 stars
2 cups of flour as stated resulted in a very wet almost batter-like dough for me. I ended up using a full 3 cups to get the dough to a more expected consistency. Otherwise, this is a good recipe and my go-to for Friday night pizza.

Edna Burgess | Reply

5 stars
Looks fast and easy. Will try it soon.

Olympia | Reply

5 stars
Amazing crust! Bake it for dinner, with kale and Romano cheese .
Thanks for sharing the recipe with all of us !

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