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Sheet Pan Pizza

Sheet Pan Pizza
This sheet pan pizza recipe is so incredibly delicious and perfect for feeding a crowd. The crust has a wonderful crispy outside and soft inside and makes the perfect party food that all your guests will enjoy!
Yield 1 pizza, about 12 servings
2

Reviews

Ingredients

Dough

  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
  • 1/4 teaspoon granulated sugar
  • 1 1/4 cups water (warm, 100-115°F)
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons plus 1/4 cup olive oil, divided
  • 3 1/2 to 4 cups unbleached all-purpose flour

Sauce

  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic (roughly chopped)
  • 1 tablespoon dried oregano
  • 1/2 teaspoon dried red pepper flakes (or more to taste)
  • 1 (28oz) can whole peeled tomatoes
  • 1 teaspoon kosher salt

Toppings

  • 1 pound sliced deli-style mozzarella cheese
  • 6 ounces natural-casing pepperoni (cut into 1/8-inch slices)
  • 4 ounces Pecorino Romano cheese (grated)

Instructions

  • Dissolve the yeast and sugar in the warm water in a small mixing bowl or measuring cup. Proof the yeast until it is foamy, about 5 minutes.
  • In the bowl of a stand mixer fitted with the dough hook attachment, pour in the yeast mixture, salt, 3 tablespoons olive oil and 3 1/2 cups of flour. Turn mixer on medium and mix until combined, about 4 minutes. Slowly add in the additional 1/2 cup flour and mix for about another 2 minutes. Knead dough until smooth and elastic.
  • Turn dough onto floured surface. Shape dough into a small rectangle.
  • Coat a 12×17-inch sheet pan (or jelly roll pan) with 1/4 cup olive oil.
  • Transfer dough into the oiled pan and cover loosely with plastic wrap. Let rest until double in size, about an hour.
  • Punch down the dough. Form dough by pressing with your fingers to fit the entire pan, edge-to-edge. Make sure dough is even thickness across pan. Lightly prick with a fork to prevent the crust from bubbling up (don’t poke all the way through the dough, 10-15 total fork pricks.) If the dough is resistant to reach the corner, allow it to rest a few minutes and try again. Cover pan with the plastic wrap and allow it to rest another hour.
  • Preheat the oven to 550°F (or as hot as your oven will go), making sure the bottom rack of your oven is set to its lowest level.
  • Make your sauce: sauté garlic in the olive oil in a medium sauce pan over medium-high heat until fragrant (2 minutes). Add in the oregano, red pepper flakes, can of tomatoes and salt; stir and cook for 2 minutes, then remove from heat. Use an immersion blender to blend contents in the pot or pour contents into a blender and blend until smooth and no large chunks remain.
  • Remove plastic wrap from the pizza dough and place slices of mozzarella cheese evenly over pizza dough, then spread sauce over the cheese. Top with slices of pepperoni and then sprinkle with Pecorino Romano cheese.
  • Place the baking sheet on the lowest rack in the oven and bake for about 10-15 minutes, until the crust is crispy and lightly browned.

Notes

Recipe by Sweet Phi.

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Review & Comments

judith judge | Reply

i made this pizza today and my husband loved the crust it was so soft this will be my go to crust

Rick S | Reply

5 stars
This was easy and very good. I liked putting the cheese on first before the sauce and toppings. The toppings cooked better that way and the end result was improved.

Christine | Reply

5 stars
Thank you for this super easy recipe! I’be already made it twice!

john read | Reply

A Great Pizza

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