Sheet Pan Pizza (Easy Oven-Baked Dinner Recipe)

Craving homemade pizza without the fuss of a pizza stone or complicated dough technique? This Sheet Pan Pizza is the ultimate answer—crispy, golden crust, rich sauce, gooey cheese, and all your favorite toppings, baked easily in your oven on one pan. Whether you’re feeding a crowd or just want a Friday night classic, this recipe delivers authentic pizza flavor with a foolproof method.

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Introduction

There’s something deeply satisfying about making your own pizza from scratch. The smell of dough baking, the bubbling cheese, and the freedom to customize every square inch make it more than just a meal—it’s an experience. But traditional pizza-making can feel intimidating with pizza peels, high-heat ovens, or finicky dough stretching.

Enter: Sheet Pan Pizza. This approach uses your standard home oven and a rimmed baking sheet to achieve a crisp yet chewy crust and even cooking. Think of it as the best of both worlds between deep-dish and New York-style. Perfect for beginner cooks, families, and weeknight dinners, this is pizza night—simplified.

Even better? You can make your own dough or use store-bought, and toppings are fully customizable. From pepperoni and olives to veggie-loaded or Margherita-style, this pizza works with whatever you have in your fridge.

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Ingredient Overview: What You Need for Sheet Pan Pizza

You can make this as homemade or shortcut-friendly as you like, but let’s walk through the essential components of a great oven-baked pizza.

1. Pizza Dough

Homemade or store-bought—your choice. For the most authentic flavor, use a yeasted dough made with olive oil and bread flour. Store-bought fresh or refrigerated dough also works. One pound (450–500g) of dough is ideal for a standard half-sheet pan.

2. Pizza Sauce

Classic tomato pizza sauce is best here. Use a jarred version or make your own with crushed tomatoes, garlic, oregano, and olive oil simmered briefly.

3. Mozzarella Cheese

Shredded whole milk mozzarella melts beautifully and delivers that stretchy, gooey texture. You can also mix in provolone, fontina, or low-moisture mozzarella for added flavor.

4. Olive Oil

Brushed on the pan and dough edges to help develop a golden, crispy crust and prevent sticking.

5. Toppings

Anything goes! Popular options include:

• Pepperoni or salami

• Mushrooms

• Bell peppers

• Red onion

• Black olives

• Fresh basil

• Arugula (add after baking)

• Crushed red pepper flakes

6. Flour or Cornmeal (for stretching)

Use to prevent sticking while working with the dough.

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Step-by-Step Instructions

This is a failproof guide to pizza perfection, all in one pan and one oven.

Step 1: Preheat Oven & Prepare Pan

• Preheat your oven to 475°F (245°C). If your oven runs hot, 450°F is fine.

• Lightly oil a rimmed half-sheet pan (13×18 inches) with 1–2 tablespoons of olive oil.

Step 2: Stretch the Dough

• On a floured surface, roll or stretch your pizza dough into a rectangle.

• Transfer to the oiled pan and use your fingers to gently press and stretch it to the edges.

• If the dough springs back, let it rest for 10 minutes and try again. Don’t force it—relaxed dough is easier to shape.

Step 3: Add Sauce

• Spread ½ to ¾ cup pizza sauce evenly over the dough, leaving a ½-inch border around the edges.

Step 4: Add Cheese & Toppings

• Sprinkle with 1 ½ to 2 cups shredded mozzarella cheese.

• Add toppings of your choice. Avoid overloading to prevent soggy pizza.

• Optional: Drizzle with a touch of olive oil or sprinkle with dried oregano or chili flakes.

Step 5: Bake

• Bake on the lower-middle rack for 13–16 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.

Step 6: Rest, Slice & Serve

• Let the pizza rest for 5 minutes in the pan. Use a spatula to loosen edges, then slice and serve.

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Tips, Variations & Substitutions

Pizza is all about flexibility. Here’s how to tweak it to your liking:

Tips for the Best Sheet Pan Pizza

• Preheat your oven fully. A hot oven is crucial for a crispy crust.

• Use parchment paper if you’re worried about sticking.

• Don’t overload with toppings—less is more when it comes to crust texture.

Dough Shortcuts

• Use store-bought pizza dough, or even naan or focaccia as a base.

• For a quick dough: Mix 2 cups all-purpose flour, ¾ cup warm water, 1 tsp salt, 1 tsp instant yeast, 1 tbsp olive oil. Rest for 1 hour before using.

Sauce Alternatives

• Use pesto, Alfredo sauce, or garlic oil for white pizza variations.

• Try barbecue sauce with chicken and red onion for a BBQ-style pizza.

Topping Ideas

• Veggie Lovers: Mushrooms, onions, spinach, peppers.

• Meat Lovers: Pepperoni, sausage, ham, bacon.

• Margherita: Fresh mozzarella, sliced tomatoes, and basil leaves.

• Hawaiian: Ham + pineapple (controversial, but popular!).

Cheese Blends

• Mix mozzarella with parmesan, provolone, or smoked gouda for flavor depth.

• Add dollops of ricotta for a creamy texture contrast.

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Serving Ideas & Occasions

Pizza night is always a win, but sheet pan pizza makes it even easier for:

Best for:

• Family Dinners: Serve straight from the pan at the table.

• Game Nights & Parties: Cut into squares for easy sharing.

• Lunch Boxes: Cold pizza makes a great next-day meal.

• Custom Pizza Bars: Let everyone decorate their own side of the pan.

Serve with a simple side salad, garlic bread, or roasted veggies to round out the meal.

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Nutritional & Health Notes

Pizza can be balanced when made at home, and sheet pan pizza allows you to control everything from the crust to the toppings.

Health Considerations:

• Control Portions: One or two slices with a veggie side is a filling meal.

• Lighter Options: Use part-skim mozzarella and lean protein like grilled chicken or turkey pepperoni.

• Whole Grain Crust: Swap in whole wheat flour for added fiber and nutrients.

Estimated per slice (1 of 8):

• 250–300 calories

• 10–12g fat

• 12–15g protein

• 28–32g carbs (varies with crust)

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FAQs

1. Can I use store-bought pizza dough?

Yes! Many grocery stores sell fresh dough near the deli or bakery section. Let it rest at room temperature for 30 minutes before stretching.

2. How do I get a crispy crust?

Oil the pan well, preheat your oven fully, and bake on the lower oven rack. These steps help brown the bottom and create a crisp base.

3. Can I make this gluten-free?

Absolutely. Use your favorite gluten-free pizza dough or a cauliflower crust that’s sheet-pan sized.

4. How do I keep it from getting soggy?

Avoid too much sauce or watery toppings like fresh tomatoes or mushrooms without sautéing them first. Blot excess moisture if needed.

5. Can I make it ahead of time?

You can prep the dough and toppings ahead. Assemble right before baking, or par-bake the crust for 5–7 minutes, cool, and refrigerate until ready to top and finish baking.

6. Is this kid-friendly?

Yes! Kids love helping stretch the dough and add toppings. Let each child make their own section with their favorites.

7. Can I use a round pizza pan or stone?

You can adapt this recipe for any surface, but sheet pans are easiest for even baking and feeding more people. Just adjust cooking time for different pan sizes.

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