Skip the delivery and make a homemade dinner your whole family will devour. With a homemade, chewy crust, perfectly melted cheese, and your favorite toppings, this from-scratch Sheet Pan Pizza is the ultimate weeknight dinner win.
When making this Sheet Pan Pizza recipe I use a 13x9 rectangular pan (quarter sheet pan). It's the perfect size for this delicious pizza.
👇Jump to:
My Latest Videos
We eat a lot of pizza around here and making it homemade from scratch has saved us so much money—not to mention it tastes way better. My husband and kids have declared this sheet pan version one of their absolute favorites. And when I top it with our favorite garlic butter, it disappears in no time!
Key Ingredients & Substitutions
- Pizza Dough – I’ve adapted my essential pizza dough recipe to perfectly fit a 13x9 quarter sheet pan. Don’t want to make dough from scratch? No problem! Store-bought refrigerated dough will work in a pinch.
- Pizza Sauce – My go-to is a 5-minute homemade pizza sauce—it’s packed with flavor and super easy. You can also use your favorite store-bought brand.
- Pepperoni – Our family favorite topping, but you can load this up however you’d like: veggies, sausage, mushrooms, or just cheese!
- Garlic Butter Topping – Totally optional, but brushing melted butter mixed with garlic and herbs over the hot pizza adds an irresistible flavor boost.
How To Make Sheet Pan Pizza
This homemade sheet pan pizza starts with a simple dough, gets topped with your favorites, and finishes with golden perfection in the oven. Here’s how to bring it all together:
STEP 1
In your mixer bowl, combine warm water, yeast, and warm milk. Let it sit for 3–5 minutes until the yeast begins to bloom.
STEP 2
Add honey, salt, olive oil, and 1 ½ cups of the flour. Using the dough hook, begin kneading on low speed. Slowly add more flour, a little at a time, until the dough comes together. It should be soft and tacky but not sticky.
STEP 3
Turn the mixer to medium speed and knead for about 10 minutes or until the dough passes the windowpane test. Remove the hook, cover the bowl, and let the dough rise until doubled in size (about 1½ to 2 hours).
STEP 4
While the dough rises, stir together your pizza sauce ingredients. Set aside.
STEP 5
Once the dough has risen, gently deflate the dough. Lightly oil (or line with parchment paper) a 13x9 baking sheet and roll the dough to fit. Transfer to the sheet and stretch it out again if it shrinks.
STEP 6
Spread sauce over the dough, then add cheese, pepperoni, or any toppings you like. Bake immediately at 475°F for 15-20 minutes, or let it rise another 10–20 minutes for a fluffier crust before baking.
STEP 7
As soon as the pizza comes out of the oven, brush it with the garlic butter mixture and sprinkle with parmesan cheese. Slice and serve! Enjoy!
💡Expert Tips
- When stretching the dough into the pan, gently press from the inside out towards the edges.
- Spread the sauce all the way out to the edges.
- Layer the pepperonis on top of the cheese so they can get nice and crispy when baked.
- This dough can be made ahead of time and refrigerated for up to 24 hours before using. Just let it come up to room temperature before shaping and baking the pizza.
Frequently Asked Questions
Absolutely! This sheet pan pizza dough recipe fits a 13x9 baking sheet perfectly. But you can use a larger baking sheet and just stretch the dough out to the size you want.
To get a nice crispy bottom on your sheet pan pizza lightly oil your sheet pan before dusting it with cornmeal.
More Delicious Recipes
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
If you tried this Sheet Pan Pizza recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
📖 Recipe
Sheet Pan Pizza
Ingredients
Pizza Dough
- ½ cup warm water
- ¾ teaspoon active dry yeast
- ¼ cup warm milk
- 1 ½ tablespoons olive oil
- 1 ½ teaspoons honey
- 1 teaspoon salt
- 2 cups bread flour
Remaining Pizza Ingredients
- ⅔ cup pizza sauce see notes
- 2 ½ cups mozzarella cheese shredded
- ½ cup parmesan cheese shredded or grated
- 2 tablespoons butter melted
- ¼ teaspoon Italian seasoning
- 1 pinch crushed red pepper optional
- ½ teaspoon garlic powder
- 1 pinch salt
Instructions
- In your mixer bowl, combine warm water, yeast, and warm milk. Let it sit for 3–5 minutes until the yeast begins to bloom.
- Add honey, salt, olive oil, and 1 ½ cups of the flour. Using the dough hook, begin kneading on low speed. Slowly add more flour, a little at a time, until the dough comes together. It should be soft and tacky but not sticky.
- Turn the mixer to medium speed and knead for about 10 minutes or until the dough passes the windowpane test. Remove the hook, cover the bowl, and let the dough rise until doubled in size (about 1½ to 2 hours).
- Once the dough has risen, gently deflate the dough. Lightly oil (or line with parchment paper) a 13x9 baking sheet and roll the dough to fit. Transfer to the sheet and stretch it out again if it shrinks.
- Spread sauce over the dough, then add cheese, pepperoni, or any toppings you like. Bake immediately at 475°F for 15-20 minutes, or let it rise another 10–20 minutes for a fluffier crust before baking.
- While the pizza is baking mix together the melted butter, Italian seasoning, crushed red pepper, garlic powder and salt. Set aside.
- As soon as the pizza comes out of the oven, brush it with the garlic butter mixture and sprinkle with parmesan cheese. Slice and serve! Enjoy!
Notes
- When stretching the dough into the pan, gently press from the inside out towards the edges.
- Spread the sauce all the way out to the edges.
- Layer the pepperonis on top of the cheese so they can get nice and crispy when baked.
- This dough can be made ahead of time and refrigerated for up to 24 hours before using. Just let it come up to room temperature before shaping and baking the pizza.
Comments
No Comments