Sheet Pan Pizza
Easy homemade Sheet Pan Pizza with from-scratch dough, homemade pizza sauce, and toppings the whole family will love—perfect for busy weeknights!
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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
Here is my easy 5-minute Pizza Sauce recipe.
- 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.
Tried this recipe?Let us know how it was!