Sheet Pan Pizza
Sheet pan pizza is an easy and delicious way to make homemade pizza with minimal effort. Baked in a single tray, it develops a crispy bottom and a soft, fluffy crust—perfect for sharing with family and friends.
Ingredients
For the Pizza Dough
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1 tsp sugar
- 1 package active dry yeast
- 1 tsp sea salt
- 1 tbsp extra-virgin olive oil
- 2 tbsp cornmeal for the sheet pan
For the Toppings
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic
- 3/4 cup pizza sauce
- 1 cup mozzarella cheese grated
- 1/4 cup parmesan cheese grated
- 1 cup cherry tomatoes halved
- handful fresh basil leaves
- salt and black pepper
Instructions
Make the Pizza Dough
- In a large bowl, combine 3/4 cup warm water and 1 tsp sugar. Sprinkle 1 package active dry yeast over the top and let it sit for 5–10 minutes, or until foamy.3/4 cup warm water,1 package active dry yeast,1 tsp sugar
- Add 2 cups all-purpose flour and 1 tsp sea salt to the yeast mixture. Drizzle in 1 tbsp extra-virgin olive oil. Stir with a wooden spoon or mix with your hands until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, or until smooth and elastic. If the dough is too sticky, add a little flour as needed.
- Place the dough in a lightly oiled bowl and cover with a clean towel or plastic wrap. Let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.
- Transfer the risen dough into a sheet pan and gently stretch it out toward the edges. At first, it may spring back—just let it rest for a few minutes, then continue pressing it into the corners until it evenly fills the pan.
Add the Toppings
- Preheat your oven to 220°C / 425°F.
- Lightly grease a sheet pan (about 9×13 inches) with olive oil and sprinkle it with cornmeal. This prevents sticking and helps create a crispy crust.
- Place the pizza dough onto the pan and gently stretch it to fit the tray. If the dough springs back, let it rest for 5 minutes and stretch again.
- Drizzle a little olive oil over the dough and sprinkle with the minced garlic.
- Spread the pizza sauce evenly over the dough. Sprinkle the mozzarella cheese and Parmesan on top, then scatter the halved cherry tomatoes.
- Bake for 15–20 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Remove from the oven and top with fresh basil leaves. Drizzle with a little extra olive oil if desired, slice, and serve immediately.
Notes
Recipe Notes
- Use room temperature dough: This makes it easier to stretch the dough evenly across the sheet pan.
- Cornmeal for texture: Sprinkling cornmeal on the pan helps prevent sticking and creates a slightly crispy bottom crust.
- Don’t overload the pizza: Too many toppings can make the crust soggy. Keep it simple for the best texture.
- Add basil after baking: Fresh basil keeps its bright flavor and color when added right before serving.
- For extra flavor: Drizzle a little extra virgin olive oil over the pizza after baking.