Crispy Sheet Pan Pizza for a Crowd
Sheet pan pizza is the home cook’s best answer to a big, rectangular pizza with a golden, crackly crust and plenty of space for toppings.
No pizza stone, no peel, no tricky launches. Just a standard half-sheet pan, a simple dough, and whatever you’re hungry for tonight.
Why This One Stays on Repeat
The crust gets genuinely crisp on the bottom because the pan is slicked with olive oil, almost like focaccia, while the crumb stays soft and airy inside.
It’s also forgiving. You press the dough right into the pan, pile on your favorites, and the high sides catch every bit of melted cheese and sauce.
Ingredients
- 3¾ cups (470g) all-purpose flour: spoon and level, or use a scale for accuracy
- 1½ cups warm water (110°F to 115°F): not hot, or it will kill the yeast
- 1 packet (2¼ tsp) instant yeast: active dry works too, dissolved in the water first
- 2 tbsp olive oil: plus more for the pan
- 2 tsp sugar
- 1½ tsp fine sea salt
- ¾ cup pizza sauce: homemade or a good jarred brand
- 8 oz low-moisture mozzarella, shredded: whole-milk melts the best
- 4 oz pepperoni: classic, or see variations for swaps
- Fresh basil leaves, for garnish
A Few Swaps and Add-Ons
- Swap the pepperoni: crumbled Italian sausage (cooked and drained), sliced cremini mushrooms, or a handful of black olives all work.
- Try fresh mozzarella: tear it and pat the pieces very dry so the pizza doesn’t get watery.
- Use half whole-wheat flour: replace 1¾ cups of the all-purpose with whole-wheat, then add 2 extra tablespoons of water.
How to Make Sheet Pan Pizza
Step 1: Mix and Knead the Dough
In a large bowl, combine the 3¾ cups flour, yeast, 2 tsp sugar, and 1½ tsp salt. Pour in the 1½ cups warm water and 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured counter. Knead for 7 to 8 minutes, adding a dusting of flour only if the dough absolutely sticks to your hands.
By the end, the dough should feel smooth, springy, and barely tacky. It will look a little pale and soft, and that’s exactly right.
Step 2: Proof the Dough
Lightly oil a clean bowl, place the dough ball in it, and turn it to coat. Cover with a damp towel or plastic wrap. Set it in a warm, draft-free spot and let it rise until doubled, about 1 to 1½ hours.
You can tell it’s ready when you press a finger into the dough and the indentation slowly fills back in.
Step 3: Stretch and Second Rise
Coat a standard 13-by-18-inch half-sheet pan with a generous 2 tablespoons of olive oil, spreading it evenly across the bottom and up the sides. Turn the risen dough out into the pan and gently stretch and press it toward the corners. It will resist at first. If it keeps springing back, let it rest for 5 minutes and try again.
Once the dough fills the pan, dimple it all over with your fingertips, then cover loosely and let it rise until puffy, 20 to 30 minutes.
Step 4: Top the Pizza
While the dough puffs, adjust an oven rack to the lowest position and preheat the oven to 500°F (260°C). Spread the ¾ cup sauce over the dough, leaving a narrow border. Scatter the 8 oz mozzarella evenly, then arrange the pepperoni on top.
For the best cheese pull, use freshly grated low-moisture mozzarella. Pre-shredded bags contain starch that can make the melt gummy.
Step 5: Bake the Pizza
Slide the pan onto the lowest rack and bake for 18 to 22 minutes. Rotate the pan halfway through so the crust browns evenly. The pizza is done when the cheese is bubbly and the bottom crust is deep golden. Lift a corner with a spatula to peek at the color.
If the bottom needs another minute or two, leave it in and check again.
Step 6: Slice and Serve
Let the pizza cool in the pan for 5 minutes on a wire rack. Run a spatula around the edges, then slide the whole pizza onto a large cutting board. Cut it into squares and scatter fresh basil over the top. Serve while the cheese is still hot and stretchy.
A Few Things That Make It Even Better
- Don’t skimp on the oil. That slick in the pan is what gives the bottom its crispy, fried texture, so use the full amount.
- If the dough fights back when you stretch it, walk away for five minutes. The gluten relaxes and it’ll glide to the corners.
- Grate the mozzarella yourself. Pre-shredded cheese has starches that keep it from melting into that glossy, stretchy layer.
- Give the oven a solid 30-minute preheat so the heat is steady when the pizza goes in.
Keeping Leftover Pizza Crispy
- Refrigerate: slices in an airtight container with sheets of parchment between layers for up to 4 days.
- Reheating: warm slices in a dry skillet over medium heat with a lid. The bottom crisps back up and the cheese melts without turning the slice gummy.
- Serve Cold: or eat it straight from the fridge, no judgment.
What to Serve with Sheet Pan Pizza
A simple green salad with a lemon vinaigrette cuts through the richness and takes five minutes to toss. Roasted broccoli rabe with garlic and chili flakes makes it feel like a pizzeria meal. If you want to lean into the weekend vibe, a cold beer or a glass of crisp white wine is all it needs.
Frequently Asked Questions
Can I make the dough ahead?
Yes. After the first rise, refrigerate it overnight. Let it sit at room temperature for 30 minutes before stretching.
My crust came out soggy. Why?
Too much sauce or a high-moisture cheese can do it. Stick with low-moisture mozzarella and spread a thin, even layer of sauce.
Can I use bread flour?
Yes. Bread flour gives a chewier, more structured crust that holds up well with heavy toppings.
Can I freeze leftover slices?
Absolutely. Wrap individual slices in foil and freeze for up to 2 months. Reheat from frozen in a 375°F oven until hot.
Do I need a baking stone?
Not at all. Placing the sheet pan directly on the oven rack works great. If you already own a stone or steel, set the pan on top for an extra-crisp bottom.
Sheet Pan Pizza Recipe
Ingredients
Method
- Combine the flour, yeast, sugar, and salt in a large bowl. Add the warm water and 2 tbsp olive oil. Stir until a shaggy dough forms, then knead on a floured surface for 7 to 8 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let rise in a warm spot until doubled, 1 to 1½ hours.
- Generously oil a 13-by-18-inch half-sheet pan. Stretch the dough to fill the pan, dimple with your fingertips, cover, and let rise until puffy, 20 to 30 minutes.
- Spread the sauce over the dough, leaving a border. Scatter the mozzarella evenly and arrange the pepperoni on top.
- Bake on the lowest rack at 500°F for 18 to 22 minutes, rotating once, until the cheese is bubbly and the bottom crust is deep golden.
- Cool in the pan for 5 minutes, then slide onto a cutting board, slice into squares, and garnish with fresh basil.
