This homemade Sheet Pan Pizza is everything you love about classic pizzeria-style pie—crispy edges, gooey cheese, and a perfectly chewy crust—made right in your own oven with minimal fuss. Whether you're entertaining friends or just craving a nostalgic weeknight dinner, this sheet pan pizza recipe is a guaranteed hit!
Homemade pizza night is a weekly tradition in my kitchen, and when I want something easy, my go-to is this Sheet Pan Pizza.
When I tested this recipe, I loved how versatile it was. You can use store-bought dough, but more often than not, I make a batch of bread machine pizza dough or go with my tried-and-true gluten-free pizza dough when I'm keeping things gluten-free. No matter how you spin it, this homemade sheet pan pizza delivers big flavor with minimal effort.
And, of course, no pizza night is complete without a fresh salad on the side—this Italian Chopped Salad is my favorite pairing. It's a meal the whole family looks forward to!
Ingredients and Substitutions
- Pizza Dough: I like homemade, but store bought works well if you are short on time; regular or gluten-free options work well. Look for fresh dough in the deli section or refrigerated cans for convenience.
- Olive Oil or Seasoned Italian Oil: Garlic-infused or herbed oils are great for extra depth. Often I’ll use regular oil for the baking sheet and seasoned for the crust.
- Pizza Sauce or Marinara Sauce: Go with classic pizza sauce for bold flavor, or give my homemade marinara a try.
- Low-Moisture Mozzarella Cheese: Melts beautifully without making the crust soggy. Avoid fresh mozzarella here, which releases too much liquid. (But feel free to use a little bit of fresh mozzarella as an added topping.)
- Parmesan Cheese: Pecorino romano is also nice here. Pre-grated works in a pinch, but freshly grated gives better texture.
- Your Favorite Toppings: Think pepperoni, Italian sausage, mushrooms, garlic cloves, or veggies—anything you’d normally put on pizza. I like to finish with a sprinkle of red pepper flakes, Italian seasoning or fresh basil, and parmesan cheese.
Wendy's Tips and Tricks for Sheet Pan Pizza
- A sheet pan pizza is typically baked in a half-sheet pan, which measures 18 x 13 inches with a 1-inch rim. You could use a quarter or half sheet pan depending on how thick you like your crust.
- Lightly oil your hands when stretching the dough to prevent sticking.
- Don’t overload with sauce or toppings—too much can make the crust soggy.
- Shred your own cheese for better melt and flavor than pre-shredded.
- Bake on the lower oven rack to help the crust crisp up.
- Slice and serve directly from the pan for easy cleanup.
Step by Step
Top with mozzarella and parmesan. Add any additional toppings.
Bake for 18 to 20 minutes until the cheese is melted and the crust is golden.
Sheet Pan Pizza
Ingredients
- 1 pound pizza dough homemade or store-bought
- 3 tablespoons olive oil or seasoned Italian oil
- ⅔ cup pizza sauce or marinara sauce
- 8 ounces low-moisture mozzarella shredded
- 3 ounces parmesan cheese grated
- Optional toppings: ricotta raw or caramelized onions, mushrooms, cherry or grape tomatoes, pepperoni, sausage, shaved parmesan or any other pizza toppings
Instructions
- Form the pizza dough into a small rectangle and let it sit at room temperature for 30 minutes.
- Preheat the oven to 475°F.
- Brush a quarter sheet pan with 2 tablespoons of oil. Use your hands to stretch the dough, and then stretch to fit the pan. Brush with the remaining tablespoon of oil.
- Spread the marinara on the crust and top with the mozzarella and parmesan. Add any additional toppings you like.
- Bake for 18 to 20 minutes, until the cheese is melted and bubbly and the crust is golden brown.
Leave a Comment & Rate this Recipe