Sheet Pan Pizza
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This sheet pan pizza is so easy and customizable for the whole family to enjoy – make it with cheese, pepperoni, sausage, or all the veggies!
Featured Comment
I used your pizza dough recipe. PERFECT!
Why you’ll love this sheet pan pizza
- Weeknight staple. This pizza will be your go-to staple for those busy weeknights. It does not require anything special – no pizza peel, no pizza stone – all you need is a jelly roll pan. Also, the homemade pizza sauce comes together in just minutes right in the food processor (and it’s so much better than store-bought!)
- Feeds a large crowd. This recipe yields a big batch, great for feeding a large crowd, and the crust comes out perfectly thick and chewy every single time.
- Shortcut-friendly. If you’re short on time, you can swap for store-bought pizza dough and pizza sauce, cutting down on prep time even more.
- Completely customizable. You can add any and all your desired toppings, suiting what you have on hand as well as any dietary restrictions. Keep it simple with cheese or loaded with veggies or topped with all the meat for meat-lovers!
jelly roll pan vs. half sheet pan
Jelly roll pan
- Size: 15 x 10 inches
- Ideal for a smaller, thicker, focaccia-style pizza crust
Half sheet pan
- Size: 18 x 13 inches
- Almost double the surface area of a jelly roll pan, spreading the dough into a more thin, crisp crust
How to make sheet pan pizza
- Prep the dough. Let the pizza dough come to room temperature to relax the gluten.
- Make the pizza sauce. Pulse the whole tomatoes, olive oil, garlic, oregano, basil, pepper flakes, salt, and pepper in a food processor until the desired consistency is reached.
- Prep the pan. Coat a jelly roll pan with nonstick spray or oil to prevent any sticking.
- Roll out the dough. Roll out the dough into a 15 x 10-inch rectangle and place the dough into the pan, gently pressing into all four edges of the pan. Pro tip: if the dough pulls back, let it rest for 10-15 minutes.
- Add the sauce. Spread an even layer of the pizza sauce over the dough, leaving a small border (about 1/2-inch) for the crust.
- Layer. Sprinkle with mozzarella, Parmesan, and pepperoni. Pro tip: keep it light to avoid a soggy crust.
- Bake. Bake in a preheated oven at 500°F on a lower oven rack until the bottom is golden and the cheese bubbles, rotating 180° once to ensure even browning.
- Serve. Let it rest 5 minutes, slice into squares, and serve warm.
Pizza topping ideas
Classic options
- Pepperoni
- Sausage and mushrooms
- Mozzarella and fresh basil leaves (margherita)
- Ham and pineapple (hawaiian)
- Pepperoni, sausage, bell pepper, mushrooms, onion, and olives (supreme)
Meat-lovers
- Pepperoni, sausage, and bacon
Sweet and spicy
- Bacon, pineapple, and jalapeños
More favorited pizza recipes
Tools For This Recipe
Sheet Pan Pizza: Frequently Asked Questions
Do you have a homemade pizza dough recipe?
Yes! You can find my go-to homemade pizza dough recipe here.
Why is the dough not stretching easily?
The gluten still needs to relax – let it rest for another 10-15 minutes before pressing the dough into the corners again.
What oven temperature is best?
It is ideal to bake at a very high heat (between 475 and 500°F) to mimic a professional pizza oven.
How can I store leftovers?
Leftover pizza slices can be wrapped tightly in plastic wrap or aluminum foil, and stored in the fridge for 3-4 days.
How can I reheat leftovers?
Reheat in the oven at 375°F, covered in foil, until warmed through, about 7-12 minutes.
Sheet Pan Pizza
This sheet pan pizza is so easy and customizable for the whole family to enjoy – make it with cheese, pepperoni, sausage, or all the veggies!
Ingredients
- 1 ½ pounds pizza dough, homemade or store-bought
- ¼ cup yellow cornmeal
- 8 ounces mozzarella, shredded
- ¼ cup freshly grated Parmesan
- 1 (5-ounce) package sliced pepperoni, such as Hormel cup n' crisp
For the tomato mixture
- 1 (28-ounce) can whole tomatoes, such as San Marzano, drained
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅛ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Let pizza dough stand at room temperature, lightly covered, for 1 hour.
- Preheat oven to 500 degrees F. Lightly coat a 15×10-inch jelly roll pan with olive oil.
- Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 15×10-inch rectangle. Transfer to prepared jelly roll pan, pressing dough to the sides of the pan.
- Using a small ladle, spread the tomato mixture over the surface of the dough in an even layer, leaving a 1/2-inch border.
- Top with cheeses and pepperoni.
- Place into oven and bake on the lowest oven rack, rotating once, for 16-18 minutes, or until the crust is golden brown and pepperoni are crisp.
- Serve immediately.
For the tomato mixture
- Combine tomatoes, olive oil, garlic, oregano, basil and red pepper flakes in the bowl of a food processor; season with salt and pepper, to taste.
Equipment
Notes
- Homemade pizza dough goes a long way. Some of the best pizzas are made with good homemade dough, yielding a chewy, flavorful crust. And the homemade pizza dough can be frozen up to 2 months!
- Local pizzerias will sell dough. If using store-bought, opt for a pound of pizza dough at your favorite local pizza joint, usually ranging from $2-5 per ball. It will make all the difference here.
- Let the dough come to room temperature. Cold pizza dough will stretch and snap back instantly. When the dough comes to room temperature, it will allow the dough to loosen and make it easier to shape into a rectangle.
- Press the dough gently into corners. Use your fingers to gently press the dough into all four corners of the pan, avoiding any kind of pulling.
- Bake at a high temperature. Set the oven temperature high at 500°F to mimic a professional pizza oven, placing the sheet pan in the middle or lower rack to prevent the top from burning.
Did you make this recipe?
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This sheet pan pizza recipe looks amazing!
This sheet pan pizza looks amazing! Love how simple and tasty it is. Perfect idea for quick family dinners anytime.
I see another comment that was never answered asking about whether we can just use a regular sheet pan. I’d like to know the same thing.
Can I make this in a regular sheet pan?
I think this recipe is going to be great! Sadly, I fouled up somewhere. Center was a little soggy and the crust stuck to the pan. May not have drained the tomatoes adequately and should perhaps have placed cornmeal/flour under the crust bread if hoping a thin coat of olive oil would take care of any sticking. Either way, I’m definitely giving it another shot with what I learned!
The sauce is fantastic!
This was easy and delicious! Thank you!
The crust came out perfect. Thanks
I’m so excited to try this recipe out this weekend…your recipes are always a hit in my house! I do have a question- what kind of jelly roll pan do you use? I need to buy one and I’m having a hard time finding one that is over safe for 500 degrees.
Amazing recipe but poor execution on my part. How thin should the crust be when putting in the pan? This is where I think my crust was to thick.
I cannot wait to try this recipe. Looks perfect to double for a large group. Just curious what type of pepperoni do you prefer? Not all pepperoni curls like in the picture.
Delicious recipe!!! Do you have tips to make the middle more crisp?
I believe she said Hormel Cup & Crisp.
I used your pizza dough recipe. PERFECT!
Did you double her recipe to fit in the large jelly roll pan? Thanks!
Thank you! I normally just slap it together in a big pie pan. This is so much better!