Sheet Pan Pizza

Why You’ll Love This Recipe

I love this recipe because it creates a bakery-style thick crust without requiring complicated techniques. The long proofing time helps develop incredible flavor and texture, while the sheet pan makes shaping the dough easy and stress-free.

A few reasons I keep coming back to this recipe:

I get a soft, fluffy interior with a lightly crispy crust.

I use simple pantry-friendly ingredients.

Also I can prepare the dough ahead of time.

I enjoy a flavorful homemade tomato sauce made from canned tomatoes.

And I serve it for lunch, dinner, gatherings, or pizza nights.

I customize the toppings based on what I have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

300 g all-purpose flour

4 g active dry yeast

220 ml lukewarm water

1 tsp salt

1 tsp olive oil

For the Pan:

1 tbsp olive oil, for greasing

For the Tomato Sauce:

300 g diced canned tomatoes

1 pinch salt

3 basil leaves

1 pinch black pepper

1 tsp olive oil

1/2 tsp oregano

For the Topping:

20 g parmesan cheese, shredded

200 g mozzarella cheese

1 handful fresh basil

Directions

I combine the flour, yeast, water, salt, and olive oil in a large bowl and stir until a uniform dough forms.

I cover the bowl and let the dough proof in the refrigerator for 12 to 18 hours, or at room temperature for about 4 hours, until it triples in size.

Then I grease a 25 cm x 30 cm sheet pan with olive oil.

I fold the dough several times using a greased spoon and transfer it to the prepared pan.

I gently stretch the dough with greased fingers and allow it to proof for 1 to 2 hours until light and airy.

Next I preheat the oven to 230°C (445°F).

I drain the canned tomatoes and blend them with basil, oregano, salt, pepper, and olive oil until smooth.

I press my fingertips into the dough to create dimples, then spread the tomato sauce evenly over the surface and add a few basil leaves.

Then I bake the pizza for 15 minutes at 230°C (445°F).

I remove the pan from the oven and sprinkle the parmesan and mozzarella over the pizza.

Next I return it to the oven and bake for 12 to 15 minutes at 210°C (410°F) until the cheese is melted and bubbly.

I let the pizza cool for about 5 minutes, finish it with fresh basil, and serve it warm.

Servings and Timing

Servings: 4 servings

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes plus proofing time

Calories: Approximately 520 kcal per serving

Variations

I enjoy changing this Sheet Pan Pizza by experimenting with different toppings and flavor combinations.

Then I add sliced mushrooms, bell peppers, or onions for extra vegetables.

I use provolone, fontina, or cheddar along with mozzarella for a different cheese blend.

Also I top the pizza with olives and artichokes for a Mediterranean-inspired version.

I add crushed red pepper flakes when I want a little heat.

And I finish the pizza with arugula after baking for a fresh and peppery flavor.

I sprinkle garlic powder or fresh minced garlic into the sauce for extra depth.

Storage/Reheating

I store leftover pizza in an airtight container in the refrigerator for up to 4 days.

For longer storage, I wrap individual slices tightly and freeze them for up to 2 months.

To reheat, I place slices in a 190°C (375°F) oven for 8 to 10 minutes until heated through and crisp again. I also use a skillet over medium heat for a few minutes to restore the crust texture. When I’m short on time, I warm slices in the microwave, though the crust will be softer.

Related Recipes:

• EASY GARLIC BREAD PIZZA
• Garlic Sauce for Pizza
• Homemade Pizza Rolls

FAQs

Can I make the dough the same day?

Yes. I can proof the dough at room temperature for about 4 hours instead of refrigerating it overnight. The flavor will still be delicious, although the longer proof develops more complexity.

Can I use fresh tomatoes instead of canned tomatoes?

Yes. I can use ripe fresh tomatoes, but I prefer draining excess moisture and blending them well to achieve a thicker sauce consistency.

Why do I proof the dough twice?

The first proof develops flavor and structure, while the second proof in the pan creates a lighter, airier crust that bakes beautifully.

Can I use a different pan size?

Yes. I can use a similar-sized sheet pan, but changing the dimensions may affect the crust thickness and baking time slightly.

How do I know when the pizza is done?

I look for melted, bubbly cheese and a golden-brown crust. The bottom should feel crisp, and the center should be fully cooked.

Conclusion

This Sheet Pan Pizza is a simple yet satisfying homemade pizza recipe that combines a soft, airy crust with rich tomato sauce, gooey mozzarella, parmesan cheese, and fresh basil. I love how easy it is to prepare ahead of time, and the sheet pan method makes shaping and baking effortless. Whether I serve it for a family dinner, casual lunch, or weekend pizza night, this recipe consistently delivers delicious results.

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