This sheet pan pizza recipe will definitely compete with the ones you buy from outside. You can make a mouth-watering pizza in the comfort of your own kitchen. Even if you’ve never made pizza dough before, you can surprise everyone by making a perfectly crispy and delicious pizza with this step-by-step recipe.
One of the best things about making a sheet pan pizza is that you can freely arrange the ingredients. You can fill each slice with different ingredients. You can even use sesame seeds on the edges of the pizza. In this way, you will make several types of pizza on one tray. And, you get a different experience from classic pizza recipes. Feel free to experiment with different toppings and sauces to create your own unique pizza masterpiece. Whether you prefer a classic Margherita pizza or a Mexican-style pizza, the possibilities are endless.
Sheet Pan Pizza Recipe
How to Make Pizza Dough at Home?
I prefer to make the pizza dough with yeast, as per the original. I will use instant yeast in this recipe.
- To make the pizza dough, put warm-hot water in a bowl. The water should be hot enough to burn your finger when you put it in. After adding the instant yeast, add sugar to support the functioning of the yeast.
- Wait 5-10 minutes for the yeast to activate. If it starts to foam, it means the yeast is active. After adding the salt, add the flour little by little.
- The dough will come together and reach a sticky consistency. Now you can add oil. Although it may not seem like the oil and dough will mix well at first, it will. As you knead it, it will get a homogeneous consistency.
- Fold the dough several times, as if folding bread dough, leaving an air space in between. At this stage, you can apply a thin layer of oil on it. Cover the bowl with plastic wrap and place it in a warm place. (If you don’t have time, check out the notes for the quick fermentation method)
How long should pizza dough rise for?
- Let it sit for minimum 30 minutes (varies depending on air temperature). Your pizza dough should at least get double in size. (I waited for 1-2 hours because I made it in winter)
- Sprinkle some semolina and corn flour on the baking tray you will use. This way you can get a crispier base. You don’t need to oil the tray or use wax paper.
- After waiting for enough time, oil your hands first. Then open the stretch film and gather the dough with your hands first. You don’t need to knead again and remove the air in it. You can portion it by hand and put it on the tray immediately. (I make 2 thin-crust pizza trays with this recipe. If you like thick crust pizzas, you can use all the dough in one tray)
- You should roll out the pizza dough with your fingers like on the sheet. You can also shape it by pulling it left and right with your hand. Since it is already quite flexible. There is no need for a rolling pin or rolling pin.
- Be careful not to burst air bubbles when rolling out the dough. Do not poke holes in the dough with a fork and remove the air. This way, you will have a wonderful base. At this stage, I recommend you cover it with a damp cloth. And let it ferment on a tray for about 10-15 minutes. If you are in a hurry, you can skip this part.
- After rolling out the dough on the tray, you can spread any sauce you want on it. I used the tomato sauce I made myself.
- Afterwards, sprinkle a small amount of cheese to help the ingredients stick to the base. Put your favorite ingredients on it. I used mushrooms, pickled jalapeños, corn and sausage to make it a Mexican style pizza.
How to cook pizza in oven on tray?
If you pay attention to small details while cooking in the oven, you can make it like it’s baked in a stone oven. Without even using a pizza stone.
- First, place the pizza in the oven preheated to 230-250°C/480°F (as high as possible) in the lowest compartment. Depending on the oven, cook for 5-10 minutes. (until the base of the pizza is browned)
- Later, place the pizza with a browned bottom in the top compartment of the oven. When the cheese melts and turns golden, remove it.
- Your sheet pan pizza is ready. Bon Appetit!
– Sheet Paan Pizza FAQ –
Do you grease the pan when baking pizza?
You don’t need to oil the tray or use baking paper. The dough will not stick. Sprinkle some semolina and corn flour on the baking tray you will use. This way you can get a crispier base.
What is the best temperature for a pizza oven?
To make the pizza looks like it’s baked in a stone oven, you need to preheat the oven to a very high temperature, such as 480°F. I usually cook with a fan.
How to cook pizza in an oven?
Place the pizza on the tray first, in the lowest compartment. Depending on the oven, bake for 5-10 minutes (the base of the pizza should be browned when you look at the bottom).
This time, place the pizza in the top compartment of the oven. Cook until the ingredients are cooked and the cheese melts. This way your sheet pan pizza will be ready with the taste of a stone oven.
How to store pizza dough?
You can also store excess pizza dough in the freezer in an airtight freezer container for up to four weeks. After you make the dough, you can portion it and put it in the freezer in a ziplock bag. You need to store the dough before it ferments/rises.
When you want to use the pizza dough, just wait for it to come to room temperature. When it reaches room temperature, the yeast will start working on its own and make the dough rise.
How to make the dough rise faster?
If you don’t have enough time to ferment the pizza dough, you can use the method I will explain to eat a delicious pizza. I often use the oven fermentation method. It is very practical to use, especially in winter. Because the dough that ferments in 30 minutes in summer, may take 2 hours in winter.
The container in which you put the dough for fermentation in the oven should be covered with a stretch film. You need to preheat your oven to 50 °C-130 °F. No need to set higher degrees. We won’t cook the dough, we will just keep it warm. Some people put a bowl of water on the bottom, I don’t do it. Once you’re sure it’s heated, turn off the oven. Quickly place the pizza dough on the middle shelf.
There is another point you should pay attention to. Once the dough has doubled in size, you can now start processing. Over fermenting is not a good thing. Excessive fermentation creates a strong odor in the dough and may cause indigestion.
Now you can enjoy a delicious homemade pizza that rivals your favorite pizzeria! With its crispy edges, plenty of sauce, and soft cheese, your sheet pan pizza will definitely satisfy your pizza cravings.
So next time you’re in the mood for pizza, skip the takeout and try making it at home. Gather your ingredients, follow the simple steps, and get ready to enjoy homemade pizza that will impress your family and friends.
Click on the link to try the Cheese Crust Keto Pizza recipe.
Sheet Pan Pizza
Ingredients
Pizza Dough:
- 1+¼ cup warm-hot water 300ml
- 1 tsp sugar
- 1 tsp instant dry yeast
- ¾ tsp salt
- 2+⅔ cups flour as much as needed
- 3 tbsp olive oil
Toppings:
- tomato sauce
- sweetcorn
- pickled jalapeño
- white mushroom
- pepperoni
- shredded cheese
Instructions
Pizza Dough:
- Put warm-hot water in a bowl. The water should be hot enough to burn your finger when you put it in. After adding the instant yeast, add sugar to support the functioning of the yeast.
- Wait 5-10 minutes for the yeast to activate. If it starts to foam, it means the yeast is active. After adding the salt, add the flour little by little.
- The dough should reach a sticky consistency. Add the oil and knead until you get a homogeneous consistency.
- Fold the dough as if folding bread dough, leaving an air space between the dough. You can apply a thin layer of oil on it. Cover it with plastic wrap and place it in a warm place. (See notes for quick fermentation method)
- Let it sit for minimum 30 minutes (varies depending on air temperature). Your pizza dough should at least double in size.
Making Sheet Pan Pizza:
- Sprinkle some semolina and corn flour on the baking tray you will use.
- Oil your hands and do not knead the fermented dough again. Just portion it out and put it on the tray. (If you are going to make a thin crust, divide the dough into 2 as I did)
- Roll out the pizza dough with your fingers. You can also open it by pulling left and right with your hand.
- At this stage, I recommend you cover it with a damp cloth and let it ferment on a tray for about 10-15 minutes. (optional)
- You can put any sauce you want on it. I used the tomato sauce I made myself.
- Sprinkle some cheese. Put your favorite ingredients on it. Sprinkle with cheese again.
Baking:
- Place the pizza in the oven preheated to 480°F, first in the lowest compartment. Depending on the oven, cook for 5-10 minutes (until the base of the pizza is browned).
- Later place the pizza with a browned bottom in the top compartment of the oven. Wait until the cheddar cheese melts and turns golden.
Video
Notes
- This recipe yields 2 trays of thin-crust pizza. If you want to make it thick, you can use the whole dough on one tray.
- A total of 21 slices came out of 2 trays in my case. And each slice is approximately 130 kcal.
- Calorie calculation will vary depending on the ingredients you will use.