Sheet Pan Pizza Recipe

Introduction

This sheet pan pizza is an easy and delicious way to enjoy homemade pizza with minimal effort. With a light, airy crust and fresh tomato sauce, it’s perfect for a casual dinner or a family gathering.

Ingredients

• 300 g (2 1/2 cups) all-purpose flour
• 4 g (1 1/2 tsp) active dry yeast
• 220 ml (1 cup – 2 tbsp) lukewarm water
• 1 tsp salt
• 1 tsp olive oil, for the dough
• 1 tbsp olive oil, to grease the pan
• 300 g (1 1/4 cup) diced canned tomatoes
• 3 basil leaves
• 1 pinch of salt
• 1 pinch of black pepper
• 1 tsp olive oil
• 1/2 tsp oregano
• 20 g (2 tbsp) parmesan cheese, shredded
• 200 g (7 oz) Mozzarella cheese
• 1 handful of fresh basil

Instructions

1. Step 1: In a bowl, combine all the dough ingredients. Stir with a spoon or spatula until evenly mixed. Cover with cling film or a bag and let it proof in the fridge for 12–18 hours or at room temperature for 4 hours, until the dough has tripled in size.
2. Step 2: Grease a 25 cm x 30 cm (10-inch x 12-inch) sheet pan with olive oil. Stir and fold the dough a few times with a greased spoon, then transfer it to the pan. Using greased fingers, gently spread the dough evenly. Let it proof again for 1–2 hours until light and airy. Meanwhile, preheat your oven to 230°C (445°F) and position a rack in the middle.
3. Step 3: Drain the diced canned tomatoes over a sieve set on a bowl, discarding the liquid or saving it for another use. In a bowl, blend the drained tomatoes with basil leaves, oregano, salt, pepper, and olive oil until smooth using an immersion blender or regular blender.
4. Step 4: Press your fingers into the dough to create an airy texture. Spoon two large ladles of the tomato sauce evenly over the dough and scatter a few basil leaves on top.
5. Step 5: Bake the pizza for 15 minutes at 230°C (445°F). Remove from the oven and sprinkle shredded Parmesan cheese over the sauce. Shred half of the mozzarella into large pieces and grate the rest, then arrange all over the pizza. Return to the oven and bake for another 12–15 minutes at 210°C (410°F). Once done, let the pizza cool for 5 minutes, sprinkle with fresh basil, and serve.

Tips & Variations

• For a crispier crust, preheat your sheet pan before adding the dough.
• Swap canned tomatoes for fresh ripe tomatoes in season for a fresher sauce.
• Add your favorite toppings like mushrooms, olives, or pepperoni for extra flavor.
• Use a mix of fresh herbs, such as thyme or rosemary, to customize the tomato sauce.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for 8–10 minutes to keep the crust crispy. Avoid microwaving to prevent a soggy crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without refrigeration?

Yes, the dough can proof at room temperature for about 4 hours until it triples in size. Refrigeration adds a slower fermentation that enhances flavor but is not required.

What if I don’t have an immersion blender?

You can use a regular blender or food processor to blend the tomato sauce until smooth. Alternatively, mash the drained tomatoes with a fork for a chunkier texture.

Sheet Pan Pizza Recipe

Print Recipe

★★★★★

4.5 from 130 reviews

A delicious homemade sheet pan pizza with a light and airy crust, topped with a smooth tomato sauce, mozzarella, parmesan, and fresh basil. This recipe includes a slow proofing dough for enhanced flavor and texture, baked to perfection on a large sheet pan for a crispy, golden crust.

• Author: Marco
• Prep Time: 20 minutes (plus 4 to 18 hours proofing)
• Cook Time: 30 minutes
• Total Time: 5 hours 20 minutes (including proofing time at room temperature)
• Yield: 1 large sheet pan pizza, serves 4-6 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

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Dough Ingredients

• 300 g (2 1/2 cups) all-purpose flour
• 4 g (1 1/2 tsp) active dry yeast
• 220 ml (1 cup + 2 tbsp) lukewarm water
• 1 tsp salt
• 1 tsp olive oil (for the dough)

For Baking

• 1 tbsp olive oil (to grease the pan)

Tomato Sauce

• 300 g (1 1/4 cup) diced canned tomatoes
• 3 basil leaves
• 1 pinch salt
• 1 pinch black pepper
• 1 tsp olive oil
• 1/2 tsp oregano

Cheese and Garnish

• 20 g (2 tbsp) parmesan cheese, shredded
• 200 g (7 oz) mozzarella cheese
• 1 handful fresh basil

Instructions

1. Prepare the Dough: In a bowl, combine all dough ingredients: flour, yeast, lukewarm water, salt, and olive oil. Stir thoroughly using a spoon or spatula until the dough is even. Cover with cling film or a plastic bag and place in the fridge to proof for 12 – 18 hours, or leave at room temperature for about 4 hours until it has tripled in size.
2. Prepare the Pan and Spread Dough: Grease a 25 cm x 30 cm (10-inch x 12-inch) sheet pan with olive oil. Using a greased spoon, fold and stir the dough a few times, then transfer it into the pan. With greased fingers, gently and evenly spread the dough over the pan. Allow the dough to proof again for 1 – 2 hours until light and airy. Meanwhile, place an oven rack in the middle position and preheat the oven to 230 °C (445 °F).
3. Make Tomato Sauce: Place a sieve over a bowl and drain the canned diced tomatoes, discarding the liquid or saving it for another use. Add the drained tomatoes to a bowl with basil leaves, oregano, salt, pepper, and olive oil. Blend these ingredients with an immersion blender or regular blender until smooth.
4. Assemble the Pizza Base: Using your fingers, gently press into the proofed dough to create an airy texture. Spread two large ladles of the prepared tomato sauce evenly over the dough. Scatter a few basil leaves on top.
5. Bake Initial Layer: Place the pizza in the preheated oven and bake at 230 °C (445 °F) for 15 minutes. Remove from the oven and sprinkle shredded parmesan evenly over the tomato sauce layer.
6. Add Cheese and Final Bake: Shred half of the mozzarella into large pieces and grate the other half. Distribute all the mozzarella evenly over the pizza. Return the pizza to the oven and bake at 210 °C (410 °F) for an additional 12 – 15 minutes until cheese is melted and bubbly with a golden crust.
7. Finish and Serve: Remove the pizza from the oven and let it rest for 5 minutes. Sprinkle with fresh basil leaves before serving. Slice and enjoy your homemade sheet pan pizza.

Notes

• Proofing the dough slowly in the refrigerator enhances flavor and texture.
• You can customize toppings as desired, but make sure to pre-bake the sauce layer before adding cheese to avoid soggy crust.
• Use a well-greased pan to prevent sticking and to create a crispy base.
• If you don’t have an immersion blender, any blender will work to make the tomato sauce smooth.
• Allowing the pizza to rest after baking helps the cheese set and improves slicing.

Keywords: sheet pan pizza, homemade pizza, easy pizza recipe, Italian pizza, baked pizza, tomato sauce pizza