Delicious Sheet Pan Pizza
These are the top reasons why we adore this recipe:
- soft, light, thicker homemade pizza dough
- the dough is made with easily accessible ingredients from the pantry
- use your favorite topping
- kids and adults love it
- great recipe for crowds
Esential ingredients
For this recipe, we will only need easily accessible ingredients that you can get in every store.
Flour - Use all-purpose flour or bread flour in this recipe.
Yeast - in this recipe, use active dry yeast or fresh yeast. If you plan on using fresh yeast, use 8g of fresh yeast.
Water should be lukewarm, ideally under 34 °C / 93 °F.
Oil - add olive oil to the dough and grease the pan with the oil, too.
Topping - use your favorite topping; today, we choose tomato sauce, cheese, and basil.
Storing and freezing
It's best to serve the Sheet Pan Pizza while still warm.
Feel free to keep it in an airtight container in the fridge for up to 3 days. Serve cold or reheat in a microwave or oven.
Feel free to freeze the Sheet Pan Pizza. Cut into slices and place in the freezer bags. Place in the freezer for up to a month. Defrost before serving and reheat in your oven or microwave beforehand.
How to make Sheet Pan Pizza at home (video)
Check this quick video to master making Sheet Pan Pizza at home.
Next, try these pizza (inspired) recipes
- Homemade Pan Pizza
- Lahmacun (Turkish Pizza)
- Fall Pepperoni Pizza with Onion and Sage
- Pizza with Figs, Prosciutto and Feta Cheese
- French Bread Pizza
- Stromboli Ham and Cheese
- Pinsa with Prosciutto, Tomato and Burrata
Made in collaboration with Merit HP d.o.o.
METHOD
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dough and first proofing
In a bowl, combine all the ingredients for the dough. Use a spoon or a spatula to stir them together to get an even dough. Cover the dough with cling film or a bag. Place in the fridge and leave to proof for 12 - 18 hours or at room temperature for 4 hours until tripled in size.
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second proofing
Grease a 25 cm x 30 cm (10-inch x 12-inch) sheet pan with olive oil. Using a greased spoon stir and fold the dough a few times. Transfer the proofed dough into the sheet pan. Using greased fingers, gently spread the dough evenly over the baking dish. Set aside for 1 - 2 hours for the dough to proof and become light and airy. Place a rack in the middle of the oven and preheat the oven to 230 °C / 445 °F.
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tomato sauce
Place a sieve over a bowl. Add canned diced tomatoes and drain them. Discard the liquid (use it in a different recipe) and add the drained tomatoes to a bowl. Add basil, oregano, salt, pepper, and olive oil. Using an immersion blender or a blender, mix into a smooth tomato sauce.
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sheet pan pizza
Press your fingers into the dough to make it airy and delicious. Add two large ladles of tomato sauce and a few basil leaves. Arrange evenly all over the dough.
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sheet pan pizza
Place in the oven and bake for 15 minutes at 230 °C / 445 °F. Remove from the oven and sprinkle the shredded Parmesan all over the sauce. Shred half of the mozzarella into large pieces, and grate the rest. Arrange all over the pizza dough. Return to the oven and bake for 12 - 15 minutes at 210 °C / 410 °F. Remove from the oven and set aside for 5 minutes to cool. Sprinkle with fresh basil and serve.
