Frequently asked questions
This recipe makes a big pan that’s the equivalent of three medium pizzas! The best part is you don’t need any special equipment like pizza stones or peels, and you don’t even have to shape the dough. Plus, it’s even quicker than our Pan Pizza or Focaccia Pizza. As two pizza experts and cookbook authors, we’ve found this sheet pan pizza is truly a lifesaver for entertaining. We’ve made this so many times to impress friends and family. We hope you’ll love it as much as we do! The sheet pan pizza is even quicker than our pan pizza or focaccia pizza, making it our top choice when it comes to easy weeknight pizza recipes. You’ll need 1 hour and 15 minutes of prep time, then 15 minutes to bake.
Two proofs (rests) makes the most fluffy dough texture. The longer you proof pizza dough, the fluffier and better texture it gets. We’ve optimized this recipe to be very fast, so you won’t want to shorten any of the proof times. It’s essential for making the best crust! (Focaccia pizza has even thicker crust and even longer rest times.) Bake the crust without toppings, then add toppings and bake more. This makes the pizza crust crispy on the outsides and fluffy in the middle. It’s not a standard way to cook pizza, but once you try it you’ll appreciate the method.
To make sure everyone is happy, you can use different toppings on different parts of the pizza! Divide it in half, or try 3 sections with different toppings.
Make the perfect Margherita Pizza. Go spicy with Jalapeno Pizza. Ditch the pizza sauce for Shrimp Pizza, Ricotta Pizza, White Pizza or Spinach Pizza. Go classic with Homemade Cheese Pizza or Pesto Pizza. Try delicious Taco Pizza.
5 from 4 reviews
375 grams (3 cups) all-purpose flour 1 tablespoon instant or active dry yeast 1 teaspoon each dried oregano and garlic powder 1 teaspoon kosher salt 264 grams (1 cup – 2 tablespoons) warm water 1 tablespoon olive oil, plus more for the sheet
For the pizza toppings
1 ¼ cup pizza sauce (purchased or our favorite Easy Pizza Sauce) 1 cup (3 ounces) shredded smoked mozzarella cheese ½ cup shredded Parmesan cheese 6 ounces fresh mozzarella cheese Optional topping: 4 cups (3 ounces) baby arugula, 1 tablespoon olive oil, and 1/4 teaspoon kosher salt Fresh basil leaves, for garnish
