Sheet Pan Pizza Recipe - Sweetphi (2024)

4.32 from 54 votes

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Additional Time: 2 hours hours

Total Time: 2 hours hours 35 minutes minutes

For the Dough:

• 1 1/4 cup warm water about 90-110 degrees
• 2 1/4 teaspoons Red Star Quick Rise Active Yeast 1 envelope
• 1/4 teaspoon sugar
• 3 tablespoon olive oil plus ¼ cup for the pan
• 3 1/2 - 4 cups unbleached all purpose flour
• 1 1/2 teaspoons Kosher salt

For the Sauce:

• 3 cloves garlic roughly chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried oregano
• 1/2 teaspoons dried red pepper flakes or more to taste
• 1 28-ounce can whole peeled tomatoes
• 1 teaspoon Kosher salt

To Assemble and Bake:

• 1 pound sliced deli-style mozzarella cheese
• 6 ounces natural-casing pepperoni cut into 1/8-inch slices
• 4 ounces Pecorino Romano cheese grated

• Warm the water (I do this by microwaving it for 30 seconds).

• Dissolve the yeast and sugar in the water in a small mixing bowl or measuring cup. Proof the yeast until it is foamy, about 3-5 minutes.

  

• In the bowl of a stand mixer with the dough attachment on, pour in the yeast mixture, salt, 3 tablespoons olive oil and 3 ½ cups of flour. Turn mixer on medium and mix until combined and no flour streaks remain (about 4 minutes). Slowly add in the additional ½ cup flour and mix for (about another 2 minutes). Remove the dough from the mixing bowl and transfer to a well-floured surface.

• Knead by hand until smooth and elastic and form into a shape resembling a rectangle.

• Coat a 13 x 18 inch sheet pan (or jelly roll pan) with ¼ cup olive oil.

• Transfer dough into the oiled pan and cover with loosely with plastic wrap. Let rest until it has doubled in size (1 hour for the quick rise yeast, 2 hours for regular yeast).

• After it has risen, punch down the dough and form it to fit the entire pan, edge-to-edge. Dimple the crust with your fingertips as you form into the pan and carefully prick carefully with a fork. (The fork pricking is to prevent the crust from bubbling up, only gently prick it, don’t poke all the way through the dough – I made a total of 12 pricks.) If the dough is resistant to reach the corner, allow it to rest a few minutes and try again. Cover pan with the plastic wrap and allow it to rest another hour.

  

• Preheat the oven to 525 degrees, making sure the bottom rack of your oven is set to its lowest level. (If your oven doesn't go this high or you're nervous baking at such a high temperature, I've also made this with great success at 475 for about 15-20 minutes. Also, if the lowest rack of your oven is directly over heat, put it at the bottom third).

• Make your sauce, sauté garlic in the olive oil in a medium sauce pan over medium-high heat until fragrant (2 minutes) then add in the oregano and red pepper flakes can of tomatoes and salt, stir and cook for 2 minutes, then remove from heat. Use an immersion blender to blend contents in the pot or pour contents into a blender and blend until smooth and no large chunks remain.

• Remove plastic wrap from the pizza dough and place slices of mozzarella cheese down, then spread sauce over the cheese. Place slices of pepperoni over the pizza and then sprinkle with Pecorino Romano cheese.

• Place the baking sheet on the lowest rack in the oven and bake for about 12-15 minutes, until the crust is crispy and lightly browned.

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.