Make this EASY sheet pan pizza at home in under 1 hour! The simple dough yields a no-rise pizza crust that’s thick, fluffy, and perfect when you’re making pizza for a crowd!
What makes this the best sheet pan pizza recipe?
- Quick and easy! You don’t need a pizza pan or overnight rise for this fluffy pizza dough. Just let the yeast proof for 10 minutes, then make the dough, spread it onto the bottom of a sheet pan, and you’re good to go.
- Thick, fluffy crust! Think of this crust as something in between a standard thin crust and deep dish. It’s a little bit like a breadstick with toppings, comparable to Pizza Hut’s pan pizza.
- Leftovers are amazing! Unlike sheet pizza made with store-bought dough, this homemade pizza reheats beautifully. No soggy crust here!
What You’ll Need to Make Sheet Pan Pizza
Here’s what you’ll need for this thick crust pizza recipe! You’ll need all of the ingredients for the fluffy pizza crust, then whatever toppings your family likes.
For the sheet pan pizza dough recipe:
- Water
- Active Dry Yeast (I use Fleishmann’s)
- Granulated sugar
- Olive oil
- Salt
- All-purpose flour
- 13×18″ half sheet pan
Pan Alternatives: If you don’t have a 13×18″ half sheet pan, you can split the dough and bake in (2) 9×13″ metal pans (or simply cut the recipe in half to make just (1) 9×13″ pan). Adjust bake time for smaller pans.
Pizza Topping Ideas
For the sauce: Use your favorite homemade pizza sauce or store-bought (I love Rao’s brand!). If you want to switch things up with some different pizza ideas, try barbecue sauce, pesto, alfredo sauce, or make white pizza by brushing the crust with olive oil.
For the cheese: Mozzarella, an Italian blend, provolone, and Parmesan are all excellent on a sheet tray pizza. Use one or a combination of a few for a kid-friendly cheese sheet pizza.
For the rest: Pepperoni, crumbled sausage, bacon, roasted chicken, ham, black olives, pineapple, mushrooms, spinach, broccoli, red onions, bell peppers, roasted red peppers, and any other pizza toppings your family enjoys.
How to Make Fluffy Cookie Sheet Pizza:
Step 1: Start the Dough
Combine the yeast, water, and sugar in a large mixing bowl. Let the mixture sit in a warm place for 10 minutes, or until it looks creamy and has small bubbles forming on the top.
Tip: This step is called proofing the yeast. You’re making sure that the yeast is still active before moving on to make the pizza dough.
Step 2: Finish the Dough
To the yeast mixture, add 2 tablespoons of olive oil, salt and flour. Stir until everything is incorporated and the mixture forms a ball. Turn this out onto a lightly floured work surface and knead it for a minute or two, or until it feels smooth and elastic. Drizzle 1 teaspoon of olive oil all over the dough ball, then cover it with plastic wrap and let it rest in the mixing bowl for 5 minutes.
No mixer needed! I think this is the best pizza dough recipe because there’s no need for using a stand mixer or waiting for the dough to rise! Just make sure you don’t over-mix, because this can make the crust tough.
Step 3: Form the Sheet Pan Pizza Crust
Spread 2 teaspoons of olive oil onto a large sheet pan (I used a 13×18″ half sheet pan). Turn the dough out onto the pan and use clean hands to push, pull, and press it until it covers the entire sheet pan and goes just up the sides. Make sure the dough is evenly distributed and not thicker in certain spots; this will ensure that the pizza cooks uniformly.
Tip: You don’t need a special pizza sheet or pan for this recipe, but you will want a baking sheet with rimmed edges. For smaller pizzas, you can split the dough and bake in (2) 9×13″ pans (or simply cut the recipe in half to make just (1) 9×13″ pan). Adjust bake time for smaller pans.
Step 4: Top the Pizza
Spoon the sauce onto the pizza, then use the back of the spoon to spread it over the dough, leaving a one-inch border on all sides. Cover the sauce with your favorite toppings & cheese (I like to put a layer of pepperoni under the cheese).
Tip: This is one of my favorite pizza night recipes because when you’re baking pizza on a cookie sheet, you get a BIG pizza, which means it’s easy to divide it into halves or quarters and do a variety of different toppings. Make a half sheet pan pizza with plain cheese for the kiddos, then go to town with ALL THE TOPPINGS on the other half!
Step 5: Bake
Place the sheet pan in an oven preheated to 425ºF and bake the pizza for 18 to 20 minutes, or until the edges are puffy and golden and the cheese is melted. Usually, a sheet pan pizza is done when the edges are golden brown, puffy, and crisp, which takes 16 to 20 minutes in most ovens. If you’re still not sure, you can use a knife to cut into the center of the pizza; if the crust is still doughy, cook the pizza longer.
Tip: For a pizzeria-style pizza, you can turn on the broiler for a few minutes at the end of cooking time, just until the cheese browns in spots.
Storing & reheating sheet pan pizza
Refrigerate any leftover pizza in an airtight container or tightly wrapped in foil; it will keep for 3 to 4 days. It’s amazing reheated in the microwave, oven, or air fryer!
Frequently Asked Questions:
What size sheet pan did you use?
I use a Nordicware 13×18″ half sheet pan, but if you don’t have one you can split the dough and bake in (2) 9×13″ metal pans (or simply cut the recipe in half to make just (1) 9×13″ pan). Regardless of the pan, you do want one with rimmed edges. For smaller pans, decrease the amount of dough you use on each pan and adjust baking time accordingly.
What sauce do you recommend?
Pair this quick pizza dough recipe with any jarred or homemade pizza sauce! My personal favorite is Rao’s brand pizza sauce – it’s a bit pricier than others but so worth it! It’s great for spreading on the pizza and dipping like breadsticks!
What is the difference between pan pizza and regular pizza?
A regular pizza is typically hand-tossed, while a pan pizza has dough that’s pressed into a pan. The crust is thicker, fluffier, and chewier, and the edges are crispy.
What are some good family pizza night ideas?
Let your kids help plan some pizza night ideas and your pizza party menu. What toppings would they like? Should you include a special dessert like Homemade Cookie Cake Recipe & Sugar Cookie Fruit Pizza?
Because this is such simple dough recipe, you can have your kids help make it, then top the pizza. Prepare the toppings and place them in bowls so kids can slather on the sauce, sprinkle on the cheese, and add all of their favorite meats and veggies.
(Want some pizza party ideas for birthday parties? I recommend my mini kids pizza recipe, which lets kids assemble their own pizzas!)
If you make this fluffy sheet pan pizza, be sure to leave a comment below and tag me on Instagram @designeatrepeat. I LOVE seeing what you made!
Fluffy Sheet Pan Pizza
This simple sheet pan dough recipe yields a no-rise pizza crust that’s thick, fluffy, and perfect when you’re making pizza for a crowd.
Ingredients
For the crust:
- 4.5 teaspoons dry active yeast I use Fleishman's brand
- 2 cups lukewarm water
- 2 teaspoons granulated sugar
- 3 tablespoons olive oil divided
- 2 teaspoons salt
- 4.5 cups all-purpose flour
For the toppings:
- 3/4 cup pizza sauce (or more to your liking!) (approx. 8 ounces)
- 3 cups shredded mozzarella cheese
- Pepperoni, sausage, ham, pineapple, olives, peppers, and any other toppings you like
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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Preheat oven to 425ºF.
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Combine the yeast, water, and sugar in a large mixing bowl. Let sit for 10 minutes, or until the mixture is creamy and has small bubbles on the top.
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To the yeast mixture, add 2 tablespoons olive oil, salt and flour. Turn onto a lightly floured work surface and knead for a minute or two, or until it feels smooth and elastic.
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Drizzle 1 teaspoon of olive oil all over the dough ball, then cover it with plastic wrap and let it rest in the mixing bowl for 5 minutes.
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Rub the remaining 2 teaspoons of olive oil all over an 13 x 18" sheet pan, coating the bottom and the sides.
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Turn the dough out into the prepared pan and use clean hands to press it into the bottom and slightly up the sides.
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Spread sauce and sprinkle cheese onto the pizza, then top with desired toppings.
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Bake the sheet pan pizza for 18-20 minutes, or until the edges are puffy and golden and the cheese is melted and browned in spots.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Recipe Notes
Pan Alternatives: I use a Nordicware 13×18″ half sheet pan, but if you don’t have one you can split the dough and bake in (2) 9×13″ metal pans (or simply cut the recipe in half to make just (1) 9×13″ pan). Regardless of the pan, you do want one with rimmed edges. For smaller pans, decrease the amount of dough you use on each pan and adjust baking time accordingly.
Reheating: Leftovers can be refrigerated for 3–4 days, then reheated in the microwave, oven, or air fryer.
Nutrition Note: Because toppings will vary, the calories here are for the crust alone.
Nutrition
If you make this fluffy sheet pan pizza, be sure to leave a comment below and tag me on Instagram @designeatrepeat. I LOVE seeing what you made!
Debbie says
It was indeed fluffy, delicious and quick. Great for pizza in a hurry!
Melissa says
Thank you for taking the time to leave a review, Debbie!