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.

Course Main Course

Cuisine Italian

Keyword homemade pan pizza, no-rise pizza crust, sheet pan pizza dough recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 153kcal

Author Melissa Rose

Ingredients

For the crust:

4 ½ 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 ½ cups all-purpose flour

For the toppings:

¾ 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

Instructions

Preheat oven to 425ºF.
Combine the yeast (4 ½ teaspoons), lukewarm water (2 cups), and granulated sugar (2 teaspoons) in a large mixing bowl. Let sit for 10 minutes, or until the mixture is creamy and has small bubbles on the top.
To the yeast mixture, add 2 tablespoons of olive oil, salt (2 teaspoons), and all-purpose flour (4 ½ cups). Turn onto a lightly floured work surface and knead 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.
Rub the remaining 2 teaspoons of olive oil all over an 13 x 18" sheet pan, coating the bottom and the sides.
Turn the dough out into the prepared pan and use clean hands to press it into the bottom and slightly up the sides.
Spread pizza sauce (¾ cup) and sprinkle mozzarella cheese (3 cups) onto the pizza, then top with desired toppings.
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.

Notes

Pan Alternatives: I use a Nordicware 13x18" half sheet pan, but if you don't have one you can split the dough and bake in (2) 9x13" metal pans (or simply cut the recipe in half to make just (1) 9x13" 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