Here’s how to make Sheet Pan Pizza – an easy, fast, cheap way to make homemade pizza that the whole family will love! Everyone can add whatever toppings they want. Sheet pan pizza is the best way to make a large homemade pizza (also great for meal prep!) with very little mess or fuss – no pizza stone, no pizza paddle, just an easy homemade pizza recipe! And you only need four main ingredients and 25 minutes!
I love a good homemade pizza, but honestly, fussing with a hot pizza stone is such a pain. Trying to slide an assembled pizza onto the hot stone often ends up with me being super frustrated at things sticking or toppings falling off, all while my head is half inside a super hot oven. Not fun when your family is hangry and you just want an easy dinner!
Enter: sheet pan pizza. The crust may not be as thin and crispy as a rolled out pizza cooked on a stone. However, it is SO EASY, there is very little mess, and you can make one HUGE pizza with everyone’s favorite toppings on it. This is definitely my favorite way to make homemade pizza for these reasons!
And guess what? You CAN achieve a crispy crust with a sheet pan. The trick? Bake it on the bottom rack! This ensures the bottom of the pizza is getting enough heat to fully cook and get pretty crispy without burning the toppings or the cheese. Ta-da!
You only need four main ingredients for this (plus any additional toppings), and about 25 minutes to whip it up. Be sure to check out the video in the recipe card below!
Sheet Pan Recommendation
I can’t recommend Nordicware Half Baker’s Sheets enough. It’s the only baking sheet you’ll ever need. Cookies, bbq chicken, roasted veggies, pizza, you name it can be cooked on it! First of all, they are CHEAP, running only about $10-12 each. They are sturdy, so they don’t buckle with extreme temperature changes. You can use metal utensils on them without worrying about damaging the surface, which means you can be a little rough when doing things like flipping roasted veggies. And things don’t really stick too much, since they are so thick and distribute heat well. It’s perfect for this sheet pan pizza!
For this sheet pan pizza recipe, you’ll need four main ingredients:
- Prepared Pizza Dough – For the over-achievers, I recommend a homemade honey whole wheat pizza dough, but any store-bought version is fine.
- Prepared Pizza Sauce – if I’m being honest, I usually just use marinara sauce, since I often have some left over from other recipes. You can use any pizza sauce you want – here’s a great homemade pizza sauce recipe that only takes 10 minutes to whip up!
- Olive oil or cooking spray – to grease the pan
- Shredded Mozzarella Cheese – or a dairy-free/vegan substitute, if applicable. You can also do sliced fresh mozzarella if you’re feeling fancy.
- Other toppings of choice – see below for suggestions.
How to make Homemade Sheet Pan Pizza
- First, make sure your dough is at room temperature (tips on that below). Preheat your oven and lightly grease a sheet pan.
- Stretch the dough out on the sheet pan to cover the whole thing, pressing down around the edges to form a ridge for the crust.
- Spread pizza sauce on the dough and sprinkle with shredded cheese.
- Add toppings
- Bake on the bottom rack. Allow to cool for at least 5 minutes before slicing for best results.
- Pepperoni and Black Olive
- Pineapple, Red Onion, and Ham
- Sausage and Mushroom
- Sliced Tomatoes and Fresh Basil (see tips below)
- Salami and Fresh Arugula (see tips below)
Choose any toppings you want – the possibilities are endless! This is a fun way to get creative in the kitchen and allow your kids to do whatever they want.
Tips and Tricks
- Be sure your pizza dough is at room temperature and not cold from the fridge. You can place your dough on the greased sheet pan on top of the oven while it preheats to speed things along. Take refrigerated dough out of the fridge 1-2 hours before cooking, or frozen dough out on the counter 3-4 hours before cooking. If it’s hard to spread the dough out, let it rest for 10 minutes or so and come back to it and it should be easier.
- If topping with fresh basil or fresh arugula, or something similar, add those toppings after cooking the pizza. Their flavor is better fresh and gets kind of lost and they dry out if you cook it on the pizza.
Other homemade pizza recipes
- Caprese Naan Pizza
- Hawaiian Pizza
- BBQ Chicken Naan Pizza
- Sausage Breakfast Pizza
- Dessert Rainbow Fruit Pizza
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Sheet Pan Pizza
- olive oil or cooking spray for greasing pan
- 1 prepared pizza dough store-bought or homemade (see notes)
- 1 cup pizza sauce or marinara sauce (see notes)
- 8 oz. shredded mozzarella cheese
- additional toppings of choice pepperoni, mushrooms, olives, more cheese, etc.
- Arrange a rack on the bottom half of the oven and preheat to 425 degrees F. Lightly grease a rimmed baking sheet/half sheet pan with olive oil or cooking spray. Allow your pizza dough to come to room temperature if it's cold from the fridge (it's easier to stretch out when it's warm – see notes).
- Spread your pizza dough out onto the sheet pan by stretching it gently to fit the pan. Press it down onto the sheet pan so it's quite thin on the center, forming a ridge around the perimeter.
- Spread the pizza sauce evenly on the pizza, avoiding the ridge on the perimeter of the crust. Top with the shredded mozzarella and any other toppings you want (see notes).
- Bake on the bottom rack of the oven for 15-20 minutes, or until cheese is fully melted and starting to brown.
- Allow to cool for at least 5 minutes before cutting into 8 slices and serving.
- Here is my homemade pizza dough recipe, with honey, olive oil, and part whole wheat flour.
- For pizza sauce, I often just use store-bought marinara sauce rather than pizza sauce, since I often have some left over in my fridge from making pasta. I also love using homemade pizza sauce – here is my homemade pizza sauce recipe that only takes 10 minutes to whip up.
- You can place the dough on top of the oven on the greased sheet pan while it preheats to help warm it up, and/or take it out of the fridge and let it come to room temperature 1-2 hours before cooking or freezer and 3-4 hours before cooking.
- If forming the dough seems difficult to do without tearing, let the crust rest for 10 minutes or so and come back to it – it will be easier to handle when it’s warmer and has rested a little bit. If the dough is sticky, you can coat your hands in a little olive oil to help.
- I like to make four different sections of the pizza, so each person in my family can get the toppings they like. If you are adding delicate leafy herbs or greens (like fresh basil or arugula), add those to the top of the pizza after it’s done baking.
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools: