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Pizza night at my house is all about shortcuts, and this sheet pan pizza is my go-to when I want something crispy and easy. With store-bought dough, a 10×15 pan, and a simple two-step bake, you can have a golden, crispy pizza on the table in about 30 minutes. The crust gets a quick head start in the oven before you add the sauce, cheese, and pepperoni, which means every slice comes out crisp underneath and bubbly on top. It’s an easy weeknight dinner, and it’s just as handy when you need to feed a hungry crowd on game day.
The Secret to That Ridiculously Crispy Crust
Okay, here’s where the magic happens. The secret isn’t fancy toppings or some complicated pizza-making trick. It’s giving the dough 5 minutes in the oven all by itself before adding anything on top. That quick pre-bake helps set the surface so it can handle all that saucy, cheesy goodness without getting soggy in the middle. I also like to give the pan a 180-degree turn halfway through the final bake because most home ovens have a hotter spot in the back. It’s a tiny extra step, but it helps the whole pizza turn out evenly golden instead of one side getting too dark while the other is still playing catch-up.
Room-temperature dough makes a big difference, too. Cold dough has a mind of its own and loves to spring right back when you try to stretch it. Let it hang out on the counter first, and it becomes much easier to press all the way into the corners of the pan without a wrestling match.
Tips for Beginners
- Don’t skip the pre-bake. Baking the dough alone for 5 minutes before adding sauce is what keeps the center from getting doughy under all that cheese. I tested this once without it, and the middle of the pizza never fully crisped up, even with a longer final bake.
- Use the lowest rack. Baking closest to the oven floor gives the bottom crust direct heat, which is what gets it crispy instead of just cooked through. If you bake on a middle rack, expect a softer bottom.
- Let the dough come fully to room temperature. I learned this one the hard way: the first time I tried this recipe with dough straight from the fridge, it kept springing back to the center every time I stretched it, and I never got it past two-thirds of the pan before giving up and just baking a smaller, thicker pizza. Cold dough is tight and elastic, so it fights you at every corner. Set it out on the counter for at least an hour (longer if your kitchen runs cold) until it feels soft and relaxed. You’ll know it’s ready when it holds its shape instead of pulling back after you press it.
Sheet Pan Pizza
Ingredients
- 2 tbsp olive oil
- 2 lbs pizza dough at room temperature
- 1½ tbsp cornmeal optional
- 1 jar pizza sauce
- 3 cups shredded mozzarella cheese
- ½ cup pepperoni slices
Optional Toppings
- Parmesan cheese
- red pepper flakes
- honey or hot honey
Instructions
- Preheat the oven to 425°F. Rub all sides of a 10×15 sheet pan with olive oil. Then, sprinkle the cornmeal in an even layer onto the pan.2 tbsp olive oil, 1½ tbsp cornmeal
- Transfer the dough to a sheet pan. Using your fingers, stretch and press the dough into all corners and sides of the pan. See note.2 lbs pizza dough
- Place the sheet pan in the oven and bake the dough for 5 minutes until very lightly browned.
- Spread the pizza sauce over the dough.1 jar pizza sauce
- Top with mozzarella cheese and pepperoni slices.3 cups shredded mozzarella cheese, ½ cup pepperoni slices
- Bake on the lowest rack for 8 minutes. Turn the pan 180 degrees and continue baking for 6-7 minutes until the cheese is melted and bubbly and the crust is golden brown and crispy.
- Add a sprinkle of Parmesan or red pepper flakes, and a drizzle of hot honey before serving if desired.Parmesan cheese, red pepper flakes, honey or hot honey
Becky’s Tips
- Cold dough won’t stretch to the edges and corners of the pan, so let it sit out until fully room temperature before you start.
- The cornmeal is optional, but it keeps the dough from sticking to the pan and adds a little extra crunch to the bottom crust.
- Baking the dough alone for 5 minutes before topping it is what keeps the center from turning soggy under the sauce and cheese, so don’t skip this step.
- Pepperoni and pizza sauce both run salty, so taste your sauce before adding extra salt anywhere else.
- Swap toppings freely, but keep wetter vegetables (like mushrooms or tomatoes) light, or pre-cook them slightly so they don’t add excess moisture to the crust.
- Leftovers keep in the fridge for up to 4 days or the freezer for up to 2 months. Reheat in a 400°F oven or air fryer for the crispiest results.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Sheet Pan Pizza Step by Step
Gather all the ingredients together.
Prep the oven and pan: Preheat the oven to 425°F. Rub 2 tbsp olive oil evenly over the bottom and sides of a 10×15-inch sheet pan. If using, sprinkle 1½ tbsp cornmeal evenly over the bottom of the pan.
Stretch the dough: Transfer the 2 lbs pizza dough to the prepared sheet pan. Using your fingertips, gently stretch and press the dough toward the edges and into all four corners of the pan. If the dough springs back, let it rest for 5–10 minutes before continuing to stretch it. Bake the dough for 5 minutes, until it is very lightly browned and just beginning to set.
Add the sauce: Remove the pan from the oven and spread 1 jar pizza sauce evenly over the partially baked crust, leaving a small border around the edges.
Add the toppings: Sprinkle 3 cups shredded mozzarella cheese evenly over the sauce, then arrange ½ cup pepperoni slices over the cheese.
Bake the pizza: Return the pizza to the oven and bake on the lowest rack for 8 minutes. Rotate the pan 180 degrees, then continue baking for 6–7 minutes, until the cheese is melted and bubbly and the crust is golden brown and crispy.
Top and serve: If desired, finish the pizza with Parmesan cheese, red pepper flakes, or a drizzle of honey or hot honey before slicing and serving.
Storage Instructions
I like to store leftover pizza in an airtight container or wrap individual slices tightly in aluminum foil. It will keep in the refrigerator for up to 4 days.
Freezer
If I’m not planning to eat the leftovers within a few days, I’ll freeze the slices instead. Place cooled pizza in a freezer-safe container or zip-top bag, separating the slices with parchment paper so they don’t stick together. Freeze for up to 2 months.
Reheating
For the crispiest crust, I recommend reheating the pizza in a 375°F oven or air fryer for 5–10 minutes, until the cheese is hot and bubbly. You can reheat frozen slices straight from the freezer—just add a few extra minutes as needed.
Make Ahead
The dough can be pressed into the pan and refrigerated, covered, for up to a day before baking. Let it sit at room temperature for 30 minutes before you pre-bake it.
Serving Suggestions
When I make this for my family, I like to keep the sides easy and fresh. Cucumber onion salad is always a favorite. It’s light, crisp, and a little tangy, which is just what you want alongside a cheesy, saucy pizza. If I’m serving a crowd or putting together a game day spread, I’ll add a batch of garlic knots too. They use the same dough and a similar oven temperature, so it’s easy to get both going without making extra work for yourself. And if you’re a fan of a little sweet heat, drizzle the finished pizza with the same hot honey I use for my hot honey chicken wings. That sweet and spicy combo is seriously good with the melty mozzarella and pepperoni.
More Pizza Night Recipes We Love
- Meat Lover’s Pizza: For nights when pepperoni alone doesn’t cut it. It piles on sausage, ham, and pancetta for the same easy, crowd-pleasing vibe as this sheet pan version.
- Taco Pizza: My go-to when I want to switch things up without switching methods. It uses the same crispy-crust approach, just with refried beans and taco toppings instead of red sauce.
- BBQ Chicken Pizza: A sweeter, smokier take on pizza night, with shredded chicken, red onion, and BBQ sauce in place of pepperoni and marinara.
- Texas Toast Pizza: The fastest option in my back pocket for busy weeknights. It turns garlic bread into individual mini pizzas in under 20 minutes, which is handy on nights when even a sheet pan feels like too much work.
