Sheet Pan Pizza
This easy sheet pan pizza is my go-to for a quick pizza night. Made with store-bought dough, simple toppings, and a two-step bake, it’s ready in about 30 minutes with a crispy crust, bubbly cheese, and plenty of pepperoni. Perfect for an easy weeknight dinner or feeding a crowd on game day.
Servings: 4 servings
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 10x15 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
Notes
- 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
Serving: 1serving | Calories: 981kcal | Carbohydrates: 118g | Protein: 40g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 2860mg | Potassium: 409mg | Fiber: 5g | Sugar: 19g | Vitamin A: 997IU | Vitamin C: 7mg | Calcium: 441mg | Iron: 8mg