Sheet Pan Pizza

5 from 4 votes

This Sheet Pan Pizza recipe is quick and easy to make. Golden, chewy crust made from a homemade dough with NO rising or kneading.

Prep Time25

Cook Time20

Cool5

Total Time45

Course: Main Course

Cuisine: American

Servings: slices

Author: Kristin Maxwell

Ingredients

Pizza Dough

2 cup warm water 110 degrees F/45 degrees C
2 .25 ounce packages active dry yeast
2 teaspoon white sugar
5 cups all-purpose flour
4 tablespoons olive oil
2 teaspoons salt

Toppings

1 cup pizza sauce more or less to taste
2 cups freshly grated Mozzarella cheese
½ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Toppings of choice

Instructions

Preheat the oven to 450 degrees F. Lightly grease a large (18-inch) baking sheet with nonstick cooking spray or brush lightly with olive oil.
Pour warm water into a large mixing bowl of a stand mixer and stir in yeast and sugar. Let stand for 10 minutes. Mixture should become foamy.
Add flour, oil and salt to the yeast mixture and, using the dough hook attachment, mix at low speed until dough forms a smooth ball; about 5 minutes. You can also beat with a wooden spoon. Allow to rest for 5 minutes.
Press the dough evenly onto the bottom and up the sides of the prepared baking sheet.
Spread pizza sauce onto the crust, then sprinkle evenly with Mozzarella and Parmesan, then with Italian seasoning. Add toppings if desired.
Bake in the preheated oven until the crust is golden brown, about 20-25 minutes. Rotate pan 180 degrees about halfway through the baking time. Remove from the oven and cool for 5 minutes before slicing and serving.

Notes

Storage - Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Reheating - Reheat leftovers in the oven at 450℉ for about 5 minutes to get the crust crispy again. Or check out how to reheat pizza in the air fryer.

Nutrition

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