Let Me Tell You About My Love Affair With Sheet Pan Pizza
Alright, story time. The first time I made a sheet pan pizza, it was less recipe and more “what’s possibly left in the fridge after a week of work chaos.” It came out oddly glorious: crispy edges, a sort of squarish adventure piled high with whatever cheese scraps and leftover veg I could score. My kids actually ate their veggies that night (miracles happen!) and now, honestly, it’s become a lifesaver for those snack attacks or last minute guests. I’ve even risked serving it to my in-laws. High stakes, right?
Why I Keep Making This (And You Might, Too!)
I make sheet pan pizza for those you-have-to-be-kidding-me weeknights when everyone is starving and nobody, and I mean nobody, wants to deal with takeout wait times. My family loves it because it’s basically a DIY adventure; everyone claims their own corner (I’m stubborn, the crispy edge is mine!). Sometimes, I even break my own rule and sneak in pineapple—don’t shout at me.
But really, it’s the no-fuss, one-pan magic for me. Minimal mess on a baking tray, maximum reward. Though I did once forget to oil the pan… learned that the hard way. Goodbye, perfect crust.
What You’ll Need (But Feel Free To Wing It)
- 500g pizza dough (Homemade? Go for it! But in a pinch, I’ve used store-bought, even that ball from the supermarket bakery. Works fine.)
- 1–1.5 cups tomato sauce (Jarred is fine; I sometimes use passata spiked with garlic powder just ’cause)
- 2-3 cups shredded mozzarella (Mix in cheddar or gouda if you’re feeling wild—my grandmother swore by Kraft, but honestly, who’s judging?)
- Handful of sliced pepperoni (or, and hear me out, leftover roast chicken, or any other bits you need using up)
- 1 bell pepper, thinly sliced (Swapping for mushrooms or onions? Go mad!)
- Olive oil (drizzle as you wish—I’ve accidentally poured too much, but it didn’t hurt anyone)
- Sea salt, pepper, and a pinch of dried oregano (Or basil, or even that weird pizza seasoning you impulse-bought)
- [Optional] Crushed chili, fresh basil leaves, parmesan at the end
How I Throw It Together (Actual Steps & Cheeky Shortcuts)
- Bust out your biggest sheet pan (mine is about 11×17 inches, give or take). If all you have is a round cake tin, honestly, it’ll still work.
- Oil that pan like you’re painting a fence—edges too! Nothing worse than welded-on dough.
- Stretch and plop your dough on the pan. If it’s fighting you, let it rest for five minutes; come back and try again. It’ll give in. Mine always does, eventually.
- Spoon that sauce around like you’re Jackson Pollock. Leave a bit of bare edge if you like a crisp pizza border.
- Absolutely smother it in whatever cheese combo you’re rolling with. Sometimes I sneak a bit for myself at this point. Quality control, obviously.
- Scatter toppings all over. Last week, I used roasted onions and a bit of blue cheese. My youngest protested, but secretly, he loved it.
- Crank your oven up to 230°C/450°F—preheating is non-negotiable. Trust me, cold pizza dough is sadness.
- Bake for 15–20 minutes until bubbling, loud, and the crust is golden brown at the edges. (Don’t sweat if your oven runs hot. Check at 12 minutes. If it’s more on the pale, doughy side, wait another 5 and squint at it like a suspicious detective.)
- Cool for like… 3 minutes? Just enough to avoid burning the roof of your mouth (voice of experience), then hack it into wonky squares and serve.
Notes (Lessons Learned With Zero Regret)
- The dough really, really does need that resting time if it won’t stretch. I used to force it, but actually, I find it works better if you just let it sulk for a bit.
- If you’re out of tomato sauce, random pesto or ricotta can step up. Or, random guess, hot sauce for a spicy kick (haven’t tried, but you only live once).
- Bake on the lower oven rack for extra bottom crispiness. Or the middle; to be honest, I forget half the time, and it’s never ruined dinner.
Wild Experiments (Some Hits, Some Misses)
- Buffalo chicken with blue cheese? Surprisingly good.
- Breakfast pizza topped with eggs? Works, but those eggs slide everywhere, fair warning.
- Mediterranean style (olives, feta, red onion)? Yes, aside from that one time I used way too many olives. You learn.
- Cauliflower crust attempt… not for me. Gummy and odd, but kudos if you pull it off! (Maybe you’re braver than I am)
The Gear I Use (Or Don’t!)
I use my trusty old half-sheet pan (honestly, it’s a bit warped), but if you only have a round pizza tray or even a big casserole dish, don’t stress. Just smoosh the dough until it fits. I saw Sally’s Baking Addiction do it with a cast iron pan once, and it works in a pinch.
How to Store It (But Good Luck With That)
Technically, leftovers go in an airtight container in the fridge for a couple days; I reheat slices in the oven for 8 minutes at 180°C (350°F) for best results. But, honestly, in my house it never even lasts till the next morning. Cold breakfast pizza, though… surprisingly good. Just saying.
Serving It Up (Oddball Family Traditions Welcome)
I love this hot from the oven with a little fresh basil or chili oil on top (I found this neat chili oil recipe if you want to try). Sometimes we do a pizza movie night: everyone grabs a square and the last piece is up for grabs (winner does the dishes—it’s only fair).
Stuff I Wish I’d Known (AKA: My Oops Moments)
- Don’t try to stretch cold dough. I did, it ripped, it looked sad, morale was low.
- More sauce will not save dry cheese. It just makes a puddle.
- I once skipped preheating the oven. It’s not worth the time savings, trust me. Limp crust is a crime.
FAQ (Because Friends and Family Actually Ask These!)
- Can you freeze sheet pan pizza? Yeah, totally. Slice it first, wrap well—thaw before reheating. But, it’s kind of better fresh, if we’re being picky.
- Can I use gluten-free dough? You can! Texture’s a bit different, but it still works. Might need to oil the pan extra well.
- What’s the best cheese mix? Mozzarella is classic, but I sometimes go half cheddar for sharpness. Pepper Jack if you’re in a spicy mood. I’ve never met a cheese I wouldn’t try here.
- Is parchment paper necessary? Nah, but makes for easier cleanup. If you forget, just scrub that pan after—no harm.
- Can I make mini sheet pan pizzas? Absolutely—use smaller pans or cut dough into pieces. I tried it for a kids’ party and, well, chaos ensued but it was fun anyway.
- Do I really have to let the dough rise again? Sometimes I skip it (impatience!) and honestly, it’s still pretty good. But for fluffier crust, let it have its moment.
So, there you have it—a sheet pan pizza recipe the way real folks might make it, stray crumbs and all. If you want a deep dive into homemade dough, this Serious Eats piece is genuinely useful (and a bit nerdy, in a good way). Happy pizza-making, mate!
Ingredients
- 1 lb pizza dough, homemade or store-bought
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/2 cup sliced bell peppers
- 1/4 cup sliced black olives
- 2 tbsp olive oil
- 1 tsp dried Italian herbs
Instructions
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1Preheat the oven to 450°F (230°C). Lightly oil a rimmed sheet pan with 1 tablespoon of olive oil.
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2Stretch and press the pizza dough evenly into the prepared sheet pan, reaching all the corners.
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3Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
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4Sprinkle the shredded mozzarella cheese across the sauce, then top with pepperoni, bell peppers, black olives, and Italian herbs.
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5Drizzle with the remaining olive oil. Bake for 18-20 minutes, or until the crust is golden and the cheese is bubbly.
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6Let cool for a few minutes, slice, and serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
14gg
Fat:
13gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
37gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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