The unmistakable sound of bubbling cheese and the irresistible scent of freshly baked dough linger in the air, inviting everyone to gather around the table. There’s something deeply satisfying about creating a homemade Sheet Pan Pizza that not only satisfies hunger but also warms the soul. As I experimented with this thick-crust recipe, I discovered the joy of crafting a pizza that offers both substance and flavor—a true crowd-pleaser for family dinners or casual get-togethers.
Gone are the days of rushed takeout options! This easy recipe has transformed pizza nights into delightful evenings of creativity and shared smiles. With an array of toppings waiting to be chosen, it’s the ultimate canvas for your culinary imagination. Let’s dive into making a pizza that’s not just a meal, but a memory in the making!
Why will you love Sheet Pan Pizza?
Delicious Flavor: This Sheet Pan Pizza is packed with rich, savory flavors, thanks to a generous layer of bubbling cheese and fresh herbs.
Effortless Preparation: With a simple dough-making process, even beginner cooks can achieve impressive results.
Family-Friendly Fun: Gather the family around the table for a delightful pizza night where everyone can customize their slices with favorite toppings.
Versatile & Creative: Whether you prefer classic pepperoni or veggie delights, this recipe welcomes your culinary creations.
Easy to Share: With its thick crust and generous size, this pizza is perfect for gatherings, making it an instant crowd-pleaser!
Sheet Pan Pizza Ingredients
For the Dough
- All-Purpose Flour – Provides the structure of the dough; substitute with bread flour for a chewier bite.
- Active Dry Yeast – Leavens the dough for a light, fluffy texture; can substitute with 8g of fresh yeast.
- Lukewarm Water – Activates the yeast and hydrates the dough; ensure it’s below 34°C (93°F) for best results.
- Salt – Enhances flavor and regulates the yeast activity; essential for a balanced taste.
- Olive Oil – Adds richness to the dough and helps to grease the pan; extra oil can be drizzled on top before baking.
For the Sauce
- Canned Diced Tomatoes – This forms the base of your pizza sauce; use fresh tomatoes for a vibrant twist.
- Basil Leaves – Fresh herbs contribute fragrant flavor; substitute with dried basil if fresh isn’t available.
- Oregano – Provides a delightful aromatic touch to the dish; feel free to use Italian seasoning as a substitute.
For the Toppings
- Parmesan Cheese – Adds depth and sharpness; Pecorino Romano can replace it for a different flavor profile.
- Mozzarella Cheese – The star of your topping; consider adding fresh mozzarella for that gooey, mouthwatering aspect.
- Fresh Basil (for topping) – Best used after baking for a refreshing garnish; completely optional but recommended!
How to Make Sheet Pan Pizza
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Prepare Dough: In a large bowl, mix the all-purpose flour, active dry yeast, lukewarm water, salt, and olive oil until well combined. Cover the bowl with plastic wrap and let it proof in the refrigerator for 12-18 hours or at room temperature for about 4 hours until it has tripled in size.
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Grease the Pan: Once the dough has risen, generously grease a 25×30 cm (10×12 inch) sheet pan with olive oil to prevent sticking.
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Shape the Dough: Gently stir the proofed dough to deflate it, then transfer it to your greased sheet pan. Use your fingers to spread it evenly across the pan, allowing it to reach the edges. Let it proof again for another 1-2 hours, covered with a towel.
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Make the Sauce: In a blender, drain the canned diced tomatoes, then combine them with fresh basil, oregano, salt, pepper, and a drizzle of olive oil. Blend until you achieve a smooth sauce consistency.
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Assemble Pizza: With your fingertips, dimple the dough gently, creating small pockets. Spread the prepared sauce evenly over the dough, then sprinkle fresh basil on top.
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Bake: Preheat your oven to 230 °C (445 °F) and bake the pizza for 15 minutes. After that, add the shredded Parmesan and mozzarella cheese, then return it to the oven and lower the temperature to 210 °C (410 °F) for an additional 12-15 minutes or until the cheese is bubbly and golden.
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Cool and Serve: Once baked, let the pizza cool for about 5 minutes. Garnish with fresh basil leaves, cut into slices, and serve warm to enjoy the delightful flavors!
Optional: Drizzle with chili oil for an extra kick!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sheet Pan Pizza options are perfect for busy weeknights! You can prepare the dough up to 24 hours ahead by following the initial steps and allowing it to rise in the refrigerator, which not only saves time but also enhances the flavor. Additionally, you can make the pizza sauce and store it in an airtight container in the fridge for up to 3 days. By doing this, you’ll have all the components ready to go when it’s time to bake. When you’re ready to enjoy your pizza, simply spread the prepared sauce over the dough, add your toppings, and bake according to the instructions for that delicious homemade taste, just like fresh!
Storage Tips for Sheet Pan Pizza
Fridge: Store leftover Sheet Pan Pizza in an airtight container in the fridge for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, wrap slices tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. This ensures the crust stays intact and prevents freezer burn.
Reheating: Reheat slices in an oven at 180°C (350°F) for about 10-12 minutes for a crispy crust. Alternatively, use a microwave for a quick reheat, but the crust may not be as crunchy.
Room Temperature: If you plan to enjoy your pizza the same day, it can safely sit at room temperature for up to 2 hours. Be sure to cover it to keep it from drying out.
Tips for the Best Sheet Pan Pizza
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Perfect Dough Temperature: Always ensure your lukewarm water is below 34°C (93°F) to activate the active dry yeast properly; too hot can kill the yeast.
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Time is Key: Don’t rush the proofing time! Allowing the dough to rise sufficiently will give you that thick, fluffy crust everyone loves.
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Even Baking: For a consistently golden crust, consider using a pizza stone or place the rack in the center of your oven to prevent over-baking.
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Customize Your Toppings: Embrace creativity! Feel free to swap common toppings with your favorites, but avoid adding too many wet ingredients, which can make the crust soggy.
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Fresh Ingredients Matter: Whenever possible, use fresh basil and high-quality mozzarella for the best flavor profile in your Sheet Pan Pizza.
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Storage Savvy: Leftovers can be stored in an airtight container in the fridge for up to 3 days. For long-term storage, freeze slices and reheat in the oven for the best texture.
Variations & Substitutions for Sheet Pan Pizza
Ready to create your own spin on this delightful Sheet Pan Pizza? The options are as endless as your imagination!
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Gluten-Free: Use a gluten-free pizza flour blend to make a delicious alternative without the gluten.
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Vegan: Swap mozzarella for vegan cheese and use a plant-based olive oil for a wholly dairy-free option.
Embracing a vegan version can make it just as satisfying and full of flavor with fresh veggies as toppings. -
Spicy Kick: Add red pepper flakes or jalapeños to your sauce for a touch of heat.
Mixing in some heat elevates your pizza from ordinary to exciting, pleasing the spice lovers at the table. -
Herb-Infused: Include fresh rosemary or thyme into the dough to add an aromatic twist.
This not only enhances the flavor but also makes your kitchen smell divine while baking. -
BBQ Twist: Substitute tomato sauce with barbecue sauce and top it with chicken, red onions, and cilantro.
This variation transforms your pizza into a smoky delight—perfect for those who crave BBQ flavors! -
Cheesy Four Ways: Mix mozzarella, cheddar, gouda, and parmesan for a cheese lover’s dream.
This melty medley enriches each bite and adds a textural contrast you’ll adore. -
Mediterranean Style: Top with olives, artichokes, and feta cheese for a fresh twist.
The bright flavors and salty elements will transport you to the sun-soaked shores of the Mediterranean. -
Breakfast Pizza: Add scrambled eggs, bacon, and cheddar for a hearty breakfast version.
Turning this pizza into a breakfast special can add a fun element to your weekend routine!
What to Serve with Sheet Pan Pizza?
Transform your pizza night into a delightful family feast with these delicious pairings that bring warmth and variety to your table!
- Garlic Bread: The perfect complement, with its buttery, garlicky goodness, perfect for dipping in pizza sauce.
- Caesar Salad: Crisp romaine, crunchy croutons, and creamy dressing add a refreshing crunch that balances the pizza’s richness.
- Roasted Vegetables: Vibrant seasonal veggies enhance the meal with earthy flavors and contrasting textures, making every bite a delight.
- Buffalo Wings: Spicy, crispy wings are a fun addition, inviting everyone to indulge in a mixed platter of savory goodness.
- Pasta Salad: A zesty pasta salad with olives and cherry tomatoes brings a refreshing, tangy taste that harmonizes beautifully with pizza.
- Wine Pairing: A chilled bottle of Chianti offers a fruity complement, enhancing the pizza’s flavors while creating an Italian dining experience.
- Chocolate Lava Cake: End your meal on a sweet note—this rich, molten dessert pairs perfectly with the savory pizza, creating a memorable moment.
Easy Thick-Crust Sheet Pan Pizza Recipe FAQs
How do I choose ripe ingredients for my Sheet Pan Pizza?
Absolutely! For the best results, select ripe tomatoes for your sauce—look for ones that are firm but slightly tender, without dark spots. Fresh basil should be vibrant and fragrant; avoid any leaves that look wilted or yellowed. Additionally, opt for good quality mozzarella that feels slightly moist for the best melt.
What’s the best way to store leftover Sheet Pan Pizza?
Store any leftover Sheet Pan Pizza in an airtight container in the fridge for up to 3 days. If you want to keep it for a longer period, you can wrap it tightly in plastic wrap and aluminum foil and freeze it for up to 1 month. This helps maintain its flavor and texture!
Can I freeze Sheet Pan Pizza, and if so, how?
Yes, you can definitely freeze your Sheet Pan Pizza! First, let it cool completely. Afterward, slice the pizza into individual portions, then wrap each slice in plastic wrap followed by aluminum foil to protect against freezer burn. When you’re ready to enjoy it, you can reheat it straight from the freezer by placing it in a preheated oven at 180°C (350°F) for about 10-12 minutes.
What should I do if my pizza dough doesn’t rise properly?
Very! If your dough isn’t rising, there are a few things to check. First, make sure your yeast is fresh and properly activated with lukewarm water (below 34°C or 93°F). If you’ve mixed the dough but still see no rise, give it more time in a warm, draft-free environment. Try moving it to a slightly warmer spot, such as on top of a preheating oven (but not too hot!). If your dough smells off or has dark flecks, it’s best to start over.
Is this recipe suitable for those with allergies or specific dietary needs?
Absolutely! While this recipe uses conventional ingredients, you can customize it. For gluten-free options, substitute all-purpose flour with a gluten-free flour blend suitable for baking. For dairy-free needs, use plant-based cheese alternatives that melt well. Always double-check your ingredients for potential allergens, especially if you are serving guests with specific dietary restrictions.
Ultimate Sheet Pan Pizza: Thick, Fluffy, and Family-Friendly
Ingredients
Equipment
Method
- In a large bowl, mix the all-purpose flour, active dry yeast, lukewarm water, salt, and olive oil until well combined. Cover the bowl with plastic wrap and let it proof in the refrigerator for 12-18 hours or at room temperature for about 4 hours until it has tripled in size.
- Once the dough has risen, generously grease a 25x30 cm (10x12 inch) sheet pan with olive oil to prevent sticking.
- Gently stir the proofed dough to deflate it, then transfer it to your greased sheet pan. Use your fingers to spread it evenly across the pan, allowing it to reach the edges. Let it proof again for another 1-2 hours, covered with a towel.
- In a blender, drain the canned diced tomatoes, then combine them with fresh basil, oregano, salt, pepper, and a drizzle of olive oil. Blend until you achieve a smooth sauce consistency.
- With your fingertips, dimple the dough gently, creating small pockets. Spread the prepared sauce evenly over the dough, then sprinkle fresh basil on top.
- Preheat your oven to 230 °C (445 °F) and bake the pizza for 15 minutes. After that, add the shredded Parmesan and mozzarella cheese, then return it to the oven and lower the temperature to 210 °C (410 °F) for an additional 12-15 minutes or until the cheese is bubbly and golden.
- Once baked, let the pizza cool for about 5 minutes. Garnish with fresh basil leaves, cut into slices, and serve warm.