Best-Ever Sheet Pan Pizza

Here’s how to make the best ever sheet pan pizza! This easy method makes a big pan for everyone to enjoy with your favorite toppings.
Sheet Pan Pizza
Want to make pizza that feeds a crowd ? Let ’ s make Sheet Pan Pizza ! This style of pizza is a bite unlike than the standard circular variety show, but it ’ mho become an clamant darling around here. Why ? It makes a large pan the equivalent of 3 medium pizza, and it ’ s then slowly to make ! You don ’ t need any especial equipment, and you don ’ t have to bother with shaping the boodle. tied better, it ’ s even quicker than our Pan Pizza or Focaccia Pizza. Let ’ s get baking !

How to make sheet pan pizza: an overview

Sheet pan pizza is a style of pizza where you make the boodle in a sheet pan, alternatively of stretching it into a set like our traditional italian pizza boodle. You can besides skip using a pizza peel and rock, because you ’ ll bake it right in the pan. This method acting is bang-up for pizza beginners and lets you bypass several standard steps in the serve .
The tabloid pan interpretation is even quicker than some of our other alternate methods ( pan pizza and focaccia pizza ), so it ’ second now our top choice when it comes to easy weeknight pizza recipes. You ’ ll need 1 hour and 15 minutes of homework prison term, then 15 minutes to bake. here ’ s a breakdown of the timing in this recipe :

Make the dough 15 minutes, active
Roll the dough and rest (Proof 1) 15 minutes, inactive
Rest the dough again (Proof 2) 45 minutes, inactive
Bake the pizza 15 minutes (6 minutes without toppings,
6 to 8 with toppings)

Sheet pan pizza

The keys: two proof times and two bake times

The samara to this sheet pan pizza ? You ’ ll see there are two rest or proof times, and then two bake times. here ’ s what to know about this :

  • Two proof times makes for the best fluffy dough texture. The longer you proof bread or pizza dough, the fluffier and better texture it gets. We’ve optimized this recipe to be very fast, so you won’t want to shorten any of the proof times. It’s essential for making the best crust! (Focaccia pizza has even thicker crust and even longer rest times.)
  • Bake the crust without toppings, then add toppings and bake more. This helps to get the best crispy on the bottom, fluffy in the middle texture to the pizza crust. It’s not a standard way to cook pizza, but once you try it you’ll appreciate the method. (Note that this is not required with our standard Pizza Dough, only sheet pan pizza.)

This sheet pan pizza is 3 in 1!

Another big have of this sheet pizza : it ’ s the equivalent of 3 pizza in 1 ! That means you don ’ t have to make offprint pizza for the syndicate. barely make this one plane pan, and it ’ sulfur enough for everyone. If you ’ d like, you can make different toppings on different parts of the pizza .
Sheet pan pizza

Topping ideas for sheet pan pizza

You can top this tabloid pan pizza in so many ways ! here we amazing Easy Pizza Sauce, then topped it with smoked mozzarella cheese and fresh mozzarella. then we sprinkled it with a top of season pamper rocket, like this Arugula Pizza. point to the recipe below for instructions ! Or, here are some of our other darling pizza topping ideas ! You ’ ll merely need to double or triple them for this pizza ( you can eyeball it ) :

This sheet pan pizza recipe is…

vegetarian .
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Focaccia pizza

Best-Ever Sheet Pan Pizza

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5 from 2 reviews

  • writer : Sonja Overhiser
  • homework fourth dimension : 1 hour 15 minutes
  • cook time : 15 minutes
  • total time : 1 hour 30 minutes
  • give :

    12

    pieces

    1

    x

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Description

here ’ s how to make the best always sheet pan pizza ! This comfortable method acting makes a large pan for everyone to enjoy with your darling toppings .

Ingredients

Scale

For the pizza dough*

  • 375 grams

     ( 3 cups) all-purpose flour

  • 1 tablespoon

     instant or active dry yeast

  • 1 teaspoon

     each dried oregano and garlic powder

  • 1 teaspoon

     kosher salt

  • 264 grams

     ( 1 cup –  2 tablespoons) warm water

  • 1 tablespoon

     olive oil, plus more for the sheet

For the pizza toppings

  • 1 ¼ cup

     pizza sauce (purchased or our favorite Easy Pizza Sauce)

  • 1 cup

     ( 3 ounces) shredded smoked gouda cheese

  • ½ cup

     shredded Parmesan cheese

  • 6 ounces

     fresh mozzarella cheese

  • Optional topping: 4 cups ( 3 ounces) baby arugula,  1 tablespoon olive oil,  and 1/4 teaspoon kosher salt
  • Fresh basil leaves, for garnish

Instructions

  1. Make the dough (5 minutes): In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
  2. Knead the dough (8 minutes): Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  3. Roll out and rest the dough in a 13″ x 18″ sheet pan (15 minutes): Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Add a light sprinkle of flour to the boule. Then roll out dough on floured surface to roughly the shape of the sheet pan. Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and brush it lightly with oil. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough.
  4. Rest the dough again (45 minutes): Press the dough back into the corners of the pan so it evenly covers the pan. Cover and rest 45 minutes.
  5. Meanwhile, preheat oven to 500F.
  6. Bake the pizza dough* without toppings: After the 45 minute rest, bake the pizza dough for 6 minutes without sauce and toppings.
  7. Add the toppings and bake again: Remove the dough from the oven. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake for 6 to 8 minutes until the cheese is melted and lightly brown.
  8. Serve: If using, in a small bowl, mix the baby arugula with the olive oil and ¼ teaspoon kosher salt. Sprinkle the pizza with torn basil, then add the arugula on top. Cut into pieces with a knife (a pizza cutter doesn’t get all the way to the pan edges) and serve immediately.
  • class : Main Dish
  • method : Baked
  • cuisine : italian
  • diet :

    Read more: Who Invented Pizza?

    vegetarian

Keywords : Sheet pan pizza