Table of Contents
Sheet pan pizza have been my go-to for a while. There is something so easy and fuss free about making pizza in a sheet pan. I like the versatility of being able to feed a whole host of people or making a bigger chunk of food for leftovers the next day. It also satisfies being able to add a host of different toppings without being restricted to size or the shape of a traditional round pizza.
What is sheet pan pizza?
This recipe for Sheet Pan Pizza combines my two fave kinds of take-out pizza. It’s crispy on both sides, and doughy enough to not be entirely thin or too thick. The crust is a 75% hydrated dough, that can also be used for focaccia. It’s one of those recipes you keep and use in a number of ways. Sheet Pan Pizza is a fun way to feed a crowd and can easily be divided into sections so everyone in the family gets to have a few slices with their favorite sauce and toppings.
What you need to make sheet pan pizza
- A SHEET PAN: I purchased my sheet pans from Costco, but I have found them on Amazon.
- PIZZA DOUGH: I used the overnight pizza dough recipe from Flour, Water, Salt, Yeast. I do have a best ever pizza dough recipe using sourdough discard which is also amazing.
- OLIVE OIL: Use a good quality local extra virgin olive oil. Something a bit fruity and light works well here.
- PIZZZA SAUCE: I made a concoction sauce using some left over garlic aioli mayo. I added a good drizzle of EVOO, and smoked garlic, salt, pepper and chili flakes to taste. You can use store bought sauce or a basic pizza sauce too.
- TONS OF SHREDDED CHEESE: I shred my own cheese using my Kitchenaid. But whatever types of cheese you prefer is what you use here. I do a mix of mozz and ttaasty for that extra umami.
- YOUR FAVORITE PIZZA TOPPINGS: Keep it classic or mix it up—anything goes when it comes to Sheet Pan Pizza! I did smoked pork neck, onion and roasted capsicum here.
Ever since I grabbed these sheet pans from Costco a few years ago I’ve used them exclusively for bigger batches of pizza. They are so useful for feeding a crowd, and with pizza it’s great because you can do mixed toppings and cater to every possible taste and need in one very large pan!
Best of all, you don’t need any special equipment. No pizza peel or pizza stone needed here. However, if you do have them and want to use them then go ahead! Do whatever gives you joy!
The dough recipe I used was from Flour, Water, Salt, Yeast – the overnight pizza dough. I made my dough the night before and did one fold before letting it go nice and bubbly. I took it out an hour before baking to get to room temp.
Cold pizza dough will stretch and snap back instantly. Letting the dough come to room temp will allow the dough to loosen and make it easier to shape into a rectangle.
If you’re short on time, store-bought pizza sauce is fine, but I highly recommend making a quick homemade tomato sauce with a few pantry ingredients and a food processor blitz. It’s very fast, and so much better than store-bought. I usually do a 400g tin of diced tomatoes with Italian seasoning, then add salt and pepper, garlic and a good quality oil. If you have time to thicken it on the stove I highly recommend doing so. It makes for a thicker and much richer sauce, but a quick blitz and instant use is also fine.
From there, pile on your cheese and desired toppings. I am partial to pepperoni but anything goes here – this specific recipe I did roasted capsicum in garlic, my dad’s smoked pork neck, some onions and a garlicky mayo/aioli type base.
Sheet Pan Pizza
Sheet Pan Pizza to feed a crowd!
Smoked Pork Neck
Garlic Aioli Sauce
- Make your dough. If you’ve made an overnight dough, take it out and let pizza dough stand at room temperature, lightly covered, for 1 hour.
- Preheat oven to 250 degrees C. Lightly coat a sheet pan with olive oil.
- Garlic Aioli Sauce – I used a garlic aioli mayo I needed to use up, and added 2 cloves of smoked garlic and a good drizzling of oil. Add salt, pepper and chili flakes to taste. You can opt to use a tomato-based sauce here if you please.
- OPTIONAL: Lightly sprinkle corn meal onto your pan to get that nicely textured crust.
- If using the FWSY overnight pizza dough recipe, it will be wetter than usual for pizza doughs. Work your dough with your hands directly into the sheet pan, pressing out from the middle and into the corners. If using a less hydrated dough, roll or punch out as you normally would into your sheet pan.
- Using a small ladle or spoon, spread the sauce over the surface of the dough in an even layer, leaving a 1-2cm border. Top with all your toppings.
- Place into oven and bake on the lowest oven rack, rotating once, for 12-14 minutes, or until the crust is golden brown. Serve immediately.
- Sauce base can be anything of your choosing. I did a garlicky mayo on this occasion.
- You can do this on a regular pizza round if that is your preference, you just need to split the dough to your desired size.