Name: Sheet Pan Pizza Recipe
Prep time: PT-494156H15M40S
Cook time: 30 min
Total time: PT-494156H15M40S
Cuisine: Italian
Ingredients: 300 g (2 1/2 cups) all-purpose flour; 4 g (1 1/2 tsp) active dry yeast; 220 ml (1 cup – 2 tbsp) lukewarm water; 1 tsp salt; 1 tsp olive oil, for the dough; 1 tbsp olive oil, to grease the pan; 300 g (1 1/4 cup) diced canned tomatoes; 3 basil leaves; 1 pinch of salt; 1 pinch of black pepper; 1 tsp olive oil; 1/2 tsp oregano; 20 g (2 tbsp) parmesan cheese, shredded; 200 g (7 oz) mozzarella cheese; 1 handful of fresh basil

Jump to Recipe· 4.2 from 30 reviews

If there’s one comfort food that never fails to bring a smile to my face, it’s this Sheet Pan Pizza Recipe. It’s all about that perfect balance of crispy, golden crust layered with luscious, homemade tomato sauce, melty mozzarella, and fragrant fresh basil. What makes this recipe truly special is how effortlessly you can make a scrumptious, crowd-pleasing pizza right on a single sheet pan, saving time and cleanup without compromising on any of that authentic Italian flavor. It’s the kind of dish that turns an ordinary evening into something cozy and memorable—your new go-to for dinner, guaranteed!

Ingredients You’ll Need

A clear glass bowl contains one thick, pale dough layer that looks soft and slightly bubbly, filling about half the bowl. The bowl sits on a striped cloth napkin, all placed on a white marbled surface. The dough has a spongy texture with small air bubbles on its smooth surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses straightforward, pantry-friendly ingredients, each one playing a crucial role in building layers of flavor and texture. From the flour that creates a soft, airy crust to the fresh basil that finishes each bite with a bright herbal note, every element is essential and easy to find.

300 g all-purpose flour: The foundation for a tender and chewy dough that crisps beautifully in the oven.
4 g active dry yeast: Helps the dough rise perfectly to give that irresistible lightness.
220 ml lukewarm water: Activates the yeast and brings the dough together smoothly.
1 tsp salt: Enhances all the flavors in the dough for a balanced taste.
1 tsp olive oil (for the dough): Adds richness and prevents the dough from drying out.
1 tbsp olive oil (to grease the pan): Ensures the crust browns evenly and doesn’t stick.
300 g diced canned tomatoes: The base of the sauce, bringing natural sweetness and acidity.
3 basil leaves: Infuse the sauce with their fresh, aromatic flavor.
1 pinch salt and 1 pinch black pepper: Season the sauce to taste, balancing brightness and depth.
1 tsp olive oil (for the sauce): Adds richness and smoothness to the tomato blend.
1/2 tsp oregano: Complements the tomatoes with an earthy, classic Italian herb note.
20 g parmesan cheese, shredded: Adds a sharp, nutty punch layered over the sauce.
200 g mozzarella cheese: The star cheese that melts into gooey, stringy perfection.
1 handful fresh basil: Sprinkled at the end for vibrant color and fresh herbal aroma.

How to Make Sheet Pan Pizza Recipe

Step 1: Prepare and Proof the Dough

Start by mixing your flour, yeast, lukewarm water, salt, and olive oil in a bowl until you have an even dough. This is such a relaxing, hands-on step, where you get to feel the dough come together. Cover the bowl with cling film or a plastic bag and let your dough proof—either leave it in the fridge for a slow rise of 12 to 18 hours or keep it at room temperature for around 4 hours until it has tripled in size. This slow fermentation is what gives the crust its amazing texture and flavor.

Step 2: Shape and Proof Again in the Sheet Pan

Once your dough is beautifully risen, grease your 25 cm x 30 cm (10-inch x 12-inch) sheet pan generously with olive oil. Give the dough a few folds right in the greased pan to incorporate air, then use your oiled fingers to gently stretch and spread it evenly across the pan. Leave this again for about 1 to 2 hours to proof until it becomes light and airy—a process that guarantees a delightfully tender base with a crisp underside.

Step 3: Make the Tomato Sauce

While your dough is proofing, drain your canned diced tomatoes through a sieve over a bowl to separate the liquid, which you can save for another use. In a bowl, combine the drained tomatoes with fresh basil leaves, oregano, salt, pepper, and olive oil. Blend everything into a smooth, luscious sauce using an immersion blender or regular blender. This fresh sauce is the heart of your pizza, vibrant and packed with bright, savory flavor.

Step 4: Add Sauce and Basil to the Dough

Take your proofed dough and gently press your fingers into it to create dimples—this step helps lock in the air, keeping the crust light and fluffy. Ladle two generous scoops of your freshly made tomato sauce and scatter a few basil leaves evenly all over the surface. This layer will soften and flavor the dough while preventing any sogginess later on.

Step 5: Bake, Add Cheese, and Finish Baking

Pop your pizza base into the preheated oven at 230°C (445°F) and bake for 15 minutes. Then, take it out and sprinkle the shredded Parmesan all over that tomato layer. Next, shred half of your mozzarella into larger chunks and grate the rest finely—then distribute it evenly over the pizza. Return the pan to the oven, lower the temperature to 210°C (410°F), and bake for another 12 to 15 minutes until the cheese bubbles up and turns golden. Let it rest for 5 minutes when it comes out of the oven, and then top with fresh basil for that final, fragrant touch.

How to Serve Sheet Pan Pizza Recipe

The image shows two square slices of thick focaccia pizza stacked on top of each other on a metal tray. Each slice has three layers: a thick, airy, light golden-brown bread base with visible holes and soft texture, a middle layer of bright red tomato sauce spread evenly, and a top layer of melted creamy yellow cheese with small browned spots and a slight shine. There are a few fresh green basil leaves on the top slice. The background features a blurred white marbled surface with an out-of-focus orange drink and a white dish with green olives. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshness on a finished pizza is everything. A handful of fresh basil leaves scattered over the hot cheese adds a pop of color and an herby brightness that transforms every bite. You can also drizzle a little extra virgin olive oil or a pinch of chili flakes if you like a bit of a kick.

Side Dishes

This Sheet Pan Pizza Recipe is fantastic on its own, but pairing it with a crisp green salad or a bowl of garlicky roasted vegetables instantly rounds out the meal. A simple arugula salad dressed with lemon juice and olive oil cuts through the richness and adds a refreshing contrast.

Creative Ways to Present

Because this pizza is baked on a sheet pan, you can cut it into easy-to-handle squares perfect for a casual gathering or family dinner. For a fun twist, serve it picnic-style, letting everyone grab their slice straight from the pan. You can even turn it into a pizza party night—offering toppings on the side so everyone customizes their pieces.

Make Ahead and Storage

Storing Leftovers

Leftover pizza is a gift that keeps on giving. Store any extras in an airtight container or wrap them tightly in foil and keep in the refrigerator for up to 3 days. This Sheet Pan Pizza Recipe holds up well, with the crust remaining relatively crisp after reheating.

Freezing

To freeze, place fully cooled pizza slices on a baking sheet lined with parchment paper and freeze until solid, then transfer them into a freezer-safe bag or container. This method avoids sticking and lets you enjoy a quick homemade pizza anytime—store frozen slices for up to 2 months.

Reheating

Reheat your slices in a hot oven (around 200°C / 400°F) for 5 to 7 minutes or until the cheese melts and crust crisps back up. Avoid microwaves when possible to keep that lovely texture intact. A skillet heated on the stove with a lid works great too if you want speed and crispness combined.

FAQs

Can I use a different type of flour for the dough?

Absolutely! While all-purpose flour is ideal for a tender crust, you can experiment with bread flour for a chewier texture or a mix of whole wheat for a nuttier flavor. Just keep in mind that whole wheat absorbs more water, so you might need to adjust the hydration slightly.

Do I have to proof the dough in the fridge?

Not at all. Proofing in the fridge slows the fermentation, which develops deeper flavors, but you can leave the dough to rise at room temperature for about 4 hours until it triples in volume. The fridge method is great if you want to prepare the dough the day before.

Can I skip the fresh basil and use dried herbs instead?

You can! Fresh basil gives a bright, vibrant flavor that dried can’t quite match, but dried oregano or Italian seasoning can be added to the sauce to keep that classic flavor profile. For garnish, a small sprinkle of dried herbs works if fresh isn’t available.

What’s the best way to prevent the pizza crust from getting soggy?

The key is proper proofing and making sure the dough develops a nice airy structure before adding the sauce. Also, draining the canned tomatoes well and using a thicker sauce helps prevent sogginess, as does not overloading the pizza with too much sauce or wet ingredients.

Can I add other toppings to this Sheet Pan Pizza Recipe?

Definitely! This recipe is a great canvas for your favorite toppings. Think sautéed mushrooms, pepperoni, bell peppers, olives, or caramelized onions. Just add them after the initial bake with the sauce or before the final cheese topping to ensure everything cooks perfectly.

Final Thoughts

This Sheet Pan Pizza Recipe is such a delightful way to bring the joy of homemade pizza into your kitchen without any fuss. From the simple, fresh ingredients to the convenience of one-pan baking, it’s a crowd-pleaser that’s as satisfying as it is easy. Trust me, once you try it, you’ll wonder why you ever ordered takeout. So grab your ingredients, preheat that oven, and get ready to enjoy a slice of homemade happiness with every bite!

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