The Ultimate Sheet Pan Pizza (Feeds a Crowd!)

Imagine a giant, rectangular pizza with a thick, chewy crust that’s impossibly light and airy on the inside, yet unbelievably crisp and golden on the bottom. Picture a blanket of bubbly, melted mozzarella, savory sauce, and classic pepperoni, all big enough to feed your entire family on a busy Friday night. That, my friends, is the absolute glory of a true homemade Sheet Pan Pizza, and this recipe is the easiest, most foolproof way to achieve pizza nirvana at home.

Here’s the thing about making pizza dough from scratch: it seems intimidating. We think of kneading and complicated techniques, but I’m here to tell you the truth. The secret to the most incredible, focaccia-like pizza crust is a simple, no-knead, high-hydration dough that you mix in one bowl with a spoon. The magic isn’t in the work; it’s in the waiting, as the dough slowly rises to develop incredible flavor and texture.

I promise you, there is no greater dinnertime triumph than pulling a massive, perfect, sizzling sheet pan pizza from your oven. The aroma alone is a reward. This isn’t just a meal; it’s an event. It’s the perfect solution for game day, a kids’ sleepover, or any time you need to serve a crowd with something everyone will love. It’s better than delivery, and so much more satisfying.

Get ready to master this simple technique and create the most stunning, delicious, and crowd-pleasing pizza of your life.

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Why This Will Be Your New Go-To Pizza Night!

You are going to be absolutely blown away by the incredible crust on this pizza. This recipe is a game-changer for homemade pizza. Here’s why you’ll love it:

• The Incredible Focaccia-Style Crust: This no-knead dough bakes up thick, light, and airy, with a chewy interior and a super crispy, almost-fried bottom crust, thanks to the olive oil in the pan.
• Perfect for Feeding a Crowd: One single sheet pan pizza yields 10-12 generous slices, making it the ultimate solution for feeding a hungry family or a party.
• A Foolproof, No-Knead Dough: You don’t need a stand mixer or any kneading skills! This simple, wet dough is mixed in one bowl with a spoon and gets its flavor from time, not effort.
• Better (and Cheaper!) Than Takeout: The quality and flavor of this homemade pizza far surpasses any delivery chain, and it’s so much more affordable to make at home.
• Completely Customizable: While classic pepperoni is a winner, this big, beautiful crust is the perfect canvas for all of your favorite pizza toppings.

Recipe Snapshot

Your Shopping List for the Ultimate Pizza Night

This recipe uses simple, classic ingredients to create a truly spectacular pizza.

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→ For the No-Knead Pizza Dough

• 1 1/2 tsp. active dry yeast & 1 1/2 tsp. granulated sugar → To activate the yeast and give it food to create a beautiful rise.
• 1 cup plus 2 tablespoons warm water (90-100°F) → The perfect temperature to wake up the yeast.
• 3 cups all-purpose flour → The foundation for our delicious crust.
• 6 Tbsp. olive oil, divided → For flavor in the dough and for that essential crispy bottom crust.
• 2 tsp. kosher salt → Crucial for flavor development in the dough.

→ For the Toppings

• 1 6.5-ounce natural casing pepperoni stick → Slicing your own gives you thick, flavorful pepperoni that “cups” beautifully as it bakes.
• 3 cups shredded low-moisture mozzarella cheese → The best cheese for a perfect, bubbly, non-greasy melt.
• 1/4 cup grated Parmesan cheese → For an extra nutty, salty flavor punch.
• 1 1/2 cups Homemade Pizza Sauce → Or your favorite high-quality store-bought sauce.

Let’s Make Pizza! Your Step-by-Step Guide

Ready to create a masterpiece? It’s all about giving the dough the time it needs to work its magic. Let’s go!

Part 1: The Easy, No-Knead Dough

1. Activate the Yeast: In a large bowl, sprinkle the yeast and sugar over the warm water. Whisk to combine and then let it sit for about 5 minutes, until you see bubbles forming on the surface. This means your yeast is alive and ready to go!
2. Mix the Dough: Add the flour, 2 tablespoons of the olive oil, and the salt to the yeast mixture. Use a wooden spoon or a sturdy spatula to mix until a shaggy, wet dough forms and all the flour is incorporated. It will not look smooth, and that’s okay!
3. First Rise: Drizzle 1 tablespoon of olive oil over the top of the dough and down the sides of the bowl. Use a spatula to flip the dough over to coat it in the oil. Cover the bowl tightly with plastic wrap and let it rise in a warm spot for 1 hour and 30 minutes.

Part 2: Prep the Pan and Proof the Dough

4. Oil the Pan: Pour the remaining 3 tablespoons of olive oil into an 18×13-inch half sheet pan. Use your hands to spread the oil all over the bottom and up the sides of the pan. Don’t be shy; this is the secret to a crispy crust!
5. Stretch the Dough: Transfer the risen dough to the prepared pan. Flip it over to coat both sides in the oil. Using your fingers, begin to press and stretch the dough out towards the corners of the pan.
6. Let it Rest (The Secret Trick!): The dough will likely shrink back. This is normal! If it does, simply cover the pan with plastic wrap and let the dough rest for 15 minutes. This allows the gluten to relax, making it much easier to stretch. After resting, continue pressing it out to fill the entire bottom of the pan.
7. Second Rise (Proofing): Cover the pan again and let the dough proof for 45 minutes to 1 hour, until it is puffy and pillowy.

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Part 3: Assemble and Bake to Crispy Perfection

8. Prep the Oven: About 45 minutes before the dough is done proofing, position an oven rack on the bottom-most position in your oven and preheat to a very hot 500°F (260°C).
9. Dimple and Layer: Once the dough is puffy, use your fingers to make small indentations all over the surface, like you would for focaccia. Sprinkle the dough evenly with 2 cups of the mozzarella and 2 tablespoons of the Parmesan.
10. Sauce and Top: Dot the pizza sauce in spoonfuls over the cheese layer. Top with the pepperoni slices and then sprinkle with the remaining 1 cup of mozzarella.
11. Bake Hot and Fast: Place the pizza on the bottom oven rack and bake for 15 to 20 minutes, until the crust is a deep golden brown and crisp, and the cheese is bubbly and melted.
12. Finish and Serve: Sprinkle the hot pizza with the remaining 2 tablespoons of Parmesan. Carefully slide the pizza from the pan onto a large cutting board or cooling rack. Let it cool for a few minutes before slicing and serving hot!

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WiseRecipes’ Top Tips for Sheet Pan Pizza Mastery

These are the golden rules for achieving that perfect, crispy, chewy, focaccia-like pizza crust every single time.

1. Don’t Skimp on the Oil in the Pan. This is the most important tip! That generous layer of olive oil is what essentially “fries” the bottom of the crust as it bakes, creating an unbelievably crisp, golden, and flavorful foundation.
2. Be Patient with the Dough. The long rise times are not optional; they are where the magic happens, developing the flavor and the beautiful, airy texture. And if the dough shrinks back when you’re stretching it, just walk away for 15 minutes. Letting the gluten relax is key.
3. The Bottom Rack is Best. Baking the pizza on the bottom rack of a very hot oven ensures the base gets direct, intense heat, which is crucial for achieving that crispy, perfectly cooked bottom crust.
4. Cheese First, Then Sauce. Spreading a layer of cheese down before you add the sauce acts as a barrier, preventing the sauce from soaking into the dough and making the crust soggy.
5. Use Low-Moisture Mozzarella. Do not use fresh mozzarella in water for this! It will release too much moisture and make your pizza soggy. The low-moisture, part-skim mozzarella sold in blocks or pre-shredded is essential for that perfect, cheesy, non-greasy melt.

Keep It Fresh! Storing and Reheating Your Pizza

Leftover sheet pan pizza is a true delight. Here’s how to store and reheat it.

• Refrigerator: Store leftover slices in an airtight container or wrapped in foil in the refrigerator for up to 4 days.
• Reheating for Crispy Perfection: The best way to reheat pizza is in an oven or air fryer! Place slices on a baking sheet in a 375°F oven for 5-8 minutes, or in an air fryer for 3-5 minutes, until the cheese is remelted and the bottom is crisp again. Avoid the microwave, as it will make the crust soft and chewy.

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Easy No-Knead Sheet Pan Pizza

This easy, no-knead Sheet Pan Pizza recipe is perfect for feeding a crowd! It features a thick, airy, focaccia-style crust that’s crispy on the bottom and chewy in the middle. A foolproof method for the best homemade pizza night!

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings: 10

Calories: 490

Ingredients Method Notes

Ingredients

  

For the sheet pan pizza:

• 1 1/2 tsp. active dry yeast
• 1 1/2 tsp. granulated sugar
• 1 cup plus 2 tablespoons warm water (90-100°F)
• 3 cups all-purpose flour
• 6 Tbsp. olive oil, divided
• 2 tsp. kosher salt
• 1 (6.5-ounce) natural casing pepperoni stick
• 3 cups shredded low-moisture mozzarella cheese, divided
• 1/4 cup grated parmesan cheese, divided
• 1 1/2 cups Homemade Pizza Sauce

Method

 

1. Sprinkle yeast and sugar over warm water in a large bowl. Whisk and let sit for 5 minutes until bubbly.
2. Add flour, 2 tablespoons olive oil, and salt. Mix with a spoon until a shaggy, wet dough forms.
3. Drizzle dough with 1 tablespoon olive oil, flip to coat, cover with plastic wrap, and let rise for 1 hour and 30 minutes.
4. Pour remaining 3 tablespoons olive oil in an 18×13-inch sheet pan, spreading to coat. Transfer dough to the pan, flipping to coat in oil.
5. Press the dough into the pan. If it shrinks, cover and let rest for 15 minutes before continuing to press it to the edges. Cover and let proof for 45 minutes to 1 hour until puffy.
6. About 45 minutes before baking, place a rack on the bottom of the oven and preheat to 500°F. Slice pepperoni into ¼-inch rounds.
7. Dimple the proofed dough with your fingers. Sprinkle evenly with 2 cups mozzarella and 2 tablespoons parmesan. Dot the surface with pizza sauce. Top with pepperoni and remaining 1 cup mozzarella.
8. Bake on the bottom rack for 15 to 20 minutes, until the crust is golden brown and crisp.
9. Sprinkle the hot pizza with the remaining 2 tablespoons of parmesan. Let cool slightly before slicing and serving.

Notes

Crispy Crust: The generous amount of olive oil in the pan is essential for the crispy, fried-like bottom crust. Do not reduce it. Baking on the bottom rack is also crucial.

Make-Ahead Dough: After the first rise, the dough can be refrigerated for up to 2 days. Allow an extra 30 minutes for it to proof in the pan if using cold dough.

Dough Rest: If the dough resists stretching, covering it and letting it rest for 15 minutes will relax the gluten and make it much easier to handle.

FAQs: Your Sheet Pan Pizza Questions, Answered!

My dough is so wet and sticky! Did I do something wrong?

Nope, you did it perfectly! This is a high-hydration dough, which means it has a high ratio of water to flour. This is exactly what creates the light, airy, open crumb structure similar to focaccia. It’s supposed to be wet and shaggy, not a smooth, firm ball like traditional pizza dough.

Can I make the dough ahead of time?

Yes, and it’s a fantastic idea! After the first 1-hour-and-30-minute rise, you can place the covered bowl of dough in the refrigerator for up to 2 days. The cold fermentation will develop even more complex flavor. Just remember to allow extra proofing time (about 30 minutes more) after you stretch it into the pan.

Can I use store-bought pizza dough?

You can in a pinch, but the texture will be very different. Store-bought dough is typically a lower hydration dough and won’t produce the same thick, airy, focaccia-like result. If you use it, you’ll still want to let it come to room temperature and proof in the oiled pan for about an hour before topping.

What if I don’t have an 18×13-inch sheet pan?

An 18×13-inch “half sheet pan” is the standard for this recipe. If you have a slightly smaller pan, your crust will just be a little thicker. If you only have smaller baking pans (like 9×13-inch), you can divide the dough in half and make two smaller, thick-crust pizzas.

Final Thoughts: Your Ultimate Pizza Night Victory

There is nothing quite as celebratory as pulling a giant, golden, bubbling pizza from your own oven. This Sheet Pan Pizza recipe is a true testament to the fact that the most impressive meals are often the simplest. It’s a recipe for gathering people, for fun-filled Friday nights, and for creating delicious memories. I hope you love every crispy, cheesy bite. Happy baking!