This is the BEST Sheet Pan Pizza because it’s delicious, simple, and so fast. Get a pizza on the dinner table quickly for a happy family meal.
Why is this the BEST sheet pan pizza?
Because it tastes so good and YOU DON’T HAVE TO LET THE DOUGH RISE!! That’s music to my ears.
Everybody loves pizza and this one is so easy to whip up from home. Just keep a few ingredients on hand and you can feed a crowd of family and friends on the fly.
Watch the video to see me weirdly put eggs on one of the pizzas. It turned out about how you’d expect.
Dancing diapered babies have confirmed that this is indeed the best pizza.
You Need These Things to Make the Best Sheet Pan Pizza
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I’ve made this pizza A LOT and there are certain things that I need to make this whole process be successful.
Heavy Duty Aluminum – You can find this right next to the regular foil at any grocery store. The pizza bakes the best on foil. I’ve tried it on parchment paper and it just doesn’t get the same browning on the bottom. And I like to use the foil to pull the whole pizza out of the pan. Regular foil is too flimsy and will rip. With the heavy duty foil, I can get the pizza right on the table and put the burning hot pan back in the kitchen – away from little hands.
Cooking Oil Spray – I use the Great Value brand because it’s the cheapest but this link gives you an idea of what I’m talking about. Because the foil bakes the best on foil, I need it to not stick. I’ve tried just spreading vegetable oil evenly on the foil (because I forgot we were out of cooking spray and already started making the pizza) and it totally did NOT work. Almost the entire pizza stuck to the foil and it was THE WORST because it only peels off in little slivers. After the 10th little sliver you just want to scream and chuck the whole sheet pan at the wall. Don’t put yourself through that. Use the cooking spray.
Stand Mixer or Hand Mixer – You’ll see when you make the dough that it’s really sticky and soft and makes for a very light, airy, and slightly chewy crust. You need to whip all the ingredients together to get it smooth and stretchy. This would be really difficult to do by hand without adding a ton more flour and changing the dough completely. I use a stand mixer (my sister gave it to me after mine started shocking me every time I used it) but the dough is soft enough that you should be able to mix it with a hand mixer.
Two Half Sheet Pans – I split the dough in half and make two big pizzas which I cut into 24 squares each. With my family of 8 (half of them having little kid stomachs and we don’t usually eat any side dishes), we usually eat through 1 pizza for dinner and the other goes into the fridge to snack on the next day. If you’ve got more grownups eating, you’ll probably want that second pizza to make sure everyone gets enough.
Let’s Make the Dough
Turn your oven to 400 degrees and let it preheat while you put the pizzas together.
In your stand mixer combine 2 cups of warm water, 4 1/2 teaspoons of instant yeast (that’s two packets of yeast), 2 tablespoons of sugar, 2 1/2 teaspoons of salt and 6 tablespoons of vegetable oil.
If you want to check if the yeast is active, let this sit for a few minutes. If it gets a little foamy then the yeast is good.
I keep my yeast sealed in the freezer so I’m not worried about it being dead.
I just dump the flour in right away. The worst that can happen is I make thin crust pizza.
Mix in 4 cups of flour, one at a time so it’s doesn’t fly everywhere. Once the flour is mostly in, turn it up to high and let it mix for at least 2 minutes. Use the paddle to scrape down the sides and mix a little more just to make sure everything is incorporated.
You want it to almost look like frosting, except stretchy.
Let that rest while you get the pans prepared.
Prepare the Pans
Line two half sheet baking trays with foil and leave it a little long on the ends so you’ve got something to grip when you pull it out of the pan.
Spray liberally with the cooking oil spray. Make sure to get all the little sides too because that sauce and cheese really likes to stick too.
Working with the Pizza Dough
Pour some of the vegetable oil into a little bowl (I just use the measuring cup I was already using) and put it by the pans so you can dip your fingers in it to keep the dough from sticking to your hands too much.
Get your hands oily, split the dough evenly between the two pans.
Spread the dough out to the corners of the pan and keep dipping your fingers in the oil as you go.
You can even pour oil over the dough if you need to. It doesn’t make the bread too oily once it’s baked.
If you’re having trouble stretching the dough on one pan, let it rest a few minutes while you work on the other and then come back to it.
Poke the dough with your fingers to make dimples and this will help it to stay stretched out. This also creates pockets everywhere for the sauce to pool. Yum.
It’s ok if you make some holes in the dough. Just pinch them back together as best you can and they’ll puff up and seal when the pizza bakes.
Put the Sheet Pan Pizza Together
I use one 24 ounce can of spaghetti sauce for both pizzas. I just eyeball it and pour half on one and half on the other.
Spread the sauce evenly then sprinkle on a generous cup of mozzarella cheese on each pizza.
Add the rest of your toppings and bake for 15-17 minutes until the cheese has spots of browning and you can see the crust is browned when you lift it off the foil.
Let’s Talk About Sheet Pan Pizza Toppings
We’ve tried a lot of toppings but our go to is usually a combination of pepperoni, pineapple, and plain cheese.
I usually do pepperoni on half and leave the other half just cheese. On the second pizza I’ll put pineapple and other toppings on one half and leave the second half just cheese again.
Can you tell all of our littlest kids just like cheese pizza?
One time we did a supreme pizza with all kinds of stuff on it and even eggs. It was so delicious and the eggs were runny and perfect.
I tried doing the eggs again recently and they were really gross. Rubbery and unappealing. I don’t know what I did before to make them work so well but I definitely didn’t succeed in repeating it.
And since eggs are necessary for having an enjoyable Sheet Pan Pizza experience, I’m not too worried about figuring it out any time soon.
And just so you know, this pizza got eaten – even with weird eggs on it.
It’s hard to ruin.
Enjoy Your Pizzas
Run a knife along the edges of the pans, lift up the sides a little to make sure nothing is stuck and then you should be able to slide the whole pizza out.
Cut the pizza into squares and enjoy!
This pizza is so good! The crust is soft and pillowy with a little chew to it and you can’t go wrong with cheese and sauce. It tastes amazing!
You can also use this crust for fast bread as a side dish for dinner. Make it the same but just top it with a generous amount of melted garlic butter and then bake for 15-17 minutes at 400 degrees.
Don’t forget to pin it!
Print the recipe for later!
- 2 cups warm water
- 4 1/2 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 2 1/2 teaspoons salt
- 6 tablespoons vegetable oil
- 4 cups flour
- cooking spray oil
- 1/4 cup oil for handling dough
- 24 ounce can spaghetti sauce
- 2 cups shredded mozzarella cheese
- Pizza toppings
- Preheat the oven to 400 degrees.
- In a stand mixer or using a hand mixer, combine the water, yeast, sugar, salt, and vegetable oil.
- On a low speed, mix in the flour a cup at a time until mostly incorporated.
- Bring the speed up to high and mix for another 2 minutes until the dough is creamy and stretchy.
- Let the dough rest while you prepare the pans.
- Cover two half sheet pans with heavy duty foil and spray liberally with cooking spray.
- Get you fingers oily with the 1/4 cup of oil and then split the dough evenly between the pans.
- Spread the dough out to the corners of the pan and keep dipping your fingers in the oil as you go to avoid it sticking to your hands.
- Use your finger tips to make dimples in the dough to help it stretch out.
- Split the spaghetti sauce between the pans and spread it out evenly.
- Sprinkle the cheese evenly between the two pans.
- Add any additional toppings and then bake each pizza for 15-17 minutes until the cheese is melted and browned and the bottom of the crust is browned.
- Cut each pizza into 24 squares and enjoy!
Amount Per Serving: Calories: 231Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 6mgSodium: 481mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 5g
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