Sheet Pan Pizza – Simple, made from scratch with a no-rise pizza crust & loaded with your favorite toppings, it will become your Friday night to-go-to. 

a slice of pizza being lifted from a sheet pan.

I love pizza. My family loves pizza. Needless to say, we have it weekly. Easy and delicious, we often make this Sheet Pan Pizza on busy weeknights. This meal is ready in over 30 minutes – faster than delivery.

slices of sheet pan pizza in pan.

If you have been following me on social media or seen my post for Nutella Donuts, you’re already aware I just returned from a dream cruise with Princess Cruises. While I can’t wait to share more about the trip in future posts (don’t worry, those are coming next), the first couple of things I want to share are food. I mean, come on, I’m a foodie at heart.

photo of two square slices of sheet pan pizza on white plate.

Here are a few things you can expect about the food on ALL Princess Cruises. You have the International Café {coffee, hot drink and pastry lovers will live here}, Burger and Hot Dog Grill, Soft Serve {ice cream} on Deck and Horizon Court Buffet, traditional dining room, specialty restaurants {the number of these available vary per ship} and the classic Pizzeria.

The pizza was awarded “Best Pizza at Sea” by USA TODAY, and I couldn’t agree more.

photo of chef on cruise tossing pizza dough.

The one thing I can say about dining aboard Princess Cruises is you will never go hungry. I didn’t want to overeat or overindulge on this trip, which was hard to do, but I did great for breakfast and lunch, eating a light salad around noon. But come mid-afternoon, I was all about the soft-serve.

A trip inspired this sheet pan pizza recipe I will never forget.

Ingredients for Homemade pizza

  • Active dry yeast
  • White sugar
  • Salt
  • Warm Water
  • Bread Flour, All-purpose works as well
  • Olive oil
  • Pizza Sauce
  • Cheese
  • Your preferred toppings
overhead view of sheet pan pizza with sausage topping.

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sheet pan pizza on pan two images with recipe title in between

Sheet Pan Pizza

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 8
Calories: 173 kcal
Sheet Pan Pizza – Simple, made-from-scratch with a no-rise pizza crust & loaded with your favorite toppings, it will become your Friday night to-go-to. 

Ingredients
 

  • 2 1/4 teaspoon active dry yeast
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1 cup warm water 110 degrees F/45 degrees C
  • 2 1/2 cups bread flour
  • 2 tablespoons olive oil
  • pizza sauce as much or as little as your desire

Toppings

  • Italian Sausage
  • Mozzarella Cheese as much or as little as your desire

Instructions
 

  • Preheat oven to 450 degrees F or 425 degree for convection bake.
  • Lightly spray baking sheet with cooking oil and set aside. Sheet pan sizes vary, I use both my 15×20 or 13×18.
  • In a small mixing bowl or glass measuring cup add warm water, add yeast, sugar, and salt. Stir together. Let stand until creamy, about 5-10 minutes.
  • In a medium mixing bowl add flour, olive oil and stir in the creamy yeast mixture.
  • Stir until it starts to come together, then knead until smooth.
  • Let rest for 5 minutes or you can immediately roll out, I do both. Just easier to roll out if you let it sit for 5 minutes.
  • Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer dough to a sheet pan or baker’s peel dusted with cornmeal. Place crust in oven and bake for 10 minutes. Spread sauce and desired toppings on the dough and place back in the oven and bake another 15 minutes or until cheese has melted and the crust is a nice golden brown.
  • Let baked pizza cool for a few minutes, then cut, serve and devour.

Video

Notes

Crust recipe from Allrecipes
Calories: 173kcalCarbohydrates: 28gProtein: 4gFat: 4gSodium: 291mgPotassium: 39mgCalcium: 6mgIron: 0.4mg
Tried this recipe?Let us know what you think!

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83 Comments

  1. Very, very, very good pizza dough and I have made many doughs. Most doughs require at least a 24 hour fermentation process but this one only takes an hour (because I made it in my bread maker on the dough cycle) and it was ready to go in an instant. I added some garlic to the dough because I love a garlicky pizza and it came out beautiful. I’m going to pin this one on my need to make again board for safe keeping. Thanks for sharing the recipe.

  2. In New England we have a similar sheet pan pizza, made with a thin layer of sauce, a dusting of Parmesan cheese and a slice of provolone per slice.

    Ingredients:

    DOUGH

    1 1/4 teaspoons active dry yeast
    3/4 cup warm water, or more if necessary
    1 3/4 cups flour
    1 teaspoon salt
    1 teaspoon sugar
    Olive oil (for the pans)
    Extra flour (for sprinkling)
    Extra salt (for sprinkling)

    TOPPINGS

    12 slices provolone cheese or 1 1/2 cups (12 ounces) shredded mozzarella
    1 pint cherry tomatoes, thinly sliced, or 4 plum tomatoes, thinly sliced
    4 slices good-quality ham, cut into matchsticks (optional)
    1 cup grated Parmesan

  3. 5 stars
    I’ve always been intimidated by professionals who can toss pizza dough in the air and make a gorgeous crust. But with this recipe I was confident that I could make the dough fit into a sheet pan. DELICIOUS! Thanks Sandra for the background story and information.

    1. I’m so glad you liked the recipe! It definitely simplifies things making it this way! Enjoy!

  4. 5 stars
    Love this idea for Friday Pizza Night at our home. I can’t believe how easy it is to make and only using a sheet pan.

  5. 5 stars
    Yummy! Thesis is perfect for Friday night dinner! So excited to make this sheet pan pizza. Looks amazing and so delicious!

    1. Hi JT! I’ve never tried grilling this dough, and it might be a bit thin to hold up when grilling. If you give it a try let us know!

  6. 5 stars
    We love our pizza nights and I switched it up by making your sheet pan pizza, so delicious and the family loved it! Definitely making this again and I loved making a toppings bar for my kids!

  7. Wait, I’m so confused. If I’m making a sheet pan pizza, why would I roll the dough into a round?? Shouldn’t it be a rectangle? Why would I bake it on a baker’s peel and not a sheet pan?? Has anyone who commented actually made this recipe??

    1. The directions are for a sheet pan or a round pizza. It’s a versatile dough that can be made either way so I like to give readers options!

  8. 5 stars
    Hi! I was wondering if you’ve ever made this sheet pan pizza with any other type of flour? Maybe Kamut? Does it have to be bread flour? Thanks!!!

    1. I have used all-purpose bread flour and Bob’s Red Mill® Gluten Free 1 to 1 Baking Flour. Both worked greaet!

  9. Do you know how many ounces of dough this makes?
    I need to use a commercial sized sheet pan thats 18×26″
    Also have you tried this with half whole wheat flour/half white?
    Thanks!

    1. I don’t know how many ounces, but happy when I make it again, to come back and let you know.

      As for using half whole wheat/white flour – this works wonderfully, just reduce the flour by 1/4 cup.

  10. Hi, I have a 15×20 sheet pan. Can you please give me the amounts for a pizza that size and how many servings would I get. Looks fabulous.

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