Sheet Pan Pizza
Updated Feb 02, 2026
This sheet pan pizza recipe is easy to customize with your favorite sauces and toppings, baked in one pan. Bakes in under 15 minutes with a crispy crust.
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Sheet Pan Pizza Is soo easy!
Sheet pan pizza is what finally made homemade pizza dough feel doable for me. No stretching dough into perfect circles, no special equipment, and no stress about getting it off a peel and into the oven.
This sheet pan pizza recipe bakes right in the pan, so the crust gets crisp on the bottom and stays soft in the middle. I keep it simple with sauce, mozzarella, tomatoes, and basil, but it’s easy to treat it like a blank canvas once you get the method down. I like that it feels casual and unfussy but still scratches the pizza-night itch. This sheet pan pizza is what I reach for when I want pizza at home without turning it into a whole production.
Happy Cooking!
– Yumna
Sheet Pan Pizza Ingredients
- Pizza dough: I used my pizza dough for this recipe; it is super quick and easy to make, but you can use store-bought dough if you prefer.
- Olive oil: Oil is needed to stop the pizza dough from sticking to the sheet pan, and also to keep the dough nice and moist, and get that crispy crust. I find that olive oil works best for this. You can use another high-smoke-point oil like avocado oil.
- Pizza sauce: I usually have some frozen marinara in the freezer, but you can use your favorite store-bought pizza sauce. I like to use a sugar-free one.
- Mozzarella Cheese: Get low-moisture mozzarella, and if you can, go with a block and shred it yourself. Pre-shredded cheese has anti-caking agents mixed in, and it doesn’t melt as well.
- Toppings: You can do any toppings you want for your sheet pan pizza! I like to make a margarita-style pizza with cherry tomatoes and fresh basil. I do add crushed red pepper flakes for some heat, but totally optional.
How to Make Sheet Pan Pizza
Sheet Pan Pizza Recipe
This sheet pan pizza recipe makes homemade pizza easy with a crisp crust, simple toppings, and no special equipment.
Video
Ingredients
- ½ pound pizza dough
- 3 tablespoon olive oil divided
- ½ cup pizza sauce
- 1 cup mozzarella cheese
- 4-5 cherry tomatoes sliced
- ½ cup fresh basil chopped, plus more for serving
Instructions
- Allow the dough to sit for 20 minutes covered at room temperature. Then roll out the dough to approximately 9 x 13 inches – the size of a quarter sheet pan.
- Preheat the oven to 500°F and position the oven rack in the upper ⅓ position.
- Add 2 tablespoons olive oil to the sheet plan, and gently press the dough into the oiled pan. Drizzle the remaining olive oil over the dough. Spread the sauce on top, then add the mozzarella cheese, cherry tomatoes and basil.
- Bake the pizza into the preheated oven for 10-12 minutes, until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes, if desired.
Equipment
Notes
- My Top Tip: Rotate the pizza halfway through cooking. This is not necessary, but it really helps to make sure all the edges are equally golden brown.
- Storage: This pizza is best served straight out of the oven, but leftovers can be stored in an airtight container for up to 3 days.
- Freezer: Let the pizza cool completely, then wrap slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Reheat straight from frozen in a 375°F oven until heated through and the crust is crisp.
Nutrition
Serving: 2slices, Calories: 218kcal, Carbohydrates: 20g, Protein: 8g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 15mg, Sodium: 489mg, Potassium: 106mg, Fiber: 1g, Sugar: 4g, Vitamin A: 376IU, Vitamin C: 4mg, Calcium: 102mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- BBQ Chicken: BBQ sauce, shredded chicken, thinly sliced red onion, mozzarella; bake as directed, then finish with fresh cilantro if you like.
- White Pizza: Olive oil and minced garlic instead of sauce, mozzarella or ricotta, black pepper; finish with a squeeze of lemon or fresh herbs after baking.
- Turkey or Beef Pepperoni & Hot Honey: Pizza sauce, mozzarella, pepperoni; drizzle with hot honey right after baking.
- Greek-Inspired: Olive oil base, mozzarella and feta, red onion, olives, cherry tomatoes; finish with dried oregano after baking.
Recipe Tips
- Oil the pan generously: This is what gives you a crisp bottom and prevents sticking. Don’t skip it.
- Let the dough rest before stretching: Bringing it to room temperature makes it easier to press into the pan without fighting it.
- Press, don’t stretch: Gently press the dough into the oiled sheet pan instead of pulling it, which helps keep the thickness even.
- Use a hot oven and a high rack: Baking at 500°F with the rack in the upper third helps the crust cook through while the cheese melts evenly.
- Don’t overload the toppings: Sheet pan pizza does best with a lighter hand so the crust doesn’t get soggy.
Serving Ideas
- Side salad: Fresh Garden Salad, Kale Caesar Salad, Caprese Salad, Simple Green Salad
Comments
Recipe is for 1/2 a regular sheet pan! Not a full size. In case you’re scanning through recipes quickly like me and not reading thoroughly…
Thanks, Abby! Happens to the best of us!
I just made this pizza exa try as directed.
I used 1 and 1/2 prepared pizza dough from grocery store., jarred sauce that I heated, sauted o ions and artichokes, pepperoni and salami and sliced mozzarella and grated mozzarella cheeses.
I let the dough sit out for 2 hours. It only rose a little bit.
Layered and cooked it exactly try as directed.
Toppings were good but the crust was kind of soft and not like bread as it baked.
Will make it using my pizza stone next time.
You could try switching the type of pizza dough used too! Love the sound of all of those toppings!
First time making pizza from scratch in my life! Pizza dough always intimidated me but your video gave me confidence. It was delicious . The whole family devoured it. Thank you for the recipe .
You’re so welcome! So glad you took the leap and tried it! Dough really isn’t that hard, and it makes all the difference!
Your instructions are very clear to me
Thank you! I’m glad to hear it!
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