Name: Easy Sheet Pan Pizza
Prep time: 30 min
Cook time: 25 min
Ingredients: 3 cups all-purpose flour + a bit more for kneading; ¾ cup + 2 tablespoons water (lukewarm); 2 ½ teaspoons instant yeast; 1 ½ tablespoons olive oil; 1 teaspoon fine sea salt or Kosher; 5-6 tablespoons pizza sauce; 1 ¼ cup grated cheese; 1 mozzarella (4.4 oz/ 125 g, cubed); ½ red onion (sliced); ½ red bell pepper (sliced); 24 small salami or pepperoni slices; 1 mozzarella (4.4 oz/ 125 g, sliced); 15 cherry tomatoes or as needed (halved); 1 ¼ cup grated cheese; 20 black olives (Note 1); basil leaves (about 10-15); 7 oz cooked ham (chopped); ½ red onion (sliced); 1 can of sliced mushrooms (drained); 1 mozzarella (4.4 oz/ 125 g, cubed); 1 ¼ cup grated cheese

Our favorite sheet pan pizza with three topping ideas. Easy to make, versatile, enough to feed a family. Enjoy homemade Salami or Pepperoni, Margherita or Ham and Mushroom Pizza baked on a tray.

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Baking pizza at home is easy, cheap, and delicious! And baking a large sheet pan pizza allows you to feed a family in one go. This is our favorite pizza recipe, perfect on a Friday evening when watching a family movie or when friends are coming.

close up slices of pizza on a baking tray.

Contents

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Why love this recipe?

Super easy to make: prepare the dough in a kitchen machine (like the Thermomix) or a stand mixer, roll it immediately, place it on the tray.
Quick: while the dough rises, chop the ingredients for the topping and preheat the oven as high as it gets.
Versatile: you can top it with anything you like. Below you will find our three favorite topping ideas.
Incredibly delicious: everybody loves an authentic Italian pizza with a thin, crispy crust. Despite that being the ideal, everybody who ate this baking tray version at my place loves the non-Italian version at least just as much, if not even more.

collage of two pictures of pizza on a sheet pan, whole and then sliced.

What do you need?

Dough: flour, salt, water, instant yeast, olive oil.
Tomato sauce
Toppings of choice

Salami:

Margherita:

bowls with tomatoes, basil, mozzarella, cheese, olives.

Ham and mushrooms:

bowls with ham, tomato sauce, mozzarella, mushrooms, cheese, onions.

How to bake pizza on a sheet pan?

Dough:

Knead: Place all the ingredients in the kitchen machine or the bowl of a stand mixer. Knead until the dough is elastic and starts coming off the walls of the bowl. If the dough doesn’t release from the bowl’s walls, add a pinch of flour and knead for a few more seconds. Follow the link for more details on how to make Thermomix Pizza Dough.
Roll: Transfer to a lightly floured working surface. Knead briefly to form a ball, flatten it and roll it according to the size of your baking tray. My tray is 12 x 16 inches (30 x 40 cm), but a little larger or smaller is ok. The baking tray should be a good nonstick one; if it’s not nonstick, line it with parchment paper. (1,2)
Transfer: Oil or line the baking tray and transfer the rolled dough onto it. For easy transfer, lightly fold the dough on the rolling pin and unroll it on the tray. Press it lightly into the corners of the pan and up the sides of the tray. (3,4)
Let rise: Place in a warm place and let rise for 20-30 minutes, usually as long as it takes you to preheat the oven, make the sauce, and chop the rest of the ingredients.

collage of two pictures of transferring dough to a baking tray.

Sauce:

I use either our super-quick Neapolitan Pizza Sauce or the Hearty Marinara Sauce.

Toppings:

Chop the ingredients needed for your topping of choice and keep them in separate bowls.
Grate the cheese if not already grated.

Assemble:

Smear the dough with the tomato sauce.
Add toppings.
Cover with cheese.

collage of six pictures showing how to top a salami pizza on a tray.

collage of three pictures of topping and baking pizza with ham.

Bake:

The oven should be preheated at its highest setting. Mine goes up to 450 degrees Fahrenheit (230 degrees Celsius). The baking time depends on the stove; the higher the temperature, the shorter the baking time.
I need to bake the sheet pan pizza for 20-25 minutes at 450 degrees. But you should always check!

collage of two pizzas, one with olives and tomatoes, one with ham and mushrooms.

How to check?

The upper side should look cooked through, and the cheese should be melted and golden brown. Check the bottom as well. Lift the crust on one side using a spatula. It should be cooked through and have a nice brown, bread-like color. If it’s not, allow a few more minutes in the oven and check again. Let rest for about 5 minutes before slicing.

close up pizza on a baking sheet topped with salami and cheese.

Shortcut version:

Use bought dough.
Top with bought tomato sauce and already grated cheese.
All you have to do now is to chop the rest of the topping ingredients.

What about leftovers?

They are delicious, either cold or reheated. Ask my kids; they love a piece of cold pizza for breakfast the next day. Reheat leftovers in the oven at 375 degrees Fahrenheit (180 degrees Celsius) for about 10 minutes or until hot.

pepperoni pizza baked on a cookie sheet and sliced into pieces.

More Friday night, quick recipes:

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