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.
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.
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.
What do you need?
- Dough: flour, salt, water, instant yeast, olive oil.
- Tomato sauce
- Toppings of choice
Salami:
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Margherita:
Ham and mushrooms:
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.
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.
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!
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.
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.
More Friday night, quick recipes:
- Margherita Flatbread Pizza
- Easy Chicken Fajita Tacos
- Creamy Tuna Carbonara
- Mascarpone Pasta
- Simple Gnocchi Gorgonzola
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Easy Sheet Pan Pizza
Sheet pan pizza to feed a crowd. Easy and quick to make and with three topping ideas: salami or pepperoni, ham and mushrooms, and Margherita.
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Servings: 4
Calories: 798kcal
Equipment
- Sheet pan
- Stand mixer or kitchen machine
Ingredients
Dough:
- 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
Sauce:
- 5-6 tablespoons pizza sauce
Salami/pepperoni:
- 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
Margherita:
- 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
Ham and Mushrooms:
- 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
Instructions
- Preheat the oven to 450 degrees Fahrenheit (220 degrees Celsius). Oil a nonstick baking tray or line it with parchment paper (Note 2).
Dough:
- Place flour, water, yeast, oil, and salt in the kitchen machine or a stand mixer bowl. 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 (Note 3).
- 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 (Note 4).
- 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.
- 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.
Tomato sauce:
- Make a quick Neapolitan Pizza Sauce or Hearty Marinara. Or use a bought pizza sauce.
Salami or pepperoni pizza:
- Spread tomato sauce on the rolled dough. Sprinkle with mozzarella cubes, sliced onions, and peppers. Cover evenly with the grated cheese. Arrange the salami slices on top.
Margherita pizza:
- Spread tomato sauce on the dough. Arrange mozzarella slices, tomato halves, and black olives on top. Cover evenly with the grated cheese. Add some basil leaves on top before serving.
Ham and mushrooms:
- Spread tomato sauce on the dough. Arrange the cubed ham, drained mushrooms, onion slices, mozzarella cubes on top. Cover evenly with the cheese.
Bake:
- Bake at 450 degrees Fahrenheit (220 degrees Celsius) for 20-25 minutes. If your oven gets hotter, the cooking time might be shorter. Always check!
- The upper side should look cooked through, and the cheese should be melted and golden brown. Check the bottom as well. Lift the pizza 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.
Notes
- Unpitted olives taste best but warn the people at the table about the pits.
- I prefer to oil the tray, but my tray is a good nonstick one. If you are unsure, use parchment paper to stop the crust from sticking to the sheet pan.
- If you have a Thermomix, make Thermomix Pizza Dough.
- My tray is 12 x 16 inches (30 x 40 cm), but a little larger or smaller is ok.
Nutrition
Calories: 798kcal | Carbohydrates: 80g | Protein: 35g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 80mg | Sodium: 2143mg | Potassium: 528mg | Fiber: 5g | Sugar: 2g | Vitamin A: 909IU | Vitamin C: 21mg | Calcium: 292mg | Iron: 6mg