Sheet Pan Pizza

A weeknight pizza party is a fun, interactive dinner. Just whip up this easy pizza dough and sauce, then grab a variety of your favorite toppings and let your friends and family assemble their dream pizzas. Note that one dough recipe makes enough for two pizzas on our small sheet pans (13” x 9”). 

When preparing the dough, it’s worth seeking out ‘00’ flour, also known as pizza flour, ensuring a classic chewy and crispy crust. Otherwise, all-purpose flour works well, too. Be sure to check your grocery store or local pizza place for store-bought dough. Our Large Sheet Pan is the perfect piece of cookware for this recipe to come together, delivering superior heat retention and even heat distribution. This sheet pan accommodates pizza recipes of all sizes, simplifying your pizza night. 

For inspiration, here are a few of our favourite topping combinations: 

• Pesto Pepperoni – Top the tomato sauce with dollops of pesto sauce and freshly-sliced pepperoni, which will curl into cups when baked.
• All About Veggies – Top with onions, bell peppers, and fresh cherry tomatoes. After baking, top with torn basil leaves and parmesan cheese.
• Mushroom Madness – Skip the tomato sauce, and sub in dollops of pesto and lots of sliced mushrooms, then top with mozzarella and parmesan cheeses and a drizzle of olive oil

Be sure to grab all the ingredients you’ll need and follow the steps below before hosting your very own pizza party.

For the dough

Place active dry yeast, sugar, and 1 1/2 cups lukewarm water (around 100°F) in a large mixing bowl. Let sit for 5 minutes to allow the yeast to dissolve.

Stir in the flour, olive oil, and salt until just combined to make a rough dough. Using the palm of your hand, knead the dough in the bowl for 3 minutes. The dough should come together in a ball and be soft as you work with it. Add more flour to your hand, as needed, to keep the dough from sticking.

Dust a cutting board or the counter with flour and turn out the dough from the bowl. Cover the dough with plastic wrap, then invert the bowl over the dough balls. Let dough rise for 30 minutes.

After the dough has risen, cut the dough in half and knead each half for 1 minute. Cover the 2 dough balls with the plastic wrap and again invert the bowl over the top. Let dough rise for 30 more minutes.

For the sauce

Combine the tomatoes, tomato paste, garlic cloves, olive oil, and basil in a blender or food processor fitted with a metal blade, and puree until smooth. Season to taste with salt and pepper and set aside.

For the sheet pan pizzas

Preheat oven to 475°F.

Drizzle olive oil in a small (13”x9”) sheet pan. Knead one of the dough balls for 30 seconds until it is very soft. Coat the dough with more olive oil and gently stretch it in the sheet pan until it is just larger than the size of the pan. Fold in the edges to create a raised border.

Top the pizza with the sauce, mozzarella cheese and desired toppings. Bake in preheated oven for 10 minutes, or until the crust is cooked through and the cheese is melted and bubbling.