This Easy Sheet Pan Pizza is thick, fluffy, and perfectly golden with crispy edges and a chewy bite. The homemade dough is made in a food processor, topped with classic pepperoni and baked on a sheet pan in the oven—no pizza stone or special equipment needed!
The cheese gets bubbly, the pepperoni crisps up beautifully, and the crust bakes to soft, airy perfection. Whether you’re a beginner or a seasoned home cook, this fuss-free pizza is one you will be proud of.
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This Easy Sheet Pan Pizza with Pepperoni is just one star in our Game Day Spread and trust us—it is a crowd favourite! We also served up a Baked Jalapeño Popper Dip, Crispy and Sticky Chicken Wings, plus hummus and fresh veggies for a little balance. Whether you are here for the game or just the snacks, this lineup guarantees a winning bite every time! 🏈🔥
Watch how this Homemade Pizza Dough recipe was made in our Game Day Feast
Ingredients
Easy Pizza Dough
- Water
- Sugar
- Active dry yeast
- All-purpose flour
- Sea salt
- Extra-virgin olive oil
For Assembling the Pizza
- Cornmeal
- Passata (or pizza tomato sauce)
- Dried oregano
- Grated Parmesan
- Shredded mozzarella
- Pepperoni slices
See the recipe card below for quantities.
Instructions
Activate the Yeast
Combine warm water, sugar, and yeast in a measuring cup.
Stir and let sit for 5 minutes until foamy. (If the yeast doesn’t foam, it’s inactive—start over with fresh yeast.)
Make the Dough
In a food processor with a dough blade (or stand mixer with a dough hook), add the flour and salt and mix to combine.
Add the activated yeast mixture and 1 tablespoon olive oil.
Mix 4–6 minutes until a dough forms.
Let the Dough Rise
Transfer the dough to a lightly floured surface and knead gently into a ball.
Place in a lightly oiled medium mixing bowl, cover with plastic wrap and a tea towel, and let rise until doubled in size (1–4 hours, depending on room temperature).
Preheat the Oven & Shape the Pizza
With a rack in the lower half of the oven preheat to 500°F (260°C).
Sprinkle cornmeal on the base of a 9”x12.5” sheet pan.
Assemble the Pizza
Transfer the dough to the pan and use your fingertips to carefully push and stretch it to fit.
Spread thin layer passata evenly over the top of the dough, leaving a one-inch border.
Sprinkle with oregano and grated Parmesan cheese.
Top with shredded mozzarella and arrange the pepperoni to cover the sauce and cheese.
Bake & Serve
Bake for 15-25 minutes, or until the pepperoni edges are crispy, the cheese is bubbling, and the crust is toasty. (Cook times may vary based on individual ovens and the material of your sheet pan)
Slice into 6-8 pieces and enjoy!
Tips for the Best Sheet Pan Pizza
- Customize It – Finish with hot honey or red pepper flakes for a little kick. Add jalapeños, chilies, olives, fresh basil, fresh garlic or any of your favourite toppings for variety.
- Faster Rising? – Place the dough in a warm spot (like a turned-off oven with the light on) to speed up proofing.
- Leftovers? – Reheat slices in a skillet over medium heat for a crispy bottom.
- Make Ahead – Prepare the dough up to a day in advance, let it rise in the fridge, and bring it to room temperature before shaping.
- Freezing Instructions – Freeze unbaked dough after the first rise. Wrap tightly in plastic and store for up to 3 months. Thaw in the fridge overnight before using.
- Even Cheese Melt – Grate your own mozzarella cheese instead of using pre-shredded for better melt and texture.
FAQ
Yes! Freezing the pizza before baking is a great way to have a homemade pizza ready to go anytime!
Assemble the Pizza – Prepare the pizza on a parchment-lined baking sheet but do not bake it.
Flash Freeze – Place the assembled pizza in the freezer for about 1-2 hours, or until firm.
Wrap & Store – Wrap the frozen pizza tightly in plastic wrap, then in aluminum foil, and store it in the freezer for up to 2 months.
Bake from Frozen – When ready to bake, preheat the oven to 500°F (232°C), unwrap the pizza, and place it directly on a sheet pan. Bake for 20-25 minutes, or until the crust is toasty and the cheese is bubbling. (Cook times may vary based on individual ovens and the material of your sheet pan)
It’s a type of pepperoni that curls into crispy little cups as it cooks, thanks to its natural casing and fat content.
Why is it so popular?
Crispy edges & bold flavor – The curled shape allows for better browning and flavor concentration.
Pizzeria-style texture – A mix of crunchy, chewy, and juicy in every bite.
Authentic look & taste – Found in classic Buffalo-style and old-school pizzerias.
Where can I buy it?
More and more grocery stores now carry cup-and-char pepperoni, especially in the deli or specialty meats section. You can also find brands like Ezzo at Italian delis or online.
Friday Night Pizza Night: Pepperoni Pizza Pairings
We like to keep it balanced with a fresh salad and a glass of wine, beer or Italian soda to enjoy. Here are a few of our favourite pairings:
Salads
- Caprese Salad – Fresh tomatoes, mozzarella, and basil with a drizzle of balsamic glaze.
- Caesar Salad – Crisp romaine, parmesan, and croutons tossed in a creamy Caesar dressing.
- Chopped Italian Salad – Romaine, salami, olives, cherry tomatoes, and a zesty dressing.
Drinks
- Cold Beer – A crisp lager or an IPA pairs well with the pepperoni’s spice.
- Italian Sodas – Refreshing, slightly sweet, and a fun non-alcoholic option.
- Red Wine – A Cabernet Sauvignon works well, offering bold flavours to complement the pizza, or try a classic Chianti for a more traditional pairing.
Equipment Used
This Easy Sheet Pan Pizza (with Pepperoni) recipe was baked in our Hestan Provisions OvenBond Tri-ply Stainless Steel Quarter Sheet Pan. Hestan Culinary Ambassador. Opinions in this post are my own.
📖 Recipe
Easy Sheet Pan Pizza (with Pepperoni)
Ingredients
Easy Pizza Dough
- ¾ cup warm water 100°F
- 1½ teaspoons sugar
- 1 ¼-ounce package active dry yeast
- 2 cups all-purpose flour plus extra for dusting
- 1 teaspoon sea salt
- 1 tablespoon + 1 teaspoon extra-virgin olive oil
For Assembling the Pizza
- Cornmeal for dusting the sheet pan
- ½ cup passata or pizza tomato sauce
- Dried oregano
- Grated Parmesan
- 6 oz Shredded mozzarella 170g
- 2 oz pepperoni slices “cup-and-char” slices 62g
Instructions
Activate the Yeast
- In a measuring cup, combine warm water, sugar, and yeast.
- Stir and let sit for 5 minutes until foamy. (If the yeast doesn’t foam, it’s inactive—start over with fresh yeast.)
Make the Dough
- In a food processor with a dough blade (or stand mixer with a dough hook), add the flour and salt and mix to combine.
- Add the activated yeast mixture and 1 tablespoon olive oil.
- Mix 4–6 minutes until a dough forms.
Let the Dough Rise
- Transfer the dough to a lightly floured surface and knead gently into a ball.
- Place in a lightly oiled medium mixing bowl, cover with plastic wrap and a tea towel, and let rise until doubled in size (1–4 hours, depending on room temperature).
Preheat the Oven & Shape the Pizza
- With a rack in the lower half of the oven preheat to 500°F (260°C).
- Sprinkle cornmeal on the base of a 9”x12.5” sheet pan.
- Transfer the dough to the pan and use your fingertips to carefully push and stretch it to fit.
Assemble the Pizza
- Spread thin layer passata evenly over the top of the dough, leaving a one-inch border.
- Sprinkle with oregano and grated Parmesan cheese.
- Top with shredded mozzarella and arrange the pepperoni to cover the sauce and cheese.
Bake & Serve
- Bake for 15-25 minutes, or until the pepperoni edges are crispy, the cheese is bubbling, and the crust is toasty. (Cook times may vary based on individual ovens and the material of your sheet pan)
- Slice into 6-8 pieces and enjoy!
Leave a Review
- If you try this recipe, please leave a review letting us know how it was! Each review helps so much! Thank you!
Video
Notes
-
- Customize It – Finish with hot honey or red pepper flakes for a little kick. Add jalapeños, chilies, olives, fresh basil, fresh garlic or any of your favourite toppings for variety.
-
- Faster Rising? – Place the dough in a warm spot (like a turned-off oven with the light on) to speed up proofing.
-
- Leftovers? – Reheat slices in a skillet over medium heat for a crispy bottom.
-
- Make Ahead – Prepare the dough up to a day in advance, let it rise in the fridge, and bring it to room temperature before shaping.
-
- Freezing Instructions – Freeze unbaked dough after the first rise. Wrap tightly in plastic and store for up to 3 months. Thaw in the fridge overnight before using.
-
- Even Cheese Melt – Grate your own mozzarella cheese instead of using pre-shredded for better melt and texture.
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