Easy Sheet Pan Pizza (with Pepperoni)
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.
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
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.
Tried this recipe?Let us know how it was!