sheet pan pizza

Here's how to make focaccia pizza! This recipe makes a deliciously thick crust for all your favorite toppings: ready in just a few hours.

The Best Focaccia Pizza (Fast!)

(4 1/2 cups) all-purpose flour

dry yeast

salt

oregano

garlic powder

(1 1/2 cups) warm water

olive oil

olive oil,

Easy Pizza Sauce

mozzarella

mozzarella cheese

Parmesan cheese

salt,

basil,

Make the dough

In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.

Knead the dough

Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.

Rest the dough (45 minutes)

Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Place it in a covered bowl and allow it to rest for 45 minutes, until doubled in size.

Rest the dough in a sheet pan (15 minutes)

Brush 3 tablespoons olive oil on the bottom and sides of a standard 13&#8243;x 18&#8243; sheet pan. Add the dough and press it with oiled fingers until it evenly covers the pan. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough. 

Rest the dough again (1 hour)

Press the dough back into the corners of the pan. Dot the entire surface with finger indentations (see the photo above; this helps the thickness to stay even). Brush top of the dough with a bit of olive oil and rest for 1 hour.

Meanwhile, preheat the oven to 515 degrees Fahrenheit.

Bake the pizza dough without toppings

After the 1 hour rest, place the sheet pan in the oven and bake the pizza dough for 10 minutes without the sauce and toppings.

Add the toppings and bake again

Remove the dough from the oven and reduce the oven temperature to 450 degrees Fahrenheit. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake an additional 8 to 10 minutes until the cheese is melted and lightly browned. Sprinkle with torn basil. Cut into pieces with a knife (a pizza cutter doesn&#8217;t get all the way to the pan edges) and serve immediately. 

Sheet pan garlic mushroom focaccia pizza with a thick pillowy and crispy crust is topped with sautéed garlic mushrooms, melty mozzarella and lots of basil.

Garlic Mushroom Focaccia Pizza

grams instant yeast or active dry yeast (1 teaspoon)

water (3/4 cup)

300 grams all-purpose flour (2 + 1/2 cups)

salt (1 teaspoon)

olive oil, divided

cup fresh mozzarella, grated

sautéed garlic mushrooms, sliced

cup tomato sauce

basil leaves (about 15 leaves)

In small cup, dissolve instant yeast in water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma).

In a large mixing bowl, add flour and salt. Pour in yeast mixture and mix with a silicone spatula until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible).

Knead the dough for 5 minutes until it turns into a smooth dough ball. Add and spread one tablespoon oil over the dough ball to coat. This helps prevent the dough from drying out.

Cover the bowl with plastic cling wrap and let it sit at room temperature for 2 hours (or in the refrigerator overnight) until the dough at least doubles in size. The gluten in dough will completely loosen over a long period of fermentation, which makes the dough stretch out easily.

Prepare the Pizza Dough (first rise):

Spread 2 tablespoons olive oil evenly on a quarter sheet baking pan. Transfer the dough into the sheet pan and gently spread it out to all corners. The oil not only makes the dough spread easily and prevents it from sticking to the pan but it also creates a brown crispy crust when baked.

Cover the sheet pan with plastic cling wrap and let the dough rise for 1 hour until the pizza dough almost rises to the rim of the sheet pan, about 1-inch thick. If the dough springs back from the edges, allow the gluten in dough relax for a few minutes and stretch it out.

Shape the Pizza Dough (second rise):

When the dough is ready, evenly spread mozzarella cheese, garlic mushrooms, tomato sauce, basil and  olive oil on top. Bake for 20 to 25 minutes or until the top turns golden brown.

Let the pizza cool for 5 minutes before slicing.

Assemble and Bake:

Looks so delicious. I can't wait to try this one out with my family!

I love, love putting mushrooms on my pizza, but this was the first time I used garlic mushrooms!!! They were so good and a fabulous addition to this focaccia!!!

A mini pepperoni pizza made with a homemade crust, rich and flavorful pizza sauce, and plenty of cheese and pepperoni. Perfect for one or two people to enjoy!

Personal Pepperoni Pizza

water ((between 100-110°F))

active dry yeast

sugar

all-purpose flour

garlic (, minced)

tomatoes ((4-ounces))

tomato paste

basil

mozzarella cheese ((5-ounces))

pepperoni ((1-ounce))

Add warm water to a large bowl.Pro Tip: An instant-read thermometer is an accurate way of checking water temperature. The water should be between 100-110°F. If the water is too warm (over 130°F), it will kill the yeast. If you don&#39;t have a thermometer, feel the water with your fingertips. Water should be comfortably warm, not at all hot.

Add yeast to the water. Wait about 2 minutes until you see bubbles forming. The mixture should look slightly foamy.

Stir in the sugar, salt, garlic powder, and olive oil.

Add in the flour and mix the dough with a spoon until the dough comes together. If necessary, add a bit more flour so the dough can be worked without feeling too wet.Your dough will be shaggy and lumpy but will become smooth after kneading.

Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3 minutes. Add more flour, a teaspoon at a time, if the dough remains too sticky to knead. After kneading the dough should feel soft and smooth.

Lightly grease a large bowl with oil. Place the ball of dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap, aluminum foil, or a clean towel. Allow the dough to rise in a warm, draft-free place until it has doubled in size, about 30 minutes.Pro Tip: Dough won&#39;t rise if the room you&#39;re using is too cold. I often put the dough in my oven to rise. To do this, preheat your oven for 1 minute, turn it off, and place the dough bowl inside. Ensure the oven doesn&#39;t get too hot or you&#39;ll need to wait for it to cool off. Sometimes, just leaving the light on in your oven will provide enough warmth without turning on the oven.

Make the crust

While the dough is resting and rising, heat olive oil in a 1-quart saucepan over medium heat. Add minced garlic and cook, stirring frequently for 30 seconds.

Add crushed tomatoes, tomato paste, sugar, dried basil, and salt. Stir to combine.

Reduce the heat to low and simmer for 15 minutes, stirring occasionally.

Make the pizza sauce

Preheat the oven to 400°F (200°C).

Punch the dough down to release the trapped air. Transfer the dough to a lightly floured work surface. With lightly floured hands or a rolling pin, roll the dough out into a circle or press it into a lightly greased small rectangular pan.Pro Tip: I find that a 9x13-inch baking sheet is a perfect size to use. If you&#39;re having trouble getting the dough to roll out as thin as you&#39;d like, let the dough rest under a kitchen towel for 10 minutes, then continue to roll out.

Pinch the edges or fold them over to form a crust.

Use a fork to poke holes over the dough to prevent any bubbles from forming while it bakes.

Brush the top of the crust lightly with olive oil. Add the sauce in a light layer and spread it all around the pizza, leaving about ½-inch space around the edges.

Sprinkle the pizza with shredded mozzarella cheese.

Top the pizza with slices of pepperoni.

Bake for 18-20 minutes or until the cheese has melted.

Assemble the pizza

Sheet Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.

Sheet Pan Pizza

all-purpose flour (0.61)

water (0.00)

tsp salt (0.03)

tsp instant yeast (0.48)

Tbsp cornmeal (0.03)

Tbsp olive oil* (0.15)

Tbsp olive oil, divided* (0.45)

salt (0.01)

tsp Freshly cracked black pepper (0.02)

Italian seasoning (0.05)

tsp red pepper flakes (0.05)

14 ounces. jar pizza sauce (1.59)

mozzarella (2.49)

Parmesan cheese, shredded or grated (0.75)

pepperoni slices (about 3 oz.) (1.50)

jalapeños (0.66)

Tbsp honey (0.38)

In a large mixing bowl, combine the flour, water, salt, and instant yeast. Stir until just combined and no streaks of flour remain.

Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom and sides of the bowl are well-coated with the oil.

Cover the bowl and let the dough rise in a warm, dry place for 2 hours, or in the refrigerator for up to 24 hours. The dough should double in size and appear bubbly, wet, and very fluffy.**

Coat your fingers with a few drops of olive oil and then scrape the dough from the sides of the bowl, turning it over a few times to form a ball. Rest the dough for 5 minutes.

Crust:

Brush 1 tablespoon of olive oil on the bottom and sides of 1 rimmed baking sheet and then sprinkle 2 tablespoons of cornmeal evenly on the bottom of the pan.

Coat the ball of pizza dough with 1 tablespoon of oil and flip it out of the bowl (oil side down) on the rimmed baking sheet, using a spatula to scrape any oil left in the bowl on top of the dough.

Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it rises slightly and spreads to fill the sheet pan completely (About 30-45 minutes). While the dough rests, preheat the oven to 425℉.

Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over the salt, fresh-cracked black pepper, Italian seasoning, and red pepper flakes. Bake the crust for 25 minutes, or until the surface of the bread is evenly golden brown.

Remove the crust from the oven and carefully spread the pizza sauce on top from edge to edge. Then top with the mozzarella cheese, parmesan cheese, pepperoni, pickled jalapenos, and if desired, a pinch of salt, pepper, and other seasonings

Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown.

Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for 5 minutes and then slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.

Pizza:

The easy homemade pizza made without a rolling pin. Sheet Pan Pizza is part Sicilian-style; part Detroit but all things good.

Grandma’s Sicilian-Style Sheet Pan Pizza

water (tap water ok, 105° [see below])

yeast

all-purpose flour (or more if needed)

olive oil (preferably extra-virgin)

Tablespoon kosher salt

oz premade pizza sauce

14 oz can of cherry or Roma tomatoes (I use Mutti Baby Roma Tomatoes)

red pepper (or more if preferred)

oz freshly grated whole milk mozzarella

oz sliced spicy pepperoni (or sliced at the deli if available)

parmesan

olive oil (for drizzling)

In a glass measuring cup, sprinkle the yeast over the 105° water and gently stir. Add the sugar and allow to set until the yeast is bubbly up to five minutes. For more information on yeast and making pizza dough, visit my Homemade Pizza Dough recipe.

Pour the bubbly yeast mixture into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle the remaining ingredients over the yeast in the following order: 4 cups of flour, olive oil, and salt. Don&#039;t let the salt come into contact directly with the yeast or your dough may not rise.

With the mixer on low, combine all the ingredients together and once blended, switch out the paddle attachment for the dough hook. Knead the dough for five minutes, adding the remaining flour as needed by the tablespoon as the dough will be quite wet.

Once the dough forms a nice ball and isn&#039;t too wet, remove it from the mixing bowl to another mixing bowl that has been drizzle with olive-oil and gently wiped with a paper towel. Turn the dough over once in the bowl. Cover the whole bowl with plastic wrap and then a clean dish towel and place the whole bowl in a cold oven on the lowest rack. Allow to rise for at least 1½ hours or up to 3 hours if you have time until the dough more than doubles in size.

For the dough

In a medium mixing bowl, combine all the sauce ingredients and set aside.

For the sauce

Oil a half sheet pan (approx 13&quot;x18&quot; with a good drizzle of olive oil. Set aside

Slide the dough into the center of the oiled baking sheet pushing the dough to the edges. If it&#039;s fighting you, let it rest for a few minutes and it&#039;ll eventually give in. Create a nice rimmed crust.

Spoon about ½ of the pizza sauce over the dough leaving about ½&quot; rim around the edges.

Cover the whole pan with plastic wrap and place back into the oven for 45 minutes for the second rise.

The second rise

Remove the pizza from the oven and preheat the oven to 450°. Place a rack in them center of the oven.

Layer on the pizza toppings in the following order: the hand-torn fresh mozzarella, the pepperoni, almost all of the remaining sauce, the grated mozzarella, and the remaining sauce spooned into pockets on the pizza. Drizzle with a little olive oil, a sprinkling of kosher salt and freshly grated parmesan cheese.

Bake the pizza for 15-20 minutes until the center is browned and bubbly. Remove from the oven and let sit for about 5 minutes if you can wait. Just trying to spare you from any burned tongues!

Assembling the pizza

Top 5 sheet pan pizza recipes from across the web

The most viewed sheet pan pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Focaccia Pizza (Fast!)

Garlic Mushroom Focaccia Pizza

Personal Pepperoni Pizza

Sheet Pan Pizza

Grandma’s Sicilian-Style Sheet Pan ...

Top 5 sheet pan pizza recipes from across the web

The most viewed sheet pan pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Focaccia Pizza (Fast!)

Garlic Mushroom Focaccia Pizza

Personal Pepperoni Pizza

Sheet Pan Pizza

Grandma’s Sicilian-Style Sheet Pan ...

The most viewed sheet pan pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine