This sheet pan pizza recipe is a combination of classic pizza, Detroit-style pizza, and focaccia. With a flavorful, fluffy crust, bold tomato sauce, three types of cheese, and pepperoni, every bite is bursting with tastes and textures that keep you coming back for more.
There’s nothing better than a good pizza, and I’ve visited the world’s top-rated pizzerias and cooked alongside the best chefs, discovering all the best secrets and techniques. Now, I combine everything I’ve learned to create the ultimate sheet pan pizza recipe!
I start with a focaccia-like crust that’s soft in the center with crisp, golden edges. Next, I add a homemade pizza sauce, using a method inspired by one of my favorite Italian restaurants. Then, I finish with two types of cheese and thinly sliced fresh pepperoni.
Served warm with ricotta cheese, hot honey, and fresh basil, this pizza is unlike anything else you’ll ever taste. In my opinion, it’s by far the best way to enjoy a classic food, and it’s super fun to make for pizza night or any occasion!
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Homemade Pizza Dough – For the pizza dough, I use bread flour, instant yeast, and salt. I find bread flour is best, because the higher protein content creates a chewy, airy texture you won’t achieve with all-purpose flour.
- Pizza Sauce – Whole tomatoes, garlic powder, oregano, basil, crushed red pepper flakes, and kosher salt create a vibrant sauce with herbaceous, savory flavors and just a touch of heat.
- Toppings – Of course, you can use any options you like best. However, in my opinion, the best toppings include fontina cheese, whole milk mozzarella cheese, pepperoni, ricotta cheese, hot honey, and fresh basil.
How to Make Sheet Pan Pizza
1. Prepare the Ingredients
2. Layer and Bake
Nick’s Tips for Success
- Use whole canned tomatoes. You can use canned crushed tomatoes, but I prefer to use whole tomatoes and crush them with my hands. This allows for better flavor and creates a slightly different texture for a better mouthfeel.
- Chill the dough. Trust me on this! It’s well worth the extra effort. Letting the dough chill overnight slows down the yeast activity, creating lactic acid. This develops a more complex flavor and allows the gluten to relax, making the dough chewier and easier to stretch.
- Arrange the toppings against the edge of the pan. I like to press the cheese right up against the edge of the pan, and spoon the marinara sauce against it, too. This allows the toppings to melt and caramelize nicely, creating a crisp, slightly blackened edge.
Sheet Pan Pizza Recipe
Learn how to make a sheet pan pizza recipe with an easy homemade crust and sauce, and three types of cheese, and you’ll never go back to takeout again!
Equipment
- 1 Stand Mixer Fitted with a Dough Hook Attachment
- 1 (9×13) Dark Metal Pan
- 1 Spatula
- 1 Piping Bag
Ingredients
For the Dough
- 3 ⅔ cup (440 gram) bread flour
- 1 teaspoon (3 gram) instant yeast
- 1 tablespoon (15 gram) kosher salt
- 2 ¾ cup (330 gram) lukewarm water
- ¼ cup (54 gram) olive oil
For the Sauce
- 1 ½ cup (360 gram) crushed tomatoes
- ½ teaspoon (3 gram) garlic powder
- 1 teaspoon (½ gram) fresh oregano leaves, chopped
- 1 tablespoon (~3 gram) fresh basil, chopped
- ½ teaspoon (~3 gram) crushed red pepper flakes
- ¼ teaspoon (1 gram) kosher salt
For the Toppings
- 6 ounce (170 gram) fontina cheese, cubed
- 6 ounce (170 gram) whole milk mozzarella, cubed
- 5 ounce (142 gram) pepperoni stick, sliced ¼ inch thick
- ¼ cup (57 gram) ricotta cheese
- hot honey
- fresh basil
Instructions
- In the bowl of a stand mixer, add the flour and instant yeast, and whisk for 30 seconds to fully combine.3 ⅔ cup bread flour, 1 teaspoon instant yeast
- Fit the stand mixer with a dough hook attachment. Add the salt to the lukewarm water and stir to dissolve, then add to the stand mixer bowl. Turn the mixer to low for one minute. Then, increase the speed to medium-low, and mix for five to seven minutes, or until the dough forms a cohesive ball and pulls away from the sides of the bowl.1 tablespoon kosher salt, 2 ¾ cup lukewarm water
- Add the olive oil to a 9×13 dark metal pan, preferably a Detroit style pizza pan.¼ cup olive oil
- Add the dough to the tray, and lightly cover with greased plastic wrap. Leave the dough out in a warm, draft-free area for two to three hours, or until the dough has just reached the edges of the pan.
- Transfer to the refrigerator and allow to rise overnight.
- Remove the dough and place in a warm, draft-free area for two to three hours, or until the dough has filled the pan 75-80% of the way.
- Preheat the oven to 500°F (260°C). Set an oven rack in the second position closest to the heating element.
- To the can of crushed tomatoes, add the garlic powder, oregano, basil, crushed red pepper flakes, salt, and pepper, and stir to combine. Set aside.1 ½ cup crushed tomatoes, ½ teaspoon garlic powder, 1 teaspoon fresh oregano leaves, 1 tablespoon fresh basil, ½ teaspoon crushed red pepper flakes, ¼ teaspoon kosher salt, 6 ounce fontina cheese
- Add the cheese to the dough, evenly distributing both the fontina and the mozzarella. Be sure to layer the cheese all of the way to the edges of the dough. Tuck half of the pepperoni slices under the cheese and layer the other half on top. Spoon the sauce in three long stripes down the pizza.6 ounce whole milk mozzarella, 5 ounce pepperoni stick
- Transfer the pizza to the oven, and bake for 25-30 minutes, or until the edges of the pizza are deeply golden brown and blackened in spots.
- Remove the pizza from the oven and let it cool in the tray for five minutes. Once slightly cooler, use a spatula to gently ease the pizza out of the tray and onto a cutting board.
- Transfer the ricotta into a piping bag with a medium tip and pipe small rosettes of ricotta over the top. Drizzle the surface with hot honey and scatter basil over the top.¼ cup ricotta cheese, hot honey, fresh basil
- Cut into square slices, and serve.
Video
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.
Nutrition
Serving: 1serving, Calories: 529kcal, Carbohydrates: 45g, Protein: 22g, Fat: 29g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 63mg, Sodium: 1599mg, Potassium: 298mg, Fiber: 3g, Sugar: 3g, Vitamin A: 526IU, Vitamin C: 4mg, Calcium: 273mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
Can I make a sheet pan pizza ahead of time?
I recommend preparing the dough a day in advance and then baking it the next day. You can also store leftovers in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.
How should I serve sheet pan pizza?
In my opinion, pizza is a complete meal on its own. However, you can always add a Caesar salad. Or, serve it with appetizers like garlic bread or chicken wings on game days.
very good recipe
Wonderful pizza and very easy to make! However, I will agree with another poster here that the water amount for the dough is literally probably double of what you need. I ultimately had to add another cup or so of flour to get anything resembling a dough. Ratio is way off (it’d be great if someone from Nick’s team would fix this recipe). Fortunately once the dough got to the right texture, the rise and taste, with no adjustments to the yeast or salt amounts, was correct and resulted in a delicious crust. I took close to 2 cups of dough out of the bowl and froze it since there was so much and probably could have taken out at least another 1/2 cup more because the pizza was really thick. However, absolutely delicious pizza and I’ll know about the water ratio for next time. Oh and I used a regular nonstick baking pan at 450° because the pan wasn’t supposed to bake above 450° and it worked great when I baked the pizza for 35 mins. Follow the advice from the commenter Dustin for the right water amount.
So good and delicious!!!
So good and delicious!!!
I’ve done this recipe twice now. First time was pretty good. Good enough to get the official detroit pizza pan to try again. Except between the first attempt and the second attempt the recipe was moved to this website. The cup measurement for the water is way too high. 2.75 cups = 650 mL. Recipe calls for 330 grams/mL of water. Going to try that next time.
I prefer to butter the pan to oil (butter tastes better, and doesn’t get pushed to corners by expanding dough). Mix the dough in the mixer, plop it into the middle of the pan and never touch it again. It spreads out on its own to cover the whole pan and maximizes the bubbles.
I love this pizza