No need to call for delivery with this homemade sheet pan pizza recipe! An easy, fool proof yeast dough crust, slathered with a flavorful homemade pizza sauce, lots of cheese, and pepperoni. This is a family favorite dinner.
I have been trying really hard lately to stick to my menu plan. I always sit down on the weekends and plan out that next week’s menu, write down the ingredients I need, and then make a list and head to the store.
But between trying to get our house ready to list for sale, all my kids’ activities, the crying & fussy 1 year old that has 6 teeth coming in, my son’s school troubles, and my daughters sleeping issues….. I just get so worn out by the end of the day that I either make pancakes (we love the Kodiak cakes), fish sticks, or cold cereal.
The past week I have actually done so well and stuck to my menu plan! I feel more accomplished, no matter how bad the day was, when I can get dinner on the table and we can all sit and eat.
This homemade sheet pan pizza has been one of our favorites this past couple of weeks. It is a yeast dough recipe but trust me when I say that it’s a fool-proof yeast dough. If you have noticed, I don’t have a lot of yeast recipes on my blog. If I do, like these buttery 1 hour rolls, then you know that it’s an easy recipe that can be duplicated in your own kitchen.
Turn this sheet pan pizza into anything you want. Add some ham & pineapple, ground sausage + pepperoni, or keep it all cheese. We like the classic pepperoni and cheese combo. I love using a blend of cheddar cheese with mozzarella. Cheddar cheese is surprisingly so delicious with pizza. Use whatever you prefer or can find in the fridge 🙂
Serve this with a side green salad, cut up veggies, or some fruit. My kids love green salad (weird, huh?!) so I always serve that when I can.
If you want a pizza recipe that is made no yeast and is ready in 30 minutes, then be sure and check out this french bread pepperoni pizza. If you want this homemade sheet pan pizza to be even quicker then use a store bought jar of prepared pizza sauce. I’ve done that too. My favorite is the Classico brand of pizza sauce.
Homemade Sheet Pan Pizza
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast or .25 oz packet
- 1/4 teaspoon salt
- 1 cup warm water 120-130 degrees
- 1 tablespoon canola oil
- 1 can (14.5 oz) petite diced tomatoes undrained
- 1 can (6 oz) tomato paste
- 1 tablespoon canola oil or olive oil
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground marjoram
- 1/2 teaspoon ground thyme
- 1/2 teaspoon garlic powder
- sliced pepperoni
- 3 cups shredded cheese your choice
make the pizza dough
- In a large mixing bowl, or bowl of a stand mixer, combine 2 cups, yeast, salt, water, and oil. Stir together, or use the dough hook on the mixer, until smooth and combined. Dough should be somewhat sticky and soft. If dough is too sticky and sticking to the sides of the bowl still, add 1/2 cup of flour. I usually end up having to add the full 2 1/2 cups of flour + 2-3 tablespoons more when I knead it later.
- Turn dough out onto a floured surface and knead until smooth. About 5 minutes. Here is where you can add more flour if dough is still too sticky. Cover and let stand for 10 minutes.
make the pizza sauce
- Combine all pizza sauce ingredients in a mixing bowl and stir together until combined. If you want a smooth pizza sauce, use a 15 oz can of tomato sauce instead of the diced tomatoes.
make the pizza
- Heat oven to 425 degrees and spray a cookie sheet (12" x 18") with cooking spray.
- Press the pizza dough into the cookie sheet. It has a tendency to spring away from the edges, but keep pressing it out and it will stay. Prick all over the crust generously with a fork. Bake for 12-14 minutes.
- Spread the pizza sauce onto the cooked crust. You may not use it all. Top with the shredded cheese and pepperoni slices. Bake for 8-10 minutes. Cut into squares.