There is nothing quite as satisfying as a Homemade Sheet Pan Pepperoni Pizza featuring a light, airy crust and those irresistible, crispy caramelized cheese edges. Thanks to our simple, quick-rise dough, you can skip the overnight wait and have a pizzeria-quality masterpiece ready for the family in under two hours. It’s easy, fun to make, and, as we always say, absolutely fabulous!
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🥫 The Ingredients
By combining simple pantry staples with high-quality, authentic toppings, you’ll create a crispy and flavorful masterpiece that tastes as if it came straight from a gourmet pizzeria. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Bread Flour: We use bread flour because its higher protein content is the secret to that signature chewy, “pizzeria-style” structure that stands up perfectly to a thick sheet pan crust. If you only have all-purpose flour on hand, you can use it as a 1:1 substitute, though the crust will be slightly softer and less chewy.
- Instant Yeast: Our recipe utilizes instant yeast for a faster rise; however, if you only have active dry yeast on hand, just be sure to bloom it in the warm water and honey for about 5–10 minutes until it’s foamy before adding the flour.
- Honey: The honey helps “feed” the yeast and aids in browning the crust, but you can easily swap it out for granulated sugar or agave nectar.
- San Marzano Tomatoes: These are prized for their sweetness and low acidity, but any high-quality canned whole peeled tomatoes will work—just be sure to drain the excess juice before crushing them so your sauce isn’t too watery.
- Low-Moisture Whole Milk Mozzarella: For the best melt and that iconic “cheese pull,” buy a block and shred it yourself; pre-shredded cheeses are coated in potato starch, which prevents them from melting smoothly and getting those crispy edges.
- Natural Casing Pepperoni: Using a pepperoni stick with a natural casing (like Boar’s Head) is the secret to getting those gorgeous “cups” that char at the edges, though standard pre-sliced pepperoni will still be delicious.
- Fresh Basil: Always add your fresh basil after the pizza comes out of the oven to preserve its bright color and peppery flavor.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Sheet Pan Pizza
- Don’t Fight the Dough: If the dough keeps shrinking back while you’re trying to stretch it into the corners of the pan, don’t force it! Simply walk away for 5 to 10 minutes. This allows the gluten to relax, making it much easier to push the dough all the way to the edges.
- The “Frico” Edge is King: To get that iconic, crispy caramelized cheese crust (known as a frico), make sure you spread your first layer of mozzarella all the way to the very edge of the pan so it touches the metal. As it bakes, the cheese fries against the side of the pan, creating the best bite of the pizza!
- Bake on the Lowest Rack: To mimic the intense heat of a professional pizza oven, bake your sheet pan on the lowest rack of your oven. This ensures the bottom of the crust gets perfectly “fried” in the olive oil while the cheese on top melts without burning too quickly.
- The “Cup and Char” Secret: For those perfect pepperoni cups, slice your natural casing pepperoni stick about ⅛-inch thick. If they are too thin, they’ll shrivel; too thick, and they won’t curl. That ⅛-inch sweet spot allows them to cup up and catch those delicious little pools of flavor!
- Let it Rest: As tempting as it is to slice the pizza the second it hits the counter, give it about 5 minutes to rest in the pan. This allows the cheese to set slightly and the crust to release from the oil, making it much easier to slide onto a cutting board for those perfect square cuts.
👩🏼🍳 How to Make Homemade Sheet Pan Pizza
- Step 1: In the bowl of a stand mixer, combine the warm water with the yeast and honey. Let stand until foamy, about 5 – 7 minutes.
- Step 2: Add the flour, salt, and olive oil. Mix on medium until a smooth dough forms and doesn’t stick to the sides of the bowl, about 7 minutes. Remove from the mixer and form into a smooth ball.
- Step 3: Place in a bowl or container, cover, and let rest in a warm, non-drafty area until doubled in size, usually 60 – 90 minutes.
- Step 4: Add the oil (¼ cup) to the sheet pan and stretch the dough across the pan. If it won’t reach the corners, let it rest for 5 minutes and try again (it should stretch this time).
- Step 5: Top with half of the shredded mozzarella.
- Step 6: Top with about 2 cups of the sauce, add the rest of the cheese, and then top that with the pepperoni.
- Step 7: Bake at 450°F for 18 to 20 minutes, until the edges are dark and the pepperoni has started to cup. Remove from the oven and let rest for 5 minutes.
- Step 8: Remove the pizza from the pan and cut into squares. Top with grated Parmesan and chopped fresh basil.
🍽️ How to Serve
- The Classic Square Cut: Unlike a round pizza, sheet pan pizza is traditionally cut into squares or rectangles. Use a pizza wheel or a large bench scraper to cut it into 12 to 15 generous squares. Make sure everyone gets at least one “corner piece” for that maximum crispy cheese crunch!
- The Dipping Station: In addition to the extra pizza sauce, serve your pizza with a side of homemade buttermilk ranch or blue cheese dressing for dipping the crust.
- Balance with a Fresh Salad: Since this pizza is rich and cheesy, it pairs perfectly with a bright, crisp salad. A classic Caesar salad with plenty of lemon or a chopped Italian salad with a light vinaigrette provides the perfect acidic balance to the savory pepperoni.
- Family-Style Presentation: For a beautiful presentation, slide the entire pizza onto a large wooden cutting board or a marble slab before slicing it right at the table. Garnish with a final sprinkle of fresh basil leaves and a dusting of extra Parmesan cheese for that “just-from-the-pizzeria” feel.
- Game Day or Party Style: If you’re serving a crowd, cut the pizza into smaller “party squares” (about 2 inches each). They make the perfect easy-to-grab appetizer that stays crispy even as it cools down!
🙋🏽♂️ Frequently Asked Questions
Can I make the dough for this Homemade Sheet Pan Pepperoni Pizza in advance?
Absolutely! You can prepare the dough and let it undergo a slow ferment in the refrigerator for up to 24 hours. Just be sure to bring it to room temperature for about an hour before you attempt to stretch it into the pan.
What is the best way to reheat leftover Homemade Sheet Pan Pepperoni Pizza?
To maintain that signature crunch, place your slices in a dry skillet over medium heat for a few minutes or pop them into a 350°F oven until the cheese is bubbly and the crust is crisp again. Avoid the microwave, as it will make the bread soft and chewy.
Why did the bottom of my Homemade Sheet Pan Pepperoni Pizza turn out soggy?
This usually happens if there is too much moisture in the sauce or if the pan wasn’t properly oiled. Be sure to drain your canned tomatoes well and use the full amount of olive oil to essentially “fry” the bottom of the crust while it bakes.
What should I do if I don’t have a 13×18-inch pan for this Homemade Sheet Pan Pepperoni Pizza?
You can easily divide the dough between two smaller 9×13-inch rectangular pans or use a large rimmed cookie sheet. If you choose smaller pans, the crust might turn out a bit thicker, so you may need to adjust the baking time by a few minutes to ensure the center is fully cooked and the bottom is golden.
🍕 More Amazing Homemade Pizza Recipes
Ready to make the best pizza in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Sheet Pan Pepperoni Pizza
This Homemade Sheet Pan Pepperoni Pizza features a light, airy bread flour crust with a golden, "fried" bottom and those iconic, crispy caramelized cheese edges. Topped with a simple San Marzano sauce and "cup and char" pepperoni, this quick-rise recipe delivers professional pizzeria results in under two hours—absolutely amazing!
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Servings: 8
Calories: 625kcal
Video
Equipment
Ingredients
For the Pizza Crust
- 1½ cups warm water 110 – 120°F
- 2¼ oz instant yeast 1 packet, see NOTES
- 1 tablespoon honey
- 4½ cups bread flour
- 3 tablespoon extra- virgin olive oil
- 2 teaspoon salt
For the Pizza Sauce
- 1 28 oz can whole tomatoes with juice, preferably San Marzano
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon red pepper flakes (optional)
For the Pizza
- 1 lb mozzarella low-moisture, shredded, see NOTES
- 6 oz pepperoni thinly sliced, preferably from natural casing stick
- ¼ cup Parmesan freshly grated
- ½ cup basil fresh, roughly chopped
Instructions
- In the bowl of your stand-mixer (see NOTES for making by hand), combine the warm water with the yeast and honey. Whisk to fully combine. Let it rest for 5 to 7 minutes, until foamy.1½ cups warm water, 2¼ oz instant yeast, 1 tablespoon honey
- Add the flour, oil, and salt. Knead with the dough attachment for 5 to 7 minutes until the dough is smooth and clears the sides of the bowl.4½ cups bread flour, 3 tablespoon extra- virgin olive oil, 2 teaspoon salt
- Remove the dough from the bowl and shape it into a smooth ball. Spray a bowl or proofing container liberally with cooking spray or olive oil. Place the dough in the bowl/container and turn to coat all over. Cover with a kitchen towel, plastic wrap, or container lid. Place in a warm, non-drafty area until doubled in size, usually 60 to 90 minutes.
- Pour the extra-virgin olive oil (¼ cup) into the 13×18" rimmed pan and brush the oil so it covers the entire pan. Transfer the dough into the pan and gently press and stretch it to the corners. The dough will most likely want to pull back when being stretched. This is normal. Wait 5 minutes, then stretch again. Even if it doesn't 100% fill each corner, this is okay.
- Cover the dough with lightly oiled plastic wrap and return it to a warm, non-drafty area for an additional 30 minutes to 45 minutes.
- Preheat your oven to 450°F.
- Meanwhile, place the tomatoes (with some of the juice) in a large bowl with the garlic, dried oregano, salt, and pepper flakes (if using). For a slightly chunky sauce, use your hands to carefully crush the tomatoes. For a smooth sauce, purée it in your blender or with an immersion blender.1 28 oz can whole tomatoes, 2 cloves garlic, 1 teaspoon dried oregano, ¾ teaspoon salt, ½ teaspoon red pepper flakes
- Remove the plastic from the pizza dough and spread half of the shredded mozzarella over the dough, going all the way to the very edge where the dough meets the pan.1 lb mozzarella
- Spoon about 2 to 2½ cups of the sauce over the cheese. You won't use all of the sauce. Don't oversauce! If you do, the dough won't cook properly. Sprinkle on the rest of the cheese, and then add a layer of the sliced pepperoni.6 oz pepperoni
- Bake on the lowest rack for 18 to 20 minutes, or until the cheese is bubbly, the edges are browned, and the pepperoni is crispy and curled at the edges.
- Remove the pan from the oven and let the pizza rest for 5 minutes. Use a spatula to take a peek at the bottom of the pizza. It should be lightly golden. If it's not, place it back in the oven for another few minutes.
- After resting for 5 minutes, slide the pizza out of the pan onto a cutting board. Grate the Parmesan over the pizza (or sprinkle it on) and sprinkle on the chopped fresh basil. Use a pizza cutter or bench scraper to cut the pizza into squares and serve it at once with extra sauce on the side for dipping.¼ cup Parmesan, ½ cup basil
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Hand-Kneading Method: If you don’t have a stand mixer, you can easily knead this dough by hand! Mix the ingredients in a large bowl with a wooden spoon until a shaggy mass forms, then turn it out onto a lightly floured surface. Knead the dough for about 8–10 minutes by pushing it away from you with the heels of your hands, folding it back over itself, and rotating it slightly. Continue until the dough is smooth, supple, and elastic.
- Instant Yeast vs. Active Dry Yeast: We recommend Instant Yeast because it can be mixed directly into the ingredients and provides a faster rise. However, if you only have Active Dry Yeast, you must “bloom” it first. Simply stir the yeast into the warm water and honey, and let it sit for about 5–10 minutes until it becomes foamy and fragrant before adding the flour and salt.
- The “Frico” Edge: To achieve that famous caramelized cheese crust, ensure the first layer of mozzarella goes all the way to the edges of the pan so it touches the metal. This creates a crispy, dark-brown border that is arguably the best part of the pizza!
- Shred Your Own Cheese: For the most “fabulous” results, avoid pre-shredded cheese in bags. Those are coated in potato starch to prevent clumping, which also prevents the cheese from melting together smoothly. Buying a block and shredding it yourself ensures a perfect, bubbly melt every time.
- Storing and Reheating: Leftovers can be stored in an airtight container or wrapped tightly in the refrigerator for up to 4 days. To recapture that incredible crispy bottom, we recommend reheating slices in a dry skillet over medium heat for a few minutes or in a 350°F oven until the cheese is bubbly and the crust is crunchy again. Avoid the microwave, as it will make the crust soft and chewy!
Nutrition
Calories: 625kcal | Carbohydrates: 58g | Protein: 30g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 1549mg | Potassium: 262mg | Fiber: 4g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 345mg | Iron: 1mg
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