Homemade Sheet Pan Pepperoni Pizza

Course: Entree / Pizza

Cuisine: American / Italian

Prep Time: 15

Cook Time: 20

Proofing time: 1

Total Time: 1 35

Servings:

Calories: 625kcal

Author: Kris Longwell

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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Equipment

13x18 half sheet pan

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 13x18" 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

Video

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