Main Dishesbiggerbolderbaking
Sheet Pan Pizza
My Sheet Pan Pizza delivers a crispy, crowd-feeding pie in 35 minutes—easy, bakery-worthy, budget-friendly, and perfect for any parties.
👥 16 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
To Make the Sheet Pan Pizza
2
Place a baking stone on the bottom rack of the oven and preheat to 425°F (220°C) for at least ⏱️ 20 minutes before baking.
3
Brush the olive oil onto a 13 x 18 inch (33 x 46 cm) half sheet pan and sprinkle evenly with the finely ground semolina.
olive oil2 tablespoons(16 oz / 454 g) store-bought pizza dough (, at room temperature)1 pound(8 oz / 225 g) pizza sauce1 cupfinely ground semolina1 tablespoon
4
On a lightly floured surface, roll the pizza dough into a 13 x 18 inch (33 x 46 cm) rectangle. Transfer to the prepared pan and gently stretch to the edges if needed.
5
Spread the pizza sauce evenly over the dough, then sprinkle with the shredded mozzarella cheese.
6
Add toppings of choice evenly over the cheese.
(16 oz / 454 g) store-bought pizza dough (, at room temperature)1 pound(8 oz / 225 g) pizza sauce1 cupToppings of choice (pepperoni, olives, peppers, etc.)
7
To Bake the Sheet Pan Pizza
8
Bake the pizza directly on the preheated baking stone for ⏱️ 20-25 minutes, until the crust is deeply golden and the cheese is bubbling.
9
Remove from the oven and let rest for ⏱️ 5 minutes before slicing into 16 pieces.
10
Serve while still hot with a simple green salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (180°C) oven for ⏱️ 10 minutes.
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