Homemade Sheet Pan Pizza Recipe

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I grew up making sheet pan pizza with my family, and it’s still my go-to method for a fun and easy nostalgic pizza night!

Over the years, I’ve learned how to streamline the process-, skipping unnecessary steps and sticking to simplified techniques that really work. It’s easy, adaptable, and makes a perfectly crisp, cheesy pizza every single time.

If pizza night feels like a lot of work, this version will change that—it’s exactly how we made it growing up, and it never fails. I hope it becomes part of your family’s regular rotation too!

Ingredients You’ll Need

• Pizza dough – You’ll need 16 ounces of either homemade pizza dough or store-bought pizza dough. If you’re using store-bought dough, make sure it’s a raw ball of dough and thawed if it was previously frozen.
• Tomato sauce- use your favorite jarred or homemade pizza sauce. I love using my cherry tomato sauce in the summer. But you could also use alfredo sauce, pesto, or just a drizzle of olive oil instead.
• Shredded pizza cheese– I like a blend of cheddar and mozzarella. For the best meltage and browning, shred the cheese yourself.
• Pizza toppings– Pepperoni, peppers, tomatoes, sausage, olives, fresh basil pesto, ricotta, herbs-whatever toppings you want!
• Olive oil– this will keep the dough from sticking to the pan and give the exterior a crisp crust.

Sheet Pans To Use:

A quarter sheet pan or a 13×9″ baking dish is perfect for a 16 ounce ball of dough.

For a thin crust sheet pan pizza, use a 13×18″ (half-sheet pan) cookie sheet. Stretch the dough into a 14″ rectangle. It won’t fill the whole sheet pan, but that’s ok.

How to Make Sheet Pan Pizza

Step 1:

Preheat the oven to 450°F.

Add the oil to the sheet pan and spread into an even layer. If you’re using fresh made pizza dough or cold refrigerated dough, let it come up to room temperature for 30 minutes before stretching.

Step 2:

Place the dough onto the oiled sheet pan and begin stretching it out with your hands. Once it’s partially stretched, flip the dough over—this helps coat the other side in oil.

Tip: If the dough is pulling back, let it rest 10 to 15 minutes and then continue stretching to fit the sheet pan.

Step 3:

After the dough is shaped, top with sauce, cheese, and your favorite toppings.

Bake at 450°F for 15-20 minutes, until the edges have risen and the cheese is golden brown.

Step 4:

While the pizza is hot, transfer it to a cutting board. Allow the pizza to rest for 5 minutes before slicing. Enjoy and refrigerate leftovers.

Expert Tips

• Oil the sheet pan generously. This keeps the pizza from sticking to the sheet pan and gives the pizza a crispy browned crust.
• If the dough is giving you a hard time and pulls back every time you stretch it, let the dough rest for 10 minutes and the continue stretching. Resting the dough will relax the gluten, and make stretching it easier.

Storing Leftover Pizza

Leftover slices of pizza can be stored in an airtight container in the fridge for up to 5 days. Below you’ll find my favorite reheating methods.

Reheating Sheet Pan Pizza

I recommend one of two ways for reheating leftover pizza:

1. Reheat for 2 minutes in the air fryer at 350°F.
2. My favorite way to reheat pizza is using the oven method from America’s Test Kitchen. Place slices on a sheet pan, cover with foil, and bake at 275°F on the lowest oven rack for 20–25 minutes. If you have the time, I highly recommend reheating pizza this way. It tastes just as good as fresh and doesn’t get soggy or overly crispy!

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