Kitchen notes · a little help before you start
Sheet Pan Pizza
Put a big pan of pizza in the middle of the table and there's very little else to explain. This one has room for generous slices and crisp corners, with a fresh handful of arugula to brighten things up. Decide who gets the edges before you start cutting.
- Prep
- 45 min
- Cook
- 15 min
- Total
- 60 min
- Original yield
- Serves 8
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted · Sheet pan · One pot & sheet pan
- Preparation & total time
- Prep: over 30 minutes · Total: 31–60 minutes
- Dish type
- Pizza
A few quick notes
1. Oil helps the crust crisp
If you're not using parchment, be generous with the olive oil on the pan. It helps the dough bake up golden at the edges and keeps the bottom from sticking.
2. Let springy dough relax
When the dough pulls back instead of staying in the corners, give it 5 minutes. That short rest makes it much easier to stretch without tearing.
3. Bake it high in a hot oven
The rack goes in the upper third and the oven gets very hot. That setup helps the cheese bubble while the crust browns around the edges.
Get to know the ingredients
Use warm water, not hot
The water should be warm, in the 105-110ºF range. Too cool and the dough may rise slowly; too hot can be rough on the yeast.
Shredded mozzarella melts evenly
The shredded mozzarella is spread over the sauce before the pepperoni and tomatoes go on, so it melts into an even layer across the pizza.
Arugula waits until the end
Add the fresh arugula after baking, once the pizza has cooled for a few minutes. It stays leafy and peppery instead of wilting into the cheese.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Sheet Pan Pizza
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Let the pizza sit for 3-5 minutes before topping and slicing. Then scatter on the arugula, drizzle with olive oil, add red pepper flakes if you want them, and cut it up while the cheese is still warm.
A little more help as you go
A rolling pin is allowed
If pressing the dough straight in the pan feels awkward, roll it out first and then move it over. You can still nudge it into the corners once it's on the pan.
Leave a small border
Keep a little space around the sauce so the edges can brown. It also makes the pizza easier to slice and pick up once it has cooled briefly.
A few questions you might have
Can I skip kneading since the dough rises quickly?
Give it the short knead. Those 2-3 minutes help the dough turn smooth and elastic before it rises, which makes stretching it into the pan easier later.
Do I have to use parchment paper?
No. The pan can be lined with parchment or brushed generously with olive oil. If you want the crispier route, use the oil.
Why does the dough need to rest while I'm stretching it?
If it keeps shrinking back, the dough is too tight to stretch neatly. A 5-minute rest lets it relax so you can press it closer to the edges and corners.
Should the cherry tomatoes go on before baking?
Yes. The pepperoni and halved cherry tomatoes go on top of the cheese before the pizza bakes, so they warm through while the crust browns and the cheese bubbles.
When do the red pepper flakes go on?
They go on at the end, after the arugula and olive oil. They're optional, so sprinkle them over the finished pizza only if you want a little heat.
Any more cooking tips?
For a crispier crust, generously oil the sheet pan before adding the dough. If the dough springs back while stretching, let it rest for 5 minutes before continuing. Add the arugula after baking to keep it fresh and slightly peppery. For extra spice or heat, use spicy pepperoni or add additional red pepper flakes. Add mini fresh mozzarella balls instead of shredded cheese for a different take.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: diethood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
