Sheet Pan Pepperoni Pizza (Printable Version)
Golden pepperoni pizza with a fluffy homemade crust, baked easily on a sheet pan for weeknight meals.
# Ingredients Required:
→ Quick Pizza Dough
01 -
2 1/4 cups all-purpose flour, plus extra for kneading
02 -
1 tablespoon granulated sugar
03 -
1 tablespoon instant yeast
04 -
1 teaspoon salt
05 -
2 tablespoons olive oil
06 -
1 cup warm water (approximately 43-46°C)
→ Sheet Pan Pizza
07 -
1 to 1.2 pounds pizza dough (homemade or store-bought)
08 -
1 tablespoon olive oil
09 -
2/3 cup pizza sauce
10 -
2 cups shredded mozzarella cheese
11 -
113 grams (4 ounces) sliced pepperoni
12 -
Parmesan cheese, for topping (optional)
# Guide to Cooking:
01 -
In a large bowl, whisk together all-purpose flour, sugar, instant yeast, and salt.
02 -
Add olive oil and warm water to the dry mixture. Stir until a shaggy dough forms.
03 -
For stand mixer: Use dough hook to knead until smooth and formed into a ball, about 3 minutes. For manual: Transfer dough to a floured surface and knead by hand for 5 minutes, adding flour if necessary.
04 -
Cover the dough with a towel or bowl and let rise for 15 minutes.
05 -
Preheat oven to 232°C (450°F). Generously coat a 33 x 23 cm (13 x 9 inch) quarter sheet pan with olive oil, ensuring all edges are covered.
06 -
Place dough onto the prepared pan and gently stretch to the edges. If the dough shrinks back, allow it to rest for 5 minutes before continuing.
07 -
Spread pizza sauce evenly across the dough. Sprinkle with mozzarella cheese and arrange pepperoni slices on top.
08 -
Transfer pan to preheated oven and bake for 11 to 13 minutes, or until cheese is melted and crust is golden brown.
09 -
Let pizza cool for 5 minutes. Garnish with Parmesan cheese, if using, then slice and serve.
# Extra Suggestions:
01 -
For a thicker and fluffier base, use the full pound of dough on a quarter sheet pan; for a thinner crust, stretch dough onto a half sheet pan.
02 -
If dough is frozen, thaw in the refrigerator for at least 9 hours, then bring to room temperature for 30 minutes before stretching.
03 -
To increase yield, double all ingredients and use a half-sheet pan (46 x 33 cm or 18 x 13 inch).