Let me tell you about the day I discovered sheet pan pepperoni pizza - it was one of those "why didn't I think of this sooner?" moments that changed our family pizza nights forever!
It started when Emily invited six friends over for a sleepover (without much warning, as teenagers do). I was staring at my regular pizza stone thinking there was no way I could make enough individual pizzas to feed eight hungry kids. That's when I remembered seeing my neighbor make pizza on a huge sheet pan, and honestly? Best decision ever!
This sheet pan pepperoni pizza recipe creates a thick, chewy crust that's crispy on the bottom and soft on top. The dough is super forgiving, and you can feed 12 people with just one pan. Plus, it takes way less time than making multiple regular pizzas.
Speaking of crowd-pleasing recipes, if you're planning a party, you might also want to check out these garlic parmesan cheeseburger bombs - they disappear just as fast as this pizza!
Why You Will Like This Sheet Pan Pizza Recipe
Here's what makes this sheet pan pepperoni pizza so great:
- Feeds a crowd - One pan serves 12 people, perfect for parties or big families
- Simple ingredients - Just basic pantry staples plus pepperoni and cheese
- Forgiving dough - No kneading machine required, and it's hard to mess up
- Crispy yet chewy texture - The olive oil creates the perfect crust
- Ready in about an hour - Including rise time, you're eating in 70 minutes
- Budget-friendly - Way cheaper than ordering pizza for 12 people
Ingredients For The Best Sheet Pan Pizza
For the pizza dough:
- 2 packages (4-½ teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 2 cups warm water
- 4 cups all-purpose flour or bread flour
- 1 tablespoon garlic salt
- ½ cup olive oil, divided
For the toppings:
- 1 cup pizza sauce
- 40–45 pepperonis
- 3 cups shredded mozzarella cheese
- Italian seasoning
The olive oil is what makes this crust special - don't skip it! I learned this the hard way when I tried to make it "healthier" once. The pizza was okay, but not nearly as good as the original.
Instructions For Making Sheet Pan Pizza
- Prep your pan first - Coat a 17×12-inch sheet pan with ¼ cup olive oil and set aside. This step is crucial for getting that crispy bottom!
- Make the dough - In the bowl of an electric mixer fitted with a dough hook, combine the yeast and sugar with the warm water. Let it sit for about 10 minutes until it gets foamy.
- Mix everything together - Add the flour and garlic salt, then mix on low speed for a few minutes. Slowly add the remaining ¼ cup of olive oil and mix until a smooth ball starts to form (about 5 minutes).
Getting The Perfect Crust
- Press and shape - Press the dough evenly onto the bottom and up the sides of your prepared sheet pan. Don't worry if it's not perfect - rustic looks good!
- Let it rise - Cover with plastic wrap and let rise in a warm place for about 30 minutes. I usually put mine on top of the warm oven.
- Preheat and reshape - Heat your oven to 450°F. Once the dough has almost doubled in height, gently flatten the bottom and press the dough up the sides again.
Adding The Toppings
- Sauce it up - Spread pizza sauce evenly over the dough. Don't go crazy with the sauce - too much makes it soggy.
- Layer the goods - Sprinkle half the cheese over the sauce, then add all the pepperoni. Top with the remaining cheese and a sprinkle of Italian seasoning.
- Bake to perfection - Bake for 20-25 minutes until the crust starts to brown and the cheese bubbles. Let it sit for 5-10 minutes before cutting - trust me on this one!
Storage And Reheating Your Sheet Pan Pizza
This sheet pan pizza keeps really well, which is great because you might have leftovers (though not likely!).
Storing leftovers: Store covered in the refrigerator for up to 3 days. I usually cut it into squares and stack them with parchment paper between layers.
Reheating options: The oven method works best - 350°F for 5-7 minutes brings back that crispy bottom. Microwave works too (30-45 seconds per slice), but you'll lose some of that crunch.
Freezing tips: You can freeze slices for up to 2 months. Wrap individually in plastic wrap, then put them in a freezer bag. Thaw overnight in the fridge before reheating.
Variations For Your Sheet Pan Pizza Recipe
The beauty of sheet pan pizza is how easy it is to customize! Here are some ideas I've tried:
- Meat lovers - Add sausage, bacon, and ham along with the pepperoni
- Veggie supreme - Bell peppers, mushrooms, and onions (cook them first!)
- White sauce - Skip the red sauce and use garlic butter or alfredo
- Breakfast pizza - Top with scrambled eggs, bacon, and cheese
- BBQ chicken - Use BBQ sauce instead of pizza sauce and add cooked chicken
Want to make it spicier? Add some red pepper flakes to the dough. Emily loves when I do this, but I have to warn the guests first!
Frequently Asked Questions About Sheet Pan Pizza
Yes! You can make the dough up to 24 hours ahead. After the first rise, cover tightly and refrigerate. Let it come to room temperature before stretching into the pan.
You'll need a 17×12-inch sheet pan (half-sheet pan). A smaller pan will make the crust too thick, while a larger one will make it too thin.
Absolutely! Try sausage, mushrooms, bell peppers, or any of your favorite pizza toppings. Just avoid wet vegetables that could make the crust soggy.
Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or in the microwave for 30-45 seconds per slice.
Recipes You May Like
If you're loving this sheet pan pizza, here are some other crowd-pleasers from my kitchen:
- Old-Fashioned Baked Macaroni and Cheese - Another comfort food that feeds a crowd and always gets rave reviews
- Philly Cheesesteak Sliders - Perfect party food that's just as easy to make for a group
- Garlic Parmesan Cheeseburger Bombs - These disappear faster than you can make them!
Conclusion
This sheet pan pepperoni pizza has seriously changed how we do pizza night at our house. No more making four separate pizzas or spending a fortune on delivery when we have friends over.
The dough is forgiving, the toppings are classic, and everyone gets fed without me being stuck in the kitchen all night. Plus, there's something so satisfying about pulling this huge, beautiful pizza out of the oven!
Give this recipe a try next time you need to feed a crowd. I promise it'll become your go-to sheet pan pizza recipe just like it did for us. Don't forget to save this to Pinterest so you can find it again when you need it!
Sheet Pan Pepperoni Pizza
Equipment
- 17x12-inch Sheet Pan
- Electric Mixer with Dough Hook
- Plastic Wrap
Ingredients
Pizza Dough
- 2 packages active dry yeast 4-½ teaspoons
- 1 tablespoon granulated sugar
- 2 cups warm water
- 4 cups all-purpose flour or bread flour
- 1 tablespoon garlic salt
- ½ cup olive oil divided
Pizza Toppings
- 1 cup pizza sauce
- 40-45 pepperoni slices
- 3 cups shredded mozzarella cheese
- Italian seasoning for sprinkling
Instructions
- Coat a 17×12-inch sheet pan with ¼ cup olive oil and set aside.
- In the bowl of an electric mixer fitted with a dough hook, combine the yeast and sugar with the warm water. Allow to proof about 10 minutes until foamy.
- Add the flour and garlic salt and mix on low speed for a few minutes before slowly adding the remaining ¼ cup of olive oil. Mix until a smooth ball starts to form, about 5 minutes.
- Press dough evenly onto the bottom and up the sides of the prepared sheet pan. Cover with plastic wrap and let rise in a warm place for about 30 minutes.
- Meanwhile, preheat oven to 450°F. Once dough has risen to almost double in height, flatten the bottom and press the dough up the sides of the pan with your hands.
- Spread pizza sauce evenly over dough. Sprinkle sauce evenly with half the cheese and then all the pepperoni. Sprinkle pepperoni evenly with remaining cheese and then sprinkle the whole pizza with a little Italian seasoning.
- Bake for 20-25 minutes or until the crust starts to brown and the cheese starts to bubble. Let set 5-10 minutes before cutting and serving.
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