Sheet Pan Pepperoni Pizza
One rectangular pizza on a rimmed baking sheet feeds a crowd and cuts into neat squares that are easy to hand around. Olive oil in the pan fries the base as it bakes, so it comes out crisp underneath and soft inside. Make the simple dough below or start with store-bought pizza dough.
Published
- Prep Time
- 20 mins
- Cook Time
- 20 mins
- Rise
- 1 hr
- Total Time
- 1 hr 40 mins
- Servings
- 24 squares
How do you make Sheet Pan Pepperoni Pizza?
Press about 850 g pizza dough into a well-oiled 33 x 46 cm (13 x 18 inch) rimmed baking sheet. Spread with 250 ml pizza sauce, then top with 340 g shredded low-moisture mozzarella, 30 g parmesan and 120 g pepperoni. Bake on the lowest rack at 230°C (450°F) for 16-20 minutes, until the base is golden and the cheese bubbles. Rest 5 minutes and cut into 24 squares.
- Total time
- 1 hr 40 mins
- Calories
- 520 per serving
- Protein
- 21 g
- Yield
- 24 squares
- Difficulty
- Easy
- Method
- Baking
Ingredients
Dough
Sauce
Toppings
Equipment
Rimmed baking sheet, 33 x 46 cm (13 x 18 inch) · Large mixing bowl · Pizza cutter or large knife · Metal spatula
Quick Directions
Make the dough
Stir the flour, yeast, salt and sugar together in a large bowl.
Press into the pan
Heat the oven to 230°C (450°F) with a rack in the lowest position.
Add the sauce and toppings
Mix the sauce with the oregano, garlic and salt, if using, and spread it thinly over the dough, leaving a 1 cm (1/2 inch) border.
Bake
Bake on the lowest rack for 16-20 minutes, until the cheese is bubbling, the pepperoni has curled and crisped at the edges, and the underside is deep golden when you lift a corner with a spatula.
Rest and cut
Let the pizza rest in the pan for 5 minutes so the cheese sets, then slide it onto a board and cut it into 24 squares.
Step-by-Step Instructions
Follow these detailed steps to make the perfect sheet pan pepperoni pizza.
Make the dough
Stir the flour, yeast, salt and sugar together in a large bowl. Add the warm water and 2 tbsp olive oil and mix into a shaggy dough, then knead on the counter for 5-6 minutes until smooth and springy. Cover and leave in a warm spot for about 1 hour, until doubled. If you are using store-bought dough, let it sit at room temperature for 30 minutes instead.
Press into the pan
Heat the oven to 230°C (450°F) with a rack in the lowest position. Pour the remaining 2 tbsp olive oil onto the baking sheet and spread it to the corners. Press and stretch the dough out to the edges with oiled fingers. If it keeps springing back, cover it, rest it for 10 minutes and press again.
Add the sauce and toppings
Mix the sauce with the oregano, garlic and salt, if using, and spread it thinly over the dough, leaving a 1 cm (1/2 inch) border. Scatter the mozzarella and parmesan right to the edges, then lay the pepperoni slices over the top and sprinkle with chili flakes if you like.
Bake
Bake on the lowest rack for 16-20 minutes, until the cheese is bubbling, the pepperoni has curled and crisped at the edges, and the underside is deep golden when you lift a corner with a spatula.
Rest and cut
Let the pizza rest in the pan for 5 minutes so the cheese sets, then slide it onto a board and cut it into 24 squares.
Recipe Tips
- Use low-moisture mozzarella, the firm block or pre-shredded kind. Fresh mozzarella in water releases liquid and leaves the centre soggy.
- Taking the cheese all the way to the edges gives the crisp, browned cheese crust that makes square pizza so good.
- Bake on the lowest rack so the bottom crisps before the cheese browns too far.
- Make the dough the day before: after kneading, cover and refrigerate it for up to 2 days, then bring it to room temperature for 1 hour before pressing it into the pan.
Variations
- Supreme: add a sliced green pepper, a thinly sliced red onion and a handful of sliced mushrooms under the pepperoni.
- Hot honey pepperoni: drizzle 2 tbsp warmed honey mixed with 1/2 tsp chili flakes over the pizza as it comes out of the oven.
- Cheese pizza: leave off the pepperoni and add an extra 100 g mozzarella.
Nutrition (per serving)
| Calories | 520 |
|---|---|
| Protein | 21 g |
| Carbs | 52 g |
| Fat | 25 g |
| Saturated fat | 10 g |
| Fibre | 2 g |
| Sugar | 3 g |
| Sodium | 1160 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftover squares within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze cooled squares in a single layer, then pack into a freezer bag for up to 2 months.
- Reheat
- Reheat in a covered skillet over medium-low heat for 4-6 minutes, or in the air fryer at 180°C (350°F) for 3-4 minutes, until hot and crisp underneath.
Sheet Pan Pepperoni Pizza FAQs
What size pan do I need for sheet pan pizza?
This recipe fills a 33 x 46 cm (13 x 18 inch) rimmed baking sheet, often called a half sheet pan. For a smaller 23 x 33 cm (9 x 13 inch) pan, halve the dough and toppings and bake for about the same time.
Can I use store-bought pizza dough?
Yes. You need 850-900 g, usually 2 balls. Let it sit at room temperature for 30 minutes so it relaxes, then press both pieces together in the oiled pan.
How do I get a crispy bottom on sheet pan pizza?
Use a generous layer of olive oil in the pan, bake on the lowest oven rack at 230°C (450°F), and keep the sauce layer thin. Dark metal pans brown faster than shiny ones, so check the underside from 15 minutes.
Why does my pizza dough keep shrinking back in the pan?
The gluten is too tight. Cover the dough and let it rest for 10-15 minutes, then press it out again. It relaxes as it rests and will stay in the corners.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
