If you love soft, thick pizza with a fluffy interior and a perfectly golden crust, this homemade sheet pan pizza is for you.
It’s the kind of pizza you usually expect from a good bakery or pizzeria, but made easily at home with simple ingredients and no special equipment. The dough bakes up tall and airy, while the pan helps create that irresistible balance between a soft crumb and a lightly crisp bottom.
This is my go-to sheet pan pizza recipe when I want something comforting, reliable, and honestly better than takeout — perfect for family dinners, casual gatherings, or anytime pizza cravings hit.
Why You’ll Love This Recipe
- Soft, thick, and fluffy crust
This sheet pan pizza has a tall, airy interior with just the right amount of structure, giving you that classic bakery-style texture. - Better than takeout
Fresh from your oven, this pizza delivers flavor and texture that easily beats delivery — no soggy slices here. - Easy and approachable
No complicated techniques or special tools required. The pan does most of the work for you. - Perfect for sharing
Sheet pan pizza is ideal for feeding a crowd, making it great for family meals, parties, or casual get-togethers. - Classic Italian-style flavor
Simple ingredients, balanced dough, and endless topping possibilities keep this recipe timeless and versatile.
Classic Sheet Pan Pizza Recipe: The Ingredients
The recipe is very simple, and the ingredients are few; you just have to take some time to respect the rising times of the dough.
- White Flour – Want a soft, airy crust like the pros? Check out my tips below on the best flour to use.
- Mineral water at room temperature.
- Fresh yeast or dry brewer’s yeast.
- Granulated sugar
- Extra virgin olive oil
- Fine sea salt
- Tomato purée or pulp
- Fresh basil leaves
- Mozzarella cheese – Choose “Mozzarella for Pizza” or a fresh mozzarella, perfect drained of all its liquid.
Flour – Choosing the Right One
When it comes to making the perfect sheet pan pizza at home, the flour you choose makes all the difference. I personally use a mix of Tipo 0 flour and Manitoba flour — this combo gives the dough just the right elasticity for a soft, airy interior, while keeping the crust light and easy to bite into.
Can’t find these flours? No problem! You can swap them with Tipo 00 flour or strong bread flour, and you’ll still get a delicious, fluffy pizza.
If you want to understand more about the different types of flour and how each one affects your pizza’s texture and rise, check out my complete guide to the best flours for homemade pizza. It’s packed with tips that will help you choose the perfect flour for any style of pizza you want to make.
Watch Homemade Sheet Pan Pizza Video Recipe
How to Make Homemade Sheet Pan Pizza
This is the recipe for classic homemade sheet pan pizza handed down over the years in my family. You’ll never want to stop making this high and fluffy sheet pan pizza recipe!
Prepare the first dough
Mix the two flours together and sift them. Dissolve half of the fresh yeast in 2 tablespoons of water at room temperature. Mix yeast with 400 g of flour mixture. If you use dry yeast, add half of it directly to 400 g of flour. Add the remaining water and sugar and mix well. Cover and let rise for 6–8 hours at 22 °C. It should triple in volume.
Tips and Tricks
I get the right rising by leaving the dough in the oven ajar, heated to 160 °C and turned off 5 minutes earlier. Every 30–45 minutes, I remove the dough from the oven, reheat it to 160 °C, wait 5 minutes and put the dough back into the oven. So on until the dough triples in volume!
Prepare the Topping for Homemade Pizza
Meanwhile, make the tomato sauce. In a saucepan, add tomato purée, 1 tablespoon extra-virgin olive oil, salt to taste, 1/4 teaspoon of sugar and 3-4 fresh basil leaves. Cook for 10 minutes over low heat. Remove from heat and allow to cool. Shred the mozzarella and set aside.
Prepare the final dough
Using a spatula, mix the risen mixture with the remaining 100 g of flour and the remaining yeast until it moves away from the work surface. If you are using fresh yeast, dissolve it in a few drops of water.
Add salt and oil and continue to mix until you get a dough that holds its shape, despite the fact that it is quite soft, but does not stick too much to the work surface.
At this point, remove the dough from the work surface. Sprinkle the work surface well with flour 0 and put the dough back on it. Sprinkle the dough and your hands with flour 0 and fold it up, down and around the sides until it takes shape and stops sticking to the work surface.
How to Cook a Perfect Sheet Pan Pizza
Prepare pizza for baking
Brush a sheet pan (about 40×50 cm or 2 smaller sheet pans) with olive oil and place the dough on top. Sprinkle the surface of the dough with a pinch of flour, and also sprinkle your hands. Roll out the pizza from the center to the edges, taking care not to burst the bubbles. (Affiliate link)
Gently push the edges of the pizza apart and gently touch the center of the pizza with your fingertips, being careful not to burst the bubbles. Repeat the operation until all the pizza is spread out on the pan.
Spread the tomato sauce all over the pizza’s surface, even around the edges. Add more fresh basil and a drop of oil. Let the pizza rise at 22 degrees for at least 40 minutes.
Bake Pizza
Preheat the oven to 250 °C in static mode. Bake the pizza in the lowest part of the preheated oven. Do not open oven for the first 12–15 minutes!
Then open, add the mozzarella and any other ingredients you like, and place in the middle of the oven. Cook for about 12 minutes, until the mozzarella melts.
Tips and Tricks
The time indicated is approximate and depends on your oven, so always check pizza and make a toothpick test.
When the pizza is thick and soft, it is ready. Remove the pizza from the oven and let it cool for 2–3 minutes. Slice and serve!
Classic Sheet Pan Pizza Storage Instructions
Can I make this pizza ahead?
Yes! You can prepare the dough a day in advance. Simply refrigerate it in an airtight container or covered bowl. When ready to bake, let it come to room temperature for about 30 minutes before shaping and topping.
How do I store leftovers?
Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a 350°F (175°C) oven for 5–7 minutes to regain a slightly crispy crust. Avoid microwaving if you want to keep it crispy.
Can I freeze this pizza?
Absolutely! After baking and cooling completely, wrap the pizza tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Reheat in the oven directly from frozen for best results.
Classic Sheet Pan Pizza
Ingredients
- 300 g flour 0 + more for dough phases
- 200 g Manitoba flour
- 400 g mineral water at room temperature
- 3 g fresh yeast or 1.5 g dry brewer's yeast
- 1/2 teaspoon sugar
- 1 tablespoon extra virgin olive oil
- 12 g salt
- 500 ml tomato puree or pulp
- 1 tablespoon extra virgin olive oil
- Add salt to taste
- 1/4 teaspoon sugar
- 3-4 fresh basil leaves
- 400 g pizza mozzarella or other mozzarella without liquid
- More olive oil and fresh basil to taste
Equipment
Method
- Mix the two flours together and sift them.
- Dissolve half of the fresh yeast in 2 tablespoons of water at room temperature.
- Mix yeast with 400 g of flour mixture. If you use dry yeast, add half of it directly to 400 g of flour. Add the remaining water and sugar and mix well.
- Cover and let rise for 6–8 hours at 22 °C. It should triple in volume.
- Meanwhile, prepare the topping. In a saucepan, cook the tomato purée for 10 minutes with 1 tablespoon extra-virgin olive oil, salt to taste, 1/4 teaspoon sugar and 3-4 fresh basil leaves. Shred the mozzarella. Set aside.
- Using a spatula, mix the risen mixture with the remaining 100 g of flour and the remaining yeast until it moves away from the work surface. If you are using fresh yeast, dissolve it in a few drops of water.
- Add salt and oil and continue to mix until you get a dough that holds its shape, despite the fact that it is quite soft, but does not stick too much to the work surface.
- At this point, remove the dough from the work surface. Sprinkle the work surface well with flour 0 and put the dough back on it. Sprinkle the dough and your hands with flour 0 and fold it up, down and around the sides until it takes shape and stops sticking to the work surface.
- Brush a baking sheet with olive oil and place the dough on top. Sprinkle the surface of the dough with a pinch of flour, and also sprinkle your hands. Roll out the pizza from the center to the edges, taking care not to burst the bubbles.
- Gently push the edges of the pizza apart and gently touch the center of the pizza with your fingertips, being careful not to burst the bubbles. Repeat the operation until all the pizza is spread out on the pan.
- Spread the tomato sauce all over the pizza’s surface, even around the edges. Add more fresh basil and a drop of oil. Let the pizza rise at 22 degrees for at least 40 minutes.
- Preheat the oven to 250 °C in static mode. Bake the pizza in the lowest part of the preheated oven. Do not open the oven the first 12–15 minutes!
- Then open, add the shredded mozzarella and any other ingredients you like, and place in the middle of the oven. Cook for about 12 minutes, until the mozzarella is melted. The time indicated is approximate and depends on your oven, so always check and check with a toothpick.
- When the pizza is thick and soft, it is ready. Remove the pizza from the oven and let it stand for 2-3 minutes. Slice and serve!
Private Notes
Tried this recipe?
Let us know how it was!
