Sheet Pan Pizza Dough Recipe – The Best Easy Crust You’ll Ever Make

Sheet pan pizza dough recipe lovers, this one’s for you. Whether you’re a busy home cook or just craving something better than takeout, this deep-dish-style pizza delivers unbeatable flavor with minimal effort. Baked to crispy perfection in your favorite baking sheet, it’s the go-to meal for Friday nights, movie marathons, or family dinners.

This sheet pan pizza dough recipe uses pantry-friendly ingredients like olive oil, pizza sauce, and mozzarella — and it’s fully customizable. Prefer a vegan version? No problem. Need a quick store-bought dough? That works too. The magic lies in how effortlessly the dough bakes into a crispy, golden crust that holds all your favorite toppings without falling apart.

With just one pan, one dough, and your choice of toppings, you can skip the delivery and still impress. You’ll love how simple and satisfying this is — especially when topped with fresh basil, cherry tomatoes, or even your leftovers from the fridge.

Now let’s dig into why this homemade sheet pan pizza dough recipe deserves a permanent place in your weekly meal rotation.

Why Sheet Pan Pizza is the Ultimate Weeknight Dinner

The Appeal of Sheet Pan Pizza

A sheet pan pizza dough recipe is the perfect solution when you want something hearty, delicious, and fast. This method delivers that deep-dish pizzeria flavor without needing fancy tools or complicated steps. Made right in your standard baking sheet, this pizza offers bold taste, a satisfying texture, and a flexible format the whole family can enjoy.

The beauty of this sheet pan pizza dough recipe is its simplicity. Just press your dough into the greased pan, layer your sauce, cheese, and favorite toppings, then pop it in the oven. It’s ideal for beginner cooks or anyone looking for a reliable, repeatable recipe that delivers every time.

Unlike traditional round pizzas that require a peel, high heat, and careful handling, the sheet pan pizza dough recipe is far more forgiving. You don’t need to be a pro baker — you just need a pan, some dough, and a craving for something crispy and satisfying.

Deep-Dish Feel with Less Mess

Think of this dough as a hybrid between focaccia and classic deep-dish — thick, chewy on the inside, crispy on the edges, and strong enough to hold generous toppings. Thanks to the pan, any melted cheese or bubbling sauce stays contained, which keeps your oven spotless.

What’s more, this sheet pan pizza dough recipe holds up incredibly well as leftovers. Make once, enjoy twice — this recipe pulls double duty for effortless midweek meals. Later in this guide, we’ll cover how to reheat slices to keep the crust just as crisp.

From weeknight dinners to last-minute get-togethers, you’ll want this recipe on repeat. For another creative take, don’t miss our white clam pizza recipe — perfect for adventurous pizza lovers.

Sheet Pan Pizza Dough Recipe

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• Author: Leo
• Total Time: 25 mins
• Yield: 6 servings 1x

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Description

Easy to make, this crispy sheet pan pizza is loaded with fresh and flavorful toppings. An effortless way to enjoy a homemade pizza!

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Ingredients

Scale 1x2x3x

• ½ pound pizza dough
• ▢3 tablespoon olive oil divided
• ▢½ cup pizza sauce
• ▢1 cup mozzarella cheese
• ▢4-5 cherry tomatoes sliced
• ▢½ cup fresh basil chopped, plus more for serving

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Instructions

1. Allow the dough to sit for 20 minutes covered at room temperature. Then roll out the dough to approximately 9 x 13 inches – the size of a quarter sheet pan.
2. Preheat the oven to 500°F and position the oven rack in the upper ⅓ position.
3. Add 2 tablespoons olive oil to the sheet plan, and gently press the dough into the oiled pan. Drizzle the remaining olive oil over the dough. Spread the sauce on top, then add the mozzarella cheese, cherry tomatoes and basil.
4. Bake the pizza into the preheated oven for 10-12 minutes, until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes, if desired.

Notes

• Storage: This pizza is best served straight out of the oven, but leftovers can be stored in an airtight container for up to 3 days.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Dinner
• Method: Main Course
• Cuisine: American

Keywords: sheet pan pizza dough recipe, vegan pizza, easy pizza crust

Ingredients Breakdown and Best Substitutions

Essential Ingredients for Homemade Sheet Pan Pizza Dough Recipe

To make a flavorful and foolproof sheet pan pizza dough recipe, start with just a few simple pantry staples. Each ingredient plays a key role in achieving that chewy, crispy crust you crave.

Using the right olive oil is especially important in a sheet pan pizza dough recipe — not just for the dough, but for coating the pan. It keeps the crust moist while helping it develop that signature crispy bottom.

For toppings, you can go classic with pizza sauce, shredded mozzarella, cherry tomatoes, and fresh basil — or try creative spins with your favorite vegetables, meats, or vegan cheeses.

Best Substitutions for Dietary Needs (Vegan, Gluten-Free, Low-Carb)

Need to modify the dough for your lifestyle or dietary preferences? No problem. This versatile sheet pan pizza dough effortlessly adjusts to your cravings and schedule:

• Vegan-Friendly: The dough is naturally vegan if you use sugar instead of honey and skip any dairy-based toppings. Swap in vegan mozzarella or a sprinkle of nutritional yeast for a dairy-free flavor boost.
• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum added for elasticity. Let it rest longer to hydrate properly before spreading it into the pan.
• Low-Carb/Keto: While traditional dough won’t fit, you can use an almond flour or cauliflower-based dough as the base and still bake it in a sheet pan. Follow the same layering and baking method.

Even if you’re working with store-bought dough, following the tips in this sheet pan pizza dough recipe guide ensures you’ll get a restaurant-quality crust without the fuss.

How to Make the Perfect Sheet Pan Pizza Dough

My Go-To Vegan Pizza Dough: Step-by-Step Guide

A perfect sheet pan pizza dough recipe starts with the right technique. Whether you’re a seasoned home cook or a total beginner, this dough is simple, forgiving, and delivers a chewy, golden crust every time. Bonus: it’s naturally vegan, with no need for eggs or dairy in the mix.

Here’s how to make it:

Ingredients:

• 2 ¼ tsp active dry yeast
• 1 tsp sugar (or maple syrup)
• ¾ cup warm water (110°F)
• 2 tbsp olive oil
• 2 cups all-purpose flour
• 1 tsp salt

Instructions:

1. Activate the Yeast: Get the yeast going by stirring it into warm water with a pinch of sugar in a bowl. Allow it to rest for 5–10 minutes until it becomes bubbly and foamy.
2. Mix and Knead: Drizzle in the olive oil, then gradually add the flour and salt until a soft dough comes together. Mix until dough forms. Knead for 6–8 minutes by hand or 4 minutes with a dough hook.
3. First Rise: Transfer the dough to a lightly oiled bowl, cover it with a towel, and let it rise for about an hour until it puffs up and doubles in size.
4. Prepare the Sheet Pan: Generously grease a sheet pan with olive oil. Press dough into the pan with your fingers, stretching gently to the edges. Let rest for 10–15 minutes.
5. Add Toppings: Spread on the sauce, sprinkle the cheese, and pile high with your favorite toppings.
6. Bake: Slide it into a 475°F (245°C) oven and bake for 15–18 minutes, or until the crust is perfectly golden and crisped to your liking.

This vegan dough recipe is not only simple but also a great foundation for all your topping experiments. It stays soft in the middle and crisp on the outside — exactly what a sheet pan pizza dough recipe should achieve.

Tips for Making Dough Ahead and Storing It

Want to get ahead? This sheet pan pizza dough recipe is perfect for prepping ahead — no last-minute stress required:

• Fridge Rise (Up to 3 Days): After the first knead, store the dough in an airtight container in the fridge. Let it come to room temp before shaping in the pan.
• Freezer Storage (Up to 3 Months): After kneading, wrap tightly in plastic and freeze. Thaw overnight in the fridge, then bring to room temp before using.
• Pre-Baked Crust Option: Press dough into the pan and par-bake for 6–7 minutes. Cool, wrap tightly, and refrigerate or freeze for quick assembly later.

These prep-ahead tricks make your pizza night even easier. No more waiting for takeout when you have fresh dough ready to go.

Prepping the Sheet Pan Like a Pro

Should You Grease the Sheet Pan? Always. Here’s Why.

One of the most important (and most overlooked) steps in a successful sheet pan pizza dough recipe is prepping your pan. Skipping this part can lead to a stuck crust, uneven bake, or even soggy bottom. So yes — always grease your baking sheet.

Generously coat your pan with olive oil, which not only prevents sticking but also adds flavor and helps crisp up the bottom of the dough. That’s particularly crucial when making a deep-dish style pizza. As the dough bakes, the oil fries the bottom just slightly, giving it a golden, crunchy edge.

Not into olive oil? You can substitute with avocado oil, melted butter (if not vegan), or even coconut oil for a different flavor. But olive oil remains the gold standard in any sheet pan pizza dough recipe because it holds up under high heat and blends beautifully with Italian-style toppings.

Bonus Tip: Sprinkle a bit of cornmeal or semolina on top of the oil for an extra layer of texture and crunch.

The Role of Olive Oil and Alternatives for Crispier Results

Olive oil isn’t just for greasing the pan — it also plays a critical role in the dough itself and even as a finishing touch. Here’s how olive oil enhances every stage of your sheet pan pizza dough recipe:

• In the Dough: Adds elasticity and tenderness, keeping the inside soft while helping the crust brown beautifully.
• On the Pan: Acts as a non-stick agent and crisps up the base.
• On Top Before Baking: A quick drizzle over the finished toppings helps seal in moisture and adds shine and flavor.

If you’re going oil-free for dietary reasons, lightly dusting the pan with flour or lining it with parchment paper works — but expect a slightly less crispy crust. And always monitor closely, as dry pans heat differently.

How to Assemble a Sheet Pan Pizza the Right Way

Layering Order: From Dough to Toppings

A well-assembled sheet pan pizza dough recipe isn’t just about tossing on ingredients. It’s about layering smart to get the best flavor, texture, and structural integrity. The order matters — here’s how to do it right:

1. Dough First: After pressing your dough into the greased sheet pan, let it rest for 10–15 minutes so it relaxes and doesn’t shrink back.
2. Olive Oil Drizzle: Lightly drizzle the surface with olive oil. This creates a barrier between the sauce and dough to prevent sogginess.
3. Pizza Sauce: Spoon a thin, even layer of sauce over the dough, leaving about ½ inch around the edges bare. Too much sauce can weigh the pizza down.
4. Cheese Layer: Sprinkle shredded mozzarella over the sauce. Freshly grated melts better than pre-shredded (thanks to fewer additives).
5. Toppings of Choice: Cherry tomatoes, olives, sautéed mushrooms, or cooked chicken — anything goes. But don’t overdo it. Too many toppings can keep the crust from crisping up properly.
6. Optional Finish: Another tiny drizzle of oil or a pinch of crushed red pepper flakes can boost flavor and appearance.

When everything is layered correctly, your sheet pan pizza dough recipe bakes up with bubbly cheese, evenly cooked toppings, and that signature golden, crunchy bottom.

Creative Topping Ideas Beyond Cheese and Basil

You’re not limited to mozzarella and basil — although that’s a classic combo that never fails. Here are some topping ideas that elevate your sheet pan pizza dough recipe to the next level:

Pro tip: Roast or sauté moisture-heavy toppings like mushrooms or zucchini before adding them to avoid soggy crust.

Baking Tips for Crispy and Golden Crust

Temperature, Time, and the Benefit of Rotating the Tray

A great sheet pan pizza dough recipe isn’t just about ingredients — it’s also about how you bake it. Even the best dough and toppings won’t reach their full potential without the right oven technique.

Start by preheating your oven to 475°F (245°C) at least 20 minutes before baking. A hot oven ensures the crust cooks quickly, giving you a crispy bottom and a chewy interior — the ultimate texture goal for sheet pan pizza.

Baking Guidelines:

• Bake Time: 15–18 minutes
• Position: Middle rack for even heat exposure
• Optional Move: Rotate the sheet pan halfway through baking (at the 8-minute mark). This promotes uniform browning, especially if your oven has hot spots.

You’ll know it’s ready when the edges are golden and the cheese is bubbling and slightly browned. If you like your crust extra crisp, you can broil the pizza for 1–2 minutes at the end — just watch closely.

Troubleshooting: Avoiding Soggy Crust and Uneven Bake

Even when following a well-tested sheet pan pizza dough recipe, things can go wrong. Here’s how to troubleshoot some common problems:

One pro move? Use a dark-colored sheet pan. These absorb heat better than shiny metal pans, leading to a deeper golden crust — a bonus when making any sheet pan pizza dough recipe.

Making It Vegan: Swaps and Suggestions

Dairy-Free Cheese That Actually Melts

If you’re adapting your sheet pan pizza dough recipe to a vegan lifestyle, the biggest challenge is often the cheese. Not all dairy-free cheeses melt well — but that doesn’t mean you have to skip the gooey goodness.

Here’s what to look for:

• Cashew- or coconut-based cheeses tend to melt and stretch better than soy-based ones.
• Shredded vegan mozzarella from brands like Miyoko’s or Violife offer a creamy melt and mild flavor.
• Homemade options like cashew cheese sauce can be drizzled on top after baking for extra richness.

Tip: Don’t overload vegan cheese. It melts better in thinner layers and gives you a balanced bite without overpowering other toppings.

For added creaminess, blend soaked cashews with nutritional yeast, garlic powder, lemon juice, and a splash of water. Bake the pizza with minimal toppings, then add the warm sauce just before serving — a fun twist on a classic sheet pan pizza dough recipe.

Delicious Vegan Topping Combos for Everyone

One of the biggest advantages of a sheet pan pizza dough recipe is how easy it is to customize — and vegan toppings are no exception. From savory to sweet, here are combos that’ll satisfy everyone at the table:

Tip: Sprinkle toppings with a dash of smoked paprika or red chili flakes before baking to enhance color and aroma.

Many pizza lovers are surprised how a vegan sheet pan pizza dough recipe doesn’t feel like a compromise — it just feels delicious.

Storage, Reheating, and Leftover Hacks

Best Practices for Storing Leftover Sheet Pan Pizza

One more reason to love this sheet pan pizza dough recipe? It stores like a dream. Whether you’ve made a full tray or just a half batch, storing leftovers the right way keeps the crust crispy and the flavor fresh.

Here’s how to do it:

• Refrigerator Storage: Allow the pizza to cool completely, then layer slices between parchment paper in an airtight container. Store for up to 4 days.
• Freezer Storage: Wrap individual slices in foil or plastic wrap, then place them in a freezer-safe zip-top bag. Use within 2 months for best flavor and texture.

Label your containers with the date — because let’s face it, leftover pizza is treasure you’ll want to find again.

How to Reheat Without Ruining the Crust

Microwaving is fast, but it turns that perfect crust into rubber. To preserve the magic of your original sheet pan pizza dough recipe, try these reheating methods:

Want to give your leftovers a second life? Cut them into strips and serve with dipping sauces like garlic aioli or marinara — perfect as a party snack or lazy lunch.

By following these simple hacks, your sheet pan pizza dough recipe doesn’t just deliver fresh out of the oven — it stays satisfying for days.

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