Ingredients
- Homemade pizza dough, or 1 pound of store-bought dough
- 1/4 cup canola oil
- 1/2 to 1 cup pizza sauce
- About 10 oz shredded mozzarella cheese, or a cheese blend you like
- Whatever toppings you want (pepperoni, onions, bell peppers, mushrooms, etc.)
Oil the Pan and Start the Dough
Pour the 1/4 cup canola oil into an 18×13 inch sheet pan. Use your hands to spread it everywhere – bottom and up the sides.
It looks like too much oil but you need it. This is what makes the bottom crispy instead of soggy.
Drop your dough in the center and stretch it as far as it’ll go easily. It won’t reach the edges yet – the dough needs to relax.
Cover with another sheet pan flipped upside down and let it sit for ~30 minutes to 1 hour.
Get Your Oven Hot
Crank your oven to 500F while the dough rests.
Stretch and Top
After resting, the dough stretches easily to the edges. Work from the center out, pushing with your fingertips.
If you want thin and crispy, poke it all over with a fork. For thick crust, leave it alone.
Spread your sauce leaving about 1/2 inch border – the sauce will spread when it cooks.
Sprinkle the cheese all the way to the edges. Those crispy cheese edges are the best part.
Add your toppings. Don’t go crazy – too many toppings make it soggy.
Bake It
Slide into your 500F oven for ~12-15 minutes.
You’ll know it’s done when the cheese is bubbly and starting to brown in spots. Lift a corner with a spatula – the bottom should be golden and crispy.
Cut and Serve
Use a big spatula to transfer the whole thing to a cutting board. The oil makes it slide right out.
Cut into squares with a pizza cutter or big knife.
Let it cool for a minute or two – that cheese is like lava – then dig in.
Sheet Pan Pizza
Ingredients
- Homemade pizza dough or 1 pound of store-bought dough
- 1/4 cup canola oil
- 1/2 to 1 cup pizza sauce
- About 10 oz shredded mozzarella cheese or a cheese blend you like
- Whatever toppings you want pepperoni, onions, bell peppers, mushrooms, etc.
Instructions
- Pour 1/4 cup canola oil into 18×13 inch sheet pan, coating bottom and sides.
- Place dough in center, stretch until resistance, cover with inverted sheet pan.
- Let proof 30-60 minutes while preheating oven to 500F.
- Stretch rested dough to pan edges using fingertips.
- Poke dough all over with fork for thin crust.
- Spread sauce leaving 1/2 inch border.
- Cover with cheese to edges.
- Add desired toppings sparingly.
- Bake 12-15 minutes until cheese bubbles and browns.
- Check bottom is golden and crispy.
- Transfer to cutting board.
- Cut into squares.
- Rest 2 minutes before serving.
