Sheet Pan Pizza
This is my go-to pizza when I need to feed a bunch of people without making multiple pizzas. It's basically grandma style - crispy, cheesy edges, thick enough to hold toppings, and you can make it with store-bought dough when you're feeling lazy.
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 18x13 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.