If you prefer your pizza slices thick, soft, and square, then you're in luck. This sheet pan pizza dough is the ultimate all-purpose recipe for homemade grandma pizza, Sicilian-style pizza, focaccia, and Detroit-style pizza.
And the best part? It's super easy and can be ready for the oven in less than 2 hours. Here are the basic steps (scroll down for the full recipe):
Mix and knead the dough.
I mix and knead this sheet pan pizza dough recipe (and most other pizza doughs) by hand, since it's annoying to scrape dried dough off my food processor and I'd rather not lug my electric mixer up from the basement for something that only takes a few more minutes the old school way. However, if you'd prefer to let a machine do the mixing and kneading, I get it!
To mix and knead the dough in an electric stand mixer: Combine the flour, salt, sugar, yeast, water, and 2 tablespoons of olive oil in the bowl of an electric mixer. Mix with the dough hook on low speed until all the flour has been absorbed, then increase the speed to medium and mix for 6 minutes, until the dough is stretchy and smooth.
To mix and knead the dough in a food processor: In the bowl of a food processor fitted with the metal blade or dough blade, combine the flour, salt, sugar, yeast, water, and 2 tablespoons of olive oil. Process until the dough comes together into a ball that whips around the blade, then keep processing for 30 seconds.
Let it rise.
After kneading, transfer the dough ball to an oiled bowl, cover with a lid or plastic wrap, and let it rise. Either set it on the counter for 1 to 2 hours or refrigerate overnight. You're looking for the dough to about double in volume.
Press it out in your pan and let it rest.
If you're using the sheet pan pizza dough recipe to make Detroit-style pizza, divide it in half (the other half of dough can be frozen for up to 3 months). If you're making homemade sheet pan pizza like tomato pie, Sicilian, or Grandma pizza, keep the dough in one piece.
Grease your pan with a couple tablespoons of olive oil, then press out the dough until it reaches all the way to the sides and corners of the pan. Cover with a clean towel or plastic wrap and let it rest (proof) for at least 30 minutes or up to 2 hours.
Top the dough and bake your pizza.
Pile on whatever sauce, cheese, and other toppings you like, and bake at 500°F for 15 minutes, rotating the pizza once halfway through baking.
You'll know your sheet pan pizza is done when the crust is deep golden brown on the bottom. When the pizza has about 1 minute left on the oven timer, use an offset or other long, flat spatula to carefully lift up one corner to check. Make sure you take the pizza out of the oven as soon as it's finished baking. It goes from golden brown to burnt way quicker than you'd expect!
Cut and serve the pizza.
Let the pizza cool down for 5 minutes, then carefully slide it onto a large cutting board. Cut the sheet pan pizza into squares and enjoy!
Sheet Pan Pizza Dough
Equipment
- Large bowl with lid
- Sturdy wooden spoon or dough whisk
- large rimmed baking sheet
Ingredients
- 4¼ cups bread flour or all-purpose flour, dipped and leveled (616 grams)
- 2½ teaspoons fine sea salt
- 1 teaspoon sugar
- 1 teaspoon instant dry yeast (a.k.a. rapid-rise yeast)
- 1⅔ cups warm (110°F) water
- 6 tablespoons extra-virgin olive oil, divided
Instructions
- In a large bowl, using a wooden spoon or dough whisk, stir together the flour, salt, sugar, and yeast. Pour in the warm water and 2 tablespoons of olive oil. Continue mixing until no more dry flour appears in the bottom of the bowl.
- Dust a clean work surface generously with flour. Transfer the dough to your floured work surface and knead for 5 minutes. To knead the dough, place the heel of your hand (or both hands) on the center of the dough and press down and away from you. Fold the dough up and over, turn the dough 45 degrees to the right, and repeat, sprinkling with a little flour as needed if the dough keeps sticking to your hands. After 5 minutes of kneading, the dough will be tacky but should not adhere to your hands.
- Drizzle 1 tablespoon of olive oil into a large bowl (preferably one with a tight-fitting lid). Place the dough ball in the bowl and turn to coat it in the oil. Cover the bowl with a lid or plastic wrap and let the dough rise until it doubles in volume, 1 to 2 hours at room temperature or overnight in the refrigerator. (If refrigerating the dough, take it out of the fridge about an hour before you proceed to the next step so it can come back to room temperature.)
- Grease a large (13 x 18-inch) rimmed baking sheet with 2 to 3 tablespoons of olive oil. Place the dough in the pan and press it out with your fingers until it reaches all the way to the edges and corners of the pan. If the dough keeps shrinking back, let it rest for 10 to 15 minutes and try again. After the dough is pressed out all the way to the edges of the pan, cover the whole pan with plastic wrap or a clean kitchen towel and let it rest (proof) for 30 minutes or up to 2 hours. (The longer the dough proofs, the more it will puff up and the fluffier your finished pizza crust will be. For grandma-style pizza, 30 minutes is all you need. For traditional Sicilian-style pizza, 1 to 2 hours is best.).
- Preheat the oven to 500°F. Top the dough with sauce, cheese, and any other meats and veggies you like.
- Transfer the baking sheet to the oven. Bake the pizza for 15 minutes, rotating the pan once halfway through, until the bottom of the crust is golden brown. (Use a spatula to carefully lift up one corner of the pizza to check underneath.)
- Remove the pizza from the oven. Let it cool for 5 minutes, then cut into squares and serve.
Video
Notes
Looking for more pizza dough recipes? Here are my other all-time faves:
Loretta Bonaccorso says
PERFECT for a dark, rainy day like today!! This was very timely...and SUPER easy
The dough hook on my mixer does the mixing nicely - great for us older folk who want to
avoid painful knuckles.
Dough is rising now...
Thanks, Peg, this cheered up our day
Peggy Paul Casella says
Thanks!
David says
Can I bake this with my Ooni Pizza Oven? If so, how do I go about doing that? Thank you beforehand! Oh, thank you for your Neapolitan Pizza recipe, everyone I've made it for LOVES it! Thanks and Ciao!
Peggy Paul Casella says
Yes! Just get your oven to a consistent 500 to 600 degrees F, and bake the pizza as directed for the regular oven. Let me know how it turns out!
David says
Definitely will do, Thanks again! I see that you made a Ninja Turtles Pizza book. Now I gotta get it! TMNTs rock! COWAAABUNGA!!
DiDi says
Peggy, this was my first time making this crust. I just finished eating. It turned out EXCELLENT! Loved it! I'm normally more of a thinner crust person, but I think this crust has changed my mind on that. The crust has a superb texture and flavor. It did NOT stick at all, and was uniformly brown on the bottom. This recipe was also easier for me than some others I've tried. I've tried your recipe for the beer crust pizza, which is good. But this one is much better.
Evan says
Not the right cooking temp. At 500•F, the pizza crust was dark and inside was undercooked only at 7 minutes. Better off pre-baking crust for 5 min at 425, then adding toppings and bake for 7 more minutes.
Cookngrl says
yeah my oven gets way to hot for 500. I put a cookie sheet at the bottom, 450. Then pizza on upper 3rd rack. Cooked for 15 min, then pulled sheet out of bottom rack and finished another 10 min.
Barb says
Can this dough be made 2-4 days ahead of time? If so, are there any changes to directions and/or adjustments to ingredients? Thank you!
Peggy Paul Casella says
Yes! Just mix the dough and let it rise in the fridge instead of on the counter. Then make sure you let it come fully to room temperature before you try to press it out on the sheet pan.
Tina says
Hi! What type of tomato sauce are you using? Being from the Midwest, we are used to something more saucy - but this looks very interesting. Looking forward to trying this recipe. Thank you!
Peggy Paul Casella says
This one's my favorite for sheet pan pizza: https://www.thursdaynightpizza.com/new-york-style-pizza-sauce/
Tina says
Thanks for the link to the recipe! We made the pizza and it was terrific - easy and very tasty. Can't wait to try it with your NY style sauce. Thanks again.
Peggy Paul Casella says
So glad you like the recipe!
Lamia says
Can you use 2 cups bread flour and 2 cups all purpose?
Thanks!
Peggy Paul Casella says
Sure!
Michael says
There are a kazillion pizza recipes on here and each recipe has the same basic ingredients and format so I have to ask myself what makes yours so different and the answer is your pleasant demeanor when explainting the process.
I will definitely visit your site more often.
I have one question.
How many ounces or grams of dough will fill the pa.
I have both a 12x17 and 9x13 pan.
Thank-you
Michael
Canadian pizza lover
Peggy Paul Casella says
So glad you like my website, Michael. This recipe will work for either one of your sheet pans, but I'd choose the 12x17-inch one if I were you. Let me know how it turns out!
Jim says
Didn’t look like enough yeast to me. I don’t use instant yeast either I’m like to know what is in my food . Also couldn’t figure out where to use the other 3 tablespoons of olive oil
Peggy Paul Casella says
The last 3 tablespoons of oil are for greasing the baking sheet.
Steven Barna says
What was modified in the recipe for the 2/27/25 update? This dough is top notch, trying to figure out what was changed because I'm trying to perfect this recipe for my oven. Thanks!!
Peggy Paul Casella says
Hi, Steven! I didn't change anything in the recipe itself--just a few tweaks to the post for SEO purposes. Glad you love the recipe as much as I do!
Elise says
Hi. Your recipe is great! Thank you so much! I made it the first time and it turned out very good and was very easy to make. The second time I tried, the dough was very loose and sticky and I had to add a significant amount of flour. Any thought about what might have gone wrong? I continued the process to let it rise and I cooked it and it was just ok. By the way, both times I made the dough beginning with a long wood spoon in the bowl and then a scraper folding the dough on a floured board. It was still a very loose dough when I put it in the oiled bowl.
Peggy Paul Casella says
Hmmm. Sometimes the moisture in the air can affect the dough. Also, it could have something to do with the freshness of the yeast, or a simple flour measuring issue. Try it again and let me know how it goes!