I’ve been a bit pizza obsessed lately. I’ve gone down the rabbit hole of YouTube watching any, and every, video that comes up with people making pizza. 20 minute videos of pizzas being topped, cooked, and then served? Yes please! Show me more. I wanna see every kind of pizza, Neopolitan, Roman, pinsa, Sicilian, Grandmom pies, pan pizza, the list is endless. And to go along with my pizza watching obsession, is my pizza eating obsession. My preferred pizza type this week? Pan pizza, baby. And this one is a goodie.
The magic of this pizza, like most others, is in the dough. It’s a mix and let sit dough recipe. No kneading involved. It’s perfect, crunchy, pillowy perfection. Plus it’s on a sheet pan (duh), so no worry about stretching then launching a pie onto a baking stone. You press the dough out on the pan, let it proof, top it and bake. Yes, it’s that easy.
To top this beauty I did a pepperoncini and salami combination that was 100% not my idea. It was Ry’s, but I will shamelessly take full credit for it. It’s a killer combo. More pepperoncini on pizza from now on!
The original Pan Pizza recipe I made is here. It’s a classic pepperoni vibe, but absurdly good. I would highly recommend you check it out.
I wanna see every kind of pizza, Neopolitan, Roman, pinsa, Sicilian, Grandmom pies, pan pizza, the list is endless. And to go along with my pizza watching obsession, is my pizza eating obsession. My preferred pizza type this week? Pan pizza, baby. And this one is a goodie.
Pepperoncini Pan Pizza: A Sheet Pan Grandma Pie You’re Gonna love
Why We Love a Good Sheet Pan Pizza Moment
If you’re new to sheet pan pizza or grandma pies, here’s what makes them special: the crust. A sheet pan pizza bakes up thick and golden with edges that almost fry in the olive oil-lined pan. You get a crisp, golden bottom and airy interior—a delicious contrast you won’t find in thinner crust styles. Grandma pies are a close cousin: often thinner and more rectangular, but equally fuss-free.
Sheet pan pizza is your go-to if you want minimal effort with maximum payoff. The dough is forgiving, the toppings stay put, and cleanup is a breeze. Sheet pan pizza also means no pizza stone, no special tools, and no panic about getting your pie into a blazing oven unscathed. If you’re intimidated by traditional pizza techniques, a grandma-style pan pizza is the perfect starting point.
Pepperoncini on Pizza? Absolutely Yes.
Tangy and spicy pepperoncini is an excellent pizza topping. Paired with salty salami and sweet, caramelizing leeks, it’s perfection. The mozzarella melts into creamy pockets while Parmigiano adds lots of nutty flavor. Trust me on this one—it works.
Ingredients You’ll Need for this Pepperoncini Pan Pizza
The Dream Dough—Crispy, Pillowy, Golden Edges
This dough is as low-maintenance as it gets. You mix it, let it sit, and time does the rest. No kneading. No stand mixer. Just a gloriously hydrated dough that bakes into a crispy-edged, fluffy-centered wonder. Letting it rise overnight in the fridge? Even better.
- 400g warm water (~1½ C + 3 tbsp)
- 1 tsp active dry yeast
- 2 tsp honey or sugar
- 1 tbsp olive oil
- 500g flour (~3½ C)
- 1½ tsp kosher salt
The Perfect Toppings
- 5 pepperoncini, sliced
- Handful of salami, sliced
- 1 leek, washed well and sliced
- 8 oz fresh mozzarella, torn and dried if wet
- ¼ cup Parmigiano Reggiano
How to Make it
- Bloom Yeast
In a large bowl, mix water, oil, honey, and yeast. Let sit for 5 minutes to activate the yeast (optional if you know it’s fresh). - Mix Dry Ingredients
In another bowl, whisk together flour and salt. - Combine Wet and Dry
Add flour mixture to the wet ingredients and stir just until no dry bits remain. No need to knead. - Let the Dough Rise
Cover and let rise for 5 hours at room temp or overnight in the fridge. - Prep Baking Sheet
Line a baking sheet with parchment and drizzle generously with olive oil. Dump dough onto the sheet and stretch to fit. If it resists, let it rest 20 minutes, then stretch again. - Proof The Dough
Let rise for another hour at room temp. - Get your oven hot
Preheat oven to 550°F (or as high as it goes). Position rack in the center. - Top it up
Top dough with mozzarella, leeks, salami, pepperoncini, and Parmigiano. - Bake it up!
Bake for 12–16 minutes. Then broil for 3–4 minutes to brown the top. Watch closely! - Slice and Eat
Let cool 10 minutes before slicing and serving.
FAQs
Can I use store-bought dough?
Yes! Let it come to room temp before pressing and stretching into the pan.
What’s the difference between sheet pan pizza and grandma pie?
They’re pretty much the same. But if you wanted to get really specific about it, sheet pan pizza is fluffier with a thicker crust; grandma pie is often thinner but both are baked in sheet pans with crispy edges.
Can I make this ahead?
You can make the dough up to 2 days in advance. It also reheats beautifully.
Still Hungry? Try These Pizza Recipes Next
Radio Bakery’s Sausage and Chive Focaccia – Make the viral sausage and chive focaccia from radio bakery at home! This focaccia has a soft, airy crust topped with Italian sausage, bacon, crème fraîche, and fresh chives.
Glazed Strawberry Jam Donut Focaccia – A no-knead sweet focaccia with strawberry jam and a vanilla glaze. everything you love about a jelly donut, but as focaccia.
Potato Pizza with Rosemary and Guanciale – Roman style pizza con patate, a sheet pan pizza topped with thin sliced potatoes, fresh rosemary and guanciale.
Philly Tomato Pie – Learn how to make the ultimate Philly tomato pie – a Sicilian-style pizza topped with a rich tomato sauce, dried oregano and grated cheese. An Italian-American classic perfect for gatherings and holiday parties!
Pizza Bianca (Roman White Pizza) – This roman-style pizza bianca is golden, crispy, and perfect for sandwiches with pistachio pesto, burrata, and mortadella. It is so good!
Artichoke Pizza – Easy homemade sicilian-style pan pizza recipe with marinated artichokes, fresh mozzarella, ricotta, prosciutto and pecorino Romano.
Did you make this recipe?
Did you try this Pepperoncini Sheet Pan Pizza recipe? Leave a comment and start rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Prefer some quick step-by-step visuals?
View How to Make Pepperoncini Sheet Pan Pizza as a web story.
Pepperoncini Sheet Pan Pizza
Equipment
- quarter sheet pan 9×13” or 10×15” both work
Ingredients
For The Dough
- 400 g warm water roughly equivalent to 1½ C + 3 tbsp
- 1 tsp active dry yeast
- 2 tsp honey or sugar
- 1 tbsp olive oil
- 500 g flour roughly equivalent to 3 1/2 C
- 1 1/2 tsp kosher salt
Toppings
- 5 Pepperoncini sliced
- handful Salami sliced
- 1 Leek washed well and sliced
- 8 oz Fresh Mozzarella torn and dried if super wet
- 1/4 c Parmigiano Reggiano
Instructions
- In a large bowl add water, oil, honey and yeast. Let sit for about 5 mins to make sure the yeast is alive. If you’re confident you have fresh yeast, no need to wait.400 g warm water, 2 tsp honey or sugar, 1 tbsp olive oil, 1 tsp active dry yeast
- In a separate bowl, combine flour and salt. Whisk well.500 g flour, 1 1/2 tsp kosher salt
- Add the flour mixture to your water and yeast mixture. Stir to combine. You don’t need to excessively mix this, just make sure you don’t have any pockets of dry flour, you want everything hydrated.
- Cover bowl and let rise for about 5 hours at room temp or overnight in the fridge.
- Line your baking sheet with parchment paper, and plenty of olive oil. Dump dough onto baking tray, and stretch to fit pan. You may need to let it rest for 20 mins and gently stretch it again if it keeps springing back on you. Let rise for about an hour at room temp.
- Get your oven preheated to as hot as it will go and place rack in center of over. I baked ours at 550°F (~285°C).
- Top pizza with mozzarella, leeks, salami, pepperoncini and Parmigiano. Bake pizza for 12-16 minutes. This will depend on your oven temp. If you have an oven that goes to 500°F you will bake it closer to the 16 min mark. After those initial 12-16 minutes, set the oven to broil and let that pizza get bubbly and crisp on top. It usually takes 3 or 4 mins. Keep an eye on it so it doesn't burn.5 Pepperoncini, handful Salami, 1 Leek, 8 oz Fresh Mozzarella, 1/4 c Parmigiano Reggiano
- Remove pizza from oven and let sit for 10 minutes before removing from the tray and slicing. Then eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Want more recipes like this delivered right to your inbox?
Sign-up to the Substack newsletter below:
Subscribe
Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
