We love pizza around here. I know, how novel right? Everyone loves pizza. When I want a thick, pillowy square of some low-maintenance, sheet pan pizza, this is the recipe I always go to. It’s got more of a Roman, pizza al taglio vibe—crispy edges, fluffy interior, and the perfect base for any topping you dream up.
One of the reasons I always come back to making this sheet pan pizza dough is because it’s no-knead, requires no pizza stone or peel, and comes together in as little as 5-6 hours. It’s a true dump-and-go dough—no fuss, all reward.
This can be topped with whatever you want. I recently did one with some pepperoncini and salami and another with marinated artichokes. Chef’s kiss. Very good. Use whatever you like. Go wild with your toppings and let me know about it in the comments below!
When I want a thick, pillowy square of some low-maintenance pizza this is the recipe I always go to.
Sheet Pan Pizza Dough Recipe: Easy, No-Knead, and Perfect for Square Pizzas
Why This Dough is Perfect for Homemade Pizza
- No-Knead & Simple – Skip the arm workout; this dough practically makes itself. Mix, let it rise, and you’re ready to go.
- Versatile – Whether you’re aiming for a fluffy sheet pan pizza, a classic grandma-style square, or even cast iron pizza, this dough is up for the task.
- No Fancy Equipment Required – All you need is a bowl, a baking tray, and basic pantry ingredients.
- Soft, chewy, and crispy – The perfect pan pizza texture. Crispy on the bottom, fluffy interior and a golden brown crust. So good!
- Customizable toppings – Go wild with your favorites! Use as a base for Philly Tomato Pie, Make a classic Pepperoni Sheet Pan Pizza or even a Potato and Rosemary Pizza. My mouth is watering!
Ingredients for Easy Sheet Pan Pizza Dough
You’ll need just a handful of ingredients for this fail-proof recipe:
- 400g warm water (about 1½ cups + 3 tbsp)
- 1 tsp active dry yeast
- 2 tsp honey (or sugar)
- 1 tbsp olive oil
- 500g ’00’ flour or all-purpose flour (about 3½ cups)
- 1½ tsp kosher salt
Step-by-Step Instructions
- Activate the Yeast
In a large bowl, mix warm water, yeast and honey. Let sit for 5 minutes to activate the yeast. (If your yeast is fresh, you can skip the wait!) - Mix the Dough
In a separate bowl, whisk flour and salt. Pour into the yeast mixture, along with olive oil and stir to combine. No kneading required—just mix until all the flour is hydrated. - First Rise (Bulk Fermentation)
Cover the bowl and let the dough rise for 5 hours at room temperature or overnight in the fridge for better flavor. - Shape the Dough
Line a 9×13” or 10×15” sheet pan with parchment paper and drizzle generously with olive oil. Dump the dough onto the pan and gently stretch it to fit. If it springs back, let it rest for 20 minutes, then stretch again. - Second Rise
Let the dough rise for another hour at room temperature while you preheat the oven to 500°F (260°C) or as hot as it will go. - Top & Bake
Top with your favorite ingredients, then bake for 12-16 minutes, depending on your oven temperature. Once baked, broil for 3-4 minutes if needed to crisp the top. - Rest & Slice
Let the pizza cool for 10 minutes before slicing. Then, dig in!
Tips for Perfect Sheet Pan Pizza Dough
- Olive Oil is Your Friend: Be generous when oiling the pan to prevent sticking and encourage crispy edges.
- Don’t Rush the Rise: Letting the dough rise properly ensures a fluffy, airy texture.
- Adjust to Your Pan Size: This recipe is flexible; you can adapt it for larger or smaller pans by adjusting the amount of dough.
- Want a thinner crust?: This full recipe makes one super thick pillowy pie. If you want a thinner pizza you can either make two sheet pan pizzas with this recipe, or cut the recipe in half. (I would suggest making the full recipe, and freezing the extra dough if you don’t want two pizzas.)
Topping Ideas for Homemade Pizza
Classic Favorites:
- Pepperoni and mozzarella
- Margherita with fresh basil and tomatoes
- Sausage and Pecorino Romano
- White Pizza with Garlic olive oil, ricotta, Parmesan, and lemon zest.
- Potatoes, rosemary and guanciale
Unique Combos:
- Marinated artichokes, ricotta and prosciutto
- Fig jam, crispy prosciutto, and fresh arugula after baking
- Roasted garlic, goat cheese, prosciutto and hot honey drizzle
- Short Rib Ragu and fresh mozzarella
Here are some of my favorite sheet pan pizzas:
Pepperoni Sheet Pan Pizza – Classic pepperoni sheet pan pizza using thi no-knead, low-maintenance and super pillowy dough recipe.
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!
Potato Pizza With Rosemary and Guanciale – Roman style pizza con patate, a sheet pan pizza topped with thin sliced potatoes, fresh rosemary and guanciale.
Artichoke Sheet Pan Pizza – Easy homemade Sicilian-style pan pizza recipe with marinated artichokes, fresh mozzarella, ricotta, prosciutto and Pecorino Romano.
Pepperoncini Sheet Pan Pizza – A classic grandma pizza with a twist. This version is topped with tangy pepperoncini, sliced salami and leeks.
And some other pizza styles to try:
Pizza Bianca – Roman style pizza bianca, or “white pizza” is sliced and filled with mortadella, creamy burrata and pistachio pesto.
Asparagus Pizza – An oven baked, cast iron pan pizza topped with asparagus, soppressata, lemon zest and parsley.
Cast Iron Pan Pizza Dough – A basic all-purpose pizza dough for homemade pizza baked in a cast iron pan.
Did you make this recipe?
With this no-knead, sheet pan pizza dough recipe, homemade pizza nights are going to be your new tradition. Whether you’re craving grandma-style squares or experimenting with bold toppings, this dough has you covered. Try it out and share your topping combo below!
Did you make a sheet pan pizza? Leave a comment and review below. Share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Pan Pizza Dough
Equipment
- 1 quarter sheet pan 9×13” or 10×15” both work
Ingredients
- 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
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.
- In a separate bowl, combine flour and salt. Whisk well.
- 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. Usually that will be 500°F (260°C), but if you can go to 550°F (285°C) do it. Place rack in center of over.
- Top pizza with whatever you like. Bake pizza for 12-16 minutes. This will depend on your oven temp. If you have an oven that goes to 500°F (260°C) 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.
- 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!
Frequently Asked Questions
What is sheet pan pizza dough?
Sheet pan pizza dough is a no-knead, easy-to-make dough that’s baked in a rimmed baking sheet instead of a pizza stone. It’s thicker than traditional Neapolitan pizza but still crispy on the edges.
How do I get a crispy crust on a sheet pan pizza?
- Use a generous amount of olive oil on the pan to help crisp the bottom.
- Bake at the highest temperature your oven allows. This will usually be 500°F (260°C), but if you have an oven that goes to 550°F (~288°C), bake it at the max temperature.
- Finish for a few minutes under the broiler to get bubbly, charred spots.
Can I use this dough for square pizzas?
Absolutely! This dough is perfect for square pizzas, including grandma pizza or pizza al taglio. Its fluffy texture and crisp edges are exactly what you want for these styles.
How does this differ from grandma pizza dough?
This is a grandma pie dough! Sheet pan pizza, square pizza, Sicilian style pizza, or Roman pizza al taglio. This dough works for all of them.
Can I refrigerate or freeze the dough?
Yes! For refrigeration, let it rise in the fridge overnight. To freeze, portion the dough after the initial rise, wrap it tightly in plastic, and store it in the freezer for up to 3 months. Thaw in the fridge overnight before using.
Can I use this dough for a cast iron pizza?
Yes! Prepare the dough as instructed, divide into four dough balls, and instead of a sheet pan, press it into a very well-oiled cast iron skillet. Let it rise for an hour, then bake as directed. The cast iron will give you an incredibly crispy crust.
