⏤ The Recipe
Sheet Pan Pizza.
Thissheet pan pizza recipeis a combination of classic pizza, Detroit-style pizza, and focaccia. With a flavorful, fluffy crust, bold tomato sauce, three types of cheese, and pepperoni, every bite is bursting with tastes and textures that keep you coming back for more.
Prep
30m
Cook
30m
Total
15h
Serves
8
⏤ The Story
Thissheet pan pizza recipeis a combination of classic pizza, Detroit-style pizza, and focaccia. With a flavorful, fluffy crust, bold tomato sauce, three types of cheese, and pepperoni, every bite is bursting with tastes and textures that keep you coming back for more.
There’s nothing better than a good pizza, and I’ve visited the world’s top-rated pizzerias and cooked alongside the best chefs, discovering all the best secrets and techniques. Now, I combine everything I’ve learned to create the ultimate sheet pan pizza recipe!
I start with a focaccia-like crust that’s soft in the center with crisp, golden edges. Next, I add a homemade pizza sauce, using a method inspired by one of my favorite Italian restaurants. Then, I finish with two types of cheese and thinly sliced fresh pepperoni.
Served warm with ricotta cheese, hot honey, and fresh basil, this pizza is unlike anything else you’ll ever taste. In my opinion, it’s by far the best way to enjoy a classic food, and it’s super fun to make for pizza night or any occasion!
⏤ The Method
Step by step.
- 1
In the bowl of a stand mixer, add the flour and instant yeast, and whisk for 30 seconds to fully combine.
- 2
Fit the stand mixer with a dough hook attachment. Add the salt to the lukewarm water and stir to dissolve, then add to the stand mixer bowl. Turn the mixer to low for one minute. Then, increase the speed to medium-low, and mix for five to seven minutes, or until the dough forms a cohesive ball and pulls away from the sides of the bowl.
- 3
Add the olive oil to a 9×13 dark metal pan, preferably a Detroit style pizza pan.
- 4
Add the dough to the tray, and lightly cover with greased plastic wrap. Leave the dough out in a warm, draft-free area for two to three hours, or until the dough has just reached the edges of the pan.
- 5
Transfer to the refrigerator and allow to rise overnight.
- 6
Remove the dough and place in a warm, draft-free area for two to three hours, or until the dough has filled the pan 75-80% of the way.
- 7
Preheat the oven to 500°F (260°C). Set an oven rack in the second position closest to the heating element.
- 8
To the can of crushed tomatoes, add the garlic powder, oregano, basil, crushed red pepper flakes, salt, and pepper, and stir to combine. Set aside.
- 9
Add the cheese to the dough, evenly distributing both the fontina and the mozzarella. Be sure to layer the cheese all of the way to the edges of the dough. Tuck half of the pepperoni slices under the cheese and layer the other half on top. Spoon the sauce in three long stripes down the pizza.
- 10
Transfer the pizza to the oven, and bake for 25-30 minutes, or until the edges of the pizza are deeply golden brown and blackened in spots.
- 11
Remove the pizza from the oven and let it cool in the tray for five minutes. Once slightly cooler, use a spatula to gently ease the pizza out of the tray and onto a cutting board.
- 12
Transfer the ricotta into a piping bag with a medium tip and pipe small rosettes of ricotta over the top. Drizzle the surface with hot honey and scatter basil over the top.
- 13
Cut into square slices, and serve.
⏤ Chef's Notes
Storage:Store leftovers in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.
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