Easy Sheet Pan Pizza (with Pepperoni)

Name: Easy Sheet Pan Pizza (with Pepperoni)
Prep time: 15 min
Total time: 15 min
Yield: 6-8
Ingredients: ¾ cup warm water (100°F); 1½ teaspoons sugar; 1 (¼-ounce) package active dry yeast; 2 cups all-purpose flour (plus extra for dusting); 1 teaspoon sea salt; 1 tablespoon + 1 teaspoon extra-virgin olive oil; Cornmeal (for dusting the sheet pan); ½ cup passata (or pizza sauce); Dried oregano; Grated Parmesan; Shredded mozzarella; 2 oz pepperoni “cup-and-char” slices (54 pieces, 62g); OvenBond Tri-Ply Half Sheet Pan

Easy Sheet Pan Pizza (with Pepperoni)

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

6-8

Prep Time

15 minutes

Cook Time

15-25 minutes

This Easy Sheet Pan Pizza is thick, fluffy, and perfectly golden with crispy edges and a chewy bite. The homemade dough is made in a food processor, topped with classic pepperoni and baked on a sheet pan in the oven—no pizza stone or special equipment needed! The cheese gets bubbly, the pepperoni crisps up beautifully, and the crust bakes to soft, airy perfection. Whether you're a beginner or a seasoned home cook, this fuss-free pizza is one you will be proud of.

Ingredients

Easy Pizza Dough

¾ cup warm water (100°F)
1½ teaspoons sugar
1 (¼-ounce) package active dry yeast
2 cups all-purpose flour (plus extra for dusting)
1 teaspoon sea salt
1 tablespoon + 1 teaspoon extra-virgin olive oil

Assemble the Pizza

Cornmeal (for dusting the sheet pan)
½ cup passata (or pizza sauce)
Dried oregano
Grated Parmesan
Shredded mozzarella
2 oz pepperoni “cup-and-char” slices (54 pieces, 62g)

Directions

Activate the Yeast

In a measuring cup, combine warm water, sugar, and yeast.
Stir and let sit for 5 minutes until foamy. (If the yeast doesn’t foam, it’s inactive—start over with fresh yeast.)

Make the Dough

In a food processor with a dough blade (or stand mixer with a dough hook), add the flour and salt and mix to combine.
Add the activated yeast mixture and 1 tablespoon olive oil.
Mix 4–6 minutes until a dough forms.

Let the Dough Rise

Transfer the dough to a lightly floured surface and knead gently into a ball.
Place in a lightly oiled medium bowl, cover with plastic wrap and a tea towel, and let rise until doubled in size (1–4 hours, depending on room temperature).

Preheat the Oven & Shape the Pizza

With a rack in the middle of the oven preheat to 500°F (260°C).
Sprinkle cornmeal on the base of a 9”x12.5” sheet pan.
Transfer the dough to the pan and use your fingertips to carefully push and stretch it to fit.

Assemble the Pizza

Spread passata evenly over the dough, leaving a one-inch border.
Sprinkle with oregano and grated Parmesan cheese.
Top with shredded mozzarella and arrange the pepperoni to cover the sauce and cheese.

Bake & Serve

Bake for 15-25 minutes, or until the pepperoni edges are crispy, the cheese is bubbling, and the crust is lightly browned. (Cook times may vary based on individual ovens and the material of your sheet pan)
Slice into 6-8 pieces and enjoy!