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
- Large bowl with lid
- Sturdy wooden spoon or dough whisk
- large rimmed baking sheet
- 4 cups bread flour or all-purpose flour, dipped and leveled (560 grams)
- 2 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
- 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 with flour. Transfer the dough to your floured work surface and knead it until it comes together in a smooth ball that is tacky but doesn't stick to your hands. This should take about 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.
- 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.
Looking for more pizza dough recipes? Here are my other all-time faves: