Sheet Pan Pepperoni Pizza

Name: Sheet Pan Pepperoni Pizza
Total time: 3 h 40 min
Yield: 12 serving(s)
Ingredients: 456 g (about 3 3/4 cups) all-purpose flour; 2 tsp. granulated sugar; 2 tsp. kosher salt; 1 1/4 tsp. active dry yeast; 321 g (1 cup + 6 1/2 Tbsp.) warm water; 3 1/2 tbsp. plus 1 tsp. olive oil, divided, plus more for greasing; 1 cup Pizza Sauce or marinara sauce; 12 oz. low moisture whole milk mozzarella, coarsely grated (about 3 cups); 1 oz. sliced pepperoni; 1 c. red grapes (optional); 2 tbsp. small basil leaves

The easiest way to make from-scratch pizza at home? Grab a sheet pan.

Published: Sep 22, 2026

Recipe by Tina Martinez

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Hands reaching for slices of pepperoni pizza on a wooden cutting board.

MIKE GARTEN

Yields:

12 serving(s)

Total Time:

3 hrs 40 mins

For an easy homemade pizza that delivers every time, grab a sheet pan. The dough naturally stretches to fit the pan, making this a foolproof option for anyone who would rather skip the challenge of shaping a perfectly round pie. And no special equipment or pizza oven required!

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Ingredients

456 g (about 3 3/4 cups) all-purpose flour
2 tsp. granulated sugar
2 tsp. kosher salt
1 1/4 tsp. active dry yeast
321 g (1 cup + 6 1/2 Tbsp.) warm water
3 1/2 Tbsp. plus 1 tsp. olive oil, divided, plus more for greasing
1 cup Pizza Sauce or marinara sauce
12 oz. low moisture whole milk mozzarella, coarsely grated (about 3 cups)
1 oz. sliced pepperoni
1 cup red grapes (optional)
2 Tbsp. small basil leaves

Directions

1. Step 1In large bowl, whisk together flour, sugar, salt, and yeast. Add warm water and 1 ½ tablespoons oil; using wooden spoon, mix together to form shaggy dough and let sit 10 minutes. Using hands, knead a few times until dough comes together into a ball. Cover with towel or plastic wrap and let sit 5 minutes.
2. Step 2Using hands, pick up dough and fold over itself 4 times counterclockwise; cover and let rest 5 min. Repeat 3 more times, resting 5 min. after each set of folds.
3. Step 3Transfer to another large bowl and drizzle with remaining 1 tsp oil, turning dough to coat. Cover tightly with plastic wrap and refrigerate at least 24 hr. or up to 3 days.
4. Step 4When ready to bake, drizzle rimmed baking sheet with oil to coat. Place dough on baking sheet and turn to coat both sides with oil. Cover loosely with plastic wrap and let sit at room temp. 2 to 3 hr.
5. Step 5Heat oven to 475°F.
6. Step 6Using fingers, stretch dough to edges of pan. If dough springs back, let rest 5 to 10 min. Spread sauce over dough to edges. Sprinkle with cheese, pepperoni, and grapes if using.
7. Step 7Bake until golden brown on top and crust is lightly browned, 18 to 20 minutes. Let sit 5 minutes before serving. Garnish with basil leaves.

TIP: If you are using an induction or electric stove, place your pizza stone or steel in oven 1 hour before cooking pizza and heat. Place sheet pan on top of stone to crisp the bottom of the crust.

Did you make this recipe? Comment below.

Recipe byTina Martinez

Food Producer

Tina Martinez (she/her) is the food producer for the Hearst Lifestyle Group. Her work for Good Housekeeping includes recipe development and testing as well as food styling. She also brings the Kitchen & Cooking Lab’s expertise to GH’s popular “I Tried It” series, where she tests viral recipes and food trends. She has worked in the food industry since 2007, with experience as a restaurant line cook, culinary educator, and food stylist for editorial, digital, and television platforms. Tina now lives in Westchester with her husband after leaving Brooklyn for a little more suburban greenery. When she’s not cooking, she enjoys discovering local breweries, hiking in national parks, and digging for treasures at thrift stores. Instagram: @tina.d.martinez TikTok: @tinadmartinez

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