Homemade Sheet Pan Pepperoni Pizza

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🍕 Homemade Sheet Pan Pepperoni Pizza

🛒 Ingredients

For the Dough:

  • 2 ½ cups All-purpose flour or Bread flour

  • 1 cup Warm water (about 43°C)

  • 1 tsp Sugar

  • 1 packet (7g) Active dry yeast

  • 2 tbsp Olive oil

  • 1 tsp Salt

For the Toppings:

  • 1 cup Pizza sauce (rich tomato base)

  • 2 cups Shredded Mozzarella cheese

  • ½ cup Grated Parmesan cheese

  • 15-20 slices Large Pepperoni

  • Fresh Basil (for garnish)

  • Dried Oregano & Red Pepper Flakes

👨‍🍳 Step-by-Step Instructions

  1. Activate the Yeast 🧪

    • In a small bowl, combine warm water, sugar, and yeast.

    • Let it sit for about 5-10 minutes until it becomes foamy. ➡️ This means the yeast is alive and ready!

  2. Mix the Dough 🥣

    • In a large bowl, whisk flour and salt.

    • Add the yeast mixture and olive oil.

    • Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.

  3. The First Rise 📈

    • Place dough in an oiled bowl and cover with a damp cloth.

    • Let it rise in a warm spot for 1 hour or until it has doubled in size.

  4. Shape the Pizza 📐

    • Preheat your oven to 220°C (425°F).

    • Generously oil a rectangular baking sheet.

    • Press the dough out into the corners of the pan. If it shrinks back, let it rest for 5 minutes and try again.

  5. Layer the Flavors 🍅

    • Spread a thin layer of pizza sauce over the dough. ➡️ Leave a small border for the crust.

    • Sprinkle a heavy layer of Mozzarella and half of the Parmesan.

    • Lay the pepperoni slices evenly across the top.

  6. Bake to Perfection 🔥

    • Bake for 15–20 minutes.

    • You are looking for a golden-brown crust and bubbling cheese. ➡️ The pepperoni should be slightly crisp at the edges!

  7. The Finishing Touch 🌿

    • Remove from the oven. Immediately sprinkle with the remaining Parmesan, dried oregano, red pepper flakes, and fresh basil leaves.

    • Slice into squares and enjoy!

🤔 Common Questions (Q&A)

Q: How do I get the bottom of the crust extra crispy? A: Use a dark metal baking sheet and don’t be afraid of the olive oil! The oil essentially “fries” the bottom of the dough in the oven, creating that crunch. 🥖

Q: Can I use store-bought dough? A: Absolutely! Just make sure to let it come to room temperature for about 30 minutes before stretching it, or it will be too “snappy” to stay in the corners of the pan. 🛍️

Q: Why did my basil turn black? A: Heat causes fresh basil to oxidize and wilt. For the brightest color and best flavor, always add fresh basil after the pizza comes out of the oven. 🍃

Enjoy your meal! 🍽️✨

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