There’s something deeply comforting about Grandma’s Cheese Sheet Pan Pizza. The thick, soft crust with a perfectly crispy bottom, combined with the rich, savory tomato sauce and gooey melted cheese brings back memories of family gatherings filled with warmth and laughter. Baking it in a sheet pan makes it wonderfully easy to prepare yet impressive enough to share.
This pizza is a delightful balance of textures and flavors, from the airy dough that has risen just right to the blend of mozzarella and Parmesan cheeses that create a golden, bubbly topping. Whether for a casual weeknight dinner or a special occasion, this pizza is a timeless classic that never fails to satisfy.
- Sheet pan baking ensures a crispy bottom and fluffy interior for the crust.
- The homemade sauce is simple yet packed with rich tomato and herb flavors.
- It’s perfect for feeding a crowd, yielding 8 satisfying squares.
Ingredients
- All-purpose flour (3 cups / 375 g): Provides a balanced structure for a soft yet sturdy crust that rises beautifully.
- Instant yeast (2 teaspoons): Quickly activates to give the dough a good rise and airy texture.
- Salt (1 ½ teaspoons): Enhances the natural flavors of the dough and balances the yeast’s fermenting power.
- Sugar (1 teaspoon): Feeds the yeast to encourage a better rise and adds a subtle touch of sweetness.
- Warm water (1¼ cups / 300 ml): Hydrates the dough ingredients and activates the yeast for rising.
- Olive oil (2 tablespoons, plus extra for greasing): Adds flavor and moisture to the dough while ensuring a crispy crust bottom.
- Crushed tomatoes (1½ cups): Forms the base of the sauce, offering bright and fresh tomato flavor.
- Dried oregano (1 teaspoon): Brings a classic Italian herb flavor to the sauce for aromatic depth.
- Garlic powder (½ teaspoon): Adds subtle warmth and complexity without overpowering.
- Salt and black pepper (to taste): Essential seasonings for balancing and enhancing the sauce flavors.
- Shredded mozzarella cheese (2 cups): Melts beautifully to provide that gooey, creamy topping everyone loves.
- Grated Parmesan cheese (¼ cup): Offers a sharp, nutty contrast and helps to create a golden crust on top.
Instructions
- Prepare the Dough Mixture
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In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. These dry ingredients ensure a flavorful, well-risen dough. Gradually add warm water and olive oil, mixing until a sticky dough forms. Knead for 5 to 7 minutes until the dough is smooth and elastic, which develops gluten for structure and chewiness.
- Allow the Dough to Rise
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Cover the kneaded dough with a clean towel or plastic wrap to keep it warm and moist. Let it rise for 1 to 2 hours, or until it doubles in size. This resting period is crucial for developing flavor and the light, airy texture of the crust.
- Prepare the Sheet Pan
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Generously grease a sheet pan with olive oil to prevent sticking and promote a crispy bottom crust. Press the risen dough evenly into the pan, stretching it to the edges. Let the dough rest for another 15 to 20 minutes to relax the gluten and avoid shrinking during baking.
- Mix the Tomato Sauce
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Combine the crushed tomatoes with olive oil, dried oregano, garlic powder, salt, and black pepper. This simple, herb-infused sauce adds richness and the perfect tangy balance to the cheesy pizza.
- Assemble the Pizza
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Spread the prepared tomato sauce evenly across the dough, ensuring every bite has a hit of flavor. Generously top with shredded mozzarella and sprinkle grated Parmesan over it to add a flavorful crust and melt into gooey perfection.
- Bake Until Golden
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Preheat your oven to 425°F (220°C). Bake the pizza for 20 to 25 minutes until the crust turns golden and the cheese bubbles and browns slightly. This high temperature ensures a crisp crust while melting the cheese to deliciousness.
- Rest and Serve
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Allow the pizza to cool for a few minutes after baking. This helps the cheese set slightly for easier slicing. Cut into 8 squares and serve warm for the best taste and texture.
- Use plenty of olive oil on the sheet pan for that irresistible crispy crust bottom.
- Letting the dough rest in the pan after pressing prevents it from shrinking during baking.
- Adding fresh basil leaves right after baking adds a bright and aromatic finish.
Storage Tips
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to restore the crispy crust and melty cheese texture.
Serving Suggestions
Serve this sheet pan pizza with a fresh green salad or garlic bread for a complete meal. Pair with a chilled glass of sparkling water or your favorite Italian red wine for a cozy dinner experience.
- For extra flavor, consider adding a pinch of red pepper flakes into the sauce mixture.
- If you prefer a thinner crust, spread the dough slightly thinner and reduce the resting time in the pan.
- Use high-quality shredded mozzarella for better melting and flavor.
FAQs
- Can I use active dry yeast instead of instant yeast?
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Yes, but activate the yeast in warm water with a pinch of sugar first, then proceed with the recipe.
- Can I prepare the dough the night before?
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Absolutely. Refrigerate the dough overnight after the first rise and bring it to room temperature before shaping.
- What if I don’t have crushed tomatoes?
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You can substitute with canned whole peeled tomatoes, blending them slightly to break up large pieces.
- Can I add other toppings?
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Yes, add vegetables or meats after the sauce layer before cheese, but keep in mind extra moisture may affect baking time.
- How do I make the crust extra crispy?
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Use plenty of olive oil and bake on the lower oven rack to crisp the bottom more intensely.
Grandma’s Cheese Sheet Pizza
Equipment
- 1 sheet pan greased with olive oil
- 1 mixing bowl
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- 1½ teaspoons salt
- 1 teaspoon sugar
- 1¼ cups warm water
- 2 tablespoons olive oil
- 1½ cups crushed tomatoes
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Combine flour, instant yeast, salt, and sugar in a bowl.
- Add warm water and olive oil, then mix and knead for 5 to 7 minutes until smooth.
- Cover the dough and let it rise for 1 to 2 hours until doubled in size.
- Grease a sheet pan generously with olive oil and press the dough evenly into the pan.
- Let the dough rest in the pan for 15 to 20 minutes.
- Mix crushed tomatoes with olive oil, oregano, garlic powder, salt, and black pepper.
- Spread the sauce evenly over the dough.
- Sprinkle shredded mozzarella and grated Parmesan cheese on top.
- Preheat the oven to 425°F (220°C) and bake for 20 to 25 minutes until the crust is golden and cheese is bubbly.
- Allow the pizza to cool slightly, slice into squares, and serve.
Notes
- Use ample olive oil for a crisp crust bottom.
- Rest dough in pan to prevent shrinking.
- Top with fresh basil after baking for added flavor.
