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Sheet Pan Margherita Pizza recipe

Fresh Sheet Pan Margherita Pizza

Chef Roberto, an Italian-American cuisine expert from Eat Every Slice, smiling while holding a plate of freshly made pasta garnished with basil.Roberto
Enjoy the classic flavors of Margherita pizza with the convenience of a sheet pan. This easy recipe features homemade dough topped with fresh mozzarella, ripe tomatoes, and fragrant basil for a delightful meal.
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Prep Time 20 minutes
Cook Time 12 minutes
rise time 1 hour
Total Time 1 hour 32 minutes
Course Main Course
Cuisine Italian American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 sheet pan lightly oiled
  • 1 Rolling Pin
  • 1 Mixing Bowl large

Ingredients
  

Pizza Dough

  • 2 1/2 cups all-purpose flour
  • 1 packet 2 1/4 tsp active dry yeast
  • 1 cup warm water 110°F
  • 2 tbsp olive oil
  • 1 tsp salt

Toppings

  • 1 cup tomato sauce
  • 8 oz fresh mozzarella sliced
  • 1/4 cup fresh basil leaves
  • 2 tbsp cornmeal for dusting

Instructions
 

Preparation

  • Dissolve the yeast in warm water in a large mixing bowl. Let it sit for 5 minutes until frothy. Add olive oil and salt, then gradually mix in flour until a dough forms.
  • Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for 1-2 hours until doubled in size.

Assembly

  • Preheat your oven to 475°F. Dust a sheet pan with cornmeal to prevent sticking.
  • Roll the dough into a rectangle to fit your sheet pan. Transfer to the pan and adjust to fit.
  • Spread tomato sauce over the dough, leaving a border for the crust. Place mozzarella slices on top, followed by fresh basil leaves.

Baking

  • Place the sheet pan in the oven and bake for 15-20 minutes until the crust is golden and cheese is bubbly.

Serving

  • Remove the pizza from the oven and let it cool for a few minutes. Slice into 8 pieces and serve hot.

Storage

  • Place leftover pizza in an airtight container and refrigerate for up to 3 days. Reheat in a 350°F oven for 5-7 minutes before serving.

Notes

Pro Tips: Ensure the dough is properly kneaded for the best texture. Use fresh basil added after baking for aroma.
Ingredient Substitutions: Gluten-free flour can be used for the dough. Dairy-free cheese options are available for a vegan pizza.
How to Serve: Serve hot with a light salad and a glass of Chianti.
Storage & Freshness: Store in the refrigerator for up to 3 days. Reheat in the oven for best results.
Make-Ahead Tips: Dough can be made a day ahead and stored in the fridge.
Keyword Easy Margherita Pizza, homemade pizza dough, Sheet Pan Margherita Pizza