Pizza night
Sheet-Pan Pepperoni Pizza
A thick, crispy-bottomed pan pizza baked on a single sheet pan with plenty of cheese and cupped pepperoni.
Prep15 min
Cook20 min
Total35 min
Serves6
Gear: Half sheet pan (18×13-inch)
The restaurant secret
Pan-style pizza gets its fried, golden crust from olive oil in the pan and a high oven. Using store-bought dough keeps it easy, and a sheet pan makes enough squares for the whole family — no pizza stone needed.
How to make it
- Heat the oven to 475°F with a rack in the lower third. Pour 2 tbsp oil onto the sheet pan and spread it out.
- Place the dough on the pan and stretch it toward the edges. If it springs back, rest it for 10 minutes and stretch again.
- Spread the sauce over the dough, leaving a small border. Sprinkle with mozzarella all the way to the edges, then Parmesan and pepperoni.
- Brush the border with the remaining oil and sprinkle with oregano.
- Bake for 18–22 minutes until the cheese is bubbly and browned and the bottom is crisp and golden. Rest 5 minutes, then cut into squares.
Technique tip
Spreading cheese right to the edge of the pan creates a crispy, caramelized cheese crust along the sides — a hallmark of pan-style pizza.
Swaps & options
- Use half pepperoni and half vegetables to please everyone.
- Make it ahead: refrigerate the dough on the oiled pan, covered, for up to 24 hours.
Serve it with
- Serve with a simple Italian side salad.
- Reheat slices in a dry skillet over medium heat to re-crisp the bottom.
Safety & allergens: Contains wheat and milk. Pepperoni may contain pork — check labels. Always check ingredient labels. See our disclaimer.
This is an original home recipe inspired by a popular restaurant style. Tasty Food Deal is not affiliated with any restaurant.