Our family loves pizza night, and this Sheet Pan Pizza (“Roman-Style”) is one of our favorite ways to make it happen on busy days. It’s simple, flexible, and feeds everyone at once—no standing over the oven making individual pizzas.

The dough gets stretched into a sheet pan, lightly par-baked with sauce, then topped and baked again until golden, bubbly, and full of flavor. The result? A slightly crisp, airy crust with all your favorite toppings in every bite.

This is one of those meals that feels fun, easy, and just a little special—perfect for family dinners or casual gatherings.

Why You’ll Love This Recipe

• Feeds a crowd easily
• Crispy edges with a soft, airy center
• Customize with your favorite toppings
• Perfect for busy weeknights or pizza night
• Great use for sourdough pizza dough

Ingredients

Pizza Dough

I make a homemade sourdough pizza dough (this recipe) which adds a delicious tangy flavor, but store-bought works great too for convenience.

Pizza Sauce

A simple blend of tomatoes, olive oil, and seasoning that adds rich, classic flavor.

Mozzarella Cheese

Melts beautifully and gives that classic gooey pizza texture.

Toppings (Choose Your Favorites!)

Canadian bacon
Pepperoni or salami
Cooked ground sausage or beef
Bell peppers
Mushrooms
Olives
Pineapple (optional—but fun debate at the table 😉)
Fig & prosciutto for a gourmet twist
Fresh tomato & basil for a simple option

Cornmeal (optional)

Helps prevent sticking and adds a slight texture to the crust.

My Simple Homemade Pizza Sauce

1 can diced tomatoes
1 small can tomato paste
1½ tsp salt
Pinch red pepper flakes
2 tbsp olive oil
1 tbsp basil or Italian seasoning
1 tsp garlic

Blend until smooth using your immersion blender or blender.

{All ingredients listed below with exact amounts needed.}

Equipment
Pizza Stone– Helps your oven act like a pizza oven with the heat coming from the top and bottom.
Baking Sheet– I love these Chicago Metallic ones and have used mine for years, I purchased mine from Sur LaTable but these are the same.
Temperature Probe Instant Read Thermometer– Great thermometer to check internal temperature.
Blender– to puree the tomatoes into a beautiful smooth sauce.

How to Make Sheet Pan Pizza

Here we go — you’ve got this! Put on your Apron First!

Step 1: Prepare the Dough

Bring pizza dough to room temperature.

Make your Sourdough Pizza Dough- The one I make asks me to start a day before or you could use this one which is day of. Or most grocery stores have Pizza Dough in the refrigerated section, pick up 2 packages because the sheet pan requires a little more dough than your standard 10-12 inch pizza. Allow to warm on the counter for the recipes directed amount of time. Pizza Dough Recipe Here.

Preheat Oven

Steps 2:

Preheat oven to 500°F with a pizza stone on the top rack (optional, but helps create high heat).

The Pizza Stone is there to help create an intense heat, which mimics a commercial brick oven. You won’t be cooking the pizza on the pizza stone, just using it to help distribute the heat.

Make Sauce & Stretch the Dough

Steps 3:

While the Pizza Dough comes to room temperature make the Pizza Sauce. See recipe below. Make sure to blend it super smooth.

On a floured surface, gently stretch dough to about 75% of your sheet pan size.Transfer to a 13×18 sheet pan lightly sprinkled with cornmeal, then stretch to fit.

Add Sauce & Par-Bake

Steps 4:

When dough fits the pan, take a spoon, dollop small amounts of your pizza sauce all over the dough, using the back of the spoon to spread an even thin layer of sauce over the dough.

Reduce oven to 450°F and bake for 10–15 minutes to par-bake the crust.

The layer of sauce allows the dough to par-bake (rise a little) without all the toppings weighing it down and deflating the crust.

Add Toppings

Steps 5:

Remove from oven. Add a light layer of cheese, then your toppings, then finish with more cheese.

Topping Ideas (Choose Your Favorites!)

Canadian bacon
Pepperoni or salami
Cooked ground sausage or beef
Bell peppers
Mushrooms
Olives
Pineapple (optional—but fun debate at the table 😉)
Fig & prosciutto for a gourmet twist
Fresh tomato & basil for a simple option

Bake Again

Steps 6:

Return to oven and bake for 20–25 minutes, until cheese is bubbly and edges are golden.:

Rest & Serve

Steps 7:

Let rest for 3 minutes, then slice into squares and enjoy!

Table Conversation Starter:

If you could create your ultimate pizza, what toppings would you choose?

Tips and Tricks

• Par-baking prevents a soggy crust
• Don’t overload toppings—keeps crust crisp
• Use cornmeal for easy removal and texture
• Preheat oven well for best results
• Let dough rest if it springs back while stretching