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two rectangular thin-crust pizza slices with red tomato sauce, melted mozzarella, pepperoni rounds and thin cooked mushroom slices on a plain plate, with no herb garnish
Rachel Kim

Sheet Pan Pizza

A thin sheet-pan pizza gets its character from a well-oiled bottom and toppings kept light enough for the crust to cook underneath them. Store-bought refrigerated dough is useful here, but it needs time out of the refrigerator before it will stretch to the corners. Don't fight cold dough. Let it relax when it springs back, then give the bare crust a short first bake before adding pepperoni and mushrooms. That first bake gives the bottom a head start under the sauce.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb refrigerated pizza dough
  • 2 tbsp olive oil divided
  • 1/2 cup thick pizza sauce
  • 6 oz low-moisture mozzarella grated
  • 2 oz sliced pepperoni
  • 4 oz cremini mushrooms sliced very thinly
  • 1/2 tsp dried oregano
  • 2 tbsp finely grated Parmesan
  • 1 tbsp all-purpose flour for handling dough

Method
 

  1. Let dough stand covered at room temperature for 30 minutes. Heat the oven to 450°F with a rack in the lower third and brush an 18-by-13-inch rimmed metal sheet pan with 1 1/2 tablespoons olive oil.
  2. Dust hands lightly with the measured flour and stretch dough across the pan. Let it rest for 5 minutes if it springs back, then press gently toward the corners to make an even thin layer.
  3. Prick the center several times with a fork and bake the bare crust for 7 minutes. Toss thin mushroom slices with remaining oil while it bakes.
  4. Spread pizza sauce over the par-baked crust, leaving a narrow border. Add mozzarella, pepperoni, mushrooms and oregano in a light even layer.
  5. Bake for 12 to 16 minutes until the bottom is browned and the cheese bubbles. Scatter Parmesan over the hot pizza, rest for 3 minutes and cut into 12 rectangles, serving 2 per portion.