Making pizza at home can be intimidating, but this no-knead sheet pan pizza offers a simple, foolproof method for achieving delicious, crispy results. This recipe eliminates the laborious kneading process, making it perfect for busy weeknights or lazy weekends. The sheet pan method, similar to Detroit-style pizza, creates a perfectly crisp crust with those coveted crunchy edges.
This recipe starts with a high-hydration dough, which contributes to its airy texture and ease of preparation. By combining warm water, yeast, and a touch of flour, we create a simple starter to activate the yeast. This ensures a lively and active dough, essential for a good rise.
Yeast activation in a glass bowl.
Meanwhile, combine flour and salt in a large bowl. Once the yeast is foamy, add it to the dry ingredients. Mix until a shaggy dough forms. Then, incorporate olive oil, working it into the dough until fully absorbed. This high-hydration dough will be sticky, but resist the urge to add more flour. The high water content is key to gluten development without kneading.
Shaggy pizza dough.
Gluten development typically relies on kneading, but with this recipe, time does the work. The high hydration allows the flour to hydrate fully over time, developing gluten naturally. Let the dough rest for at least 6 hours, or up to 24, allowing the gluten network to form.
While the dough rests, prepare a simple yet flavorful pizza sauce. A classic three-ingredient tomato sauce is elevated with olive oil, garlic, and oregano. Simmer the sauce in a skillet until thickened and reduced, about 30-40 minutes. Adjust seasoning with salt and sugar as needed.
Simple tomato-based pizza sauce simmering in a skillet.
After the dough has rested, it will be noticeably risen. Drizzle with olive oil and gently shape into a ball. Transfer the dough to a well-oiled 9×13 inch baking pan. Coat the dough with oil, ensuring both sides are covered. Spread the dough out as much as possible, reaching towards the edges of the pan.
Pizza dough spread in an oiled sheet pan.
Allow the dough to proof in the pan for 60-90 minutes, or until it relaxes towards the edges. Gently work the dough to the edges of the pan, popping any large air bubbles. Now, it’s time for the fun part: toppings! Choose your favorites, whether it’s classic pepperoni or something more adventurous.
Pizza dough with toppings in a sheet pan ready for baking.
Spread the sauce evenly across the dough, reaching all the way to the edges. This helps create those signature crispy edges. Add your chosen toppings, distributing them evenly. Preheat your oven to its highest temperature (500-550 degrees) for optimal crust crispness.
Bake the pizza for 20 minutes, or until the cheese is bubbly and the bottom is golden brown. Carefully transfer the pizza to a cutting board.
Baked sheet pan pizza with golden brown crust.
Let the pizza cool slightly before slicing and enjoying. This no-knead sheet pan pizza is a testament to simplicity and flavor, proving that homemade pizza can be both easy and delicious. The combination of a crispy crust, flavorful sauce, and your favorite toppings makes this a winning recipe for any pizza lover.
