Sheet Pan Margherita Pizza

This easy Sheet Pan Margherita Pizza will be your go-to for pizza night! Use homemade or store bought dough and a few fresh ingredients!

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If you have followed me for some time and watch my stories on social media you will see that we do pizza night, every single Saturday night. It’s a tradition that we’ve had for a long time and the kids really enjoy it!

Some of our favorite pizzas to make other than this sheet pan margherita pizza is this Sausage Arugula Pizza! Stuffed Crust Sausage Pizza or any of these puff pastry pizzas!

HOW TO MAKE SHEET PAN MARGHERITA PIZZA

INGREDIENTS:

• Flour. Use all-purpose flour for this pizza.
• Yeast. I used active dry yeast, but when in a pinch I can use instant yeast as well.
• Water. Make sure warm water is at 105 and 110°F to help activate the yeast.
• Tomato Sauce. I always use unsalted tomato sauce for my pizza.
• Garlic powder. This is perfect for sprinkling on top of the pizza.
• Mozzarella Cheese. Using fresh mozzarella, it taste so good!
• Basil. Using fresh is a must! It adds a fresh aroma with a subtle peppery flavor and a hint of mint. 
• Oil. This keeps the dough from drying out.

DIRECTIONS:

1. In large mixing bowl add 2 cups flour and yeast. Whisk together.
2. Using dough hook mix on low, slowly add water until combined.
3. Slowly add 1 cup flour, then the last 1/4 cup a little at a time till dough forms. Knead by hand for 1 minute. Add more flour if dough is sticky.

4. Split dough in half to form two balls. Place one dough ball in a bowl with oil. Cover with damp cloths and leave to rest for at least 1 hour. Place the other dough in freezer for later use.

5. Preheat the oven to 450 ˚F.
6. Spray sheet pan with non stick cooking spray.
7. Roll dough into a rectangular that covers all of the sheet pan. 

8. Top with tomato sauce, then sprinkle with garlic powder.

9. Place in the oven and cook for 5 minutes. 
10. Remove from the oven, add the sliced cheese, place back in the oven, and cook for another 10 minutes. 

11. Remove from oven, garnish with basil, cut and serve.

NOTES & STORAGE:

You can keep the pizza for up to 4 days in the fridge; you can also freeze it for up to 3 months.

Make sure warm water is at 105 and 110°F to help activate the yeast.

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**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**

Sheet Pan Margherita Pizza

Nancy Piran

This easy Sheet Pan Margherita Pizza will be your go-to for pizza night! Use homemade or store bought dough and a few fresh ingredients!

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Additional Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course pizza

Cuisine American

Servings 6

Calories 415 kcal

Equipment

• KitchenAid KITCH K45SSOB Mixer 4.5, 250watts, Onyx Black
• OXO Good Grips 2-Cup Angled Measuring Cup
• OXO Good Grips Non-Stick Pro 2-Piece Sheet Pan Set

Ingredients

  

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• For the dough:
• 3 1/4 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1 1/4 cups warm water
• For the pizza:
• 3/4 cup unsalted tomato sauce
• 2 teaspoons garlic powder
• 8 ounces fresh mozzarella cheese ball sliced
• Fresh basil leaves sliced
• 2 tablespoons extra-virgin olive oil

Instructions

 

• In large mixing bowl add 2 cups flour and yeast. Whisk together.
• Using dough hook mix on low, slowly add water until combined.
• Slowly add 1 cup flour, then the last 1/4 cup a little at a time till dough forms. Knead by hand for 1 minute. Add more flour if dough is sticky.
• Split dough in half to form two balls. Place one dough ball in a bowl with oil. Cover with damp cloths and leave to rest for at least 1 hour. Place the other dough in freezer for later use.
• Preheat the oven to 450 ˚F
• Spray sheet pan with non stick cooking spray.
• Roll dough into a rectangular that covers all of the sheet pan. 
• Top with tomato sauce, then sprinkle with garlic powder.
• Place in the oven and cook for 5 minutes. 
• Remove from the oven, add the sliced cheese, place back in the oven, and cook for another 10 minutes. 
• Remove from oven, garnish with basil, cut and serve.

Video

Notes

You can keep the pizza for up to 4 days in the fridge; you can also freeze it for up to 3 months.

Make sure warm water is at 105 and 110°F to help activate the yeast.

Nutrition

Serving: 1gCalories: 415kcalCarbohydrates: 56gProtein: 17gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 7gCholesterol: 30mgSodium: 245mgFiber: 3gSugar: 2g

Keyword basil, Italian, mozzarella, pizza

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