No-Knead Sheet Pan Pizza

By:

Thomas

Published:

September 29, 2025

[grow_share_buttons]

Jump to Recipe·Leave a Review

This No-Knead Sheet Pan Pizza recipe is a game changer for pizza lovers everywhere. Picture this: a golden, crispy yet tender crust topped with your favorite flavors, all without the need for tireless kneading. That’s right! This simple and relaxed approach to pizza-making means you can enjoy the fun of creating your masterpiece without breaking a sweat. Whether you’re planning a cozy night in, entertaining friends, or simply treating yourself, this recipe sets the stage for deliciousness. Plus, it’s versatile enough to cater to your cravings—be it classic pepperoni, a veggie feast, or even a gourmet twist with specialty toppings. As you gather your ingredients and unleash your inner chef, you’ll see why this no-knead method has captured hearts (and taste buds) everywhere. So, let’s roll up those sleeves and get started on the journey to the perfect slice!

Why This Recipe Works

This No-Knead Sheet Pan Pizza recipe harnesses the power of simplicity, cutting through the complexities of traditional pizza dough preparation. By allowing the dough to rise and develop flavor naturally, you achieve a delightful combination of crispy crust and soft, chewy interior without the arm workout. The magic lies in the way the dough bubbles and grows with minimal interference. So, you end up with a fantastic pizza base that’s not just easy to make but also filled with delicious flavor. This method lets those flavors catapult into an enjoyable experience that anyone can master, whether you’re a novice cook or a seasoned pro.

Why You’ll Love This No-Knead Sheet Pan Pizza

You’ll fall in love with this effortless recipe that invites creativity. Just think of all the possibilities! Whether you prefer classic pepperoni, veggie-loaded, or gourmet toppings, this pizza easily adapts to whatever flavors you crave. It’s like a blank canvas where you can express yourself. Plus, the ability to make the dough ahead or in bulk means pizza night can be spontaneous! Whether it’s a Tuesday dinner or a Saturday gathering, having this dough ready just makes life easier. You can whip up mouthwatering pizzas whenever the craving strikes, and your friends or family will thank you for it!

Ingredients

4 cups All-Purpose Flour (500 grams)
2 teaspoons Kosher Salt
1 Tablespoon Sugar
2 1/2 teaspoons Fast Acting or Instant Yeast
2 cups Warm Water (473 mL)
1/4 cup Extra Virgin Olive Oil, divided (78 mL)
1 1/2 cups Pizza Sauce (store-bought or homemade)
10 ounces Shredded Low-Moisture Mozzarella Cheese
Pizza Toppings of your choice

Making the Dough

Whisk Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, kosher salt, sugar, and instant yeast. This step is crucial because it evenly distributes the ingredients, setting a solid foundation for your dough.

Combine with Water

Now, pour warm water into the dry mixture and stir until no dry spots remain. The dough should be sticky and shaggy—this is exactly what you want! It may feel messy, but trust the process.

First Rise: 60 Minutes

Cover the bowl with a clean dish towel and place it in a warm spot to rise until doubled in size, about 60 minutes. This is where the magic happens, so be patient! As it rises, you’ll notice the dough bubbling and expanding.

Refrigerate Dough (Optional)

If you’re prepping ahead, you can refrigerate the dough for up to 5 days. Simply rub olive oil on your hands, gently deflate the dough, and store. This makes weeknight meals a breeze!

Prepare the Pan

Oil the Sheet Pan

Brush a large sheet pan (or two smaller ones) with 2 tablespoons of olive oil, ensuring a non-stick surface for a crispy crust. Optionally, line with parchment paper for extra ease. This step helps create that satisfying crunch on the bottom.

Spread the Dough

Turn the dough onto the prepared pan. Gently use your oiled hands to stretch the dough toward the edges. Don’t worry about stickiness; just use more oil if needed. It doesn’t have to be perfect; any imperfections add character!

Second Rise: 30 Minutes

Let the dough rise uncovered on the sheet pan for about 30 minutes while you preheat the oven to 500°F (260°C). This extra rise allows the dough to become light and fluffy, so don’t skip this step.

Poke Holes for Even Baking

Use a fork to poke holes all over the surface of the dough, helping to remove air pockets. This little trick ensures an even bake, keeping the crust crispy all the way through.

First Bake: 5 Minutes

Pre-bake the crust in the preheated oven for 5 minutes to set the base. This step is crucial as it prevents the toppings from making the dough soggy.

Top and Finish Baking

Add Final Touches

Brush the crust with the remaining olive oil, then layer with pizza sauce, cheese, and your favorite toppings. Here’s your chance to get creative—don’t hold back on flavor!

Second Bake: 10-14 Minutes

Return the topped pizza to the oven and bake for an additional 10 to 14 minutes, until the crust is golden brown and the cheese bubbly. The aroma drifting through your kitchen will have everyone gathering around in anticipation!

Serving Suggestions

Pair your No-Knead Sheet Pan Pizza with a fresh garden salad, garlic knots, or a selection of dipping sauces to complement your meal. A light salad can balance the flavors wonderfully, making for a complete feast.

Tips for Success

Use high-quality olive oil for flavor.
Experiment with dough resting times; longer can enhance flavor.
Preheat the oven properly for the best crust.

Variations

Try different cheeses such as fontina or gouda for a unique twist.
Make a dessert pizza with chocolate and strawberries for a sweet finish.
Add herbs like basil or oregano to the dough for extra flavor.

Storage Tips

Store leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, place in the oven for a few minutes until warmed through for optimal texture. You might even find the flavors meld into something even tastier!

FAQs

1. Can I freeze the dough?
Yes, freeze the dough in an oiled plastic bag for up to 3 months. Thaw in the fridge overnight before use.

2. What if I don’t have instant yeast?
You can use active dry yeast, but you’ll need to proof it in warm water first.

3. How do I know when the pizza is done?
The crust should be golden brown, and cheese should be melted and bubbly.

4. Can I make this pizza gluten-free?
Yes, use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.

5. Can I use a different pan?
Absolutely! Any oven-safe pan will work; just adjust the baking time as needed based on thickness.

This No-Knead Sheet Pan Pizza is the perfect canvas for your culinary creativity, offering a balance of flavor and ease. Embrace the joy of homemade pizza while enjoying the endless combinations of toppings, making every meal unique and exciting. Whether for a family dinner or a weekend gathering, this recipe is bound to impress and satisfy any pizza lover.

No-Knead Sheet Pan Pizza

Why This Recipe Works

Why You’ll Love This No-Knead Sheet Pan Pizza

Ingredients