Quick Pizza Dough (1.2 pounds)

2 ¼ cups all-purpose flour, plus extra for kneading

1 tablespoon sugar

1 tablespoon instant yeast

1 teaspoon salt

2 tablespoons olive oil

1 cup warm water (110-115°F)

Sheet Pan Pizza

1 – 1.2 pounds pizza dough (store-bought or homemade)

1 tablespoon olive oil

⅔ cup pizza sauce

2 cups shredded mozzarella cheese

4 oz pepperoni slices

Parmesan cheese for topping (optional)

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Make the Dough: Combine flour, sugar, instant yeast, and salt in a large bowl. Add olive oil and warm water. Stir to form a dough.
Knead the Dough: Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise 1 hour or until doubled.
Preheat Oven: Heat oven to 450°F (232°C). Lightly grease a 9×13-inch sheet pan with olive oil.
Prepare Dough on Pan: Punch down dough and stretch evenly in the pan. Drizzle olive oil on top.
Add Toppings: Spread pizza sauce, then mozzarella, pepperoni, and optional parmesan cheese evenly over dough.
Bake: Bake 15-20 minutes until crust is golden and cheese is bubbly.
Serve: Let cool slightly, slice, and serve warm.

Customize toppings with mushrooms, bell peppers, olives, sausage, or fresh herbs.

Use whole wheat flour for a heartier crust.

Store-bought dough can be substituted—bring to room temp before use.

Refrigerate leftover pizza up to 3 days; reheat in skillet or oven for crispiness.

Freeze slices wrapped tightly for up to 2 months.