Sheet Pan Margherita Pizza Recipe

I absolutely love making pizza at home, and this Sheet Pan Margherita Pizza Recipe has quickly become one of my go-to favorites. It delivers that classic flavor of a Margherita pizza—fresh mozzarella, vibrant tomato sauce, fragrant basil—all on a perfectly crisp yet tender crust baked right on a sheet pan. What makes this recipe special for me is how approachable it is; you get delicious, restaurant-quality results without any fuss. Whether I’m feeding a crowd or just craving a comforting dinner, this recipe always hits the spot.

Why You’ll Love This Sheet Pan Margherita Pizza Recipe

What really draws me to this Sheet Pan Margherita Pizza Recipe is its incredible balance of simplicity and flavor. The crust comes out perfectly chewy with just the right amount of crisp, thanks to the bread flour and hot oven. The fresh mozzarella and cherry tomatoes burst with juicy goodness, while the basil adds that unmistakable fragrant lift that makes Margherita pizzas so special. Every bite feels light and refreshing, yet deeply satisfying.

Another reason I keep coming back to this recipe is how easy it is to prepare, even on a busy weeknight. The dough rises quickly, and using a sheet pan means you don’t have to fuss with shaping individual pizzas or getting out your pizza stone. Plus, the par-baking step ensures a beautifully structured crust that holds all those lovely toppings perfectly. I find it ideal for everything from casual family dinners to weekend gatherings, and it always impresses without any stress.

Ingredients You’ll Need

On a white marbled surface, there is a cluster of bright red cherry tomatoes on the vine placed next to a light brown bag of flour. In front of them, there is a white bowl filled with white flour that has a small well in the center. Beside the flour, there are several garlic cloves arranged near a wooden spoon lying flat. To the back right, a small white plate holds eight smooth, round white mozzarella balls. Next to this plate is a fresh bunch of green basil leaves and a whole garlic bulb. A clear glass bottle filled with yellow olive oil stands tall near the mozzarella. In the front right, a small clear glass bowl holds a thick, vibrant red tomato sauce. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe brings its own unique touch to the flavor and texture, making the overall dish sing. The flour and yeast create a warm, airy crust, while the tomato sauce and fresh mozzarella build that classic Margherita profile. Fresh basil and olive oil add brightness and depth, perfectly rounding out every bite.

3 1/2 cups all-purpose flour (or bread flour for chewier crust): Bread flour makes the crust a little chewier, but all-purpose works beautifully too.
1 packet instant yeast (2 ¼ teaspoons): Activates quickly with warm water to create that perfect rise.
1 1/2 cups warm water (about 110°F): Just warm enough to wake up the yeast without killing it.
2 tablespoons olive oil (divided): One part for the dough, the other for brushing the crust before par-baking.
1 tablespoon honey (or sugar): A touch of sweetness helps the yeast along and balances the tomato’s acidity.
2 teaspoons salt: Enhances flavor and strengthens the dough structure.
1 cup tomato sauce (homemade or store-bought): Choose a sauce with bright, fresh flavors for best results.
16 ounces fresh mozzarella cheese (sliced or torn): Melts beautifully and gives that signature creamy texture.
2–3 cups cherry tomatoes (halved): They roast nicely, adding bursts of juicy, sweet tang.
1 cup fresh basil leaves: Add these after baking to keep their fragrant aroma and vibrant color.
3 tablespoons extra virgin olive oil (for drizzling): Adds richness and a silky finish to the pizza.
2 cloves garlic (minced): Gives a subtle savory kick mixed into the olive oil drizzle.
1 teaspoon Italian seasoning: A blend of herbs to elevate the overall flavor complexity.
Sea salt and black pepper (to taste): Simple seasonings that bring everything together.
Red pepper flakes (optional): For a little heat if you like it spicy.
Grated Parmesan cheese (optional, for topping): Adds an extra salty, umami punch if desired.

Directions

Step 1: In a small bowl, combine the warm water, instant yeast, and honey. Stir gently and let it sit for about 5 to 10 minutes until it becomes foamy, activating the yeast.

Step 2: In a large mixing bowl, add the flour and salt. Pour in the yeast mixture and 1 tablespoon of olive oil. Mix until a shaggy dough forms.

Step 3: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough feels sticky, add a little more flour, but try to keep it soft.

Step 4: Lightly oil a clean bowl, place the dough inside, and cover it with a damp cloth or plastic wrap. Let it rise in a warm spot for about 1 hour or until it doubles in size.

Step 5: Place your oven rack in the lower third of the oven and preheat to 475°F with your sheet pan inside to heat up as well. This step helps create a crispy bottom crust.

Step 6: Once risen, gently punch down the dough and stretch it directly onto the hot, oiled sheet pan. Use your fingers to spread it evenly into the corners; don’t worry if it’s not a perfect rectangle—it adds charm!

Step 7: Brush the surface of the dough with the remaining tablespoon of olive oil. Place the pan back in the oven and par-bake the crust for 7 to 8 minutes until it just starts to set and take on a slight golden hue.

Step 8: Remove the crust from the oven. Evenly spread the tomato sauce over the surface, then scatter the fresh mozzarella slices and halved cherry tomatoes on top. Sprinkle with Italian seasoning, sea salt, and black pepper.

Step 9: Bake again in the 475°F oven for another 12 to 15 minutes, or until the cheese is bubbling and golden in spots and the crust edges are a deep golden brown.

Step 10: Remove the pizza from the oven. Immediately scatter fresh basil leaves on top and drizzle with a mixture of minced garlic and extra virgin olive oil. For an extra touch, sprinkle grated Parmesan or red pepper flakes if you like heat.

Step 11: Let the pizza rest for a few minutes before slicing. This helps the cheese set slightly and makes slicing neater. Serve warm and enjoy every mouthwatering bite!

Servings and Timing

This Sheet Pan Margherita Pizza Recipe makes about 8 generous servings, perfect for a group dinner or leftovers for next day lunches. The prep time, including dough activation and kneading, takes around 20 minutes, but keep in mind the dough needs about 1 hour to rise. Actual cooking (par-baking and final baking) takes roughly 20 to 25 minutes total. Altogether, you’re looking at about 1 hour and 40 minutes from start to finish, including rising and resting periods.

How to Serve This Sheet Pan Margherita Pizza Recipe

A square slice of pizza sits on a white plate with a light brown edge, resting on a beige cloth. The pizza slice has three visible layers: a thick, light golden-brown crust at the bottom with a soft texture, a middle layer of rich red tomato sauce spread thickly, and an uneven layer of melted white and light golden cheese on top. The cheese is sprinkled with grated white cheese, adding a powdery texture. A fresh green basil leaf sits in the center as a garnish. In the background, there is a black rectangular tray with more square pizza slices, also topped with cheese, sauce, and basil leaves. To the right, a white marbled surface holds a brown bowl filled with red cherry tomatoes and some green basil leaves scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

When I serve this pizza, I like to keep things simple but thoughtful. It pairs beautifully with a fresh green salad dressed in lemon vinaigrette or a tangy arugula salad topped with shaved Parmesan and pine nuts. These sides contrast wonderfully with the warm, cheesy pizza and keep the meal balanced.

For presentation, I scatter a little extra fresh basil on top just before serving to keep the aroma bright. I love drizzling on some more high-quality extra virgin olive oil right at the table—it adds a luscious finish that’s hard to beat. Serving the pizza family-style on the warm sheet pan keeps things casual and inviting, where everyone can grab their slice as they please.

As for drinks, this pizza is a natural match with a crisp, chilled glass of Pinot Grigio or a light Italian red like Chianti. If you prefer cocktails, a refreshing Aperol spritz or a sparkling water with a squeeze of lemon works beautifully. This pizza is perfect for weeknight dinners, casual weekend gatherings, or even holiday buffets where you want something crowd-pleasing but easy to prepare.

Variations

One of my favorite things about this Sheet Pan Margherita Pizza Recipe is how adaptable it is. If you want to switch things up, try using gluten-free flour blends to make it accessible if you’re gluten-sensitive. Just note the dough may require a bit more handling and possibly a binding agent. For a vegan twist, substitute the fresh mozzarella with vegan cheese or a cashew cream spread, and swap honey for maple syrup in the dough.

I also love experimenting with different toppings—adding roasted vegetables like zucchini or eggplant complements the classic flavors beautifully. For a spicier variation, including sliced spicy salami or a sprinkle of chili flakes before baking boosts the kick. Alternatively, switching the sheet pan method for a skillet or pizza stone can develop an even crisper base, though I find the sheet pan perfectly convenient and reliable every time.

Storage and Reheating

Storing Leftovers

Leftover pizza is one of my favorite things to store because it reheats well and tastes just as good the next day. I wrap slices tightly in plastic wrap or place them in an airtight container to keep the crust from drying out. Stored in the refrigerator, my leftovers usually stay fresh for up to 3 days—though I have to admit, they rarely last that long!

Freezing

This pizza freezes nicely if you want to prepare in advance. I recommend par-baking the crust, letting it cool, then wrapping the whole sheet pan pizza tightly in aluminum foil and plastic wrap before freezing. When ready to eat, thaw it overnight in the fridge and then crisp it up in a preheated oven at 425°F for 8 to 10 minutes. Frozen pizza maintains its delicious taste and texture for up to 2 months.

Reheating

Whenever I reheat this pizza, I avoid the microwave because it tends to make the crust soggy. Instead, I prefer warming slices in a 375°F oven or toaster oven on a baking tray for about 8 minutes until the cheese is melty and the crust is crisp again. If you’re short on time, a quick skillet reheat on medium heat with a lid helps warm through and keep that crust crunch intact. These methods truly bring back the fresh-out-of-the-oven goodness.

FAQs

Can I use regular active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast, but you will need to proof it first by dissolving it in warm water with the honey and letting it sit for 5 to 10 minutes until foamy. This activates the yeast before mixing it into the flour.

Is it necessary to par-bake the crust?

Par-baking is a key step to getting a crisp, non-soggy crust when topping with wet ingredients like tomato sauce and fresh tomatoes. It firms up the dough so it doesn’t become mushy when baked the second time.

Can I prepare the dough ahead of time?

Definitely! You can prepare the dough the day before and let it rise slowly in the fridge overnight. Bring it to room temperature before stretching onto the sheet pan. This slow ferment actually adds more depth of flavor to the dough.

What can I substitute for fresh basil if I don’t have any?

If fresh basil isn’t available, you can use fresh oregano or even a sprinkle of dried Italian herbs, though the bright, sweet fragrance of basil is hard to replicate. Adding chopped baby spinach as a last-minute topping can also offer a fresh green note.

What’s the best way to get a crispier crust?

Using bread flour helps for a chewier texture, and heating the sheet pan in the oven before placing the dough on it creates that golden, crunchy bottom crust. Also, avoid overloading the pizza with too many toppings, which can weigh the crust down and make it softer.

Conclusion

I truly can’t recommend this Sheet Pan Margherita Pizza Recipe enough if you’re craving a homemade pizza that’s bursting with fresh flavors and effortless to make. It’s a wonderfully inviting dish that brings people together, whether for weeknight dinners or special occasions. Trust me, once you try it, this recipe will quickly become one of your cherished favorites too. Happy baking and buon appetito!