Our Sheet Pan Pizza looks just like the retro rectangular School Pizza from our past! A soft, fluffy, crispy crust is covered with tomato sauce, cheese, and your favorite toppings – take a bite back to your younger years and make pizza night nostalgia (and super easy, too!)!

Sheet pan pizza with beef and melted cheese, sliced into squares.

What Is Sheet Pan Pizza?

Sheet pan pizza is a simple way to bake a large, shareable pizza on a rimmed baking sheet instead of a traditional pizza stone or round pan. Reminiscent of classic cafeteria school pizza, the thick, fluffy crust and easy customization make it perfect for family dinners, pizza parties, or a nostalgic nod to lunch lady favorites.

Ingredients

All-purpose flour: If you prefer a chewier, more elastic crust, you can substitute bread flour for all-purpose flour in your sheet pan pizza dough recipe. Use the same amount (2¾ cups), but you may need to add a little extra water (about a tablespoon or two) for the right dough consistency.
Instant nonfat dry milk powder: Skim milk powder can be substituted for nonfat dry milk.
Kosher salt
Warm water: Make sure your water is the right temperature (105°F) so that the yeast is activated.
Granulated sugar
Rapid-rise yeast: If you do not have rapid rise (also known as instant) yeast, you can substitute it with a packet of active dry yeast. With this swap, you will not add the active dry yeast directly to your bowl of dry ingredients, rather you will add it to your warm water along with the granulated sugar and allow it to sit for 3-4 minutes or until it gets foamy.
Extra virgin olive oil
Yellow cornmeal
Lean ground beef
Mild Italian sausage

Pizza sauce: Use your favorite jar of pizza sauce. Do not use a jarred store-bought marinara sauce, as it will be too watery and make your pizza crust soggy.
Mozzarella: I prefer using freshly shredded mozzarella cheese from a block for my pizza because it melts better, but you can use a bag of pre-shredded cheese in a pinch.
Dried Italian season

See the recipe card for full information on ingredients and quantities.

Square slice of sheet pan pizza with ground beef and melted cheese being served.

How to Make a Classic School Pizza at Home

Prepare The Pan: Coat the entire surface of an 18×13 rimmed baking sheet (aka half sheet tray) with olive oil then sprinkle with cornmeal. Set aside.
Make The Dough Mixture: In the bowl of a stand mixer with paddle attachment, add the flour, dry milk, salt, sugar, yeast and olive oil. Slowly pour in the warm water and mix on low until the dough is smooth, pourable, the consistency of a thick pancake batter.
Time Saving Tip: You can used a premade pizza dough to save time
Pour In The Pan: Pour the pizza dough into the prepared baking sheet and spread to cover the entire surface. Allow the dough to rest in the pan for 10 minutes.
Cook The Crust: Bake on the lower rack at 475 degrees Fahrenheit for 10-12 minutes, or just until golden.
Break And Brown The Meat: In a large cast iron skillet, cook the ground beef and sausage over medium-high heat until no pink remains. Transfer to a paper towel lined plate and set it aside.
Spread And Sprinkle: Spread pizza sauce over the cooked crust and sprinkle mozzarella cheese and meat on top. Cover the meat with the remaining mozzarella and sprinkle the dried Italian seasoning over the cheese.

Bake: Bake on the middle rack until the cheese is melted and bubbly.
Slice And Serve: Slice the pizza into 12 rectangular pieces. Serve and enjoy!

Coat the pan with olive oil and cornmeal, spread the dough, bake the crust, layer with sauce, cheese, and cooked meat, then bake until bubbly.

Best Dough for Sheet Pan Pizza

For the best texture, homemade pizza dough often delivers a superior chewy, crispy crust over its more convenient store-bought alternative. Whether using this homemade sheet pan pizza dough recipe or premade, be sure to allow the dough to rise properly and preheat your pan to achieve a crispy bottom.

Square slice of cheesy sheet pan school pizza topped with ground beef, served on a white plate.

Tips for Achieving a Crispy Pizza Crust

Preheat the Pan: Place your sheet pan in the oven while it preheats. This helps create an instant sizzle when the dough hits the pan, promoting a crispy bottom.
Use Olive Oil: Lightly coat the pan with olive oil before stretching the dough. This prevents sticking and gives the crust a golden, crispy finish.
High Heat: Bake at a high temperature (about 475°F or 245°C) to ensure a quick cook time, which helps the crust crisp up without drying out.
Don’t Use Too Many Toppings: Too many toppings can weigh down the crust, making it soggy. Keep it balanced for the perfect crisp.

Best Toppings for School Pizza

Tasty Toppings: Feel free to add your favorite pizza toppings, like sausage, pepperoni, bacon, mushrooms, onions, olives, parmesan cheese, or anything you fancy. The beauty of homemade sheet pan pizza is that you can get creative with combinations.
Vegetarian Version: Omit the meat and add extra cheese or your favorite veggies to make a simple cheese pizza or a very veggie pizza. Try topping with spinach, zucchini, red peppers, and cherry tomatoes.
Sprinkle On Herbs And Spices: Add a sprinkle of fresh herbs (like oregano, thyme, rosemary, or fresh basil leaves) or add some spices (like red pepper flakes, garlic powder, or crushed black pepper).

Common Mistakes to Avoid

Don’t Use Cold Dough: Cold dough can be difficult to stretch and may not rise properly. Let your dough come to room temperature before working with it.
Spread Over The Surface: Spread the dough into an even layer, covering the entire baking sheet’s surface. The uneven dough can lead to an inconsistent crust.
Too Low of a Temperature: Baking at a low temperature can result in a soggy, undercooked crust. Bake at a high heat for the best results.

Storage and Reheating

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze unbaked pizza (with sauce, meat, and cheese) for up to 2 months. Wrap in plastic wrap and foil. Bake at 425°F until bubbly and golden.

Reheat: Warm in a 375°F oven for 8-10 minutes or heat in a skillet on medium for 3-5 minutes, covering to melt the cheese.

Close-up of a slice of school sheet pan pizza topped with ground beef and melted cheese.

More Easy Sheet Pan Recipes

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