Square Sheet Pan Mozzarella Pizza
Preheat the oven to 500° and drizzle a sheet pan with olive oil. Stretch the crust to fit the pan, flip it to coat the other side, and spread with pizza sauce. Top with mozzarella, then the toppings chopped into small pieces, Parmesan, red onion, oregano, chili flakes and another drizzle of olive oil. Bake 12 to 15 minutes until the cheese melts and the crust is golden brown, rest a couple of minutes and cut into squares.
Sheet-pan pizza is the answer to feeding a crowd with ease — a golden crust with a crispy, oil-fried bottom, baked in a sheet pan and cut into generous squares. This mozzarella version keeps things simple and satisfying, all bubbling cheese and golden crust and endlessly crowd-pleasing. It comes together with just a quick stretch of the dough into the pan, making it perfect for a casual dinner, a party, or any time hungry people need feeding fast.
The Sheet-Pan Dough
Press a well-oiled dough all the way to the edges of the sheet pan, keeping it even, so it bakes up golden with a crispy, oil-fried bottom. Generously oiling the pan is the secret to that signature fried, crispy underside, and turning the dough in the oil so both sides are coated is what gives you that crisp, fried underside.
The Mozzarella and Bake
Top the stretched dough with sauce and plenty of mozzarella, then bake in a hot oven until the cheese is bubbling and the crust is deep golden. A generous layer of mozzarella melts into that irresistible, bubbling top, while the hot oven crisps the bottom — cut it into squares for easy, crowd-friendly serving.
Square Sheet Pan Mozzarella Pizza
Ingredients
Method
- Preheat oven to 500°.
- Use a giant sheet pan and drizzle it with olive oil. Unroll or roll your crust, stretching it out to fit the pan. Place the crust into the pan to coat with olive oil and then flip it to coat the other side.
- This helps to get that crispy crust on the bottom.
- Spread the crust with home made or prepared pizza sauce.
- Top this with shredded mozzarella cheese. Top the pizza with every veggie you can find, or, if you intend to share with a meat lover, top the crust with pepperoni, cooked sausage, bacon and meatballs.
- Chop all of the pizza toppings into small pieces, sprinkling the meats over the cheese and sauce. This allows you to easily cut the baked pizza into squares.
- Top meats with a sprinkle of Parmesan cheese, thin slices of red onion, dried oregano, dried chili flakes and another drizzle of olive oil.
- Bake for 12 to 15 minutes, or until those cheeses melt, and the crust is golden brown.
- Let the pizza rest for a couple of minutes and then cut into two-inch squares. Cravings satisfied…for a couple of days anyway!!!!!
The Heart of the Table
A sheet-pan pizza cut into squares is casual, generous hospitality — it feeds a crowd and invites everyone to grab a piece and dig in. There is an easy, welcoming warmth in a pizza built for sharing, the kind of unfussy, abundant food that makes a gathering feel relaxed and happy.
The Art of the Host
Oil the pan generously for a crispy bottom, and bake in a hot oven until the crust is deep golden. Let it rest a minute before cutting so the cheese sets, then slice it into neat squares for easy sharing straight from the pan.
Neighborly Grace
- The Preparation: There is very little to get ahead on here — have the dough at room temperature and the toppings chopped, and it goes from pan to oven in minutes. Top and bake it fresh, and it comes together quickly for a casual dinner or party.
- The Pour: A cold Italian lager or a glass of Chianti suits the pizza well; for a non-alcoholic option, an Italian sparkling soda keeps things lively and refreshing.
- The Vibe: Serve it hot, cut into squares straight from the pan, for a casual dinner or a party. This is easy, crowd-feeding baking — cheesy and crisp-bottomed, made to square up perfectly and feed a hungry group with no fuss.