Sheet Pan Pizza: Crisp-Bottom Crust for Game Day

Sheet pan pizza is the answer to feeding a crowd without a pizza stone, a peel or a pizza oven. It is a thick, airy, rectangular pizza baked in an ordinary rimmed baking sheet, with a crisp, golden, oil-fried bottom and a soft, chewy middle, somewhere between a focaccia and a pizzeria slice. It is a favorite for football weekends, birthday parties and family movie nights, which is why searches for it climb every autumn.

Why it works

The generous olive oil in the pan fries the base of the dough while it bakes, so you get a crunchy bottom without any special equipment. A fairly wet dough gives a light, open crumb, and because it is mixed with a spoon and left to rise, there is no kneading at all. One batch cuts into 8 large squares or 16 party-size pieces.

Tips for the best crust

• Use bread flour if you can. Its higher protein gives a chewier crust. All-purpose flour also works; the crumb will simply be a little softer.
• Be generous with oil in the pan. Two tablespoons feels like a lot, but this is what makes the bottom crisp and golden.
• Let the dough relax. If it springs back when you stretch it, cover it for 10 minutes and try again. Dimple it with oiled fingertips rather than rolling it.
• Par-bake for 5 minutes. A short bake before the toppings keeps the middle from turning doughy under the sauce and cheese.
• Use low-moisture mozzarella. Shred a block yourself; fresh mozzarella releases too much water for a thick pizza. Pre-shredded cheese also works but melts a little less smoothly.
• Go to the edges. Spread cheese right to the rim of the pan so it caramelizes into a crunchy, lacy border, the best bite for many people.

Topping ideas

• Classic pepperoni: tuck a few slices under the cheese and the rest on top so they crisp and cup.
• Supreme: sliced bell pepper, red onion, mushrooms and cooked sausage.
• Margherita-style: sauce, mozzarella and torn basil added after baking.
• Veggie white pizza: olive oil and garlic instead of sauce, with spinach and ricotta.
• Half and half: top each half differently so every guest finds a favorite.

Game day serving ideas

Serve the pizza cut into squares with a simple green salad, a bowl of crunchy raw vegetables and a dip such as ranch or garlic yogurt. Offer chili flakes, grated Parmesan and hot honey on the side. Bake two pans back to back so there is always a hot one on the counter.

Make ahead and storage

The dough can be mixed the night before and left covered in the refrigerator; the slow, cold rise adds flavor. Bring it out for an hour before shaping. Leftover pizza keeps in the refrigerator for up to 4 days. Reheat slices in a 200°C / 400°F oven or a skillet for 5 to 8 minutes to bring back the crisp bottom; the microwave makes it soft. Baked slices freeze well for up to 2 months.