Pepperoni and Sweet Pepper Sheet-Pan Pizza

Steps

1. Step 1

   In a large bowl, whisk together the flour, yeast and salt. Pour in the warm water and 2 tbsp olive oil and stir with a sturdy spoon or your hand until no dry flour remains. The dough will be sticky and shaggy; that is right, and there is no kneading.

   10 min

   • 4 cups all-purpose flour
   • 1 1/4 tsp instant yeast
   • 2 tsp fine salt
   • 1 3/4 cups warm water
   • 2 tbsp olive oil
2. Step 2

   Cover the bowl and leave it at room temperature until the dough is puffy, bubbly and roughly doubled, about 2 hours. (Or refrigerate it overnight, up to 24 hours, then let it sit out 1 hour before the next step.)

   2 hr, hands-off

3. Step 3

   Pour the remaining 3 tbsp olive oil into a 13x18-inch rimmed sheet pan and spread it over the bottom and up the sides with your fingers. Scrape the dough into the pan, turn it once to coat in the oil, and press it toward the corners as far as it will easily go.

   5 min

   • 3 tbsp olive oil
4. Step 4

   Cover the pan loosely and let the dough relax for 1 hour. Then press it gently with oiled fingertips so it fills the pan evenly into all four corners. If it springs back, wait 10 minutes and press again.

   1 hr, hands-off

5. Step 5

   Set an oven rack in the lowest position and heat the oven to 475°F.

   20 min, hands-off · 475°F

6. Step 6

   Stir the oregano into the pizza sauce. Spread the sauce over the dough in a thin, even layer, leaving a 1/2-inch border bare.

   3 min

   • 1 1/2 cups pizza sauce or crushed tomatoes
   • 1/2 tsp dried oregano
7. Step 7

   Scatter the mozzarella evenly over the sauce, going right to the edges of the pan so the cheese crisps against the sides.

   2 min

   • 1 lb low-moisture mozzarella
8. Step 8

   Arrange the pepperoni over the cheese, then scatter the bell pepper strips between the slices. Sprinkle with the Parmesan, if using.

   5 min

   • 4 oz sliced pepperoni
   • 2 bell peppers, one red and one yellow
   • 1/4 cup grated Parmesan
9. Step 9

   Bake on the lowest rack until the cheese is bubbling and browned in spots, the peppers are softened and the edges of the crust are deep golden, 20 to 25 minutes.

   22 min, hands-off · 475°F

10. Step 10

    Run a thin spatula around the edges and under the crust, slide the pizza onto a cutting board, and let it rest 5 minutes. Cut into squares and serve with red pepper flakes.

    5 min

    • red pepper flakes

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026