This pizza crust is a family favorite, developed back when we were members of the Old Order Amish church. We loved it when Mom brought a pan of homemade pizza loaded with cheese, sauce, and all the toppings. Our go-to was always lots of meat, with pepperoni a must. This easy sheet-pan crust is versatile and can be customized to your family’s tastes. You may also enjoy Margherita pizza on homemade flatbread or easy pizza sliders.
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Homemade Sheet Pan Pizza Crust
marilynpeight
Pin Recipe
Ingredients
For the crust:
- 1 tablespoon yeast active dry
- 1 cup warm water
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup vegetable oil (or canola oil)
- 2 3/4-3 cups flour All-purpose or bread flour (see notes).
Toppings (optional)
- 2 tablespoons butter melted
- several dashes garlic salt or garlic powder
Pizza Toppings (optional)
- pizza or marinara sauce
- pepperoni
- shredded mozzarella cheese
- mushrooms
- cooked, loose sausage
- cooked and crumbled bacon (additional topping ideas below)
Instructions
Preheat oven to 450°F (start during the final 10 minutes of resting time).
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Whisk the yeast, warm water, sugar, and salt together. Let rest about 10 minutes until the yeast is bubbly and active.
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Stir in the oil. If using a stand mixer, add one cup of flour and mix on low to medium until incorporated. Add the remaining 1 3/4 to 2 cups of flour gradually until the dough is no longer sticky and becomes soft and pliable. Alternatively, mix with a spoon and finish by kneading by hand for about 10 minutes.
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For a thicker, breadier crust, let the dough rest 30–40 minutes. If you prefer a thinner crust, you can skip the rise. Grease a large rectangular baking sheet with olive oil or cooking spray (olive oil gives a crisp, flavorful bottom). Roll the dough out and place it on the greased sheet.
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Optionally brush the dough with melted butter mixed with garlic salt or garlic powder for a seasoned edge. Top with sauce, cheese, and your favorite toppings. Bake 25–30 minutes, until the center is fully baked. Let cool 10 minutes before slicing and serving. Enjoy!
Notes
This dough also works well for grilled pizza.
Serve this pizza with fruit salad or garlic pretzel knots. Optional topping ideas:
• Pineapple and cooked deli ham.
• Black olives.
• Cooked, cubed chicken.
• Diced onion.
• Sliced peppers.
• Crumbled bacon.
• Browned ground beef.
For a Hawaiian pizza: Add pizza sauce, shredded cheese, ham, and pineapple.
For Meat Lover’s pizza: Add sauce, shredded cheese, pepperoni, Italian sausage, ham, bacon, seasoned browned ground pork, and browned beef.
For Deluxe pizza: Add sauce, shredded cheese, pepperoni, crumbled cooked Italian sausage, green and red peppers, and diced onions.
Share your favorite topping combinations in the comments below!
Note: For a softer, more bread-like crust I sometimes use 1 1/2 cups bread flour and 1 1/4–1 1/2 cups all-purpose flour.
The photos show a dough made with bread flour for a slightly fluffier, bready crust.
This image shows dough made with only all-purpose flour for a more traditional crust. Both methods are soft and delicious; you can also allow the dough to rise an extra 30 minutes for a more open, airy crumb.
Add your favorite toppings and enjoy. Homemade pizza is budget-friendly and makes a fun family activity — toddlers especially enjoy making their own mini pizzas with a bit of dough and a choice of toppings. It’s a little messy, but they learn kitchen skills and have fun.
Pizza was a special treat in our Amish community. Gramma’s homemade pizza with a soft, bread-like crust and lots of toppings was always memorable. Often we served root beer floats or ice cream for dessert. For special occasions or outings, pizza delivery was convenient for some Amish families who hired a neighbor to drive, though that could be expensive.
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