Amazing Grandmas Cheese Sheet Pan Pizza 8 Slices

There’s just something about the smell of pizza baking that instantly whisks me back to cozy family nights, right? Forget those floppy delivery slices; we’re talking about real comfort food here. This isn’t fancy gourmet stuff—it’s sturdy, satisfying, and meant to be eaten right out of the pan. It’s the kind of meal where everyone gathers around the table, happy and full.

This recipe, which I call Grandmas Cheese Sheet Pan Pizza, delivers that perfect, thick crust that soaks up just the right amount of tomato sauce without getting soggy. It’s honestly the easiest pizza you’ll ever make from scratch, relying on simple pantry staples that my grandmother always kept on hand. Trust me, once you try this traditional, family-style cheese pizza baked right on one sheet, you won’t want to go back!

Why This Grandmas Cheese Sheet Pan Pizza Recipe Works So Well

When you stick to simple recipes like this one, the results are always better. It’s all about building a solid foundation! You’ll want to make this recipe because it’s nearly foolproof, which is why it became a weeknight staple around here.

• It creates that beautiful, thick-but-fluffy crust that holds up to toppings.
• You use pantry staples, so there’s no complicated shopping trip needed.
• It’s a fantastic crowd-pleaser, perfect for kid dinners or movie night gatherings.
• The dough rests right in the pan, saving you time and dishes—win-win!

If you’re looking for more fun sheet pan ideas, you absolutely have to check out my recipe for Big Mac Pizza; it’s a total game-changer!

Essential Ingredients for Authentic Grandmas Cheese Sheet Pan Pizza

The magic of this sheet pan pizza really lies in keeping things simple and making sure you use the right kind of cheese. Grandma believed you didn’t need a ton of fancy stuff, just good basics handled correctly. Don’t worry about making sauce completely from scratch this time—you can grab a jar to save time, or if you want to whip up something homemade, my recipe for easy homemade pizza tomato sauce is perfect here.

Here’s what you need to gather up for the dough, sauce, and that glorious cheese topping:

• The Dough Needs: 2 cups all-purpose flour, 1 teaspoon instant dry yeast (this is key for quick rising!), 1 teaspoon salt, 1 cup warm water, and 2 tablespoons olive oil plus extra for the pan.
• For the Topping: 1 cup tomato sauce.
• The Cheese Layer: You must use 2 cups shredded low-moisture mozzarella cheese—it melts better! And finish it all off with 1/2 cup grated Parmesan cheese for that salty bite.

Step-by-Step Instructions for Perfect Grandmas Cheese Sheet Pan Pizza

Alright, time to roll up our sleeves! Don’t let the dough step scare you; yeast today is so forgiving. We’re making homemade dough here, but honestly, if you’re running late, you can totally cheat and use store-bought dough. We all do it! But if you’ve got the hour, mixing this up is part of the fun. I have another great one using beef if you’re feeling adventurous later, my Texas Sheet Pan Pizza recipe is amazing.

Making and Resting the Dough

First, we mix the dry things—flour, yeast, and salt—right in a big bowl. Then, pour in the warm water and two tablespoons of olive oil. Mix it just until it gets shaggy. Now, dust your counter lightly and knead that mess for about 5 minutes until it starts looking smooth. It shouldn’t fight you too much!

Next, oil a separate bowl—don’t skip the oiling or it gets sticky! Put the dough ball in, cover it with a clean towel, and let it chill/rise in a warm spot for a full hour until it’s nicely doubled. Once it’s puffed up, you punch it down gently and press it right into your oiled 13×9 inch sheet pan. Stretch it out to those corners! Now, let it rest again for 15 minutes. That little break keeps the crust soft.

Assembling and Baking Your Grandmas Cheese Sheet Pan Pizza

Preheat your oven to a serious 450 degrees Fahrenheit—she needs to be hot! Now, spread that cup of tomato sauce on, leaving a bit of dough bare on the edges for the crust. On goes the mozzarella, followed by that Parmesan dusting right on top.

Bake it for 15 to 20 minutes. You are looking for bubble city on the cheese and a lovely golden color on that thick crust border. Quick tip: I always brush the edges with a tiny bit more olive oil right before it goes in; it makes the crust beautifully crisp, just like Grandma did! Once it comes out, let it sit for 5 minutes before you slice it. Seriously, wait those five minutes—or you’ll burn your mouth off!

Tips for Success When Making Grandmas Cheese Sheet Pan Pizza

I’ve made this sheet pan pizza so many times now that I feel like I can do it in my sleep, but I still have a couple of tricks up my sleeve for when I want that absolute *perfect* outcome. Because who likes a soggy bottom crust, right? Nobody!

The trick to getting that beautiful, bakery-crisp bottom is all in that initial pan prep. Yes, we oil the pan, but for a truly next-level crust, I recommend par-baking the dough for about 5 minutes *before* you add any sauce or cheese. It sounds extra, but trust me, it sets the base so that when you load up the cheese, the dough still cooks through evenly underneath.

I learned this the hard way years ago! I threw everything on at once for a party, and the pizza was great on top, but the middle section was a little chewy. I almost cried! Now, I par-bake, and it’s rock solid structural integrity every time. You’ll want to make sure your dough is fully pressed into the corners, too, otherwise you get those sad, puffy bits that don’t brown up with the rest of the crust.

If you’re interested in more amazing sheet pan dinners that skip the stand mixer mess, you really should look at my Sheet Pan Eggplant Parmesan—it’s fantastic for a weeknight!

Also, use low-moisture mozzarella, like I mentioned in the ingredients list. High-moisture cheese releases too much water while baking, and that water just steams your beautiful crust instead of letting it crisp up. It’s a game-changer for the texture!

Ingredient Substitutions for Grandmas Cheese Sheet Pan Pizza

Okay, let’s talk swaps, because sometimes you open the pantry and realize you’re missing that one specific thing. Don’t panic! This recipe is pretty forgiving, but you do need to be mindful of how changes affect that signature thick crust texture.

The yeast is probably the most important part of the dough structure. If you realize you only have active dry yeast instead of instant? No problem! Just proof the active dry yeast first with a little bit of that warm water and a pinch of sugar for about 5 to 10 minutes until it gets foamy. Then, add it into the rest of your dough ingredients. It just takes a little extra patience, but the rise should be just as good. If you need a dough booster, you could try making your own heavy cream substitution first—check out my guide on how to make heavy cream at home, though you’d likely use that in a sauce rather than the dough itself!

Cheese Variations

You asked about the cheese blend, and this is where you can have some fun while staying true to the spirit of the recipe. Low-moisture mozzarella is non-negotiable for that classic melt without releasing a ton of grease and water. If you only have fresh mozzarella, you absolutely *must* pat it dry for ages, or your center will turn soupy. I’ve tried it, and it’s just not worth the mess.

For the Parmesan, if you don’t have grated, you can absolutely grate a block yourself! It tastes much stronger, so you might even use a little less. Some people like to sneak in a little Provolone for a slightly sharper flavor, but if you do that, maybe cut back on the Parmesan slightly so it doesn’t get too salty.

Olive Oil Swaps

The olive oil is used for flavor and to help keep the dough from sticking. You can swap it out for melted butter in the dough if you want a richer taste—it works beautifully! Just remember that butter is firmer when cold, so make sure you’re creaming it well with the wet ingredients.

If you’re out of olive oil completely for the pan prep, use shortening or even just a little extra butter melted on the pan. The goal is just creating a slick, protective layer so that thick, delicious crust releases cleanly when it’s done baking!

Storage and Reheating Your Leftover Grandmas Cheese Sheet Pan Pizza

If there are any leftovers after this pizza hits the table—which, let’s be honest, is rare in my house—you need to store them correctly so that second-day slice is still fantastic. Nobody wants chewy, sad pizza tomorrow, especially not pizza with such a lovely thick crust!

The key word here is airtight. Once the pizza has cooled down completely (this is important; putting warm pizza directly into a container creates steam, which equals soggy crust), slice it into squares and place them in an airtight food container or wrap the whole thing tightly in plastic wrap followed by foil.

This sheet pan pizza stays good in the refrigerator for about three to four days. I’ve pushed it to five days once or twice, but trust me, the texture is best within the first 72 hours.

The Only Way to Reheat This Pizza

Listen, I know the microwave is easy, but it guarantees you’ll end up with soft, hot cardboard. We worked too hard getting that golden, thick crust just right to ruin it in the microwave! My absolute favorite way to bring this back to life is using a standard oven or, even better, an air fryer if you have one.

For the oven, preheat it to about 350 degrees Fahrenheit. Place the slices directly on the middle rack—don’t cover them! Cook them for about 8 to 10 minutes. This lets the bottom crisp back up perfectly while the cheese melts beautifully again. It’s like getting a fresh slice!

Air Fryer Magic for Single Slices

If you’re only heating up one or two pieces, the air fryer is your new best friend for reheating pizza. Seriously, it takes under 4 minutes!

Set your air fryer to 350 degrees. Pop the slices in the basket, making sure they aren’t overlapping too much. Give it about 3 to 4 minutes. Check it at the 3-minute mark. The cheese will be bubbling, and that crust will have all its original snap back. It’s almost as good as fresh out of the oven, quick and easy!

I never bother with the microwave unless I’m starving and impatient. It’s just not worth compromising that amazing texture we built into this simple cheese pizza!

Frequently Asked Questions About Grandmas Cheese Sheet Pan Pizza

I know you all have questions, because I sure did when I first started testing this recipe out! It’s funny how people get nervous about something as simple as cheese pizza, but getting that thick crust just right takes a little practice. Don’t worry, I’ve handled all the tricky parts so you can just enjoy making this super easy pizza!

Can I make this pizza dough ahead of time?

Yes, you absolutely can! That’s one of the best parts about using instant yeast. After you knead the dough and give it that first rise, you can just stick the oiled bowl (covered tightly with plastic wrap) right into the refrigerator. It can hang out in there for up to three days. When you’re ready to bake, take it out about an hour before pressing it into the pan so it warms up a little bit. It might even rise a little more in the pan after you press it out if it was super cold!

What size sheet pan is best for this recipe?

I always recommend a standard 13×9 inch baking pan. It gives you that perfect ratio of crust to topping, which results in a satisfyingly thick, yet manageable slice. If you use anything larger, say a half-sheet pan (about 18×13), your dough will stretch too thin, and then you’ll end up with a thin-crust pizza, which isn’t what we are going for here!

Can I add other toppings besides cheese?

Of course you can! While the authentic version is purely cheese, this dough is sturdy enough to handle a few extras. If you want to add pepperoni or cooked sausage, put those toppings right on top of the sauce, *under* the mozzarella. This helps keep the pepperoni from burning during the bake time. If you’re adding veggies, though, like peppers or onions, I would sauté them slightly first or roast them separately. Raw veggies release too much water and will make your wonderful thick crust soggy underneath.

Is the sauce supposed to be cooked before going on the pizza?

Nope! That’s the easiest part of this quick recipe. Since we are baking at a high heat (450°F), the sauce cooks right there on the dough. Just make sure you use a thicker sauce or a plain tomato puree rather than a watery sauce. If your sauce seems too thin, just let it sit in a bowl for 10 minutes to thicken up naturally before spreading it on. I find that leaving the sauce uncooked keeps that bright, fresh tomato flavor, which contrasts beautifully with the melted cheese.

If you’re looking for ideas for what to serve alongside this amazing pizza, I highly recommend my recipe for easy chicken tostadas if you need a fun alternative for the next night, or maybe check out my classic Italian pasta salad if you want a side dish!

Serving Suggestions for Your Sheet Pan Pizza

Okay, so you’ve got this massive, glorious sheet pan pizza cooling on the counter. What do you serve with something so hearty and cheesy? You don’t want to weigh everyone down with too many heavy sides, right? We need things that cut through the richness of that cheese and fluffy crust.

The absolute best companion for any thick, rich pizza is something bright and zesty to bring balance. I always lean toward simple salads or lightly roasted vegetables that don’t require a ton of extra effort while the pizza is baking.

Light and Fresh Salads

A crisp, simple green salad is my go-to. Nothing fancy—just mixed greens, maybe some thinly sliced cucumber and red onion, and a sharp vinaigrette. The acid in the dressing is exactly what your palate needs after a few bites of savory cheese and crust.

If you’re looking to make it a little more substantial, a vinegar-based pasta salad works wonders. It’s cold, tangy, and pairs beautifully with the warm, salty cheese. I make a huge batch of my classic Italian pasta salad and serve it cold right next to the pizza. It’s always a hit and travels well if you’re taking this pizza to a party!

Simple Roasted Sides

If you want something warm that isn’t another casserole, keep the oven busy! Roasted broccoli or green beans tossed with just a little garlic powder and olive oil is perfect. You can roast them while the pizza bakes, or right after you pull the pizza out—just keep the oven temp high, around 425 degrees, so everything gets slightly charred and tender.

Another great option is Italian-style roasted carrots. Toss them with salt, pepper, and maybe a little balsamic glaze if you have it. The sweetness of the roasted carrots echoes the sweetness of the tomato sauce, making for a really complementary side dish.

Keep It Quick and Easy

Honestly, my favorite side dish sometimes is a simple bowl of olives and some marinated artichoke hearts served on the side. It requires zero cooking, and it gives everyone something small and salty to munch on while the main event cools down just enough to slice!

Estimated Nutritional Breakdown of Grandmas Cheese Sheet Pan Pizza

I know some of you wonder about the macros and calories when you’re eating something this delicious and comforting. It’s good to keep track, even when you are indulging in a huge slice of cheesy goodness!

I ran these ingredients through a standard calculator, and these numbers are what came out. Just remember that this is a very rough estimate, especially since things like how much oil you brush on the crust can change the final fat content! These numbers are based on getting 8 slices out of the entire pan.

For a single serving (which we are calling one slice):

• Calories: 300
• Sugar: 4g
• Sodium: 550mg
• Fat: 12g (with 6g being saturated fat)
• Trans Fat: 0g—thank goodness for real butter and oil!
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 25mg

A Little Disclaimer, If You Please

Like any recipe that relies on home measuring—and trust me, Grandma never used a precise scale—these figures are estimates. If you use a little extra oil on the pan, or if you load up heavier on the Parmesan (which I totally support, by the way!), the numbers will shift a bit.

This is meant to be a hearty meal, not a diet food, but knowing you’re getting a solid punch of 15 grams of protein per slice is actually pretty great for a cheese pizza! It definitely fills you up faster than those flimsy, light crust varieties. Enjoy it without too much worry!

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