Easy Weeknight Sheet Pan Pizza

No specialty flours or pizza stones required. This simple, reliable homemade pizza uses basic kitchen staples you probably already have in your pantry and fridge: plain flour, canned tomatoes, dried oregano, shredded cheese, and everyday deli ham. It bakes directly on a standard metal baking tray for a crisp bottom and bubbly golden cheese crust the whole family will love.

Useful tools: A standard rimmed baking sheet and an everyday pizza cutter wheel make prep and slicing effortless. These are Amazon affiliate links; Pizza 0 may earn a commission at no extra cost to you.

Ingredients

• 2 cups plain all-purpose flour (about 280 g)
• 1 packet instant dried yeast (7 g or approx. 2 teaspoons)
• 1 teaspoon white sugar (to feed the yeast)
• 1 teaspoon fine table salt
• 2 tablespoons olive oil (or everyday vegetable oil), plus 1 tablespoon for greasing the tray
• 0.75 cup warm water (lukewarm tap water, comfortable to touch)
• 0.5 cup canned crushed tomatoes (or everyday tomato passata or pasta sauce)
• 1 teaspoon dried oregano (or mixed Italian dried herbs)
• 1 clove garlic, finely minced (or 0.5 teaspoon garlic powder)
• 1.5 cups shredded mozzarella cheese (or tasty cheddar blend)
• 100 g deli ham, sliced into small squares (or pepperoni slices, or sliced button mushrooms)
• 1 pinch salt and freshly cracked black pepper

Method

1. Mix the simple dough: In a large mixing bowl, combine the plain flour, yeast, sugar, and salt. Pour in the lukewarm water and 2 tablespoons of oil. Stir with a wooden spoon or fork until a soft dough forms.
2. Knead and quick rest: Turn the dough out onto a lightly floured kitchen bench. Knead gently with your hands for 3 to 4 minutes until smooth and soft. Place the dough back into the bowl, cover with a clean kitchen tea towel, and leave it on the bench to rest for 20 minutes.
3. Preheat the oven: Turn your home oven to 220°C (425°F / Fan 200°C). Pour 1 tablespoon of olive oil onto a standard rimmed metal baking tray (approx. 30×40 cm) and rub it over the surface with your fingers or a paper towel. This keeps the dough from sticking and fries the bottom crust until golden and crisp.
4. Mix the no-cook sauce: In a small cup or bowl, stir together the crushed tomatoes, dried oregano, minced garlic, and a pinch of salt and black pepper. That is your sauce ready—no cooking required.
5. Press out the dough: Place the rested dough ball in the centre of the oiled baking tray. Using the palms of your hands and fingers, gently press and stretch the dough out toward all four edges. (If the dough springs back, let it rest for 2 minutes and press again—it will stretch out easily).
6. Add toppings: Spoon the sauce over the dough, spreading it evenly almost to the edge with the back of your spoon. Scatter the shredded cheese evenly over the sauce. Scatter the ham pieces evenly across the top so they brown nicely in the oven.
7. Bake until golden and bubbly: Slide the tray onto the lower-middle rack of your preheated oven. Bake for 15 to 18 minutes, until the cheese is bubbling with golden patches and the edges of the crust are deep golden and crisp.
8. Rest, slice and enjoy: Remove the tray from the oven. Let it rest for 2 minutes so the hot cheese sets slightly, then slice into squares using a pizza wheel or knife and serve warm.