Sheet Pan Pizza With Dough Made From Scratch In A Food Processor

20 minutes
1 hour 30 minutes

Family pizza night is no better when it’s done with love, and that’s exactly what I’m sharing today. This sheet pan pizza is made fresh dough, freshly sliced peppers and pepperoni, freshly grated cheese, and even a homemade pizza sauce?!

You may need to check pulses if there aren’t screams of excitement.

This post is sponsored by Hamilton Beach.

Sure, I mean it SOUNDS like a pain, but I’m rocking a Hamilton Beach Stack & Snap Food Processor. It’s going to do everything for me during prep – from slicing and grating, to even getting my pizza dough made!

Oh yeah – Did I mention we’re giving away a Hamilton Beach Food Processor to one of my readers?

All you have to do is be signed up to my newsletter

Then head over to my IG and earn some bonus entries!

First starting off with the dough blade, my pizza dough is mixed and kneaded faster than it took for the yeast to get ready. And with Hamilton Beach’s Stack & Snap design, I’m not fussing with twisting or locking the bowl. It just snaps on and I’m ready to begin work.

Now the pizza dough is ready to set for about 45 minutes and can be made earlier in the week and should last about 7-10 days in the fridge if you don’t want to do this all on the same day. But on a weekend, I’m all about doing it all in one day.

Maybe it’s just me, but I have a blast, sending my toppings through the grater and slicer blades of the Hamilton Beach Stack & Snap Food Processor. In about the same time as it takes to capture the photo, I have the whole pepperoni link sent through, uniformly sliced to the perfect thinness for a good pizza.

Actually, it was sopressata, not pepperoni – it was the closest thing I could find to the store that was not sliced. GREAT substitute for pepperoni, I highly recommend!

I’m a huge fan of thinly slicing toppings for pizza, ESPECIALLY when it comes to bell peppers and mushrooms by the way. Too thick and they tend to release too much moisture onto your pizza leaving undesired puddles on your pie.

And to be able to cut thinly and uniformly by hand is quite a task and time consuming – and don’t get me started on using a mandolin. I still can see the scar on my thumb from using that contraption!

With your oven preheated at 450F, dough spread out onto an olive oil lined sheet pan, all that’s left to do is add your favorite pizza sauce. I like to take about 1-2 TBSP of my Italian seasoning and add it it about ½ cup of tomato sauce. It makes the perfect pizza sauce! Lots of flavor and complements the flavors of the toppings really well.

And if you’re feeling really ambitious, the Hamilton Beach Stack & Snap Food Processor purees like a champ so feel free to puree your own tomatoes for the sauce too!

Once in the oven, set the time to 15 minutes and keep an eye on it from there, no longer than 20 minutes and your sheet pan pizza is ready to rock. BEST PIZZA NIGHT EVER!

Sheet Pan Pizza With Dough Made From Scratch

Course: Dinner
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 10 minutes
1 hour
Total Time: 1 hour 30 minutes
Servings: 12 servings
Calories: 2336kcal
Print Recipe


For the dough:

  • 1 1/3 cup warm water
  • 2 tsp active yeast
  • 1 tsp white sugar
  • 3 1/3 cup 00 pizza flour can be subbed with white flour
  • 1 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • For the pizza
  • ½ cup tomato sauce
  • 2 tbsp Italian seasoning
  • 16 oz mozzarella cheese
  • ½ bell pepper color of your choice
  • 4 oz pepperoni use sopressata if you’re feeling fancy
  • 1 tbsp olive oil



  • Dissolve yeast and sugar in a bowl of water heated to 105F; let it sit for about 3-5 minutes until it begins to foam.
  • Add Flour, salt into Hamilton Beach Stack & Snap Food Processor. Turn on low speed, add olive oil, then yeast and water. Blend until a ball is formed.
  • Place into a bowl lined with olive oil and cover with plastic wrap. Store in a warm place for 45-60 minutes. Clean the Hamilton Beach Stack & Snap Food Processor bowl.
  • When dough is 15 minutes out from being ready, preheat oven to 450F.
  • Add the slicing blade, thickness set to 5, to your Hamilton Beach Stack & Snap Food Processor and slice your bell peppers and pepperoni (optionally slice red onion and mushrooms too!)
  • Rinse and dry Hamilton Beach Stack & Snap Food Processor bowl, then add the grating blade. Grate your cheese and set aside.


  • Give your dough a little punch to deflate the air from it. Lightly dust a cutting board and roll it out to the size of the sheet pan you are using.
  • Lightly coat your sheet pan and place the dough on the sheet pan, using your fingers to line the dough up to the edges.
  • Spread your pizza sauce onto the dough, followed by the cheese, pepperoni and bell peppers. Optionally top with more Italian seasoning.
  • Cook for 15-20 minutes until cheese begins to brown. Cut and serve!
  • Notes: dough can be stored in an airtight container in the refrigerator for 7-10 days. If making ahead, remove from the refrigerator 1 hour before cooking


Calories: 2336kcal | Carbohydrates: 41g | Protein: 139g | Fat: 182g | Saturated Fat: 81g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 71g | Trans Fat: 2g | Cholesterol: 477mg | Sodium: 8989mg | Potassium: 1548mg | Fiber: 14g | Sugar: 17g | Vitamin A: 5630IU | Vitamin C: 86mg | Calcium: 2505mg | Iron: 10mg
Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!

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