Quick Sheet Pan Pizza with Easy Homemade Dough

Preheat your oven to 475 degrees Fahrenheit. Grease an 18 by 13-inch rimmed baking sheet with 1 tablespoon of olive oil.

In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1 packet instant yeast, 1 teaspoon sugar, and 1 teaspoon kosher salt.

Add 1 cup warm water and the remaining 1 tablespoon of olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms, then use your hands to knead it gently in the bowl for 3 to 4 minutes until it becomes relatively smooth.

Transfer the dough to the prepared baking sheet. Using your hands, stretch and press the dough evenly across the pan to the edges. If the dough shrinks back, let it rest for 5 minutes to relax the gluten before stretching again.

Spread 3/4 cup pizza sauce evenly over the stretched dough, leaving a small 1/2-inch border around the edges for the crust.

Sprinkle the sauced dough evenly with 2 cups shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.

Arrange 4 ounces of sliced pepperoni in an even layer over the cheese.

Bake on the bottom rack of the oven for 12 to 15 minutes, or until the crust is deeply golden brown on the bottom and the cheese is bubbly and slightly blistered.

Remove from the oven, let cool for 5 minutes in the pan, then cut into 8 rectangular slices and serve.