Store-bought: You can also prepare this recipe using 1 ½ pounds of pizza dough purchased from the store. Allow the dough to reach room temperature before shaping. Shorten the second resting period to roughly 15 minutes since commercial dough is generally already proofed.
Make-ahead: You can make the pizza dough and finish the initial proof only, then cover the entire sheet with plastic wrap and refrigerate for 24 hours (the second proof will take place in the refrigerator). Ensure to let it sit at room temperature for 30 minutes prior to baking.
Storage: Remaining sheet pan pizza can be kept in the refrigerator for up to 4 days.
Reheating: Warm slices in a covered skillet over medium heat for approximately 5 minutes. This technique crisps the bottom while heating the toppings. You may also reheat in an air fryer for a few minutes or in a 375°F oven for 8-10 minutes.