Sourdough Sheet Pan Pizza with Marinara, Parmesan, and Charcuterie

Today I want to talk to you about a perfect treat to make when you have guests coming over, and you need a snack to put on the table. This recipe is simple, generous, and very impressive once it comes out of the oven.

It has that rustic, homemade look that makes people instantly curious, and the best part is that it feels special without being overly complicated. If you love baking projects that are relaxed, satisfying, and made for sharing, this one is absolutely worth trying.

This is my take on a sourdough sheet pan pizza recipe that bakes into something airy, deeply golden, and full of character.

It starts with a simple sourdough-based dough, then gets topped with marinara sauce, finished with Parmesan, and served with your favorite herbs and charcuterie. It is the kind of recipe that sits beautifully in the middle of the table and disappears quickly.

How to Make It

Prepare the Starter

• In a bowl, mix the 40g sourdough starter with 100g all-purpose flour and 100ml lukewarm water.
• Cover the mixture and let it rise at room temperature for 4 to 6 hours. I recommend starting this process around 3–4 PM so it is ready by the evening.

Make the Main Dough

• In the evening, before going to bed, place the prepared starter into the bowl of a stand mixer fitted with a dough hook. Add the 1 kg of flour, 700ml lukewarm water, 2–3 tablespoons of olive oil, and 10g salt.

• I recommend adding the water to the bowl first and then the flour. This makes it much easier to avoid dry flour pockets at the bottom.
• Mix until you get a soft, homogeneous, and very well-hydrated dough. This is a no-knead dough, so you do not need to work it heavily. You just want to make sure that all the ingredients are fully incorporated.
• Grease the sides of the bowl lightly with olive oil.

• Then check the bottom of the bowl to make sure there is no dry flour left. Cover the bowl and let the dough rise overnight at room temperature.

Shape and Rest the Dough

• The next day, the dough should be beautifully risen and full of bubbles.

• Remove the cover. You will have a dough that is almost liquid, and that is exactly the consistency you are looking for.
• Sprinkle semolina into a baking tray, then carefully transfer the dough into the tray. Sprinkle a little more semolina over the top, then spoon over the marinara sauce.

• Cover the tray with aluminum foil and let it rest for 1 hour.

Bake

• Preheat the oven to 235°C (464°F).
• Bake the covered dough for 30 minutes. Then remove the foil and bake for another 30 minutes, or until the pizza is cooked through.
• Take it out of the oven and immediately sprinkle over the Parmesan.

• Let it cool slightly, then slice and serve with your favorite herbs and charcuterie. I like to add arugula, some prosciutto, and some mortadella, but you can absolutely choose whatever you like.

Why This Recipe Works So Well

What makes this recipe so appealing is the contrast between its humble ingredients and the final result. Flour, water, salt, olive oil, sourdough starter, a little marinara, and Parmesan do not sound extravagant on paper, but together they create something full of depth and texture.

The high-hydration dough gives this easy overnight sheet-pan pizza its airy interior and beautifully irregular crumb. Because the dough is so hydrated, it bakes into something that feels halfway between a focaccia and a rustic pan pizza, which is exactly why it is so satisfying.

The semolina plays an important role, too. It helps handle the sticky dough a little more easily, but it also adds a subtle texture to the bottom, making each slice feel a little more rustic and bakery-like.

The marinara is kept minimal here, which is important. You do not want to drown the dough. You just want enough sauce to bring acidity, sweetness, and tomato richness. Then the Parmesan finishes everything with saltiness, nuttiness, and umami.

Inspiration, Tradition, and the Changes I Made

The inspiration for this recipe comes from the world of Italian pan pizzas and naturally leavened breads, but also from that very practical home-cooking instinct of wanting something generous and beautiful to place on the table when people come over.

Traditional pizza, of course, has deep roots in Italy, especially in Naples, where it developed into the iconic dish we know today. But there are many regional and home-style versions of pizza throughout Italy, including thicker tray-baked versions that are made for sharing.

What I love about this recipe is that it borrows from that tradition while adapting it to a more relaxed, modern home kitchen style.

Instead of a carefully shaped hand-stretched pizza, this is a homemade sourdough tray bake pizza that embraces a wetter dough and a simpler workflow.

It is easier to manage, ideal for feeding a group, and perfect for people who enjoy the flavor of sourdough but want a format that feels casual and abundant.

I also love serving it with arugula and charcuterie because that instantly turns it into something that feels more festive and layered. The peppery freshness of arugula, the salty richness of prosciutto, and the softness of mortadella all work beautifully against the crisp, warm base. It becomes more than pizza. It becomes a platter-style snack, something between a rustic flatbread and a centerpiece for gathering.

Nutritional Notes

Nutritionally, this recipe offers a balance of carbohydrates, fats, and protein. The dough itself is naturally centered around flour, so it is energy-giving and filling. The olive oil adds richness and helps create a more tender crumb. Parmesan contributes protein, calcium, and strong savory flavor, which means a little goes a long way.

If you add arugula, you also bring freshness and some vitamins to the final plate. Charcuterie will increase the protein and fat content, while also making the dish richer overall.

Because this is served in slices and can be topped in many different ways, it is a flexible recipe. You can keep it more minimal for a lighter snack, or make it more indulgent when you want something generous and celebratory.

That flexibility is part of why this rustic sourdough pizza for guests works so well. It feels adaptable, social, and full of flavor without becoming fussy.

FAQ

Here are a few helpful answers to the most common questions you may have before making this recipe:

Q: Can I make this without sourdough?

A: Yes, absolutely. In the evening, use the same quantities of water, salt, flour, and olive oil, but instead of the prepared sourdough starter, add 5g of instant yeast. Mix everything together and let it rise overnight. It will not have that sourdough flavor, but it will still be absolutely delicious.

Q: Why is the dough so wet?

A: This dough is supposed to be very hydrated. In fact, it will look almost liquid the next day, and that is completely normal. That high hydration is what gives the final baked pizza its airy texture and rustic structure.

Q: Can I use a different sauce instead of marinara?

A: Yes. You can use a very simple tomato sauce, crushed tomatoes seasoned lightly with salt, or even skip the sauce and go in a more focaccia-style direction. Just avoid using too much, because excess moisture can affect the final bake.

Q: What else can I serve on top?

A: This recipe is very flexible. Arugula, prosciutto, and mortadella are my favorites, but burrata, fresh basil, roasted peppers, spicy salami, or even a drizzle of balsamic glaze would also work beautifully.

Q: Can I prepare it in advance for guests?

A: Yes. You can bake it slightly ahead of time and let it cool a little, then serve it warm or at room temperature with the toppings added just before serving. That makes it a very practical option when hosting.

Conclusion

I really hope you will test this dish and tag us when you do. It is one of those recipes that feels generous, relaxed, and perfect for sharing, especially when you want to put something beautiful and delicious on the table for guests.

The full video of the recipe is available on YouTube, so make sure to check it out, and do not forget to like and subscribe.