Sheet Pan Pizza
Makes 1 half sheet pan pie (13”x18”)
Equipment
- Large Bowl
- Plastic wrap
- Pizza stone (if you have it)
- Half sheet pan
- Immersion blender or food processor
Ingredients
Dough
- 500 g bread flour
- 380 g room temperature water
- 10 g kosher salt
- 2 g instant yeast I like SAF instant brand
- Olive oil for greasing
- Softened butter for greasing
Sauce
- 1 28 oz can whole peeled San Marzano tomatoes
- 3 Tbsp olive oil
- Kosher salt to taste
Toppings
- 14-16 oz whole milk low moisture mozzarella shredded (you can really add as much cheese as you like)
- ¼ cup freshly grated pecorino romano
- 8 oz hot soppressata or pepperoni thinly sliced*
- Fresh basil leaves torn
- Hot honey for drizzling
Instructions
- The day before you want to make the pizza: prepare the dough. In a large bowl, mix bread flour, water, salt and yeast together until fully combined. Cover and let sit at room temperature for 30 minutes.
- Uncover and fold the dough by pulling up each side of the dough and folding them into the center.
- Cover and let rest another 30 minutes. Repeat folding process from step 2.
- Drizzle the top of the dough with a bit of olive oil and cover with plastic wrap. Transfer to the fridge to rest overnight. **
- The next day, when you are ready to bake: preheat oven and a pizza stone (if you have it) to 500ºF.
- Grease a half sheet pan very well with butter and oil all over. Place dough on the tray and press/stretch dough out as far as you can. It won’t fit the entire sheet tray at this point. Oil the top and place a sheet of plastic wrap on top of the dough. Let dough rest 30-45 minutes at room temperature.
- While dough relaxes, prepare the sauce. Drain the whole tomatoes from the liquid in the can (the liquid will make the sauce too thin). Using an immersion blender or food processor, pulse the tomatoes until just broken down. Keep the sauce slightly chunky.
- Add in olive oil and season with salt to taste.
- After the dough has rested, press/stretch out again, this time to fill out the entire tray.
- Top the dough with sauce. You want to add a nice even layer of sauce, but don’t over do it! You will use about half of the sauce. Save the extra sauce for more pizza, or I like to serve it on the side for extra dipping 🙂
- Top with both cheeses and soppressata.
- Bake in the lower third of the oven for 20-25 minutes, or until golden and bubbly.
- Top with basil and hot honey. I like to cut this pizza using scissors.***
Notes
*You can do any toppings you’d like 🙂
**You can make the dough up to three days ahead and just leave it in the fridge until you are ready to make the pizza!
***After the pizza is done, I like to transfer it out of the pan, and onto a wire rack so that the crust stays nice and crisp!
Tried this recipe?Let us know how it was!
