The Old-School Delicious Sheet Pan Pizza

Sheet pan pizza makes dinner more delicious than ever before. Whether it’s a cozy family pizza night or serving many folks, you’ll end up with a deliciously crispy crust loaded with your favorite toppings!

Would you like to know the entire recipe? Try this recipe: everyone will love this family’s favorite deep-dish-style pizza recipe. 

FOR DOUGH

• • 285g or 1 1/4c warm water (86F/30C) 
• • 7g or 2 1/4tsp instant yeast (about a packet)
• • 20g or 1 1/2tbsp olive oil
• • 425g or 3 3/8c ap flour (11.7% protein) or bread flour 
• • 8g 1 1/2 tsp salt 
• • olive oil 

STEP NO 1:  

Put the ingredients in the stand mixer bowl with the dough hook attachment. Mix on low for about 3 minutes until a messy ball of dough forms. Then, crank up the speed to high and mix for around 6 minutes.

STEP NO 2:

Transfer the dough to a well-oiled rectangular container, cover it, and let it rise at room temperature for 30 minutes.

STEP NO 3:

Mix strength into the dough. Cover it and let it rise again at room temp for 30 mins. Do another strength-building fold. Cover it and let it rise for another 30 minutes.

FOR SAUCE

• 28oz can crushed tomatoes
• 7g or 1 1/4tsp  salt 
• 10g or 2 1/3tsp sugar
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp Chile flake
• 1 tsp dried basil
• 50g tomato paste 
• 25ish or 2-3tbsp olive oil
• 15g/2 large cloves garlic, minced 

STEP NO 4:

Add all ingredients except oil and garlic into a high-sided container and mix with an immersion blender under larger herbs that are broken down.

STEP NO 5:

Preheat a medium sauté pan over medium heat. Add 25g olive oil and 15g minced garlic to the pan. Sauté to soften garlic. Add sauce puree. Reduce to low and simmer for about 20 minutes until reduced; dragging a spoon through leaves a trail. 

STEP NO 6:

Oil the sheet pan generously, covering the corners and sides well. You can use around 30ml or 2-3 tablespoons. Flip the dough onto the sheet tray, then spread it into a rectangular shape. Cover it and let it rest for 15-20 minutes.

STEP NO 7:

After that first rest, keep stretching the dough into the pan. Degas it, grab the edges and stretch from edge to edge. Cover it up and let it chill for 15 minutes. By now, you should be able to stretch the dough to fill the sheet pan. Cover it one last time and let it proof for about 15 minutes. Heat the oven to 550F/288C with a pizza stone or steel on the lower 1/3 rack.

FOR PIZZA BUILD

• Sliced full-fat mozzarella (about 12 slices for 1 pizza)
• Fresh mozzarella (10-12 chunks) 
• Thinly sliced pepperonis 
• Grated parmesan 

STEP NO 8:

Cover the dough edge to edge with mozz slices. Spoon sauce in big dollops in two rows on the pizza, then spread slightly, leaving some cheese showing.

STEP NO 9:

Add 10-12 fresh mozz chunks. Next, sprinkle thinly sliced pepperoni with the rest of the grated parmesan cheese. Finally, top the whole pizza with Italian seasoning.

STEP NO 10:

Bake on pizza steel or stone for 18-20 minutes or until it’s just how you like it. Remember to give it a 180-degree turn halfway through cooking.

Nutritional Information

Calories……………………………………………………………………………575

Fat……………………………………………………………………………39.7 g (61.1%)

Saturated……………………………………………………………………………15.7 g (78.3%)

Carbs……………………………………………………………………………21.1 g (7.0%)

Fiber……………………………………………………………………………1.3 g (5.1%)

Sugars……………………………………………………………………………1.6 g

Protein……………………………………………………………………………32.2 g (64.5%)

Sodium……………………………………………………………………………1018.8 mg (42.4%)

Serving Sheet Pan Pizza

Cool the pizza for 10 minutes on the baking sheet, then cut into squares with a pizza cutter. Place a cooling rack in the center of the table for self-serving, alongside paper plates and sauces.