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Sheet Pan Pizza

🧂 Dough Ingredients

  • 285g warm water
  • 7g instant yeast
  • 20g olive oil
  • 425g strong all-purpose flour (11.7% protein or use bread flour)
  • 8g salt

🥣 Dough Method

  1. Mix all ingredients in a stand mixer:
  • Low speed for 3 minutes until cohesive.
  • High speed for 6 minutes until dough slaps the bowl.
Transfer to an oiled rectangular container. Let rise for 30 minutes. Perform a stretch and fold:
  • Stretch long sides, fold over.
  • Stretch short sides, fold over.
  • Tuck seams underneath.
Cover and rest another 30 minutes. Repeat the fold process. Rest another 30 minutes (90 minutes total).

🍅 Sauce Ingredients

  • 28oz crushed tomatoes
  • 7g salt
  • 10g sugar
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • ½ tsp chili flakes
  • 1 tsp dried basil
  • 50g tomato paste

🍳 Sauce Method

  1. Blend all ingredients until smooth.
  2. Sauté 15g minced garlic in 25g olive oil until golden.
  3. Add tomato puree and simmer for 20 minutes until reduced by 30–40%.

🧀 Assembly

  1. Oil sheet pan with 2–3 tbsp olive oil (cover sides and corners).
  2. Flip dough into pan and gently stretch.
  3. Rest covered for 15–20 minutes.
  4. Stretch again until dough reaches edges.
  5. Proof while oven preheats to 550°F (or 475°F for nonstick pans).

🍕 Toppings

  • 12 slices full-fat mozzarella (300g), shingled edge-to-edge
  • Sauce in dollops (25g each), spread randomly
  • 10–12 chunks fresh mozzarella, torn
  • Thinly sliced pepperoni
  • Grated aged Parmesan (fine, gravel-like texture)

🔥 Bake

  • Bake on pizza steel at 550°F for 18–20 minutes.
  • Rotate halfway through.

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