Sheet Pan Pizza.
I must confess: I’m not a big fan of pizza, I prefer pasta, but there is one exception… homemade!
Among all the versions I’ve tried, this is my favorite: a special recipe, created by my husband’s hands, who always knows how to prepare a soft dough and a fragrant sauce that wins everyone over at the first bite.
Here’s the recipe that makes every dinner special for us, ready for you to try.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 2 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1 1/3 cups water (warm)
- 0.5 oz fresh yeast
- 3 teaspoons salt (for the dough)
- 1 teaspoon sugar
- 2 cups tomato sauce
- 4 mozzarella
- 1 tablespoon extra virgin olive oil
- q.b. salt (for seasoning)
- q.b. oregano
Tools
- 2 Baking Pans 11 inch
- Large Bowl
- Plastic Wrap
- Pot
- Wooden Spoon
Steps
Dissolve the yeast and sugar in half of the water in a large bowl.
Add a portion of flour and mix with a wooden spoon. Gradually add the remaining flour and the rest of the water, continuing to work the dough. When it starts to come together, add the salt and knead until a soft and elastic dough is obtained.
Cover the bowl with plastic wrap or a clean cloth and let it rise for about 2 hours, until the dough doubles in size.
The trick for perfect rising: the dough should be in a warm environment, free from drafts. I always cover the bowl with a blanket or even a beach towel, so the pizza rises soft and light.
Meanwhile, let’s focus on the topping.
In a small pot, heat the extra virgin olive oil with a clove of garlic. Add the tomato sauce, a pinch of salt and oregano. Cook for 20 minutes over low heat, stirring occasionally. Allow to cool completely before using it on the pizza.
Preheat the oven to 450°F.
Grease two 11-inch round pans with a drizzle of extra virgin olive oil. Divide the dough into two parts and gently spread it with your hands to cover the entire surface.
Spread the cooled sauce over each pizza. Add the mozzarella slices, a drizzle of oil, and a sprinkle of oregano.
Bake in the lower part of the preheated oven at 450°F for about 15 minutes, until the pizza is golden and the mozzarella is melted.
Remove from the oven, let cool for just a few minutes… and the sheet pan pizza is ready! Soft, fragrant, and irresistible, to be served immediately.
Enjoy your meal!
Storage and Tips
Consume immediately!
You can store it at room temperature:
After it has cooled completely, the pizza can be stored for 1 day covered with plastic wrap or in an airtight container.
Or in the refrigerator:
It can be kept for up to 2-3 days, always covered, and reheated in the oven at 350°F before consuming.
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