Sheet pan pizza: ready in 2 hours and 30 minutes!
Craving a delicious sheet pan pizza but don’t have time for long rising? No problem! With this simple and quick recipe, you can prepare a delicious pizza in just 2 hours and 30 minutes, without sacrificing taste and crispiness.
No long waits: this pizza is perfect for those short on time!
In this recipe, you’ll discover a clever method that allows you to achieve perfectly risen and baked pizza in a short time. The result? A soft and tasty pizza, with a crispy and irresistible crust.
Ready any day of the week, perfect for a family dinner or with friends.
Whether you’re an expert in the kitchen or a beginner, this recipe is easy to follow and guarantees excellent results. All that’s left is to get started and prepare your homemade sheet pan pizza in no time!
What are you waiting for? Start now!
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Hours 5 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 3/4 cup semolina flour
- 1 3/4 cups water
- 1 espresso cup extra virgin olive oil (Small espresso cup)
- 1 tbsp fine salt
- 1 tsp sugar
- 1 cube fresh yeast
Tools
- 1 Pizza cutter
- 1 Stand mixer
Steps
Step 1
I first add all the room temperature water to the mixer bowl…
Step 2
I also add the extra virgin olive oil..
Step 3
I also add the salt and mix the water, oil, and salt well with a spoon.
Step 4
I add half of the all-purpose flour and half of the semolina flour and start the mixer at low speed, gradually increasing to medium speed.. I work the dough for about 7 minutes until I get a soft and sticky dough…
(If needed, add water).. Some flours absorb more, some less…
Step 5
I crumble the yeast with my hands and add it directly to the dough…
Step 6
Now I can add the sugar.. This last ingredient, together with the yeast, should be added away from the salt, at least 5 minutes later whether kneading by hand or in a mixer. This is a fundamental step for good leavening and maturation of the dough….
Also because a larger amount of salt delays leavening or does not allow some preparations to rise at all..
Step 7
I finish by adding all the remaining flour and continue kneading with the mixer starting from speed number 1 gradually increasing to medium speed around number 7…
Step 8
I let the mixer work until I obtain a smooth, soft, and homogeneous dough..
Step 9
Now leaving the dough directly in the mixer bowl, I cover it with a cotton towel and let it rise for 30 minutes closed in the oven with the light on to keep a constant temperature between 77 and 82°F.
Step 10
The dough has perfectly doubled and I transfer it to a 35×35 cm pan with high edges, previously greased with EVO oil.
Step 11
The dough is perfectly done, soft and elastic, so to prevent it from sticking to our hands while spreading, we oil our hands and gently cover the entire surface of the pan… We let it rise for 2 hours still in the oven with the light at a temperature between 77 and 82°F..
After two hours, the dough has doubled even in the pan and has reached the edges.
Step 12
Now another fundamental step is to preheat the oven to 392°F and bake the pizza for 7 minutes as is without adding anything. (This step is a little trick that will prevent it from flattening under the weight of the ingredients and otherwise risk breaking the bubbles inside which ensure greater crunchiness).
Step 13
After 7 minutes, we can remove it from the oven and add the previously heated and salted tomato sauce, then top it as desired but without adding mozzarella. Now bake for 13′ at the maximum power of 482°F.
Step 14
I can add the mozzarella and finish baking for another 5 minutes still at 482°F.
Step 15
The sheet pan pizza is ready, perfect, incredibly crispy, and just the right thickness.
I topped it with tomato sauce, oregano, green olives, mozzarella, and raw prosciutto..
Bon appétit from Dadcookrock!!!
ALSO READ HOW TO MAKE CRISPY PIZZA
Wine to pair with sheet pan pizza:
Choosing the right wine to accompany sheet pan pizza is essential to enhance the flavors and create a truly special dining experience.
Considering the richness and variety of typical sheet pan pizza ingredients, it is advisable to opt for medium-bodied red or rosé wines, characterized by good freshness and soft tannins.
Here are some excellent pairings:
Red Wine:
Cesanese del Piglio: A wine from Lazio with an intense ruby red color, with aromas of red fruit, spices, and licorice. Its bold and persistent taste perfectly matches the intense flavors of sheet pan pizza, especially if topped with sausage, mushrooms, or aged cheeses. Frappato di Vittoria: A Sicilian wine with a bright garnet red color, with aromas of cherries, violets, and Mediterranean scrub. Its fresh and mineral taste ideally pairs with pizzas with vegetable-based toppings, such as pizza with grilled vegetables or pizza with peppers. Nero d’Avola: A Sicilian wine with an intense red color trending towards garnet, with aromas of ripe fruit, spices, and licorice. Its full-bodied and persistent taste is perfect for accompanying pizzas with flavorful toppings, such as pizza with meat or pizza with nduja.
Rosé Wine:
Cerasuolo di Vittoria: A Sicilian wine with an intense cherry pink color, with aromas of strawberries, citrus, and wildflowers. Its fresh and sapid taste pairs perfectly with pizzas with light toppings, such as marinara pizza or pizza with buffalo mozzarella. Salice Salentino Rosato: A wine from Puglia with a bright cherry pink color, with aromas of wild berries, roses, and Mediterranean scrub. Its fresh and mineral taste is ideal for accompanying pizzas with fish-based toppings, such as pizza with anchovies or pizza with seafood. Lambrusco di Sorbara: An Emilian wine with a lively ruby pink color, with aromas of strawberries, cherries, and rose flowers. Its sparkling and sapid taste perfectly matches rich and flavorful pizzas, such as pizza with mortadella or pizza with potatoes.
In addition to the wines mentioned above, you can also experiment with other red or rosé wines from different Italian regions, always choosing quality products and considering your personal tastes and the specific flavors of the sheet pan pizza you want to pair.
Remember: Choosing the perfect wine is a sensory journey to be undertaken with taste and curiosity. Don’t be afraid to dare and pair different wines with your favorite pizzas to always discover new surprising combinations!
