Sheet pan pizza, classic leavened pizza to make at home. Fragrant, tasty, soft inside but incredibly crispy on the bottom. It has a 70% hydration so it’s a long rising dough but believe me, the result will reward you for the wait… it’s very light and highly digestible.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
SHEET PAN PIZZA
- 2.2 lbs all-purpose flour (Protein 13)
- 3 cups water
- 0.5 oz salt
- 0.2 oz fresh brewer's yeast (Alternatively 1.5 dry yeast)
- 4.2 cups tomato sauce
- to taste salt
- to taste extra virgin olive oil
- to taste semolina flour
Steps
To prepare this delicious sheet pan pizza, first dissolve the yeast in a bowl of water with a pinch of sugar.
Sift the flour into the bowl of the mixer.
Start with the dough hook and slowly add the water and yeast.
Add the oil and salt and work until you get a homogeneous dough, but occasionally stop the machine and use a dough scraper to turn the dough to ensure no dry flour remains at the bottom of the bowl.
Let it rest for 10 minutes.
Prepare a board sprinkled with semolina flour and turn the dough over onto it.
Just like Bonci’s pizza, this dough needs to be folded 3 times before it can rest.
After each fold, let the dough rest for at least 20 minutes.
After the last fold, your dough is ready to be greased with a bit of oil and left to chill in the fridge in a closed container. Let it rise for at least 24 hours.
After this time, leave the dough out of the fridge for about 10 minutes. Then turn it onto a board generously floured with semolina and spread it a bit with your hands. Portion the dough based on the size of your pans and how many pizzas you intend to make.
Place each dough ball in the center of your pan (not greased with oil). Spread the dough well without stretching it but by expanding it with your fingertips.
Let the dough rise in the pan for half an hour.
After this time, season with the tomato sauce previously adjusted with oil and salt.
Bake in a preheated static oven at 392°F for about 30/35 minutes.
Once cooked, let it cool on a rack. Add a drizzle of extra virgin olive oil and some basil leaves.
