The thin sheet-pan pizza is crunchy, flaky and light. The dough is really simple, suitable for everyone, with a classic hydration so it’s easy to handle. It only requires a long cold fermentation in the fridge. Yes, you can use more yeast and shorten the time. But listen: is that change really worth it? As I always say: you mix it, put it there and forget it until the next day. You don’t have to watch it the whole time. So why not try it at least once? Try this thin sheet-pan pizza: it’s amazing!
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Day 3 Hours 20 Minutes
- Preparation time: 25 Minutes
- Cooking time: 15 Minutes
- Portions: 2 pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
With these ingredients you obtain two thin pizzas using two sheet pans of about 11.8 x 15.7 inches (30 x 40 cm).
- 1 cup (about 125 g) type 0 flour (w280/300)
- 1 cup (about 125 g) type 00 flour
- 2/3 cup (about 160 g / ml) water
- 1 1/3 tsp (fresh yeast, about 4 g) fresh brewer's yeast
- 1 1/4 tsp (about 7 g) salt
- 1/2 tbsp (about 7 g) extra virgin olive oil
- 1 2/3 cups (about 14 oz / 400 g) tomato pulp
- to taste salt
- to taste oregano
- 2 tbsp extra virgin olive oil
- to taste extra virgin olive oil
- for dusting semolina flour
Tools
- 1 Stand Mixer KitchenAid Artisan
- 1 Proofing Box proofing box / dough storage container
- 1 Rolling Pin
- 2 Nonstick Baking Pans about 11.8 x 15.7 inches
Steps
Dissolve the fresh yeast in the water. Put the flour in the bowl of the stand mixer. Add the water little by little to the mixer and start kneading. When all the water has been absorbed, add the salt and let it incorporate, then finally add the oil. Work the dough until you obtain a smooth, homogeneous ball. Transfer the dough ball to the work surface, make a small fold and let it rest on the counter for twenty minutes. Then divide the dough into two balls of about 210 grams each. Shape into balls, place them in the lightly semolina-dusted proofing box and refrigerate for at least 24 hours.
After the resting time, take the balls out of the fridge and let them rest at room temperature for 3 hours. Roll out the pizzas on a work surface dusted with semolina first by hand and then with a rolling pin, trying to obtain a thin pizza. Oil the pans and transfer the pizzas onto them.
In a bowl, put the tomato pulp and season it with oil, salt and oregano.
Dress the pizzas with the tomato, spreading it right to the edges. Add a drizzle of oil and bake in a preheated static oven at 482 °F for 10–15 minutes.
Notes
Source of the recipe HERE.
