Sheet pan pizza, an easy and quick recipe, without using a stand mixer to prepare the dough, just a bowl and a spoon.
In the recipe, you will find the procedure to make the dough in a few hours or with a long rise, in this case, use half the amount of yeast.
We topped it with Taggiasca olives. How do you prefer yours?
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 2 sheets
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for sheet pan pizza:
- 2 1/2 cups all-purpose flour
- 2 1/2 cups Manitoba flour
- g dry yeast
- 2 1/8 cups lukewarm natural water (indicative quantity)
- 3 tbsps extra virgin olive oil
- 1 1/2 tsp fine salt
- 1 1/2 cups tomato sauce (or tomato pulp)
- 2 mozzarella
- as needed Taggiasca olives (optional)
- as needed dried oregano
- as needed salt
- as needed extra virgin olive oil
Tools for sheet pan pizza:
- 1 Bowl
- 1 Spoon
- 2 Baking sheets
Steps for preparing and baking sheet pan pizza:
In a large bowl, mix the two flours, add the dry yeast and blend well with a spoon. Gradually add the lukewarm water (do not add all of it; set some aside as each flour absorbs liquids differently) and mix it with the dough, then add the extra virgin olive oil and lastly the salt.
Knead the dough well with your hands until it becomes dense and a bit sticky, cover it with plastic wrap or the bowl’s lid as we did, and let it rise for about 3 hours (the time depends greatly on the warmth in your home; in summer, times are almost halved, while in winter, use the indicated times).
If you want a long rise, use only 3 grams of dry yeast and then place the container in the refrigerator for 24 hours. Then, take it out of the fridge, leave it at room temperature for 1 hour, and then divide the dough into two baking sheets.
After the rising time, divide the dough into 2 parts, grease 2 baking sheets (we used 10×10 inches), place half the dough in each sheet, stretch it well with your hands, and let it rest for 1 hour.
In a bowl, mix the tomato sauce or pulp, salt, a little oil, and oregano, stir well, and distribute it in the two baking sheets. Using the back of a spoon or your hands, spread the tomato sauce without ruining the rise.
Add a mozzarella cut into pieces and well-dried across the entire surface of the pizza, then add Taggiasca olives if desired, and a sprinkle of oregano.
Bake in a preheated oven at 428°F for about 20 minutes, until golden brown.
Tips:
You can top the pizza with cooked ham, spicy salami, cheeses like gorgonzola, marinated artichokes, mushrooms, or leave it with just tomato and mozzarella.
