A very simple recipe to prepare an excellent sheet pan pizza, which can be topped with tomatoes and mozzarella, or with toppings of your choice. The dough is very easy to make, in a stand mixer or by hand, and the rising time is not long. The result is a light, soft but crispy base pizza, which is also delicious reheated the next day. Try this recipe, just follow a few tips and adjust the cooking according to your oven to serve a very tasty pizza!
Here are some more ideas for you:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 1 sheet pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 305.01 (Kcal)
- Carbohydrates 40.82 (g) of which sugars 0.52 (g)
- Proteins 12.49 (g)
- Fat 11.75 (g) of which saturated 5.13 (g)of which unsaturated 3.11 (g)
- Fibers 7.15 (g)
- Sodium 599.66 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/4 cups flour (for pizza or pinsa)
- 1 3/4 tsp active dry yeast
- 1 1/4 cups water
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp fine salt
- 1 cup tomato pulp
- 1 cup mozzarella
- oregano (to taste)
- extra virgin olive oil
- salt
Tools
- Baking Sheet or baking tray
- Stand Mixer
- Bowl
If you don’t have a stand mixer, you can knead by hand in a bowl.
Preparation
Put the flour and the dry yeast in the stand mixer.
Gradually add the water while kneading with the appropriate hook. Adjust the quantity based on the flour’s absorption capacity; you may need to use less than 1 1/4 cups.
Then add the salt and extra virgin olive oil. Continue kneading for a few minutes until you get a smooth, soft, and slightly sticky dough.
Cover the bowl with plastic wrap and let it rise in a sheltered place (such as the turned-off oven) until the dough has more than doubled in volume.
It will take about 2 hours, but times vary depending on the temperature and humidity of the environment.
At the end, spread the dough in a previously greased and lightly floured (or semolina) sheet pan. Being very soft, it will be enough to “pour” and spread it with your fingers.
Let it rise again for about one hour, always away from drafts or breezes (1).
Meanwhile, cut the mozzarella into cubes and let it drain from excess whey.
Pour the tomato pulp into a bowl and season it with a little oil, salt, and a pinch of oregano to taste.
After the second rise, spread the tomato sauce over the base (2).
Put the pizza in a preheated oven at 430°F, placing it on the lowest shelf.
Bake it for about 10 minutes, then remove it from the oven and add the mozzarella (3).
Continue cooking for another 10 minutes, until the mozzarella has melted and the base is dry and crispy. If necessary, move the sheet pan to the center shelf.
As always, you will need to adjust the temperature, time, and cooking modes (static/fan/other) based on the characteristics of your oven.
The sheet pan pizza is ready, serve it hot, cut into slices. If desired, garnish with a few fresh basil leaves.
Tips and Notes
Use a flour (or a blend of flours) specifically for pizza or Roman pinsa… the dough will absorb more water and will be soft and light.
You can reduce the amount of yeast, extending the rising time accordingly.
The amounts are for a large sheet pan or the baking tray of the oven. If you prefer a thinner pizza, you can divide the dough into two pans.
If you have any leftovers, the pizza is excellent even the next day, reheated in the oven or toaster.
If you want to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
This content contains sponsored affiliate links.
