I love long-rising pizzas. Fragrant and digestible, they are out of this world, but not always is there the desire or the time, or one simply forgets to start early to have them ready for lunch or dinner. This sheet pan pizza takes half a day, but it’s delicious, crunchy, golden, and cheesy, reminiscent of pizzeria style. It doesn’t even require a mixer, just a large container, a fork or a spoon, and you’re good to go. If you love pizza, try the simple yeast pizza dough, try the no-knead pizza. For last-minute pizzas, try the piadipizza or the sandwich bread pizza. For a somewhat special pizza, try the Parisian pizza, it’s really good.
Let’s get to work and prepare the sheet pan pizza.
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making sheet pan pizza
- 0.35 oz fresh brewer's yeast
- 2.2 lbs flour (12.5 g protein or w 260)
- 3 cups water
- 0.5 oz salt
- 2 tbsps extra virgin olive oil
- 14 oz tomato purée
- 2 tbsps chopped celery, carrot, and onion
- 4 tbsps extra virgin olive oil
- to taste salt
- 2 tbsps oregano
- 7 oz mozzarella
Tools
This post contains affiliate links
- 4 Pans 12-inch diameter
Steps
In a large container, place the brewer’s yeast and dissolve it with water. Add the flour and mix with a spoon. The dough should not be homogeneous. Cover with extra virgin olive oil, close the container, and let it rest for 1 hour.
Make folds in the dough by lifting it and folding it over itself until you feel it tighten under your hands and become smooth and elastic. Cover and let it rise until at least doubled in volume.
Divide the dough into 4 parts (about 16 oz each), and round them well. Grease the pans. Spread the dough with your fingertips. Let it rest for 20 minutes. Meanwhile, sauté a chopped celery, carrot, and onion mix. Add the tomato purée, salt, and let it reduce for about 30 minutes.
Finish spreading the pizza with your fingertips. Season with the purée, oregano, and bake in a static oven at 482°F (250°C) for 10-15 minutes on the lower oven rack. Add the mozzarella chunks and place back in the oven on the upper middle rack for another 10 minutes. Serve.
Storage
You can store the pizza in the fridge.
