Who doesn’t love pizza? This dough is suitable for preparing a delicious sheet pan pizza, soft and airy. Thanks to the slow rising, it is light, digestible, and rich in flavor. Simply spread it gently in a pan, let it rest a little longer, and then top it as you like: from the classic margherita to richer variations with cured meats, vegetables, or cheeses.
Do you have an air fryer? Then it’s time to try pizza! Discover the recipe below:
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 1 Day
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/3 cups all-purpose flour (w 320)
- 1 1/8 cups water
- 1/4 tsp fresh yeast
- 2 tsp salt
- 1 1/2 tsp extra virgin olive oil
Steps for Sheet Pan Pizza
First, pour the flour suitable for long rising (with a strength of about 320) into a large bowl. Crumble the yeast into the flour with your hands, then add water, extra virgin olive oil, and start mixing with a spoon. When the water has been completely absorbed by the flour, add the salt and continue kneading until you get a smooth and homogeneous dough. Cover the bowl with plastic wrap and let it rest for half an hour.
Take the dough and do the first round of reinforcement folds: gently stretch the dough to form a rectangle, lift one side and bring it to the center, then do the same with the other side. Rotate the dough 90 degrees and repeat the process. Place the dough back into the bowl and let it rest for another 30 minutes.
Repeat this process two more times. At the end of the last round of folds, shape the dough: rotate it between your hands on the work surface with a circular motion, giving it a spherical shape.
After the folds, place the dough back into the bowl, cover with plastic wrap, and transfer to the refrigerator. After 22 hours, remove the dough from the fridge and let it rise at room temperature for another 2 hours.
Once the dough has risen, take a 14×16 inch baking sheet, lightly grease it (alternatively, line it with parchment paper and grease it), place the dough in the center, and spread it gently.
Preheat the oven to 375°F in static mode and bake the pizza in the center of the oven for 15 minutes. After this time, remove from the oven, top as desired (in this case, I made the classic margherita pizza with tomato sauce, mozzarella for pizza, and a drizzle of oil) and bake again for another 5 minutes. Since every oven is different, check the base of the pizza: if it’s still white, continue baking for another 5 minutes.
