Basic sheet pan pizza dough to make at home — stunning! Tasty and soft so you can prepare any toppings you prefer according to your imagination. As a true Neapolitan I make it once a week and I confess it disappears quickly! An easy, quick and stress-free recipe that will give you many satisfactions. With the little recipe I give you today you’ll get the right amount for the baking tray or for a 14 x 18 in (35 x 45 cm) pan, but just double the quantities to make two pans, as I do myself. Yes, because when it’s pizza, at my house it’s never enough 😊
Ready? Get flour, yeast, oil, salt and water and let’s start!
Oh, I almost forgot… Follow me and you won’t regret it, Silvana’s word!
To follow me on Facebook click HERE, on Instagram HERE and you won’t miss any recipe. Return to the HOME PAGE
You can also read:
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Portions: 4 People
- Cooking methods: Other, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 3/4 cups (approx. 450 g) Type 0 flour (medium strength (W 260 – 280))
- 1 3/8 cups (approx. 330 g) water
- 2 tsp (approx. 12 g) salt
- 1 3/4 tsp (approx. 8 g) extra virgin olive oil
- 1 tsp (fresh yeast, approx. 3 g) fresh baker's yeast
Preparation
Let’s prepare together the perfect basic sheet pan pizza dough!
We start with the dough: pour all the flour and the water into the stand mixer and let the ingredients work at low speed for a couple of minutes, just enough to combine everything well. At this point, cover the bowl and take a break: you can take care of other things, like going out for a walk, working on the computer if like me you often work remotely, or, if you prefer, relaxing on the sofa and reading a good book.
You have about an hour and a half of free time!
After this time, restart the stand mixer (or dough hook mixer) and gradually increase the speed. Add the yeast and continue kneading until you get a smooth and elastic dough. It’s time to add the salt, which should be added gradually. Finally, drizzle in the extra virgin olive oil and let the machine work for a few more minutes.
The basic sheet pan pizza dough is ready!
Transfer it to a floured surface, fold it once and place it to rest in the refrigerator for at least 2 hours.
Before baking the pizza:
4 hours before baking, take the dough out of the fridge, divide it into portions and let it rest at room temperature for a few hours. At this point, all that’s left is to stretch the base, top it as you like and bake.
The result? A homemade pizza, soft and tasty, that will leave everyone speechless!
Ready to get cooking?
