Pizza is always pizza. Good and simple. Red, with mozzarella, topped… in short, almost everyone loves pizza, there is no doubt about it. In this recipe I propose sheet pan pizza, by the slice. Crunchy on the outside and soft on the inside. Come with me, let’s start cooking. Happy recipe, Giusy.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 4 Hours 40 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for sheet pan pizza
- 4 cups all-purpose flour
- 1 1/2 cups lukewarm water
- 2 tsp fresh yeast (Or 1 tsp of dry yeast)
- salt (To taste)
- 1 cup tomato sauce
- mozzarella (To taste)
Tools for sheet pan pizza
I used a baking sheet measuring 16 x 14 inches
Steps
You can use a stand mixer or knead by hand. Dissolve the yeast in lukewarm water. Start pouring the flour into the water with the yeast and begin to incorporate the liquids, kneading with a fork as long as you can; then switch to using your hands.
Once all the water is incorporated, add the salt.Continue to knead on a floured surface for a few minutes. The dough will be sticky: if necessary, you can oil your hands to work it better and prevent it from sticking. Place the dough in a bowl, cover with plastic wrap, and let it rise for 3 hours or more if you prefer.
After this time, oil a baking sheet and your hands, pour the risen dough inside. Spread it well with oiled hands, cover it, and let rise for another hour. After an hour, top with the seasoned tomato sauce with oregano and salt.
Bake at 390°F for 30 minutes: the first 15 minutes on the lower rack and the remaining 15 minutes in the middle of the oven. Add the mozzarella only in the last minutes of baking.
The sheet pan pizza is ready to be enjoyed, see you in the next recipe.
