Let me introduce My Thick and Fluffy Sheet Pizza WOW Effect!
Hello everyone! If you love thick and fluffy sheet pizza that fills your eyes (and stomach!), you’re in the right place.
After many attempts, I finally found that dough I call “WOW Effect”: the dough with which it’s impossible to go wrong. And you know how much I care about simplicity!
Don’t worry, you don’t need space machinery or hard-to-find ingredients. You just need a few small precautions in the first phase of the leavening and you’re good to go.
Those who follow me know: I love simple things and, if possible, fast ones too, so as not to burden our hectic days further. This recipe is designed for those who want maximum results with minimal effort.
Oh, a little extra: this dough is so versatile that it also works great for a super focaccia. You can find the complete recipe at this link: Focaccia
Ready to bake the perfect pizza? Let’s start!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Thick and Fluffy Pizza
These quantities are for a tray the size of the oven.
- 8.8 oz all-purpose flour
- 8.8 oz Manitoba flour (or 00)
- 0.14 oz fresh yeast
- 1.6 cups water
- 0.42 oz fine salt
- 2.5 tbsp extra virgin olive oil
Steps for the Thick and Fluffy Pizza
In a large bowl, pour the flours and crumbled yeast.
Start adding the water gradually, a little at a time. As you pour the water, use a fork to incorporate it.
Once you’ve finished with the water, add the salt and mix it in.
Finally, add the oil. Continue mixing with the fork until all the oil is absorbed. It will take a few minutes.
Don’t worry if at first the dough seems to “drown” in the oil: it’s absolutely normal! Once the oil is fully absorbed, you’ll see that the dough becomes exceptional and super workable.
Cover the bowl with a cloth and let the dough rest for 10 minutes.
After 10 minutes, it’s time for the first round of folds. Lift one edge of the dough and bring it towards the center of the bowl.
Rotate the bowl and repeat this operation for a total of 4 folds (see photo).
Cover again with the cloth and let rest for another 10 minutes.
Repeat this sequence of “4 folds + 10 minutes rest” two more times. In total, you will do three series of folds and rests.
Now the dough is ready! As you can see from the photo, it should be well-elastic and only slightly sticky (it’s a sign that it has absorbed all the liquids!).
Cover the bowl with plastic wrap to prevent the surface from drying out.
Let the dough rise at room temperature for about 3 hours.
Take the tray (the one you usually use for pizza) and grease it well with a drizzle of oil.
Pour the risen dough into the tray.
Slightly grease your fingertips and start spreading the dough gently by pressing with the pads of your fingers, without tearing it.
Once spread, cover again with the plastic wrap and let rise for another hour at room temperature.After the second rise, bake the pizza and immediately dress the base with tomato puree (remember to salt it first!).
Place it in the lower part of the oven (preheated) at 392°F for about 15 minutes.
After this time, add the topping.
Return the pizza to the oven for another 15 minutes, this time placing it in the middle part of the oven.
Add the mozzarella (cut and well-drained) only in the last 3 minutes of baking. This way it will remain soft and stringy without drying out.
Let cool for 5 minutes before serving and enjoying.
