If you’re looking for a tall, super-soft sheet-pan pizza ready in 2 hours, pillowy and just like the pizzeria-by-the-slice style, this is the perfect recipe for you.
The best part?
👉 You can make it by hand or with a stand mixer
👉 The dough is simple and quick
👉 No need to be an expert
Thanks to a high-hydration dough and a few easy steps, you’ll get a tall, ultra-soft pizza with a slightly crisp base and a soft interior that will make your mouth water 😍
It’s the ideal recipe when you want a quick homemade pizza that still tastes like it came from a pizzeria!
👉 Save it now — it will solve dinner!
Here are other simple and irresistible recipes you can make right away:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 17 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups Type 0 flour
- 1 2/3 cups water (lukewarm)
- 2 1/2 tsp sugar
- 1 3/4 tsp salt
- 2 tbsp extra virgin olive oil
- oz fresh brewer's yeast
- 1 1/2 tsp active dry yeast
- 1 2/3 cups tomato pulp
- to taste extra virgin olive oil
- to taste salt
- 10.6 oz mozzarella
- to taste dried oregano
Tools
- Stand mixer
- Baking pan
Steps
Pour the lukewarm water into a bowl and dissolve the yeast with the sugar.
Add the flour and mix with a spoon.
Add the salt and oil and continue mixing until you get a soft, sticky dough.
Do not overwork it: it’s normal for it to be soft!Pour the water and yeast into the stand mixer bowl.
Add the flour and work with the hook on low speed.
Add the salt and oil and continue kneading for 5–6 minutes.
Stop when the dough is still soft: it should not become firm.The dough should be very soft and sticky, almost creamy, but not excessively runny.
If it seems too loose and hard to handle, you can add about 20 g of flour little by little until you get a soft but workable consistency.Cover and let rest for 20 minutes.
Do one set of folds in the bowl — I use a dough scraper.
After another 20 minutes, repeat the folds.
👉 This is the secret to a tall, bubbly pizza!
Let rise for about 1 hour in a warm place (for example, the oven with the light on).
Grease a 15 3/4 x 15 3/4 in pan well.
Pour the dough into the pan without deflating it and gently spread it with your fingers.
👉 If it shrinks back, wait 10 minutes.
Let rest another 30 minutes in the pan.
Top with tomato and a drizzle of olive oil.
Bake in a conventional oven preheated to 464°F:
12 minutes on the bottom rack,
then 5 minutes on the top rack.
👉 Add the mozzarella and oregano in the last minutes.Enjoy your meal!
💡 Tips
The dough must remain soft.
Do not overwork it.
The more hydrated it is, the softer it will be!
Grease the pan well for a crisp base!
Never press the dough down!
FAQ (Questions & Answers)
Is it better to prepare the dough by hand or with a stand mixer?
Both methods work perfectly.
This tall, super-soft sheet-pan pizza ready in 2 hours is the perfect solution for a quick but super-satisfying dinner.
Easy, soft and irresistible: once you try it, you’ll keep making it!
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