Today, a recipe for a leavened dough, sheet pan pizza without a mixer.
Just mentioning it makes your mouth water! There are many recipes for good sheet pan pizzas, and today I’ll share mine. A simple and quick version but with guaranteed results, just like my basic pizza dough. You just need to briefly mix all the ingredients in a bowl, and in 1 minute you’ll have a dough that is initially quite sticky but easy to work with.
For those without a mixer or who don’t want overly complex doughs, this is ideal because you can work everything in a bowl with a spatula or a wooden spoon and let it rise. This dough can also be used to make delicious flatbreads. The ingredient list is for two sheet pan pizzas and uses type 1 flour. If you want to use different flour, you can do so freely, but if you use whole wheat flour, I suggest adding 100 ml (about ½ cup) of water.
You can pair the pizza with some excellent battered zucchini flowers!
Let’s now see step by step how to make this recipe.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 10 Minutes
- Portions: 2 pans
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the sheet pan pizza
- 35 oz type 1 flour
- 3 cups water
- 0.14 oz fresh yeast (alternatively 0.07 oz of dry yeast)
- 0.9 oz salt
- 0.7 oz olive oil
Tools
- 1 Scale
- 1 Bowl
- 2 Pans
Let’s prepare the dough for the sheet pan pizza together
— To be done the day before at 6 PM —
In a large bowl, put the water, flour, and yeast dissolved in a bit of water taken from the total, mix the ingredients well with a spatula or a fork, then add the salt and finally the oil and mix again with the spatula.
Now the dough will be rough and sticky, that’s normal!After kneading, let it rest for ten minutes, then do some “folds”. With your hands, take a part of the dough from the bottom and bring it towards the center, turn the bowl a quarter turn and take again from the bottom and bring it towards the center, repeat until you’ve completed a full turn of the bowl. Now the dough will be smoother. Cover with a cloth, wait another ten minutes and repeat again.
Cover the bowl with a cloth and let rise at room temperature for two hours, then cover it with plastic wrap and put it in the fridge overnight.— The next day at 12 PM —
Take the dough out of the fridge, wait for an hour, then form dough balls and place them on a lightly floured surface or inside slightly oiled plastic bowls. To prevent a crust from forming on top, you can lightly oil them and cover them with a cloth.
After 1/2 hours at room temperature (if it’s cold, it will take longer), stretch the dough balls on the floured surface, then transfer the stretched pizza into pans greased with seed oil.
Let the pizzas rise for another hour in the pans in the cold oven, now they are ready to be baked and topped.
Bake the sheet pan pizza in a preheated oven at a temperature of 482°F.
Now you can get creative with the toppings, a simple yet always delicious Margherita or any other topping.I personally half-cook it before adding the mozzarella: I put the tomato sauce (seasoned with oil, salt, and oregano), bake for about 8 minutes, then add the mozzarella (fiordilatte not too moist) and finish baking. I do the same with white pizzas, so I precook the base without anything for 5/6 minutes, take it out, top it, and bake again. You can check the minutes of precooking by verifying the color of the bottom of the pizza, which should be slightly golden.
A Curly Girl’s Tips
In cold periods, I recommend putting the dough balls in plastic bowls and letting them rise in the turned-off oven or covered.
What weight should the dough balls for sheet pan pizza be?
The weight of the dough balls for sheet pan pizzas varies depending on the size of the pan and the final thickness of the pizza. Generally, with this dough, you can make two or three square oven pans. If you want to be precise, you can calculate the amount using this formula: base x height : 2. (e.g., if the pan is 40×30 cm, you should make 40×30:2=600 grams or about 21 oz. I personally use less because I prefer it thinner.
