Sheet Pan Pizza
why make this recipe
Sheet Pan Pizza is the perfect dish for family gatherings, casual dinners, or a cozy night in. This recipe not only simplifies the pizza-making process but also allows you to customize the toppings according to your preferences. It’s an excellent way to enjoy a delicious, homemade pizza without the need for special equipment. Plus, cooking on a sheet pan ensures a delightful crispy crust that everyone will love!
how to make Sheet Pan Pizza
Ingredients:
- 300 g (2 1/2 cups) all-purpose flour
- 4 g (1 1/2 tsp) active dry yeast
- 220 ml (1 cup – 2 tbsp) lukewarm water
- 1 tsp salt
- 1 tsp olive oil, for the dough
- 1 tbsp olive oil, to grease the pan
- 300 g (1 1/4 cup) diced canned tomatoes
- 3 basil leaves
- 1 pinch of salt
- 1 pinch of black pepper
- 1 tsp olive oil
- 1/2 tsp oregano
- 20 g (2 tbsp) parmesan cheese, shredded
- 200 g (7 oz) Mozzarella cheese
- 1 handful of fresh basil
Directions:
In a bowl, combine all the ingredients for the dough. Use a spoon or a spatula to stir them together to get an even dough. Cover the dough with cling film or a bag. Place in the fridge and leave to proof for 12 – 18 hours or at room temperature for 4 hours until tripled in size. Grease a 25 cm x 30 cm (10-inch x 12-inch) sheet pan with olive oil. Using a greased spoon, stir and fold the dough a few times. Transfer the proofed dough into the sheet pan. Using greased fingers, gently spread the dough evenly over the baking dish. Set aside for 1 – 2 hours for the dough to proof and become light and airy. Place a rack in the middle of the oven and preheat the oven to 230 °C / 445 °F.
Place a sieve over a bowl. Add canned diced tomatoes and drain them. Discard the liquid (use it in a different recipe) and add the drained tomatoes to a bowl. Add basil, oregano, salt, pepper, and olive oil. Using an immersion blender or a blender, mix into a smooth tomato sauce. Press your fingers into the dough to make it airy and delicious. Add two large ladles of tomato sauce and a few basil leaves. Arrange evenly all over the dough.
Place in the oven and bake for 15 minutes at 230 °C / 445 °F. Remove from the oven and sprinkle the shredded Parmesan all over the sauce. Shred half of the mozzarella into large pieces, and grate the rest. Arrange all over the pizza dough. Return to the oven and bake for 12 – 15 minutes at 210 °C / 410 °F. Remove from the oven and set aside for 5 minutes to cool. Sprinkle with fresh basil and serve.
how to serve Sheet Pan Pizza
Sheet Pan Pizza can be served in squares for easy grabbing, making it perfect for parties or family dinners. Pair it with a fresh salad or some garlic bread for a complete meal. Don’t forget to have plenty of napkins on hand!
how to store Sheet Pan Pizza
If you have any leftovers, store your Sheet Pan Pizza in an airtight container in the refrigerator. It can be enjoyed for up to 3 days. Reheat slices in the oven at 180°C (350°F) for about 10 minutes for best results.
tips to make Sheet Pan Pizza
- For a quicker proofing process, you can keep the dough in a warm place instead of the fridge.
- Experiment with different toppings like olives, peppers, or pepperoni to make the pizza unique.
- If you prefer a thicker crust, you may want to let the dough rise longer while in the pan.
variation
You can easily adapt this recipe for different diets. For a gluten-free option, substitute the all-purpose flour with a gluten-free baking mix. Additionally, you can make a vegan version by omitting the cheese and replacing it with your favorite dairy-free alternatives.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but be sure to peel and cook them down to remove some moisture.
How thick should I spread the dough in the pan?
Aim for about 1/2 inch thickness, but feel free to adjust based on your preference for a thicker or thinner crust.
Can I freeze the Sheet Pan Pizza?
Yes, you can freeze the cooked pizza. Just ensure it’s cooled completely before wrapping it tightly and storing it in the freezer for up to 2 months.
Sheet Pan Pizza
Ingredients
Dough Ingredients
- 300 g all-purpose flour
- 4 g active dry yeast
- 220 ml lukewarm water 1 cup + 2 tablespoons
- 1 tsp salt
- 1 tsp olive oil for the dough
- 1 tbsp olive oil to grease the pan
Topping Ingredients
- 300 g diced canned tomatoes
- 3 leaves basil
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp olive oil
- 1/2 tsp oregano
- 20 g parmesan cheese, shredded
- 200 g Mozzarella cheese 7 oz
- 1 handful fresh basil
Instructions
Preparation
- In a bowl, combine all the ingredients for the dough. Use a spoon or a spatula to stir them together to get an even dough.
- Cover the dough with cling film or a bag. Place in the fridge and leave to proof for 12 - 18 hours or at room temperature for 4 hours until tripled in size.
- Grease a 25 cm x 30 cm (10-inch x 12-inch) sheet pan with olive oil. Using a greased spoon, stir and fold the dough a few times.
- Transfer the proofed dough into the sheet pan. Using greased fingers, gently spread the dough evenly over the baking dish. Set aside for 1 - 2 hours for the dough to proof and become light and airy.
- Place a rack in the middle of the oven and preheat the oven to 230 °C / 445 °F.
Sauce Preparation
- Place a sieve over a bowl. Add canned diced tomatoes and drain them.
- Discard the liquid and add the drained tomatoes to a bowl.
- Add basil, oregano, salt, pepper, and olive oil. Using an immersion blender or a blender, mix into a smooth tomato sauce.
- Press your fingers into the dough to make it airy and delicious. Add two large ladles of tomato sauce and a few basil leaves, arranging evenly all over the dough.
Baking
- Place in the oven and bake for 15 minutes at 230 °C / 445 °F.
- Remove from the oven and sprinkle the shredded Parmesan all over the sauce.
- Shred half of the mozzarella into large pieces and grate the rest. Arrange all over the pizza dough.
- Return to the oven and bake for 12 - 15 minutes at 210 °C / 410 °F.
- Remove from the oven and set aside for 5 minutes to cool.
- Sprinkle with fresh basil and serve.
