I feel fortunate that I was finally able to score active dry yeast and all-purpose flour! Baking bread is quite popular these days. A sheet pan pizza is not as beautiful as classic Neopolitan pizza, but it’s easy, feeds a crowd or provides leftovers. If pressed for time or not feeling motivated, store bought pizza dough is a strong alternative. I doubled the dough recipe and made two trays of pizza. I topped one pizza with red sauce, shredded mozzarella cheese and half with pepperoni slices. The second tray is a white pizza with a shredded cheese mix and sliced pears, and the other half is topped with fresh mozzarella and mixed greens. A little something for everyone! Give it a try.
- 3 1/2 -4 cups all-purpose flour plus extra flour for your kneading surface
- 1 teaspoon granulated sugar
- 1 envelope dry instant yeast (2 1/4 teaspoons)
- 2 teaspoons Kosher salt
- 1 1/2 cups water at 110 degrees F use an instant read thermometer!
- 2 tablespoons extra-vigin olive oil plus extra for greasing the bowl
- Toppings of your choice
Servings: pan pizza
- Combine 3 1/2 cups of the flour, sugar, yeast and salt in the bowl of a standing mixer fitted with a dough hook. Start the mixer on a low speed to combine the ingredients. While the mixer is running slowly add the water and the olive oil and beat until the dough is sticky and coming together as a ball. If too wet, add more flour one tablespoon at a time. If the dough is too dry add more water a tablespoon at a time. Mix the dough until it comes together as a solid ball.
- Scrape the dough onto a lightly floured surface and gently knead into a smooth firm ball. Coat a large bowl with olive oil. Transfer the dough to the bowl and coat the dough with the oil from the bowl. Cover the bowl with a kitchen towel or plastic wrap and set the bowl in a warm place in your kitchen. The dough will rise and double in size in about an hour or so. Punch down the dough which is now filled with air bubbles.
- Pre-heat the oven to 450 degrees F and oil a 13 x 17 1/2 inch sheet pan (or use what you have). You can divide the dough into two balls and use two baking sheets, if you don't have a large pan. Spread the dough onto the sheet pan, pressing the dough into the corners of the pan. Set the pan aside and cover with the towel and let it rest for about 10 minutes. "Dock" the dough or use a fork to perforate the dough so the air can escape. This is a thicker crust pizza and will prevent it from getting soggy.
- Cover your pizza with desired toppings, leaving the edges uncovered for the crust. Bake the pizza for about 20-25 minutes until the crust is browned and the toppings are bubbling. Cool the pizza for about 10 minutes before cutting into it. Enjoy!