Sheet Pan Pizza Delight (Print Version)
# Ingredients:
→ Pizza Dough
01 -
2 ¼ cups all-purpose flour, plus extra for kneading
02 -
1 tablespoon sugar
03 -
1 tablespoon instant yeast
04 -
1 teaspoon salt
05 -
2 tablespoons olive oil
06 -
1 cup warm water (110-115°F)
→ Pizza Assembly
07 -
1 - 1.2 pounds pizza dough (store-bought or homemade)
08 -
1 tablespoon olive oil
09 -
⅔ cup pizza sauce
10 -
2 cups mozzarella cheese
11 -
4 oz pepperoni
12 -
Parmesan cheese for topping (optional)
# Instructions:
01 -
In a large bowl, whisk together the flour, sugar, yeast, and salt. Add olive oil and warm water, mixing until a shaggy ball forms.
02 -
For stand mixer: Use a dough hook to mix until smooth and a ball forms (approximately 3 minutes). Cover and let rise for 15 minutes. For hand mixing: Transfer to a floured surface, knead for 5 minutes, adding flour as needed. Cover and let rise for 15 minutes.
03 -
Preheat the oven to 450°F.
04 -
Coat a quarter sheet pan (13” x 9”) with 1 tablespoon of olive oil, ensuring all edges and corners are covered.
05 -
Place the dough onto the prepared pan and gently stretch it out. If the dough shrinks back, let it rest for 5 minutes before stretching again.
06 -
Spread the pizza sauce evenly over the stretched dough. Top with mozzarella cheese and pepperoni.
07 -
Bake the pizza for 11-13 minutes, or until the cheese is melted and the crust is golden brown.
08 -
Let the pizza cool for 5 minutes before topping with Parmesan cheese, if desired, and slicing.
# Notes:
01 -
For a thicker crust, use 1 pound of dough on a quarter sheet pan. For a thinner crust, stretch dough onto a half-sheet pan.
02 -
Double the recipe for a larger pizza using a half-sheet pan (18” x 13”) and scaling up the ingredients.
03 -
Thaw frozen dough in the refrigerator for at least 9 hours, and let it sit at room temperature for 30 minutes before use.