Sheet Pan Pizza
Serves 4
What to Pair With
I make pizza a few times a month and I have different methods depending on time and preference. I do have a propane pizza oven, I also have pizza stones for my oven. But lately I have been simply making pizza in my rimmed sheet pans and the results are great!
Pizza stones give the best crust but they do take a while to heat up properly. Sheet pans on the other hand, heat fast and cook the pizza fast so I get a nice bubbly top and a cooked but not crispy bottom.
Below is a recipe for dough and I suggest you try it, especially if you have a stand mixer. From start to rolling it out can be as short as four hours, so there isn’t a ton of planning needed to make this happen. I often use all-purpose flour because it’s what I typically have on hand, but 00 flour makes a more tender crust. The recipe makes enough dough for two full sheet pans or four half pans.
Using a packet of active dry yeast, the only trick to success is the temperature of the water. It needs to be warm enough to active the yeast, but not hot enough to kill the yeast. Use an insta-read thermometer for best results.
Aside from my usual pepperoni pizza, I made something a little less traditional. I used both mozzarella and goat cheese along with thin sliced red onion and prosciutto, finished with some arugula and balsamic vinegar.
My pizza sauce is simple and requires no cooking. Just a heavy dose of oregano, black pepper, salt and garlic powder. Enjoy!
Ingredients
Dough
Makes 4 individual pizzas
1.25 cups warm water (100-110 degrees, use thermometer), divided
1 packet active dry yeast
1 tsp sugar
4.5 cups flour (00 or AP flour)
2 tsp salt
Basic Pizza Sauce
Combine 12 oz tomato sauce or strained tomatoes with:
2 tsp salt
1-2 tbsp dried oregano
1 tsp garlic powder
1 tsp black pepper
Preparation
Add the yeast and sugar to 1/4 cup water. Let sit for 10 minutes until foamy.
Add the yeast, remaining water and salt to the flour.
Using the dough hook on your stand mixer, combine on low setting for about 10 min, until it forms a ball.
Hand knead for another 5 min. Form a ball and place in a large bowl covered with cling film.
Set on counter for 2-4 hours, until doubled in size.
Roll out and shape to fit half sheet tray.
For best results, add only a thin layer of pizza sauce to the dough, then add your toppings.
Preheat oven to 500 degrees.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!