Sheet Pan Pizza

 
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Pizza is quite possibly my single favorite thing to eat. It is the perfect combination of bread, cheese, and whatever toppings I have on hand. It is a great canvas for being creative, and combining various toppings to make something delicious and unique. Typically, I like to make the dough in advance and make a more traditional pizza using a pizza stone. However, there are evenings where I don’t have the time to let the dough rise slowly. In those cases I like to use this recipe for a quick and delicious weeknight pizza. Use whatever sauce, cheese, and toppings you prefer. In this case I was trying to appeal to the tastes of our 3 year old son, so I kept it simple and classic with pepperoni and mushroom. You could easily double this recipe for a crowd. Get creative with the toppings, and enjoy!


Preparing The Meal

In the bowl of a stand mixer, combine the yeast, sugar, and warm water. Let the mixture bloom for 10 minutes. When the yeast has bloomed, add the flour and kosher salt, and mix on low for 2 minutes. Then, add ¼ cup of olive oil and continue mixing for 5 minutes, until the dough forms a cohesive ball.

Next, use the remaining olive oil to grease a large sheet pan. Remove the dough from the bowl, and press into the sheet pan, making sure to press all the way to the edges. Then, cover the with a damp kitchen towel and allow to rise for 30 minutes.

While the dough is rising, preheat the oven to 450°F. When the dough has proofed, use your finger tips to press the dough down in the center of the pan, leaving the edges alone. This will leave you with a nice crust around the edges. Take a fork and poke the pizza dough around the center, to within an inch of the edge. Then, spread the sauce evenly over the dough. Sprinkle the dried oregano over the sauce. Add the cheese in an even layer over the sauce, and finish with the toppings of your choice.

Bake in the oven on the middle rack for about 20 to 25 minutes. You want the crust to be golden brown, and the cheese to be bubbling. When the pizza has finished cooking, remove from the oven and allow to rest for 5 minutes.

To serve, cut into squares and grate fresh parm over the pizza. Serve immediately.

The Dough

  • 1 Package Active Dry Yeast

  • 1 Tablespoon Granulated Sugar

  • 2 Cups Warm Water

  • 4 Cups All-Purpose Flour

  • 1 Tablespoon Kosher Salt

  • ½ Cup Olive Oil, Divided

The Toppings

  • 1 Cup Pizza Sauce (Use Your Preferred Sauce)

  • 3 Ounces Pepperoni

  • 2 Ounces Mushrooms, Sliced

  • ½ Medium Yellow Onion, Thinly Sliced

  • 2 Cups Mozzarella Cheese, Shredded

  • 2 Teaspoons Dried Oregano

  • Red Pepper Flakes, Optional

  • Grated Parmesan Cheese

 
Ty Kepler