Sheet Pan Pizza 2.0

Sheet Pan Pizza is any thin-crust style pizza baked on a baking sheet. It is typically rectangular (like the sheet), cut in square or rectangular slices, and served for a family meal or at an event with a large number of people. We used to make this all the time growing up.

INGREDIENTS

SAUCE

28oz can crushed tomatoes
7g or 1 1/4tsp salt
10g or 2 1/3tsp sugar
1/2 tsp black pepper
1 tsp dried oregano
1/2 tsp Chile flake
1 tsp dried basil
50g tomato paste
25ish or 2-3tbsp olive oil
15g/2 large cloves garlic, minced

Add all ingredients except oil and garlic into a high sided container and mix with immersion blender under larger herbs are broken down. Preheat medium sauté pan over med heat. Add oil and garlic into pan. Sauté to soften garlic. Add sauce puree. Reduce to low and simmer for about 20min until reduced and dragging spoon through leaves a trail.

DOUGH

285g or 1 1/4c warm water (86F/30C)
7g or or 2 1/4tsp instant yeast (about a packet)
20g or 1 1/2tbsp olive oil
425g or 3 3/8c ap flour (11.7% protein) or bread flour
8g 1 1/2 tsp salt
olive oil

Add ingredients into the bowl of stand mixer with dough hook attachment and mix on low for 3 minutes or until dough forms into a messy ball. Increase speed to high and continue to mix for about 6min. Transfer dough to well oiled rectangular container, cover, and allow to rise at room temp for 30min. Fold strength into dough as shown @1:59. Cover and allow to rise again at room temp for 30min. Repeat strength building fold @2:34. Cover and allow to rise for yet another 30 minutes.

Very liberally oil sheet pan, making sure to spread into corners and up the sides. I usually use at least 30ml or 2-3Tbsp. Flip dough onto sheet tray. Spread dough out into rectangular shape. Cover and let rest for 15-20min. After that first rest, continue stretching dough out into the pan. Degas, grab edges, and stretch edge to edge. Cover and allow to relax for 15 minutes. At this point, you should be able to stretch dough the rest of the way to fill the sheet pan. Cover one last time and allow to proof for about 15 minutes. Preheat oven to 550F/288C with pizza stone or steel placed on the lower 1/3 rack.

PIZZA BUILD

Sliced full fat mozzarella (about 12 slices for 1 pizza)
Fresh mozzarella (10-12 chunks)
Thinly sliced pepperonis
Grated parmesan

Cover dough edge to edge with slices of mozz. Spoon sauce in large dollops down in two rows on the pizza, then spread slightly, leaving some cheese exposed. Add 10-12 fresh mozz chunks. Sprinkle with grated parm. Bake directly on pizza steel or stone for 18-20 min or to your desired doneness. Rotate 180 degrees halfway through cooking.