Sheet Pan Pizza

Ingredients

DOUGH
4-3⁄4–5 cups (23-3⁄4 to 25 ounces) all-purpose flour
1-1⁄2 tablespoons instant or rapid-rise yeast
1 tablespoon sugar
2 teaspoons salt
1⁄4 cup olive oil
1-3⁄4 cups water, heated to 110 degrees
TOPPING
5 tablespoons olive oil, plus extra as needed
3 garlic cloves, minced
2 tablespoons tomato paste
1-1⁄2 teaspoons dried oregano
1⁄4 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
Salt
3 ounces Parmesan cheese, grated (1-1⁄2 cups)
12 ounces mozzarella cheese, shredded (3 cups)

Instructions

FOR THE DOUGH: Pulse 4-3⁄4 cups flour, yeast, sugar, and salt in food processor (fitted with dough blade if possible) until combined, about 5 pulses. With processor running, slowly add oil, then water; process until rough ball forms, 30 to 40 seconds. Let dough rest for 2 minutes, then process for 30 seconds longer. (If after 30 seconds the dough is sticky and clings to the blade, add remaining 1⁄4 cup flour 1 tablespoon at a time as needed.)
Turn dough out onto lightly floured counter and form smooth, round ball. Place the dough in large, lightly oiled bowl and cover tightly with greased plastic wrap. Let rise in warm, draft-free place until doubled in size, 1 to 1-1⁄2 hours.
FOR THE TOPPING: Heat 1 tablespoon oil and garlic in saucepan over medium heat until sizzling and fragrant, about 1-1⁄2 minutes. Stir in tomato paste, oregano, and pepper flakes and cook, stirring often, until paste begins to brown, about 2 minutes. Stir in crushed tomatoes and simmer until sauce is thickened, about 10 minutes. Off heat, stir in basil and season with salt to taste.
Adjust oven rack to lower-middle position and heat oven to 400 degrees. Coat 18 by 13-inch rimmed baking sheet with remaining 1⁄4 cup oil. Turn dough out onto lightly floured counter and flatten it into rough rectangle. Roll dough into 16 by 12-inch rectangle and press into prepared pan. Shape edges of dough against pan and brush dough lightly with oil. Cover with plastic wrap and let rise in warm place until puffy, 30 to 45 minutes.
Press dough with fingertips to dimple it, then sprinkle evenly with 1 cup Parmesan. Bake until Parmesan begins to brown, 7 to 10 minutes. Working quickly, spread tomato sauce over dough, leaving 1-inch border around edge. Bake until sauce darkens and steams, 7 to 10 minutes. Working quickly, sprinkle with remaining 1⁄2 cup Parmesan and mozzarella. Continue to bake until cheese is melted, 10 to 15 minutes, rotating pizza halfway through baking.
Let pizza cool in pan for 1 minute, then lift onto cutting board with wide spatula. Cut into squares and serve hot.

Sheet Pan Pizza

Ingredients

Instructions

Tags

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