Description
This Sheet Pan Pizza recipe offers a homemade, flavorful pizza baked on a sheet pan for an easy and convenient meal. The dough is prepared ahead for a perfect airy texture, topped with a rich homemade tomato sauce, mozzarella, parmesan, and fresh basil for a classic Italian taste. Ideal for a family-friendly dinner, this recipe combines simple ingredients with straightforward steps for delicious results.
Ingredients
Dough Ingredients
- 300 g (2 1/2 cups) all-purpose flour
- 4 g (1 1/2 tsp) active dry yeast
- 220 ml (1 cup – 2 tbsp) lukewarm water
- 1 tsp salt
- 1 tsp olive oil, for the dough
For the Pan
- 1 tbsp olive oil, to grease the pan
Tomato Sauce
- 300 g (1 1/4 cup) diced canned tomatoes
- 3 basil leaves
- 1 pinch of salt
- 1 pinch of black pepper
- 1 tsp olive oil
- 1/2 tsp oregano
Cheese and Toppings
- 20 g (2 tbsp) parmesan cheese, shredded
- 200 g (7 oz) mozzarella cheese
- 1 handful of fresh basil
Instructions
- Prepare the Dough: In a bowl, combine all dough ingredients: flour, yeast, lukewarm water, salt, and olive oil. Stir together until the dough comes together evenly. Cover with cling film or a plastic bag and refrigerate to proof for 12-18 hours, or leave at room temperature for about 4 hours, until the dough has tripled in size.
- Prepare the Pan and Dough: Grease a 25 cm x 30 cm (10-inch x 12-inch) sheet pan with olive oil. Gently stir and fold the proofed dough a few times with a greased spoon, then transfer it to the pan. Using greased fingers, spread the dough evenly over the pan. Allow it to proof again for 1-2 hours until it becomes light and airy. Meanwhile, preheat your oven to 230 °C (445 °F) and place a rack in the middle.
- Make the Tomato Sauce: Place a sieve over a bowl and drain the canned diced tomatoes, discarding the liquid or saving it for another use. Add the drained tomatoes to a bowl along with basil leaves, oregano, salt, pepper, and olive oil. Blend with an immersion blender or regular blender until smooth to create a fresh tomato sauce.
- Assemble the Pizza: Press your fingers into the dough lightly to keep it airy. Spread two large ladles of the prepared tomato sauce evenly over the dough. Add a few basil leaves on top for flavor.
- Bake First Stage: Place the sheet pan in the preheated oven and bake for 15 minutes at 230 °C (445 °F).
- Add Cheeses: Remove the pizza from the oven. Sprinkle shredded Parmesan evenly over the tomato sauce. Shred half of the mozzarella into large pieces and grate the rest, then evenly distribute all over the pizza dough.
- Bake Second Stage: Return the pizza to the oven and bake for 12-15 minutes at 210 °C (410 °F) until the cheese is melted and golden.
- Rest and Serve: Remove the pizza from the oven and let it cool for 5 minutes. Sprinkle fresh basil over the top before slicing and serving. Enjoy your homemade sheet pan pizza!
Notes
- The long proofing time for the dough allows for better flavor development and texture.
- Draining the canned tomatoes before blending prevents a soggy crust.
- Using olive oil to grease your hands and pan helps prevent sticking.
- Letting the pizza rest after baking helps the cheese set slightly for easier slicing.
- You can customize toppings according to your preference, but fresh basil and quality cheeses are key to authentic flavor.
