Hope this helps. Spread pizza sauce evenly over dough. Sheet-Pan Pizza, ready for the oven. Hope this helps. The crust was thick and airy for me, I used the whole batch in one pan. Yes, I’ve used all-purpose flour in this recipe several times and it turns out great. Our family loves it and I hope yours will too! Comfort Foods, Food, Hot, Meal Ideas, Pizza. If you make a lot of pizza, invest in a black steel pan. I could go on and on about how deliciously easy this pizza is to make and how the options are endless as far as toppings and how crowd-pleasing it would be to serve at your next get-together, but by the time I did, you could have made it and enjoyed it for yourself! You just let the dough rise once for 30 minutes right after you press it into the sheet pan. And now that most grocery stores stock prepared pizza dough, the path to fresh hot pizza at home is shorter than ever. Made a very thick and tangy marinara using tomatoe paste as well as crushed tomatoes, added darkly browned Italian sausage-crumbled. Here is what I would suggest doing: prepare the pizzas all the way to the point before baking, cover tightly in plastic wrap and place in the refrigerator. Enjoy! Also, my oven only has two racks. 30 Minute Sheet Pan Pizza. However when I was making the dough in my KitchenAid mixer we needed to add about double the amount of flour because it wouldn’t turn into a ball form. I’m so happy you’re here! As someone else commented we had to use significantly more flour than the four cups called for in the recipe (we used King Arthur AP flour). Can we freeze the uncooked dough if this more than needed at one time? stuck a little: next time I’ll use parchment paper. This pizza is inspired by my love of pizza and also my inability to plan sometimes. I honestly think I could eat it for every meal of every day! By Emma Chapman. Slide your hands under the dough and lift, gently stretching the dough to fit the pan. Sprinkle sauce evenly with half the cheese and then all the pepperoni. I love this dough, the taste, the texture and its easy to make, but I am having a hard time getting the bottom crunchy. Allowed dough to rise (plastic wrapped) in pan 1 hour. Fresh pizza dough topped with roasted cherry tomato sauce, three kinds of cheese, pepperoni, house style “pizza seasoning” and so much fresh garden basil. Changes I made: Enjoy! Love it, Demetri! I couldn’t believe have easy it was and delicious! https://www.americastestkitchen.com/kids/recipes/sheet-pan-pizza They are very interchangeable flours. Oiled hands a must to handle and press the dough! You mentioned above to let the dough sit at room temp for 30 mins – is that in addition to letting the dough rise in the pan for 30 mins or is the 30 mins in the pan what you’re referring to? Pizza is quite possibly the most perfect food on earth! Hope this helps! I would love to get it made and ready to go the night before, or at least earlier in the day. The key to this pizza is baking it on a sheet pan at a high temp until the crust becomes just a little crisp and the cheese is melty. “Pizza sauce” was a can of plum tomatoes mostly drained then pureed with an immersion blender and then a pinch each of sugar, pepper, sea salt, Turkish oregano, and a generous splash of EVOO. this French Toa, Easy Cheesy White Chicken Chili Stuffed Peppers, https://www.thekitchn.com/5-important-things-to-know-about-baking-in-a-gas-oven-226270. I haven’t, but I think it would work nicely. Tag @thebakermama on Instagram and hashtag it #thebakermama. To learn more about me, click here. Humidity was low, so that’s not the issue. Crust was “soft” on the bottom which is no big deal because we cut the pie into huge squares and put them directly onto a baking stone which permanently resides in the oven. Do you have a temperature recommendation for gas ovens? In the bowl of an electric mixer fitted with a dough hook, combine the yeast and sugar with the warm water. I hope your day is fi, Home for the Holi-Graze! Amazing! When baking, rotate pizzas between the two racks halfway through the baking time and then again if necessary until the crust is browned and the cheese is bubbly on both. Press dough evenly onto the bottom and up the sides of the prepared sheet pan. Let baked pizza … The recipe walks you through the steps of making the pizza dough from-scratch, but you can use pre-made dough if you prefer. I love making sheet pan meals – minimal cleanup is a must for me – but I’ve never tried pizza… So happy to hear you made the recipe your own and that it turned out great! Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Just made this. Meanwhile, preheat oven to 450°F. Very hearty sheet pan pizza. Make a well in the center, then add the water and oil and stir with a wooden spoon. It gets super hot and helps crisp up the crust. In fact, pretty darn awesome. Bake for 20-25 minutes until the crust is brown and the cheese is bubbly and completely melted. The pizza turned out great! Transfer the ball of dough to the pan, turning to coat with the oil. Combine the hot water and 2 tablespoons olive oil, then add to the mixer on low speed and mix until a loose ball forms. Yummy! There are so many different ways to make and serve a pizza that it just never gets old. Maybe try moving the pizza lower in the oven for part of the baking time so the bottom gets crispier. Hi Toni! Your email address will not be published. A scratch-made simple & scrumptious sheet pan pizza that everyone will love! Do you put olive oil in the pan before pressing the dough into it? No pepperoni so we just topped with shredded Mozzarella, pepper, again Turkish oregano and then EVOO. Hi Chris! Thanks!!! Cover with plastic wrap and let rise in a warm place for about 30 minutes. Mix until a smooth ball starts to form, about 5 minutes. immediately transferred to a cooling rack after bake, allowed to cool for 10 minutes. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours. I’d like to go ahead and make the dough and freeze it. https://theinspiredhome.com/articles/homemade-sheet-pan-pizza-recipe You could also bake them separately in advance and then return to a warm oven until ready to serve. Hi Meg! If so did you still get the same consistency and crisp crust? How ‘bout them leftovers?! Yes, use a scale. Luckily the pizza still turned out tasting great. For the dough: 500 g. bread flour (3 1/2 cups) 325 g. water (1 3/4 cup) 1 tablespoon salt; 2 tablespoons olive oil; 1 1/2 teaspoons dry yeast; Combine all ingredients in a food processor. Cover with plastic … And you bake it at 450? Roll or press dough into a lightly grease sheet pan. Have you ever made the pizza ahead of time and kept it in the fridge? The crust is thick and chewy with a nice crisp around the edges and on the bottom while the toppings are simple and satisfying! Coat an 18×13-inch sheet pan with 1/4 cup olive oil and set aside. (It’s OK if it doesn’t stretch to the corners.) Press dough evenly onto the bottom and up the sides of the prepared sheet pan. Let set 5-10 minutes before cutting and serving. Make a well in the center, then add the water and oil and stir with a wooden spoon.) Preheated oven to 550 (five-fifty), and parbaked for 8 minutes, before adding toppings (add most of your cheese under sauce at this temp). Baked in its namesake sheet pan, the crust doesn’t get wafer-crisp, but instead gets a tender crispiness from olive oil in the baking sheet. For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. + 1 tsp double action baking powder (was afraid extra flour would make it dense) Add a comment. Thinking of making this for a party. Allow to proof about 10 minutes. Enjoy! So good! ❤️ a big cheese and c, French toast for all! Let me show you just how easy it is…, Press it into the sheet pan and let it rise for 30 minutes…, Then you’ll press the dough down to form a crust around the edges and top the dough with the sauce, lots of pepperoni, lots of cheese and little Italian seasoning….