Sheet Pan Pizza Recipe
This Sheet Pan Pizza recipe offers a delightful homemade pizza experience with a light, airy dough proofed overnight and topped with a smooth tomato sauce, fresh basil, and a blend of Parmesan and Mozzarella cheeses. Perfect for a family meal, this pizza combines simple, fresh ingredients baked to perfection on a sheet pan for a crispy crust and melty, flavorful cheese.
- Prep Time: 20 minutes (plus 12-18 hours proofing)
- Cook Time: 27-30 minutes
- Total Time: 13 hours (including proofing) or about 4.5 hours at room temperature proofing
- Yield: 1 sheet pan pizza (serves 4-6) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
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 Greasing
- 1 tbsp olive oil (to grease the pan)
Tomato Sauce and Toppings
- 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
- 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 the all-purpose flour, active dry yeast, lukewarm water, salt, and olive oil. Stir together with a spoon or spatula until the dough is evenly mixed. Cover the bowl with cling film or a plastic bag and let it proof in the fridge for 12 to 18 hours, or at room temperature for 4 hours, until the dough triples in size.
- Grease and shape the dough: Lightly grease a 25 cm x 30 cm (10-inch x 12-inch) sheet pan with olive oil. Stir and fold the proofed dough a few times using a greased spoon, then transfer it to the greased sheet pan. With greased fingers, gently spread the dough evenly over the pan. Let it proof again for 1 to 2 hours until light and airy. Meanwhile, preheat the oven to 230 °C (445 °F) and place a rack in the middle position.
- Make the tomato sauce: Place a sieve over a bowl and add the canned diced tomatoes. Drain the liquid and discard or save it for another use. In a separate bowl, add the drained tomatoes, chopped basil leaves, oregano, salt, black pepper, and olive oil. Blend the mixture using an immersion blender or regular blender until smooth.
- Assemble the pizza: Press your fingers into the proofed dough to create an airy texture. Spread two large ladles of the prepared tomato sauce evenly over the dough. Scatter a few basil leaves on top.
- Bake the base and add cheese: Place the sheet pan in the preheated oven and bake at 230 °C (445 °F) for 15 minutes. Remove from the oven and sprinkle shredded Parmesan cheese evenly over the sauce. Shred half of the Mozzarella into large pieces and grate the remaining half. Distribute all the Mozzarella evenly over the pizza.
- Final bake and garnish: Return the pizza to the oven and bake at 210 °C (410 °F) for an additional 12 to 15 minutes until the cheese is melted and golden. Remove from the oven and let the pizza cool for 5 minutes. Garnish with fresh basil leaves before serving.
Notes
- For best results, use good quality canned tomatoes and fresh basil for the sauce.
- If you prefer a thinner crust, roll out the dough slightly before transferring it to the pan.
- You can substitute mozzarella with other melting cheeses such as provolone or Monterey Jack.
- Allowing the dough to proof overnight enhances flavor and texture.
- If you don’t have an immersion blender, finely chop the tomatoes and blend with a food processor or regular blender.
Keywords: Sheet Pan Pizza, Homemade Pizza, Italian Pizza, Easy Pizza Recipe, Overnight Dough, Baking Pizza
Find it online: https://zarameals.com/sheet-pan-pizza-recipe-2/
