Sheet Pan Pizza

Name: Sheet Pan Pizza
Ingredients: 5 cups flour; 2 cups warm water; 2 tsp instant yeast; 3 tsp kosher salt; 2 tbsp olive oil; 2 tbsp butter; 1/2 cup finely shredded sharp cheddar cheese; 1 can tomato sauce; 1/2+ tsp kosher salt (sauce); 1 1/2 tsp oregano (sauce); 1 tsp Italian seasoning (sauce); 1/2 tsp garlic powder (sauce); 1/4+ tsp red pepper flakes (sauce); 3 cups mozzarella cheese; 1/4 cup grated parmesan cheese

A thick, chewy sheet pan pizza with crispy cheese edges that’s easy to make, feeds a crowd, and feels just as right for a casual night as it does for having people over. Start with cheese and finish with whatever toppings you like!

Serves 4-6

Make aheadFlourWaterInstant yeast

Ingredients

5 cups flour

2 cups warm water

2 tsp instant yeast

3 tsp kosher salt

2 tbsp olive oil

2 tbsp butter

1/2 cup finely shredded sharp cheddar cheese

1 can tomato sauce

1/2+ tsp kosher salt (sauce)

1 1/2 tsp oregano (sauce)

1 tsp Italian seasoning (sauce)

1/2 tsp garlic powder (sauce)

1/4+ tsp red pepper flakes (sauce)

3 cups mozzarella cheese

1/4 cup grated parmesan cheese

Method

1Add the flour, salt, and yeast to a stand mixer and mix briefly to combine.
2Using a dough hook and with the mixer on low, slowly add the water, then the olive oil, until a shaggy dough forms.
3Increase to medium-high and mix for about 10 to 12 minutes until smooth.
4Form into a ball, lightly oil the bowl, cover, and refrigerate for 2 to 24 hours.
5Remove the dough from the fridge and let it come to room temperature for 1 to 2 hours.
6Preheat the oven to 425 degrees.
7Butter a sheet pan and sprinkle with cheddar cheese.
8Press the dough into the pan, stretching it to the edges.
9Mix the sauce ingredients in a bowl, then spread over the dough.
10Top with mozzarella, parmesan, and your topping choices.
11Press some cheese into the edges for crispy bits.
12Bake for 20 to 22 minutes until golden and bubbling.
13Transfer to a cutting board, slice, and serve.

Notes

Top with a very lightly dressed arugula salad (lemon, olive oil, salt, pepper). Pizza salad!
If you don't have sharp cheddar, use more moz or parm for the buttered base.
Use the extra sauce for dipping! You won't be disappointed.

Swaps

Classic combo: pepperoni and jalapeños
Sheet pan pizza supreme: pepperoni, sausage, mushroom, bell peppers, black olives
Margherita: fresh basil and fresh mozzarella
Veggie: use up those fridge veggies
Chef's choice!

Use It Again

The same dough recipe can be made into breadsticks, faux focaccia, or personal pizzas.
Feeding fewer people? Divide the dough into two balls before refrigerating and freeze one for another pizza night. Each dough ball makes one 9 x 13 sheet pan pizza.

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