Lunch Lady Sheet-Pan Pizza

• servings: 16 servings
• active time: 15 minutes
• total time: 1 hour 10 minutes

Ingredients

4 1/2 c. (540 g.) bread flour, plus more for dusting

2 tbsp. extra-virgin olive oil

2 1/2 tsp. kosher salt

1 tsp. granulated sugar

1 (1/4-oz.) packet instant yeast

1 1/3 c. warm water

Cooking spray

1 tbsp. cornmeal

1 c. store-bought or homemade pizza sauce

1 lb. shredded low-moisture mozzarella

24 thin slices pepperoni

1 tsp. Italian seasoning

Directions

Arrange a rack in lower third of oven; preheat to 425°. In the large bowl of a stand mixer fitted with the dough hook, beat flour, oil, salt, sugar, yeast, and 1 1/3 c. warm water on medium speed until dough is smooth and elastic, 8 to 10 minutes.

Spray a large bowl with cooking spray. Transfer dough to bowl. Cover with plastic wrap and let sit at room temperature until slightly puffed, about 15 minutes.

On a lightly floured surface, turn out dough. Roll to a 18" x 13" rectangle. Sprinkle an 18" x 13" baking sheet with cornmeal. Transfer dough to prepared sheet (dough should fill bottom of sheet).

Spread sauce on dough, leaving a 1/2" border. Top with mozzarella, then pepperoni and Italian seasoning.

Bake pizza until edges begin to brown and cheese is melted, 15 to 17 minutes.

Nutrition

• Calories: 254
• Total Fat: 11 g
• Saturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 24 mg
• Sodium: 241 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 11 g