Sheet Pan Pizza

• servings: 10 servings
• active time: 30 minutes
• total time: 3 hours 30 minutes

Ingredients

1 1/2 tsp. active dry yeast

1 1/2 tsp. granulated sugar

1 c. plus 2 tablespoons warm water (90-100°F)

3 c. all-purpose flour

6 tbsp. olive oil, divided

2 tsp. kosher salt

1 6.5-ounce natural casing pepperoni stick

3 c. shredded low-moisture mozzarella cheese, divided

1/4 c. grated parmesan cheese, divided

1 1/2 c. Homemade Pizza Sauce

Directions

For the sheet pan pizza:

Sprinkle the yeast and sugar over 1 cup plus 2 tablespoons of warm water (90-100°F) in a large bowl. Whisk to combine and then let sit until bubbles have formed on the top, about 5 minutes. Add the flour, 2 tablespoons of olive oil, and salt; mix with a wooden spoon or a sturdy spatula until the dough comes together, about 2 minutes. Continue to mix the dough, using your hands as necessary, until the flour is completely mixed in and a shaggy, wet dough forms, 4 to 5 minutes more.

Drizzle the top of the dough and down the sides of the bowl with 1 tablespoon of olive oil. Use a rubber spatula to flip the dough to coat in oil. Cover the bowl with plastic wrap and let it rise for 1 hour and 30 minutes. Continue onto step 3, or, if you want pizza another night, place the dough in the refrigerator for up to 2 days.

Pour the remaining 3 tablespoons of olive oil in an 18-by-13-inch half sheet pan. Use your hands to spread the oil around the bottom and sides of the pan.

Transfer the dough to the prepared pan, flipping it to coat both sides in oil. Using your fingers, press the dough into the pan. If the dough keeps shrinking, cover the pan in plastic wrap and allow the dough to rest for 15 minutes before pressing it to cover the bottom of the pan. Cover the dough and allow it to proof for 45 minutes to 1 hour until it is puffy. (Allow the dough to proof for an additional 30 minutes if the dough came from the refrigerator.)

About 45 minutes before the dough is finished proofing, heat the oven to 500°F and place one oven rack on the bottom of the oven. Slice the pepperoni into ¼-inch rounds.

Using your fingers, make small indentations in the dough. Sprinkle the surface of the dough evenly with 2 cups of mozzarella and 2 tablespoons of parmesan. Dot the surface of the pizza with the Homemade Pizza Sauce. Top with pepperoni slices and sprinkle with the remaining 1 cup of mozzarella cheese.

Bake the pizza on the bottom rack until the crust is golden brown and crisp and the cheese is bubbly, 15 to 20 minutes. Sprinkle the pizza with the remaining 2 tablespoons of parmesan. Remove the pizza from the pan and place on a cooling rack. Serve hot or warm.

Nutrition

• Calories: 588
• Total Fat: 38 g
• Saturated Fat: 17 g
• Trans Fat: 0 g
• Cholesterol: 90 mg
• Sodium: 1022 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 27 g