Ingredients
Scale
- 1.5 cups (360ml) Warm Water (105-115°F)
- 2.25 teaspoons Active Dry Yeast
- 1 teaspoon Granulated Sugar
- 3.5 cups (420g) All-Purpose Flour, plus more for dusting
- 1.5 teaspoons Salt
- 4 tablespoons Olive Oil, divided
- 28 ounces Canned Crushed Tomatoes
- 2 cloves Garlic, minced
- 1 teaspoon Dried Oregano
- 1/4 cup Fresh Basil, chopped, plus more for garnish
- 16 ounces Whole Milk Mozzarella, shredded fresh
- 1/4 cup Parmesan Cheese, grated
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine your warm water (ensure it’s around 105-115°F, not too hot or cold!), active dry yeast, and a pinch of granulated sugar. Give it a gentle swirl and let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active and alive. If it doesn’t foam, your yeast might be old, and it’s best to start again. Once foamy, add the all-purpose flour, salt, and 2 tablespoons of olive oil.
- If using a stand mixer, attach the dough hook and knead on low speed for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes until it reaches the same consistency. It should feel supple and slightly tacky, but not sticky.
- Lightly oil a clean bowl with a teaspoon of olive oil, place the dough in it, turning once to coat, then cover tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size. This slow rise is key to developing incredible flavor and a beautiful texture.
- While the dough is rising, preheat your oven to 450°F (230°C). Generously grease a 13×18-inch sheet pan with olive oil, ensuring the corners and edges are well coated – this helps achieve that crispy bottom. Once the dough has doubled, gently punch it down to release the air. This step is important for an even texture. Transfer the dough to your prepared sheet pan. Using your fingertips, gently press and stretch the dough to fill the entire pan, working from the center outwards. If the dough resists, let it rest for 5-10 minutes, then continue pressing until it reaches the edges. Try to keep the thickness as even as possible for uniform baking.
- Now, it’s time for the delicious toppings! Evenly spread your Quick Tomato Sauce over the dough, leaving a small border for the crust. Follow with a generous layer of freshly shredded whole milk mozzarella, ensuring an even distribution so every bite is cheesy. Sprinkle with a little grated Parmesan cheese for extra depth of flavor. This is also the time to add any other desired toppings – pepperoni, mushrooms, peppers, onions, etc. Bake the pizza on the lowest rack setting (if possible, to get a crispier bottom) for 18-25 minutes, or until the crust is golden brown, and the cheese is bubbly and slightly caramelized around the edges. Keep an eye on it, as oven temperatures can vary.
- Once baked to perfection, carefully remove the sheet pan from the oven. For the crispiest bottom, you can carefully slide the pizza onto a cooling rack immediately. Let it cool for 5-10 minutes before slicing into squares and serving. This allows the cheese to set and prevents major lava burns!
- Creating this irresistible Quick Tomato Sauce is a breeze and so much better than store-bought! In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown. Pour in the canned crushed tomatoes, then stir in the dried oregano, a pinch of sugar (this helps balance the acidity of the tomatoes), salt, and black pepper to taste. Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for at least 15-20 minutes, stirring occasionally. This simmering time allows the flavors to meld beautifully and thicken slightly. You want a sauce that’s rich, robust, and not too watery, but still spreadable. Taste and adjust seasonings if needed. Once done, set aside to cool slightly before spreading it on your pizza.
Notes
Get ready to revolutionize your pizza night with this incredible Sheet Pan Pizza recipe! Imagine a golden-crisp crust, perfectly chewy on the inside, blanketed with rich, tangy tomato sauce, gooey melted cheese, and all your favorite toppings, all baked to perfection on a single sheet pan.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian