Kids Sheet Pan Pizza
By America's Test Kitchen KidsPublished on January 27, 2023
Time
1 hour, plus 1¾ hours rising time, plus time to make pizza dough (if making)
Yield
Serves 4 to 6
What Kids Are Saying
“It was delicious! The crust was very crispy, which was my favorite part.” —Zoe, recipe tester, age 11
Ingredients
DOUGH
¾ cup very cold water 1 tablespoon plus 2 tablespoons extra-virgin olive oil, measured separately1⅔ cups bread flour 1 teaspoon instant or rapid-rise yeast 1 teaspoon sugar 1 teaspoon table salt Vegetable oil sprayPIZZA
1 tablespoon extra-virgin olive oil 1 (14.5-ounce/411-gram) can whole peeled tomatoes, opened1 garlic clove, peeled½ teaspoon red wine vinegar ½ teaspoon dried oregano ¼ teaspoon table salt ⅛ teaspoon pepper 2 cups shredded mozzarella cheese ¼ cup grated Parmesan cheeseBefore You Begin
You can substitute 1 pound of store-bought pizza dough for the homemade dough. If using store-bought dough, make sure to bring the dough to room temperature before starting the recipe and begin the recipe at step 6. (To bring dough to room temperature faster, place cold dough in zipper-lock plastic bag, squeeze out extra air, and seal bag. Place bag in large bowl filled with hot water. Turn and squeeze dough a few times until warmed to room temperature, about 15 minutes.)
Instructions
- For the dough: In liquid measuring cup, combine water and 1 tablespoon oil.
- Add flour, yeast, and sugar to food processor and lock lid into place. Hold down pulse button for 1 second, then release. Repeat until ingredients are combined, about 5 pulses.
- Turn processor on, then slowly pour water mixture through feed tube until dough comes together and no dry flour remains, about 30 seconds.
- Stop food processor. Let dough sit for 10 minutes. Add salt to food processor and process until dough forms smooth ball, about 1 minute.
- Stop food processor. Carefully remove food processor blade (ask an adult for help). Transfer dough to counter and knead by hand to form a smooth, round ball, about 30 seconds.
- Spray rimmed baking sheet with vegetable oil spray. Use pastry brush to evenly coat baking sheet with 2 tablespoons oil.
- Place pizza dough on greased baking sheet and turn to coat with oil on both sides. Use your hands to pat and stretch dough into 10-by-6-inch rectangle. Cover with plastic wrap and let rise in warm place until bubbly and doubled in size, 1 to 1½ hours.
- Use your hands to gently pat and stretch dough into corners of baking sheet (see photo, “Step-by-Step: How to Shape Pizza Dough,” below). Cover loosely with plastic wrap and let rise in warm place until puffy, about 45 minutes.
- For the pizza: While dough rises, adjust oven rack to lowest position and heat oven to 450 degrees. Set colander in sink. Pour tomatoes into colander. Shake colander and drain well.
- Transfer drained tomatoes to food processor. Add 1 tablespoon oil, garlic, vinegar, oregano, salt, and pepper. Lock lid into place. Process mixture until smooth, about 30 seconds. Stop food processor. Carefully remove food processor blade (ask an adult for help). Transfer sauce to medium bowl.
- When dough is ready, spoon sauce over dough and use back of spoon to spread into even layer, leaving ½-inch border around edges. Evenly sprinkle mozzarella and Parmesan cheeses over top of sauce.
- Place baking sheet in oven and bake until cheeses are well browned and bubbling, 15 to 20 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let pizza cool for 5 minutes.
- Use spatula to loosen edges of pizza, then carefully slide pizza onto cutting board (ask an adult for help—baking sheet will be hot!). Use pizza wheel or chef’s knife to cut pizza into squares and serve.
Time
1 hour, plus 1¾ hours rising time, plus time to make pizza dough (if making)Yield
Serves 4 to 6What Kids Are Saying
“It was delicious! The crust was very crispy, which was my favorite part.” —Zoe, recipe tester, age 11Ingredients
DOUGH
PIZZA
Test Kitchen Techniques
Ingredients
DOUGH
PIZZA
Test Kitchen Techniques
Ingredients
DOUGH
PIZZA
Test Kitchen Techniques
Why This Recipe Works
Family pizza night just got better—and cheesier!—with this kid-approved sheet pan pizza. It starts with an easy homemade pizza dough, which comes together quickly in a food processor (though you can substitute store-bought dough if you like). We top this pie with a no-cook tomato sauce and a combination of mozzarella and Parmesan cheese, then bake it to cheesy perfection. In step 7, kids need to let the pizza dough rise in a warm place until it doubles in size. To observe the rising in action, have kids take a photo of their dough before covering it with plastic wrap in step 7. Then, have them compare it with how the dough looks after the 1- to 1½-hour rise—it should look bubbly and doubled in size. That expansion is thanks to yeast! It “eats” the flour in the dough and produces bubbly carbon dioxide gas, causing the dough to rise.
Before You Begin
You can substitute 1 pound of store-bought pizza dough for the homemade dough. If using store-bought dough, make sure to bring the dough to room temperature before starting the recipe and begin the recipe at step 6. (To bring dough to room temperature faster, place cold dough in zipper-lock plastic bag, squeeze out extra air, and seal bag. Place bag in large bowl filled with hot water. Turn and squeeze dough a few times until warmed to room temperature, about 15 minutes.)
Instructions
- For the dough: In liquid measuring cup, combine water and 1 tablespoon oil.
- Add flour, yeast, and sugar to food processor and lock lid into place. Hold down pulse button for 1 second, then release. Repeat until ingredients are combined, about 5 pulses.
- Turn processor on, then slowly pour water mixture through feed tube until dough comes together and no dry flour remains, about 30 seconds.
- Stop food processor. Let dough sit for 10 minutes. Add salt to food processor and process until dough forms smooth ball, about 1 minute.
- Stop food processor. Carefully remove food processor blade (ask an adult for help). Transfer dough to counter and knead by hand to form a smooth, round ball, about 30 seconds.
- Spray rimmed baking sheet with vegetable oil spray. Use pastry brush to evenly coat baking sheet with 2 tablespoons oil.
- Place pizza dough on greased baking sheet and turn to coat with oil on both sides. Use your hands to pat and stretch dough into 10-by-6-inch rectangle. Cover with plastic wrap and let rise in warm place until bubbly and doubled in size, 1 to 1½ hours.
- Use your hands to gently pat and stretch dough into corners of baking sheet (see photo, “Step-by-Step: How to Shape Pizza Dough,” below). Cover loosely with plastic wrap and let rise in warm place until puffy, about 45 minutes.
- For the pizza: While dough rises, adjust oven rack to lowest position and heat oven to 450 degrees. Set colander in sink. Pour tomatoes into colander. Shake colander and drain well.
- Transfer drained tomatoes to food processor. Add 1 tablespoon oil, garlic, vinegar, oregano, salt, and pepper. Lock lid into place. Process mixture until smooth, about 30 seconds. Stop food processor. Carefully remove food processor blade (ask an adult for help). Transfer sauce to medium bowl.
- When dough is ready, spoon sauce over dough and use back of spoon to spread into even layer, leaving ½-inch border around edges. Evenly sprinkle mozzarella and Parmesan cheeses over top of sauce.
- Place baking sheet in oven and bake until cheeses are well browned and bubbling, 15 to 20 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let pizza cool for 5 minutes.
- Use spatula to loosen edges of pizza, then carefully slide pizza onto cutting board (ask an adult for help—baking sheet will be hot!). Use pizza wheel or chef’s knife to cut pizza into squares and serve.
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