Sheet-Pan Pizza
By America's Test KitchenPublished on June 9, 2013
Time
1½ hours, plus 1 to 1½ hours rising
Yield
Serves 12
Ingredients
DOUGH
1 ¾ cups warm water (110 degrees)½ cup plus 1 tablespoon extra-virgin olive oil 1 tablespoon sugar 5 cups (25 ounces/709 grams) all-purpose flour 4 ½ teaspoons instant or rapid-rise yeast 2 teaspoons saltSAUCE AND TOPPINGS
1 tablespoon extra-virgin olive oil 3 garlic cloves, minced1 ½ teaspoons dried oregano ¼ teaspoon red pepper flakes 2 tablespoons tomato paste 1 (28-ounce) can crushed tomatoes Salt 3 ounces Parmesan cheese, grated (1 ½ cups)12 ounces mozzarella cheese, shredded (3 cups)2 tablespoons chopped fresh basilBefore You Begin
After it’s mixed in step 1, the dough will be very sticky, so coat your hands with flour before you move it to the greased bowl. The test kitchen’s favorite brand of tomato paste is Goya. The fresh basil is important here; if all you have is dried, skip the basil altogether.
Instructions
- Grease large bowl. Combine water, ¼ cup oil, and sugar in 2-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, and salt on low speed until combined, about 30 seconds. Increase speed to medium-low, add water mixture, and knead until dough is uniform in texture, about 3 minutes. Transfer dough to prepared bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, 1 to 1½ hours.
- Evenly coat rimmed baking sheet with ¼ cup oil. On lightly floured work surface, use rolling pin to roll dough into 16 by 12-inch rectangle. Transfer dough to prepared sheet and stretch dough to cover sheet, pressing dough into corners. Brush dough evenly with remaining 1 tablespoon oil and cover with plastic. Set in warm spot (not oven) until slightly risen, about 20 minutes.
- While dough rises, heat oil in large saucepan over medium heat until shimmering. Cook garlic, oregano, and pepper flakes until fragrant, about 30 seconds. Stir in tomato paste and cook until just beginning to brown, about 2 minutes. Add tomatoes and simmer until reduced to 3 cups, about 10 minutes. Off heat, season with salt to taste.
- Adjust oven rack to lowest position and heat oven to 450 degrees. Remove plastic and, using your fingers, make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, 7 to 10 minutes. Remove sheet from oven and spoon sauce over pizza, leaving 1-inch border. Bake until sauce is deep red and steaming, 7 to 10 minutes.
- Sprinkle mozzarella and remaining ½ cup Parmesan evenly over sauce and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest for 5 minutes. Sprinkle with basil. Serve.
for the dough
for the sauce and toppings
Time
1½ hours, plus 1 to 1½ hours risingYield
Serves 12Ingredients
DOUGH
1 ¾ cups warm water (110 degrees)
½ cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon sugar
5 cups (25 ounces/709 grams) all-purpose flour
4 ½ teaspoons instant or rapid-rise yeast
2 teaspoons salt
SAUCE AND TOPPINGS
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 ½ teaspoons dried oregano
¼ teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
Salt
3 ounces Parmesan cheese, grated (1 ½ cups)
12 ounces mozzarella cheese, shredded (3 cups)
2 tablespoons chopped fresh basil
Test Kitchen Techniques
Ingredients
DOUGH
1 ¾ cups warm water (110 degrees)
½ cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon sugar
5 cups (25 ounces/709 grams) all-purpose flour
4 ½ teaspoons instant or rapid-rise yeast
2 teaspoons salt
SAUCE AND TOPPINGS
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 ½ teaspoons dried oregano
¼ teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
Salt
3 ounces Parmesan cheese, grated (1 ½ cups)
12 ounces mozzarella cheese, shredded (3 cups)
2 tablespoons chopped fresh basil
Test Kitchen Techniques
Ingredients
DOUGH
1 ¾ cups warm water (110 degrees)
½ cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon sugar
5 cups (25 ounces/709 grams) all-purpose flour
4 ½ teaspoons instant or rapid-rise yeast
2 teaspoons salt
SAUCE AND TOPPINGS
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 ½ teaspoons dried oregano
¼ teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
Salt
3 ounces Parmesan cheese, grated (1 ½ cups)
12 ounces mozzarella cheese, shredded (3 cups)
2 tablespoons chopped fresh basil
Test Kitchen Techniques
Why This Recipe Works
For this super-size pizza, we create a dense, sturdy dough with a quick knead in the stand mixer and a double rise—once in the bowl, once on the baking sheet. Sugar and olive oil make for a rich, well-seasoned crust, and more oil on the pan produces a crisp, browned bottom. Parbaking the crust with a layer of Parmesan cheese before adding the sauce creates a barrier, preventing the crust from turning soggy, and giving the baked pizza a rest before slicing allows it to finish setting up.
Before You Begin
After it’s mixed in step 1, the dough will be very sticky, so coat your hands with flour before you move it to the greased bowl. The test kitchen’s favorite brand of tomato paste is Goya. The fresh basil is important here; if all you have is dried, skip the basil altogether.
Instructions
- Grease large bowl. Combine water, ¼ cup oil, and sugar in 2-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, and salt on low speed until combined, about 30 seconds. Increase speed to medium-low, add water mixture, and knead until dough is uniform in texture, about 3 minutes. Transfer dough to prepared bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, 1 to 1½ hours.
- Evenly coat rimmed baking sheet with ¼ cup oil. On lightly floured work surface, use rolling pin to roll dough into 16 by 12-inch rectangle. Transfer dough to prepared sheet and stretch dough to cover sheet, pressing dough into corners. Brush dough evenly with remaining 1 tablespoon oil and cover with plastic. Set in warm spot (not oven) until slightly risen, about 20 minutes.
- While dough rises, heat oil in large saucepan over medium heat until shimmering. Cook garlic, oregano, and pepper flakes until fragrant, about 30 seconds. Stir in tomato paste and cook until just beginning to brown, about 2 minutes. Add tomatoes and simmer until reduced to 3 cups, about 10 minutes. Off heat, season with salt to taste.
- Adjust oven rack to lowest position and heat oven to 450 degrees. Remove plastic and, using your fingers, make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, 7 to 10 minutes. Remove sheet from oven and spoon sauce over pizza, leaving 1-inch border. Bake until sauce is deep red and steaming, 7 to 10 minutes.
- Sprinkle mozzarella and remaining ½ cup Parmesan evenly over sauce and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest for 5 minutes. Sprinkle with basil. Serve.
for the dough
for the sauce and toppings
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments