South Pacific Sheet-Pan Pizza
By America's Test KitchenPublished on December 16, 2007
Yield
Serves 12
Ingredients
Dough
½ cup extra-virgin olive oil 1 ¾ cups water, heated to 110 degrees1 tablespoon sugar 5 cups (25 ounces/709 grams) all-purpose flour 2 envelopes instant or rapid-rise yeast (4 ½ teaspoons)2 teaspoons saltSauce and Toppings
2 tablespoons 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 2 tablespoons chopped fresh basil Salt 1 ½ cups grated Parmesan cheese 3 cups shredded mozzarella cheese 8 ounces thinly sliced deli ham, cut into 2-inch pieces2 (20-ounce) cans pineapple tidbits, drainedBefore You Begin
After mixing in step 1, the dough will be very sticky. Be sure to coat your hands with flour before transferring the dough from the mixing bowl to the greased bowl.
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 until slightly risen, about 20 minutes. Adjust oven rack to lowest position and heat oven to 450 degrees.
- Heat 1 tablespoon 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, stir in basil and season with salt.
- Remove plastic wrap and, using fingers, make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, 7 to 10 minutes. Remove baking sheet from oven and spoon sauce over pizza, leaving 1-inch border. Bake until sauce is deep red and steaming, 7 to 10 minutes.
- Brown ham in large nonstick skillet over medium heat, about 8 minutes. Transfer to bowl. Cook pineapple in empty skillet until beginning to brown, about 8 minutes. Transfer to bowl with ham and let cool. Toss ham and pineapple with cheeses, then sprinkle mixture evenly over sauce and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest 5 minutes. Serve.
for the dough
for the sauce and toppings
Yield
Serves 12Ingredients
Dough
½ cup extra-virgin olive oil
1 ¾ cups water, heated to 110 degrees
1 tablespoon sugar
5 cups (25 ounces/709 grams) all-purpose flour
2 envelopes instant or rapid-rise yeast (4 ½ teaspoons)
2 teaspoons salt
Sauce and Toppings
2 tablespoons 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
2 tablespoons chopped fresh basil
Salt
1 ½ cups grated Parmesan cheese
3 cups shredded mozzarella cheese
8 ounces thinly sliced deli ham, cut into 2-inch pieces
2 (20-ounce) cans pineapple tidbits, drained
Ingredients
Dough
½ cup extra-virgin olive oil
1 ¾ cups water, heated to 110 degrees
1 tablespoon sugar
5 cups (25 ounces/709 grams) all-purpose flour
2 envelopes instant or rapid-rise yeast (4 ½ teaspoons)
2 teaspoons salt
Sauce and Toppings
2 tablespoons 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
2 tablespoons chopped fresh basil
Salt
1 ½ cups grated Parmesan cheese
3 cups shredded mozzarella cheese
8 ounces thinly sliced deli ham, cut into 2-inch pieces
2 (20-ounce) cans pineapple tidbits, drained
Ingredients
Dough
½ cup extra-virgin olive oil
1 ¾ cups water, heated to 110 degrees
1 tablespoon sugar
5 cups (25 ounces/709 grams) all-purpose flour
2 envelopes instant or rapid-rise yeast (4 ½ teaspoons)
2 teaspoons salt
Sauce and Toppings
2 tablespoons 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
2 tablespoons chopped fresh basil
Salt
1 ½ cups grated Parmesan cheese
3 cups shredded mozzarella cheese
8 ounces thinly sliced deli ham, cut into 2-inch pieces
2 (20-ounce) cans pineapple tidbits, drained
Why This Recipe Works
Homemade pizza is a treat, but since most of us don’t have pizzeria ovens in our homes, it can be difficult to get the middle of the pizza to cook through. Before preparing our South Pacific Sheet-Pan Pizza recipe, we added a thin layer of oil to the sheet pan to promote better browning of the bottom crust. Sprinkling Parmesan cheese over the dough before prebaking gave the sauce something to grab on to, which helped keep our toppings from sliding around. After prebaking the dough with the Parmesan, we spread an even layer of tomato sauce on the dough and baked it for another 10 minutes to help evaporate moisture from the sauce, which kept our South Pacific Sheet Pan Pizza from becoming soggy.
Before You Begin
After mixing in step 1, the dough will be very sticky. Be sure to coat your hands with flour before transferring the dough from the mixing bowl to the greased bowl.
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 until slightly risen, about 20 minutes. Adjust oven rack to lowest position and heat oven to 450 degrees.
- Heat 1 tablespoon 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, stir in basil and season with salt.
- Remove plastic wrap and, using fingers, make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, 7 to 10 minutes. Remove baking sheet from oven and spoon sauce over pizza, leaving 1-inch border. Bake until sauce is deep red and steaming, 7 to 10 minutes.
- Brown ham in large nonstick skillet over medium heat, about 8 minutes. Transfer to bowl. Cook pineapple in empty skillet until beginning to brown, about 8 minutes. Transfer to bowl with ham and let cool. Toss ham and pineapple with cheeses, then sprinkle mixture evenly over sauce and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest 5 minutes. Serve.
for the dough
for the sauce and toppings
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