Sheet Pan Pizza Recipe
Learn how to make a sheet pan pizza recipe with an easy homemade crust and sauce, and three types of cheese, and you’ll never go back to takeout again!
Servings: 8 servings
Equipment
- 1 Stand Mixer Fitted with a Dough Hook Attachment
- 1 (9x13) Dark Metal Pan
- 1 Spatula
- 1 Piping Bag
Ingredients
For the Dough
- 3 ⅔ cup bread flour
- 1 teaspoon instant yeast
- 1 tablespoon kosher salt
- 2 ¾ cup lukewarm water
- ¼ cup olive oil
For the Sauce
- 1 ½ cup crushed tomatoes
- ½ teaspoon garlic powder
- 1 teaspoon fresh oregano leaves chopped
- 1 tablespoon fresh basil chopped
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
For the Toppings
- 6 ounce fontina cheese cubed
- 6 ounce whole milk mozzarella cubed
- 5 ounce pepperoni stick sliced ¼ inch thick
- ¼ cup ricotta cheese
- hot honey
- fresh basil
Instructions
- In the bowl of a stand mixer, add the flour and instant yeast, and whisk for 30 seconds to fully combine.3 ⅔ cup bread flour, 1 teaspoon instant yeast
- Fit the stand mixer with a dough hook attachment. Add the salt to the lukewarm water and stir to dissolve, then add to the stand mixer bowl. Turn the mixer to low for one minute. Then, increase the speed to medium-low, and mix for five to seven minutes, or until the dough forms a cohesive ball and pulls away from the sides of the bowl.1 tablespoon kosher salt, 2 ¾ cup lukewarm water
- Add the olive oil to a 9x13 dark metal pan, preferably a Detroit style pizza pan.¼ cup olive oil
- Add the dough to the tray, and lightly cover with greased plastic wrap. Leave the dough out in a warm, draft-free area for two to three hours, or until the dough has just reached the edges of the pan.
- Transfer to the refrigerator and allow to rise overnight.
- Remove the dough and place in a warm, draft-free area for two to three hours, or until the dough has filled the pan 75-80% of the way.
- Preheat the oven to 500°F (260°C). Set an oven rack in the second position closest to the heating element.
- To the can of crushed tomatoes, add the garlic powder, oregano, basil, crushed red pepper flakes, salt, and pepper, and stir to combine. Set aside.1 ½ cup crushed tomatoes, ½ teaspoon garlic powder, 1 teaspoon fresh oregano leaves, 1 tablespoon fresh basil, ½ teaspoon crushed red pepper flakes, ¼ teaspoon kosher salt, 6 ounce fontina cheese
- Add the cheese to the dough, evenly distributing both the fontina and the mozzarella. Be sure to layer the cheese all of the way to the edges of the dough. Tuck half of the pepperoni slices under the cheese and layer the other half on top. Spoon the sauce in three long stripes down the pizza.6 ounce whole milk mozzarella, 5 ounce pepperoni stick
- Transfer the pizza to the oven, and bake for 25-30 minutes, or until the edges of the pizza are deeply golden brown and blackened in spots.
- Remove the pizza from the oven and let it cool in the tray for five minutes. Once slightly cooler, use a spatula to gently ease the pizza out of the tray and onto a cutting board.
- Transfer the ricotta into a piping bag with a medium tip and pipe small rosettes of ricotta over the top. Drizzle the surface with hot honey and scatter basil over the top.¼ cup ricotta cheese, hot honey, fresh basil
- Cut into square slices, and serve.
Video
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.
Nutrition
Serving: 1serving | Calories: 529kcal | Carbohydrates: 45g | Protein: 22g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 1599mg | Potassium: 298mg | Fiber: 3g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 4mg | Calcium: 273mg | Iron: 2mg