Classic Sheet Pan Pizza Recipe – Pizza in Teglia (VIDEO)
This is the recipe for homemade classic sheet pan pizza handed down over the years in my family. You’ll never want to stop making this high and fluffy sheet pan pizza recipe!
Pizza baked into a baking sheet is the most classic homemade pizza. This is a traditional “my family’s pizza”, very different from pizzeria’s pizza, but as delicious and tasty. Perfect for the weekend, you can top it with anything you want: Margarita, Marinara, ham with mushrooms, grilled vegetables… and it will be still yummy!
The recipe is very simple, and the ingredients are few; you just have to take some time to respect the rising times of the dough.
Classic Sheet Pan Pizza Ingredients
- White Flour – For a perfect and professional pizza, in Italy we use Tipo 0 Flour and Manitoba Flour. If you can’t find this flour, you can replace them with Tipo 00 flour or bread flour.
- Mineral water at room temperature.
- Fresh yeast or dry brewer’s yeast.
- Granulated sugar
- Extra virgin olive oil
- Fine sea salt
- Tomato purée or pulp
- Fresh basil leaves
- Mozzarella cheese – Choose Mozzarella for Pizza or a fresh mozzarella, perfect drained of all its liquid.
Watch Homemade Sheet Pan Pizza Video Recipe
How to Make Homemade Sheet Pan Pizza
Prepare the first dough
Mix the two flours together and sift them. Dissolve half of the fresh yeast in 2 tablespoons of water at room temperature. Mix yeast with 400 g of flour mixture. If you use dry yeast, add half of it directly to 400 g of flour. Add the remaining water and sugar and mix well. Cover and let rise for 6–8 hours at 22 °C. It should triple in volume.
Tips and Tricks
I get the right rising by leaving the dough in the oven ajar, heated to 160 °C and turned off 5 minutes earlier. Every 30–45 minutes, I remove the dough from the oven, reheat it to 160 °C, wait 5 minutes and put the dough back into the oven. So on until the dough triples in volume!
Prepare the Topping for Homemade Pizza
Meanwhile, make the tomato sauce. In a saucepan, add tomato purée, 1 tablespoon extra-virgin olive oil, salt to taste, 1/4 teaspoon of sugar and 3-4 fresh basil leaves. Cook for 10 minutes over low heat. Remove from heat and allow to cool. Shred the mozzarella and set aside.
Prepare the final dough
Using a spatula, mix the risen mixture with the remaining 100 g of flour and the remaining yeast until it moves away from the work surface. If you are using fresh yeast, dissolve it in a few drops of water.
Add salt and oil and continue to mix until you get a dough that holds its shape, despite the fact that it is quite soft, but does not stick too much to the work surface.
At this point, remove the dough from the work surface. Sprinkle the work surface well with flour 0 and put the dough back on it. Sprinkle the dough and your hands with flour 0 and fold it up, down and around the sides until it takes shape and stops sticking to the work surface.
How to Cook a Perfect Sheet Pan Pizza
Prepare pizza for baking
Brush a sheet pan (about 40×50 cm or 2 smaller sheet pans) with olive oil and place the dough on top. Sprinkle the surface of the dough with a pinch of flour, and also sprinkle your hands. Roll out the pizza from the center to the edges, taking care not to burst the bubbles. (Affiliate link)
Gently push the edges of the pizza apart and gently touch the center of the pizza with your fingertips, being careful not to burst the bubbles. Repeat the operation until all the pizza is spread out on the pan.
Spread the tomato sauce all over the pizza’s surface, even around the edges. Add more fresh basil and a drop of oil. Let the pizza rise at 22 degrees for at least 40 minutes.
Bake Pizza
Preheat the oven to 250 °C in static mode. Bake the pizza in the lowest part of the preheated oven. Do not open oven for the first 12–15 minutes!
Then open, add the mozzarella and any other ingredients you like, and place in the middle of the oven. Cook for about 12 minutes, until the mozzarella melts.
Tips and Tricks
The time indicated is approximate and depends on your oven, so always check pizza and make a toothpick test.
When the pizza is thick and soft, it is ready. Remove the pizza from the oven and let it cool for 2–3 minutes. Slice and serve!
Classic Sheet Pan Pizza Storage Instructions
You can store your already prepared Pizza in the refrigerator for 2 days or in the freezer for up to 2 months. Before using, heat in the oven until the mozzarella is hot.
Classic Sheet Pan Pizza
Equipment
- 1 sheet pan about 40×50 or 2 smaller
Ingredients
For pizza dough:
- 300 g flour 0 + more for dough phases
- 200 g Manitoba flour
- 400 g mineral water at room temperature
- 3 g fresh yeast or 1.5 g dry brewer's yeast
- 1/2 teaspoon sugar
- 1 tablespoon extra virgin olive oil
- 12 g salt
For pizza topping:
- 500 ml tomato puree or pulp
- 1 tablespoon extra virgin olive oil
- Add salt to taste
- 1/4 teaspoon sugar
- 3-4 fresh basil leaves
- 400 g pizza mozzarella or other mozzarella without liquid
- More olive oil and fresh basil to taste
Instructions
- Mix the two flours together and sift them.
- Dissolve half of the fresh yeast in 2 tablespoons of water at room temperature.
- Mix yeast with 400 g of flour mixture. If you use dry yeast, add half of it directly to 400 g of flour. Add the remaining water and sugar and mix well.
- Cover and let rise for 6–8 hours at 22 °C. It should triple in volume.
- Meanwhile, prepare the topping. In a saucepan, cook the tomato purée for 10 minutes with 1 tablespoon extra-virgin olive oil, salt to taste, 1/4 teaspoon sugar and 3-4 fresh basil leaves. Shred the mozzarella. Set aside.
- Using a spatula, mix the risen mixture with the remaining 100 g of flour and the remaining yeast until it moves away from the work surface. If you are using fresh yeast, dissolve it in a few drops of water.
- Add salt and oil and continue to mix until you get a dough that holds its shape, despite the fact that it is quite soft, but does not stick too much to the work surface.
- At this point, remove the dough from the work surface. Sprinkle the work surface well with flour 0 and put the dough back on it. Sprinkle the dough and your hands with flour 0 and fold it up, down and around the sides until it takes shape and stops sticking to the work surface.
- Brush a baking sheet with olive oil and place the dough on top. Sprinkle the surface of the dough with a pinch of flour, and also sprinkle your hands. Roll out the pizza from the center to the edges, taking care not to burst the bubbles.
- Gently push the edges of the pizza apart and gently touch the center of the pizza with your fingertips, being careful not to burst the bubbles. Repeat the operation until all the pizza is spread out on the pan.
- Spread the tomato sauce all over the pizza’s surface, even around the edges. Add more fresh basil and a drop of oil. Let the pizza rise at 22 degrees for at least 40 minutes.
- Preheat the oven to 250 °C in static mode. Bake the pizza in the lowest part of the preheated oven. Do not open the oven the first 12–15 minutes!
- Then open, add the shredded mozzarella and any other ingredients you like, and place in the middle of the oven. Cook for about 12 minutes, until the mozzarella is melted. The time indicated is approximate and depends on your oven, so always check and check with a toothpick.
- When the pizza is thick and soft, it is ready. Remove the pizza from the oven and let it stand for 2-3 minutes. Slice and serve!
