Classic Sheet Pan Pizza
Soft and delicious classic sheet pan pizza, topped with tomato sauce, mozzarella and basil. The secrets to make it perfect at home.
Equipment
- 1 sheet pan about 40x50 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!