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Description
A simple and delicious sheet-pan pizza recipe inspired by school cafeteria lunches, perfect for a quick and easy meal.
Ingredients
- 4 1/2 cups (540 g) bread flour, plus more for dusting
- 2 Tbsp. extra-virgin olive oil
- 2 1/2 tsp. kosher salt
- 1 tsp. granulated sugar
- 1 (1/4-oz.) packet instant yeast
- Cooking spray
- 1 Tbsp. cornmeal
- 1 cup store-bought or homemade pizza sauce
- 1 lb. shredded low-moisture mozzarella
- 24 thin slices pepperoni
- 1 tsp. Italian seasoning
Instructions
- Arrange a rack in the lower third of the oven; preheat to 425°.
- In the large bowl of a stand mixer fitted with the dough hook, beat flour, oil, salt, sugar, yeast, and 1 1/3 cups warm water on medium speed until dough is smooth and elastic, 8 to 10 minutes.
- Spray a large bowl with cooking spray. Transfer dough to bowl. Cover with plastic wrap and let sit at room temperature until slightly puffed, about 15 minutes.
- On a lightly floured surface, turn out dough. Roll to an 18″ x 13″ rectangle.
- Sprinkle an 18″ x 13″ baking sheet with cornmeal.
- Transfer dough to prepared sheet (dough should fill bottom of sheet).
- Spread sauce on dough, leaving a 1/2″ border.
- Top with mozzarella, then pepperoni and Italian seasoning.
- Bake pizza until edges begin to brown and cheese is melted, 15 to 17 minutes.
Notes
- Ensure your yeast is fresh for the best dough rise.
- Adjust baking time based on your oven’s performance.
- Feel free to customize toppings according to your preference.