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Sheet Pan Pizza

Sheet Pan Pizza
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Prep Time: 6 min Serves: 8
Cooking Time: 23 min Yield: 1 sheet pan pizza
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This recipe is inspired by Portland, Oregon, chef Ken Forkish of Ken’s Artisan Pizza. He calls his “‘I Slept In But I Want Pizza Tonight’ Dough.” You get the drift: Dough needs hours to rise, but this is the recipe for those late-to-commit folks.

Ingredients

Directions

1. Set aside 1½ cups of warm water (100°F) in a large bowl or plastic tub. Add salt and swirl until dissolved. Sprinkle yeast over water, let it dissolve on surface for a minute, then swirl until it dissolves.
2. Add 4 cups of flour and stir by hand until the flour has been absorbed and a mass of dough forms.
3. Pinch dough between your thumb and finger and cut into 2 sections. Fold dough back together and return it to ball form. Repeat for 1 minute. Rest dough for 20 minutes.
4. On a lightly floured surface, knead dough for 1 minute, stretching and folding dough onto itself into a ball with seam on bottom until the surface is smooth.
5. Lightly coat all sides of dough with 1 tbsp olive oil and place in a sealable container, seam-side down and cover with lid. Rest at room temperature for 1½ hours and let dough rise.
6. With lightly floured hands, divide dough into 4 balls. Lightly flour bottom of a sealable container big enough to hold balls without them touching each other. Seal container and rest for 4 hours.
7. In last hour, turn oven to highest setting (500°F) and preheat for final hour. (If you have a pizza stone, place it in oven during final hour.)
8. Warm a pot on stove, add oil and sauté crushed garlic. Season with salt and pepper and add crushed tomatoes. Simmer and reserve.
9. Lightly coat bottom and sides of a 17”x11” pan with butter, then coat with olive oil. Stretch dough to sides and corners of pan, pinching dough up above corners of pan so when it pulls back, it nestles against the side. Don’t overwork the dough!
10. Place pan in oven for 6 minutes. Remove pan and close oven.
11. Mix 3 bags of cheese and scatter over top of pizza, making sure to cover edges all the way to edge of pan. Return pizza to oven for 7 minutes and remove when cheese bubbles.
12. Scatter sausage evenly across pizza and return it to oven for 10 minutes. Meanwhile bring sauce to a simmer on stove.
13. Remove pizza from oven, ladle sauce over top, slice and serve.

PC: Arthur Bovina

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