Same day Sheet Pan Pizza
Same day Sheet Pan Pizza
Ingredients
For the Pizza Dough
- 430 ml lukewarm water, 38-40°C
- 7 g instant yeast
- 1 teaspoon honey
- 500 g bread flour, or all-purpose flour with minimum 12% protein
- 10 g salt
- 20 ml olive oil
For the Toppings
- as needed pizza sauce, made from passata, garlic, salt, and pepper
- as needed mozzarella, grated and fresh
- as needed semolina, optional, for dusting pan
Instructions
- 1
In a large bowl, whisk together the instant yeast and lukewarm water (38-40°C). Add the honey and whisk again until combined.
⏱️ 2 min
- 2
Add the bread flour (or all-purpose flour with minimum 12% protein) and salt to the yeast mixture. Mix thoroughly until all the flour is absorbed and a shaggy dough forms.
⏱️ 3 min
- 3
Cover the bowl and let the dough rest at room temperature for 20 minutes.
- 4
After 20 minutes, wet one hand and perform 4 'stretch and folds'. To do this, grab a portion of the dough from the edge, stretch it upwards, and fold it over to the center. Rotate the bowl a quarter turn and repeat three more times. Flip the dough over and fold it in half.
⏱️ 3 min
- 5
Cover the bowl again and let the dough rest for another 20 minutes.
- 6
After the second 20-minute rest, wet your hands and perform either 4 'coil folds' or 4 'stretch and folds'. For coil folds: wet your first two fingers, pull the dough up in the middle, and tuck one side of the dough under. Turn the bowl and repeat at the other end and the two sides. For stretch and folds: follow the same procedure as step 4.
⏱️ 3 min
- 7
Drizzle the dough with 20 ml of olive oil. Cover the bowl and let the dough rest for 1 hour.
- 8
Preheat your oven to 240°C (465°F).
⏱️ 15 min•🌡️ 240
- 9
Prepare your baking dish. If you are unsure if your pan is non-stick, line it with parchment paper. Oil the dish generously, including up the sides. Optionally, sprinkle some semolina at the bottom of the dish after oiling.
⏱️ 2 min
- 10
Gently turn the dough out of the bowl and let it fall onto the prepared dish. Oil your hands and very gently stretch the dough from underneath to cover the entire surface of the dish.
⏱️ 3 min
- 11
Lightly flour the top of the dough. Cover the dish and let the dough rest for 15 minutes.
- 12
Flour your hands and gently dimple all over the dough to create an even surface. Spread the pizza sauce (made from passata, garlic, salt, and pepper) evenly over the dough.
⏱️ 4 min
- 13
Bake the pizza in the preheated oven for 17-20 minutes.
⏱️ 20 min•🌡️ 240
- 14
Carefully remove the pizza from the oven. Add your desired amount of grated and fresh mozzarella cheese.
⏱️ 2 min
- 15
Return the pizza to the oven and bake for another 7-10 minutes, or until the cheese is melted and bubbly and the crust is golden brown. If desired, use a pizza setting on your oven for an extra 3-5 minutes to make the bottom extra crispy.
⏱️ 10 min•🌡️ 240
- 16
Remove from the oven, slice, and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Same day Sheet Pan Pizza
For the Pizza Dough
- 430 ml lukewarm water, 38-40°C
- 7 g instant yeast
- 1 teaspoon honey
- 500 g bread flour, or all-purpose flour with minimum 12% protein
- 10 g salt
- 20 ml olive oil
For the Toppings
- as needed pizza sauce, made from passata, garlic, salt, and pepper
- as needed mozzarella, grated and fresh
- as needed semolina, optional, for dusting pan
Instructions
- 1
In a large bowl, whisk together the instant yeast and lukewarm water (38-40°C). Add the honey and whisk again until combined.
⏱️ 2 min - 2
Add the bread flour (or all-purpose flour with minimum 12% protein) and salt to the yeast mixture. Mix thoroughly until all the flour is absorbed and a shaggy dough forms.
⏱️ 3 min - 3
Cover the bowl and let the dough rest at room temperature for 20 minutes.
- 4
After 20 minutes, wet one hand and perform 4 'stretch and folds'. To do this, grab a portion of the dough from the edge, stretch it upwards, and fold it over to the center. Rotate the bowl a quarter turn and repeat three more times. Flip the dough over and fold it in half.
⏱️ 3 min - 5
Cover the bowl again and let the dough rest for another 20 minutes.
- 6
After the second 20-minute rest, wet your hands and perform either 4 'coil folds' or 4 'stretch and folds'. For coil folds: wet your first two fingers, pull the dough up in the middle, and tuck one side of the dough under. Turn the bowl and repeat at the other end and the two sides. For stretch and folds: follow the same procedure as step 4.
⏱️ 3 min - 7
Drizzle the dough with 20 ml of olive oil. Cover the bowl and let the dough rest for 1 hour.
- 8
Preheat your oven to 240°C (465°F).
⏱️ 15 min•🌡️ 240 - 9
Prepare your baking dish. If you are unsure if your pan is non-stick, line it with parchment paper. Oil the dish generously, including up the sides. Optionally, sprinkle some semolina at the bottom of the dish after oiling.
⏱️ 2 min - 10
Gently turn the dough out of the bowl and let it fall onto the prepared dish. Oil your hands and very gently stretch the dough from underneath to cover the entire surface of the dish.
⏱️ 3 min - 11
Lightly flour the top of the dough. Cover the dish and let the dough rest for 15 minutes.
- 12
Flour your hands and gently dimple all over the dough to create an even surface. Spread the pizza sauce (made from passata, garlic, salt, and pepper) evenly over the dough.
⏱️ 4 min - 13
Bake the pizza in the preheated oven for 17-20 minutes.
⏱️ 20 min•🌡️ 240 - 14
Carefully remove the pizza from the oven. Add your desired amount of grated and fresh mozzarella cheese.
⏱️ 2 min - 15
Return the pizza to the oven and bake for another 7-10 minutes, or until the cheese is melted and bubbly and the crust is golden brown. If desired, use a pizza setting on your oven for an extra 3-5 minutes to make the bottom extra crispy.
⏱️ 10 min•🌡️ 240 - 16
Remove from the oven, slice, and enjoy!
⏱️ 1 min