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Pepperoni Sheet-Pan Pizza

americastestkitchen.com · 2022 · Original

Pan Pizzainferred from the title

DietNot vegetarian: anchovy fillets, thinly sliced pepperoni.

Against 5,130 pizza recipes

Pan Pizza style, 74% hydration: wetter than 70% of the 1,480 doughs that parse.

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Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)

Tradition: 62 to 75% hydration (this recipe: 74%) · 450 to 550°F bake

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

425g

Water

316g

Hydration

74.3%

Salt

2.1%

Yeast

1.98%

Oil

19.2%

Sauce

306g

Cheese

368g

Dough weight

853g

Process

Bake details not stated on the source page.

Ingredients (11)

  • flourall-purpose flour3 cup · 425g
  • yeastinstant or rapid-rise yeast2 tsp · 8.4g
  • sugarsugar2 tsp · 8.4g
  • waterwater1 1/3 cup · 316g
  • salttable salt1 tsp · 6g
  • oil¼ cup extra-virgin olive oil1/4 cup · 54.5g
  • sauce tomatocanned crushed tomatoes1 1/4 cup · 306g
  • oilextra-virgin olive oil2 tbsp · 27.2g
  • salt½ teaspoon table salt1/2 tsp · 3g
  • cheese otherParmesan cheese1 oz · 28g
  • cheese mozzarellawhole-milk block mozzarella cheese12 oz · 340g

Toppings (5)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesearlic cloves
  • over cheese3 anchovy fillets
  • over cheesedried oregano1 1/2 tsp · 0.8g
  • over cheese½ teaspoon red pepper flakes1/2 tsp · 2.1g
  • over cheesethinly sliced pepperoni4 oz · 113g

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