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Sheet-Pan Pizza

americastestkitchen.com · 2013 · Original

Pan Pizzainferred from the title

DietVegetarian. Not vegan: parmesan cheese, mozzarella cheese.

Against 5,130 pizza recipes

Pan Pizza style, 59% hydration: drier than 78% 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: 59%) · 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

709g

Water

415g

Hydration

58.5%

Salt

1.7%

Yeast

2.67%

Oil

17.3%

Sauce

31g

Cheese

425g

Dough weight

1290g

Process

Bake details not stated on the source page.

Ingredients (11)

  • waterwarm water1 3/4 cup · 415g
  • oilplus 1 tablespoon extra-virgin olive oil1/2 cup · 109g
  • sugarsugar1 tbsp · 12.5g
  • flourall-purpose flour5 cup · 709g
  • yeastinstant or rapid-rise yeast4 1/2 tsp · 18.9g
  • saltsalt2 tsp · 12g
  • oilextra-virgin olive oil1 tbsp · 13.6g
  • sauce tomatotomato paste2 tbsp · 30.6g
  • sauce tomato1 can crushed tomatoesn/a
  • cheese otherParmesan cheese3 oz · 85g
  • cheese mozzarellamozzarella cheese12 oz · 340g

Toppings (4)

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

  • over cheesearlic cloves
  • over cheesedried oregano1 1/2 tsp · 0.8g
  • over cheesered pepper flakes1/4 tsp · 1.1g
  • post bakechopped fresh basil2 tbsp · 3g

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