Sheet Pan Pizza
Mary Ann Esposito · ciaoitalia.com · 2024 · Original
Pan Pizzaas labeled by the source
DietNot vegetarian: precooked meatballs, thin sliced pepperoni. Reviewed: meatballs; pepperoni; mozzarella.
Against 5,130 pizza recipes
Pan Pizza style, one of 123 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 450 to 550°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
450°F / 232°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil3 tbsp · 40.8g
- sauce tomatotomato sauce1 cup · 245g
- cheese mozzarellashredded mozzarella cheese3 cup · 339g
- cheese othershredded provolone cheese1 cup · 113g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese8 precooked meatballs
- over cheesethin sliced pepperoni1/2 cup · 75g
- over cheesedried oregano1 tbsp · 1.5g
- over cheesehot red pepper flakes to taste
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
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