Sheet Pan Pizza Dough Recipes
SHEET PAN PIZZA DOUGH
This sheet pan pizza dough is the ultimate all-purpose dough recipe for homemade grandma pizza, Sicilian-style pizza, focaccia, and Detroit-style pizza.
Provided by Peggy Paul Casella
Categories Main Course
Time 2h10m
Number Of Ingredients 6
Steps:
- In a large bowl, using a wooden spoon or dough whisk, stir together the flour, salt, sugar, and yeast. Pour in the warm water and 2 tablespoons of olive oil. Continue mixing until no more dry flour appears in the bottom of the bowl.
- Dust a clean work surface with flour. Transfer the dough to your floured work surface and knead it until it comes together in a smooth ball that is tacky but doesn't stick to your hands. This should take about 5 minutes. To knead the dough, place the heel of your hand (or both hands) on the center of the dough and press down and away from you. Fold the dough up and over, turn the dough 45 degrees to the right, and repeat, sprinkling with a little flour as needed if the dough keeps sticking to your hands.
- Drizzle 1 tablespoon of olive oil into a large bowl (preferably one with a tight-fitting lid). Place the dough ball in the bowl and turn to coat it in the oil. Cover the bowl with a lid or plastic wrap and let the dough rise until it doubles in volume, 1 to 2 hours at room temperature or overnight in the refrigerator. (If refrigerating the dough, take it out of the fridge about an hour before you proceed to the next step so it can come back to room temperature.)
- Grease a large (13 x 18-inch) rimmed baking sheet with 2 to 3 tablespoons of olive oil. Place the dough in the pan and press it out with your fingers until it reaches all the way to the edges and corners of the pan. If the dough keeps shrinking back, let it rest for 10 to 15 minutes and try again. After the dough is pressed out all the way to the edges of the pan, cover the whole pan with plastic wrap or a clean kitchen towel and let it rest (proof) for 30 minutes or up to 2 hours. (The longer the dough proofs, the more it will puff up and the fluffier your finished pizza crust will be. For grandma-style pizza, 30 minutes is all you need. For traditional Sicilian-style pizza, 1 to 2 hours is best.).
- Preheat the oven to 500°F. Top the dough with sauce, cheese, and any other meats and veggies you like.
- Transfer the baking sheet to the oven. Bake the pizza for 15 minutes, rotating the pan once halfway through, until the bottom of the crust is golden brown. (Use a spatula to carefully lift up one corner of the pizza to check underneath.)
- Remove the pizza from the oven. Let it cool for 5 minutes, then cut into squares and serve.
SHEET PAN PIZZA
Easy to make, this crispy sheet pan pizza is loaded with fresh and flavorful toppings. An effortless way to enjoy a homemade pizza!
Provided by Yumna Jawad
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Allow the dough to sit for 20 minutes covered at room temperature. Then roll out the dough to approximately 9 x 13 inches - the size of a quarter sheet pan.
- Preheat the oven to 500°F and position the oven rack in the upper 1/3 position.
- Add 2 tablespoons olive oil to the sheet plan, and gently press the dough into the oiled pan. Drizzle the remaining olive oil over the dough. Spread the sauce on top, then add the mozzarella cheese, cherry tomatoes and basil.
- Bake the pizza into the preheated oven for 10-12 minutes, until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes, if desired.
Nutrition Facts : Calories 219 kcal, Carbohydrate 20 g, Protein 8 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 499 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SHEET PAN PIZZAS
It's time for a pizza party and with my sheet pan pizzas: you'll be able to satisfy all of your guests' cravings whether they go for veggie pizza, classic pepperoni or my personal favorite-- barbecue chicken pizza. Prepared pizza dough dressed up with other store-bought ingredients means this meal comes together quickly.
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F. Grease 3 large rimmed baking sheets. Place one dough ball in each baking sheet, and stretch and press the dough to fit into the pan.
- For the BBQ Chicken Pizza: Toss 1/4 cup of the barbecue sauce with the chicken. Spread the remaining 1/2 cup barbecue sauce over one pizza dough. Top with the chicken, red onion, cilantro and cheese.
- For the Pepperoni Pizza: Spread the pizza sauce over another pizza dough. Top with pepperoni and cheese.
- For the Veggie Pizza: Spread the pizza sauce over the third pizza dough. Top with mushrooms, both bell peppers, spinach and cheese.
- Bake all of the pizzas until the crusts are browned and crispy and the cheese is melted, rotating the pans as needed to cook the pizzas evenly, 20 to 25 minutes. Let the pizzas stand 5 minutes before cutting. Drizzle the BBQ Chicken Pizza with additional barbecue sauce and sprinkle with cilantro, if desired. Sprinkle the Pepperoni Pizza with fresh basil.
SHEET-PAN PIZZA WITH MAGIC CRUST
Upgrade pizza night with this Sheet-Pan Pizza with Magic Crust. Combine eggs, milk, flour, Parmesan cheese and Italian seasoning to create your new favorite pizza crust. Top it with cheese, pepperoni and green pepper strips and watch this Sheet-Pan Pizza with Magic Crust fly off the pan.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Whisk eggs and milk in medium bowl until blended. Add flour, Parmesan and Italian seasoning; mix well.
- Pour into 15x10x1-inch pan sprayed with cooking spray.
- Bake 20 to 25 min. or until crust is firm and lightly browned.
- Spread pizza sauce onto bottom of crust; top with mozzarella, peppers and pepperoni. Bake 8 to 10 min. or until mozzarella is melted.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
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