Sheet Pan Pizza

By far one of the easiest ways to make pizza without a pizza stone and paddle. That being said I did have a few issues with the recipe, these are the modifications I'd make in the future: - Parbake the crust (6 min for thick crust) then bake for another 10-15 min with ingredients - Reduce dough ingredients by about 1/4 to 1/3 for a thinner crust - Don't add olive oil to dough while it's kneading (despite going slow, my dough separated from the hook and the bottom of the bowl, use more flour to recombine) - Add more spices to the dough

Parbaked crust 6 minutes before topping. Used pepperoni, mushroom, and sliced salami as toppings. Lots of crust, may make a smaller batch of dough for the same pan size next time.