By CafeHailee
Sheet Pan Pizza
Makes 1 half sheet pan pie (13”x18”)
Updated at: Sat, 07 Oct 2023 14:23:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
300
High
Nutrition per serving
Calories4747.9 kcal (237%)
Total Fat240 g (343%)
Carbs423.7 g (163%)
Sugars43.8 g (49%)
Protein222.7 g (445%)
Sodium12273.9 mg (614%)
Fiber24.7 g (88%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
500gbread flour
380gwater
room temperature
10gkosher salt
2ginstant yeast
I like, instant brand
olive oil
for greasing
butter
Softened, for greasing
1 x 28 ozwhole peeled san marzano tomatoes
can
3 Tbspolive oil
kosher salt
to taste
14 ozwhole milk low moisture mozzarella
shredded, you can really add as much cheese as you like
¼ cuppecorino romano
freshly grated
8 ozsoppressata
hot, or pepperoni, thinly sliced *)
Fresh basil leaves
torn
Hot honey
for drizzling
Instructions
Step 1
The day before you want to make the pizza: prepare the dough. In a large bowl, mix bread flour, water, salt and yeast together until fully combined. Cover and let sit at room temperature for 30 minutes.
Step 2
Uncover and fold the dough by pulling up each side of the dough and folding them into the center.
Step 3
Cover and let rest another 30 minutes. Repeat folding process from step 2.
Step 4
Drizzle the top of the dough with a bit of olive oil and cover with plastic wrap. Transfer to the fridge to rest overnight. **
Step 5
The next day, when you are ready to bake: preheat oven and a pizza stone (if you have it) to 500ºF.
Step 6
Grease a half sheet pan very well with butter and oil all over. Place dough on the tray and press/stretch dough out as far as you can. It won’t fit the entire sheet tray at this point. Oil the top and place a sheet of plastic wrap on top of the dough. Let dough rest 30-45 minutes at room temperature.
Step 7
While dough relaxes, prepare the sauce. Drain the whole tomatoes from the liquid in the can (the liquid will make the sauce too thin). Using an immersion blender or food processor, pulse the tomatoes until just broken down. Keep the sauce slightly chunky.
Step 8
Add in olive oil and season with salt to taste.
Step 9
After the dough has rested, press/stretch out again, this time to fill out the entire tray.
Step 10
Top the dough with sauce. You want to add a nice even layer of sauce, but don’t over do it! You will use about half of the sauce. Save the extra sauce for more pizza, or I like to serve it on the side for extra dipping :)
Step 11
Top with both cheeses and soppressata.
Step 12
Bake in the lower third of the oven for 20-25 minutes, or until golden and bubbly.
Step 13
Top with basil and hot honey. I like to cut this pizza using scissors.***
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