This is an amalgamation of different sheet pan pizza and sauce recipes I’ve found online and altered to my tastes. The result is a huge, bready, crispy, cheesy pizza you can share with a bunch of friends. You need to prepare the dough and sauce about a day in advance.

Equipment

• 18” × 13” Rimmed Baking Sheet
• Stand Mixer with Dough Hook
• Frying Pan for Cooking Sauce (broader pan is better to cook the sauce down)
• Container for Chilling Sauce
• [optional] Rectangular Tupperware for Dough Rising (mine are about 12” × 8” × 3”)
• [optional] Cover for Rimmed Baking Sheet (you can also use plastic wrap)
• [optional] Pizza Stone or Pizza Steel to Crisp the Underside
• [optional] Wire Rack to Cool the Pizza

Ingredients

Recipe

Dough Prep

1. Stir together wet ingredients in the bowl of the stand mixer:
   • 2 1/4 tsp yeast
   • 1 3/4 cups warm water (105 - 110°F)
   • 2 tbsp oil
   • 2 tsp kosher salt
2. Add 2 cups of flour and begin mixing at low-speed with the dough hook.
   • Scrape down the sides of the bowl when necessary until just combined.
3. Add the remaining 2 cups of flour one-at-a-time, mixing until incorporated and a shaggy dough forms, about 3 minutes.
4. Increase speed to medium and mix until dough is soft and elastic and starts to pull away from sides of bowl. It will still be somewhat sticky.
5. Place dough in oiled bowl or tupperware and chill for ~24 hours (a square tupperware container will make it easier to shape later).

Sauce Prep

Sauce is mostly an exercise in tasting and adjusting. One 28oz can of whole peeled tomatoes will make about enough for a single pizza.

1. Empty whole peeled tomatoes (28 oz) into a mixing bowl and crush with your hands until you reach the desired sauce consistency (I like it just a little chunky).
2. Plan pan on medium heat and add minced garlic and red pepper flakes. Cook until you see the very first signs of browning so the oil takes on the flavor of the garlic and pepper flakes.
3. Add the crushed whole peeled tomatoes and stir to combine.
4. Let simmer uncovered for 30+ minutes, until the sauce reduces enough that it can be dolloped onto the pizza without pissing soggy tomato water all over.
5. Add seasonings (sugar, salt, pepper, basil, oregano, etc) and taste until it makes you say “damn that’s awesome”.
6. Put into a container and chill with the dough.

Cooking

1. Pre-heat oven to ~500°F.
   • My oven sucks, so I always max it out. Adjust as necessary.
   • If you have a pizza stone or pizza steel, you may want to pre-heat even longer to get it nice and hot to sear the underside of the crust.
2. Shred your cheese and prepare your ingredients.
   • Stick them in the freezer while you start prepping/cooking your dough. Getting them cold can prevent them from burning if you’re trying to crisp up the dough toward the end of the bake.
3. Dump a 1/2 cup of oil into your sheet pan and spread it around, make sure the raised edges are oiled so the dough doesn’t stick.
4. Dump prepared dough out of the container and onto the sheet pan, stretch it out to the corners as evenly as you can. It might take a couple iterations of stretching since it likes to spring back.
5. Cover the pan with plastic wrap (or fancy plastic covers) while your oven pre-heats to allow the dough to rise again.
6. After 20-30 minutes, put the dough into the oven to blind-bake it.
   • If you add ingredients now, they will cook before the dough does, and probably burn.
7. Once the dough begins to look cooked around the edges and the top is showing signs of being cooked (usually about 10 minutes in), take the pan out and add your ingredients.
   • Consider placing sauce in dollops or strips on top of the cheese so it can shield the cheese from overcooking and leaking oil out.
8. Cook for another 20 - 30 minutes until the dough has crisped up and the cheese is fully melted/spotting.
   • You can use a spatula or fork to peel up the edge of the dough and check if the underside is crispy - this is a sign it’s ready to go.
9. Pull out the pie and shred a bunch of parmesan cheese on top of it.
10. Let it sit for a couple minutes before sliding it out of the pan and onto a wire rack to cool further without getting sogs.
11. Cut into squares with a chef’s knife or pizza cutter.
12. Enjoy!