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 CHEESE PIZZA
If you want to feed a crowd or are looking for low-effort homemade pizza, this is the right choice. The dough rises on an oiled sheet tray so no need for transferring dough. For the lightest, fluffiest crust, try not to press down on the dough to stretch, but run your hands under the dough and gently pull with your fingertips instead. Placing cheese before sauce on the crust when assembling prevents a soggy bottom.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield One 11- to 17-inch pizza
Number Of Ingredients 16
Steps:
- Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
- Make the pizza: Preheat the oven to 450˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Gently stretch and press the dough to cover the pan as much as possible. Let stand 30 minutes, then gently press and stretch the dough again, if needed, to cover the pan. Top the dough with the pizza sauce, Parmesan, grated mozzarella and torn mozzarella.
- Place the baking sheet on the hot stone and bake the pizza until the crust is golden brown, about 20 minutes. Let cool slightly, then remove to a cutting board.
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
HAWAIIAN-STYLE SHEET-PAN PIZZA
Pineapple can be a divisive pizza topping - people either love it or hate it. I'm a big fan of all things sweet and salty, so Hawaiian pizza is my go-to. I add a bit of red onion and green bell pepper for a pop of freshness.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield One 11-by-17-inch pizza
Number Of Ingredients 21
Steps:
- Make the dough and let rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl. At the end of the rising time, preheat the oven to 450˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet on a rack in the lower third of the oven.
- Gently stretch and press the dough to cover the pan as much as possible. Let stand 30 minutes, then gently press and stretch the dough again, if needed, to cover the pan.
- Top the dough with the pizza sauce, half of the mozzarella, the Canadian bacon, pineapple, bell pepper and red onion, then sprinkle with the remaining mozzarella.
- Place the baking sheet on the hot stone and bake the pizza until the crust is golden brown, 20 to 24 minutes. Let cool slightly, then remove to a cutting board. Top with red pepper flakes.
- Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
- If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
- Combine crushed tomatoes, garlic clove, olive oil, dried oregano and a pinch each of sugar, salt and pepper in a medium bowl; season with more salt and sugar if needed. Makes about 1 1/2 cups.
SCHOOL CAFETERIA POURABLE PIZZA CRUST
Pourable Pizza Crust from a quantity 1988 USDA school cafeteria recipe. Made in a half-sheet pan (13" x 18" x 1") . The recipe makes a nice, soft bread like crust. This is the pizza crust that's been served at schools for the past 25 years. This recipe would be really good for something like a kids birthday party. The dough has the consestency of very thick pancake batter. You pour it into a sheet pan, with the help of a rubber spatula. I like it because it saves all the rolling and fussing with normal pizza dough.
Provided by Wheres_the_Beef
Categories Grains
Time 1h
Yield 1 pizza, 10 serving(s)
Number Of Ingredients 8
Steps:
- 1. Mix dry yeast, flour, dry milk, sugar, and salt together in stand mixer.
- 2. Add oil to dry mixture mix for 4 minutes on low speed.
- 3. Add water to dry ingredients. Mix in stand mixer for 10 minutes on medium speed. Batter will be lumpy.
- 4. Lightly coat a half-sheet pan (13" x 18" x 1") with non-stick pan release spray. Sprinkle half-sheet pan with 2 Tbsp cornmeal.
- 5. Pour or spread dough with rubber spatula into half-sheet pan. Let stand for 20 minutes on counter (allows dough to rise).
- 6. Prebake until crust is set and can support sauce and toppings: Conventional oven: 475° F for 10 minutes. Convection oven: 425° F for 7 minutes
- 7. Top prebaked crust with your favorite pizza sauce and toppings.
- 8. Bake until heated through and cheese is melted: Conventional oven: 475° F for 10-15 minutes. Convection oven: 425° F for 5 minutes
- 9. Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).
HOW TO MAKE SHEET PAN BREAKFAST PIZZA
Steps:
- Preheat oven to 400 degrees. Line a 9x13" baking pan with parchment paper, brush 1 tbsp olive oil on top of parchment paper. Note: I use parchment to minimize clean up, but you can skip and brush oil directly over sheet pan.
- Unroll your pizza crust, spread it as evenly as you can over the parchment paper.
- Prick crust all over with a fork and bake crust for 8 minutes.
- While that is baking, heat 2 tablespoons of oil in frying pan and scramble your eggs and milk. Cook over low, medium heat until a soft scramble forms.
- Remove crust from oven, spread with 1/2 cup pizza sauce.
- Sprinkle crust evenly with cooked eggs. Sprinkle 1 cup of cheese, then bacon and spinach. Top with remainder 1 cup of cheese.
- Return to oven bake 8-10 minutes until side crusts are golden and topping is bubbly.
- Remove from oven. Sprinkle top with chopped chives before serving.
- Cut into pieces and enjoy!
Nutrition Facts : Calories 139 kcal, Carbohydrate 1 g, Protein 8 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 101 mg, Sodium 237 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHEET-PAN PIZZA DOUGH
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield Enough for 1 pizza
Number Of Ingredients 6
Steps:
- Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the hot water and 2 tablespoons olive oil, then add to the mixer on low speed and mix until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
- Knead the dough with the mixer on medium-high speed until smooth and slightly tacky, about 7 minutes. (If using your hands, bring the dough together into a ball, then turn out onto a smooth surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
- Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or black steel pan. Transfer the ball of dough to the pan, turning to coat with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
- Slide your hands under the dough and lift, gently stretching the dough to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. Top and bake as directed.
SHEET PAN BREAKFAST PIZZA
This homemade breakfast pizza is better than your local pizza joint's recipe! Switch up your pizza routine and do it breakfast style.
Provided by Ally
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Spray a large rimmed baking sheet with cooking spray and set aside.
- In a skillet brown and cook the ground sausage. Drain off the grease and set aside.
- In that same skillet scramble the eggs and cook until firm (adding salt & pepper if you desire), also removing from the heat and setting aside.
- In a saucepan make the gravy according to the package directions (add pepper and garlic salt if desired). Once made remove from the heat and set aside.
- Open the tube of pizza dough and lay it flat onto the sheet pan. Using your fingers gently press out the dough to the side of the pan until the dough reaches the edges.
- Using a spoon spread the cheese sauce over the crust. Then layer on the sausage and scrambled eggs. Taking a spoon dot the pizza with the prepared gravy. Finally sprinkle on the Colby and Mozzarella cheeses.
- Bake for 20 minutes or until slightly golden and the crust is firm.
- Serve warm.
Nutrition Facts : Calories 186.92, Fat 13.27, SaturatedFat 5.16, Carbohydrate 8.50, Fiber 0.60, Sugar 0.39, Protein 8.46, Sodium 535.35, Cholesterol 86.34
SHEET PAN RATATOUILLE PIZZA
Provided by Molly Yeh
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- For the dough: Combine the bread flour, whole wheat flour, sugar, yeast and salt in the bowl of a stand mixer. Mix with the dough hook attachment to combine. Add the water and olive oil and mix on low speed just until the dough comes together. Increase the speed to medium-high and mix, adding just enough additional flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes. (Alternatively, mix by hand and knead on a lightly floured surface.) Place the dough in an oiled bowl and turn it once or twice to coat it in the oil. Cover the bowl with plastic wrap and let rise at room temperature until it has doubled in size, 1 to 2 hours.
- For the garlic oil: Meanwhile, combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.
- For the pizza: Preheat the oven to 450 degrees F.
- Punch the dough down. Brush a half-sheet pan with the olive oil (not the garlic oil) and pat out the dough to the edge. (This might seem like a lot of olive oil, but it'll make it good.) Set aside to rise, uncovered, for another 20 minutes or so.
- Combine the tomatoes, eggplant, bell pepper, squash and zucchini in a large colander. Sprinkle with 1 teaspoon salt and toss well. Let drain in the sink while the dough rises.
- Brush the dough with 2 tablespoons garlic oil and spread the marinara over the top in a very thin layer. Sprinkle with the chopped rosemary and thyme (reserved from making the garlic oil). Fish the garlic cloves from the oil and smooth and scatter them over the top. Pat the vegetables dry, then alternate the slices of the tomatoes, eggplant, bell pepper, yellow squash and zucchini over the sauce, shingling them in a pretty pattern. Tear the burrata in small shreds over the top. Drizzle with another tablespoon or two of the garlic oil. Bake the pizza on the bottom rack of the oven until the bottom crust is crisp and the top is golden, about 25 minutes.
- Scatter the basil and arugula over the top. Drizzle with 2 tablespoons of the garlic oil and sprinkle with the Parmesan and flaky salt.
SHEET PAN BREAKFAST PIZZA
How can you say no to pizza for breakfast? It's sort of like a breakfast casserole, but instead of baking in a dish, you're adding flaky crescent dough for a base that's baked straight on a sheet pan.
Provided by Amanda Formaro
Categories Breakfast
Time 45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Spray a half sheet pan with cooking spray.
- Roll out the 2 cans of crescent rolls and spread into the pan pinching the seams together.
- Bake for about 12 minutes until the crust is lightly brown. Remove from the oven and set aside.
- In a large frying pan over medium high, brown up and crumble the sausage. Do not drain the grease.
- Add the flour to the sausage and stir together until the flour is no longer visible.
- Next, stir in the milk and whisk over medium high heat until it bubbles and begins to thicken. Season with salt and pepper to taste. Remove from heat.
- In a large skillet over medium-low heat, melt the butter and pour in your beaten eggs. Season with salt pepper and half a tablespoon of chives.
- Stir gently and cook until they just come together.
- To assemble the pizza, first spread the sausage gravy all over the crescent roll crust.
- Then spread the eggs on top.
- Now add your cheese.
- Lastly, add your cooked chopped bacon.
- Bake again for 5 minutes until the cheese is melted. Top with remaining chives. Serve!
Nutrition Facts : ServingSize 1 serving, Calories 744 kcal, Carbohydrate 29 g, Protein 32 g, Fat 56 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 342 mg, Sodium 1283 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 28 g
SHEET PAN PIZZA
Steps:
- Gather the ingredients.
- Remove the dough from the refrigerator. Preheat oven to 500 F.
- In a small bowl combine the water, tomato paste, and salt. Mix until smooth.
- When oven is hot, lightly coat a sheet pan with oil. If using store-bought dough, take care not to fold, stretch, or tear the dough as you remove it from the packaging. Lightly flour the dough and the counter. With floured hands, gently press the dough into a flat rectangle that is roughly the dimensions of your sheet pan. Holding the dough up by its edge, allow gravity to stretch it out. Repeat around the edges of the rectangle, taking care not to tear the dough, until the dough is the size of the sheet pan.
- Carefully lay the dough onto the prepared pan. With a rubber spatula or the back of a spoon, spread the sauce onto the dough, leaving a one-inch border of bare dough at the edge.
- Top with shredded cheese, followed by the slices of pepperoni.
- Bake for about 15 minutes until crust is golden and cheese is starting to brown.
- Remove from oven, slice, and serve immediately with Parmesan, red pepper and oregano.
Nutrition Facts : Calories 272 kcal, Carbohydrate 32 g, Cholesterol 25 mg, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, Sodium 402 mg, Sugar 2 g, Fat 11 g, ServingSize 1 pizza (10 slices), UnsaturatedFat 0 g
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.
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SHEET PAN PIZZA - THE BAKERMAMA
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4.7/5 (3)Category MainServings 12Total Time 1 hr 10 mins
- In the bowl of an electric mixer fitted with a dough hook, combine the yeast and sugar with the warm water. Allow to proof about 10 minutes.
- Add the flour and garlic salt and mix on low speed for a few minutes before slowly adding the remaining 1/4 cup of olive oil. Mix until a smooth ball starts to form, about 5 minutes.
- Press dough evenly onto the bottom and up the sides of the prepared sheet pan. Cover with plastic wrap and let rise in a warm place for about 30 minutes.
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4.4/5 (41)Total Time 2 hrs 35 minsCategory Main MealsCalories 613 per serving
- Dissolve the yeast and sugar in the water in a small mixing bowl or measuring cup. Proof the yeast until it is foamy, about 3-5 minutes.
- In the bowl of a stand mixer with the dough attachment on, pour in the yeast mixture, salt, 3 tablespoons olive oil and 3 ½ cups of flour. Turn mixer on medium and mix until combined and no flour streaks remain (about 4 minutes). Slowly add in the additional ½ cup flour and mix for (about another 2 minutes). Remove the dough from the mixing bowl and transfer to a well-floured surface.
SHEET PAN PIZZA WITH HOMEMADE DOUGH RECIPE - …
From fourganicsisters.com
Reviews 1Category DinnerAuthor DarrahEstimated Reading Time 5 mins
- In bread machine or mixer with dough hook (yes, you can do it with your hands), add flour, ONE CUP of water (reserve a quarter cup), yeast, salt, sugar, garlic powder, and olive oil.
- Use dough cycle to mix for 5-6 minutes, until it forms into a ball that pulls away easily from the sides of mixing vessel. If it's not coming together, add a tablespoon of water at a time until it sticks together. If it's too sticky, add a bit of flour at a time until you reach your desired consistency. Cover and let rise in a warm spot (I just close the bread machine lid) for about 30 minutes, until it doubles in size.
- Grab your sheet pan and use a silicone baking mat, parchment paper, or a healthy spritz of cooking spray. Work the dough until it stretches to each corner. Use your fingertips to create a crust up the sides. Poke the dough with a fork several times.
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4.7/5 (3)Total Time 2 hrs 15 minsCategory Pizza, Pizza DoughCalories 473 per serving
- Make Dough: In a large mixing bowl, whisk together flour, salt, sugar, and yeast. Pour water over dry ingredients and stir until no dry spots remain. The dough will be very sticky, but just scrape down the sides as you stir.
- First Rise (60 minutes): Cover the dough with a clean dish towel and leave it on the kitchen counter to rise until doubled in size, 60 minutes. (If your kitchen is on the colder side, let the dough rise for 75 minutes.)
- Refrigerate Dough (Optional): If you’re making this dough ahead of time you can refrigerate it for up to 5 days. Rub a small amount of olive oil onto your hands and run your hands around the outside of the dough to gently deflate it. Leave it in the bowl or transfer to a well-oiled plastic bag. Cover dough with plastic wrap (or seal the bag) and refrigerate it for up to 5 days. When ready to bake, remove it from the refrigerator. (If it is not already in a bowl, transfer it to a bowl that has been rubbed with olive oil.) Let the dough come to room temperature (about 60 minutes) before continuing with the recipe.
- Brush a large sheet pan (or two smaller sheet pans) each with about 2 Tablespoons of olive oil. (Note: You can also line the sheet pan with parchment paper. This makes it easier to spread the dough out and to remove the pizzas after baking.)
EASY SHEET PAN MARGHERITA PIZZA - SIMPLY DELICIOUS
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4.7/5 (6)Total Time 30 minsCategory Dinner, Pizza, VegeterianCalories 338 per serving
- Roll the pizza dough into a rectangle large enough to fit your sheet pan. You should be able to make two pizzas with 500g of dough. Transfer the dough to the sheet pan.
- To make the sauce, combine all the ingredients then spread in a thin layer over the pizza bases.
- Add the mozzarella cheese and oregano then place in the oven and bake for 10-15 minutes or until the base is crisp and golden and the cheese has melted.
SHEET-PAN PIZZA DEL BOSCAIOLO RECIPE - TODAY.COM
From today.com
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- 1. Pour water into a container. Add sea salt to the water and stir until it's dissolved. Add the yeast to the water and stir or swish it around until dissolved. It will probably take about 2 to 3 minutes. Add flour to the water-salt-yeast mixture.
- 2. Mix the dough by hand, first by stirring your hand around inside the bowl to integrate the flour, water, salt and yeast into a single mass of dough. Then mix the dough for about 2 minutes, until dough comes away from bowl but is still sticky. The target dough temperature at the end of the mix is 80 F; use a cooking thermometer to check.
- 2. Let the dough rest for 20 minutes, then knead it on a work surface with a moderate dusting of flour for about 30 seconds to 1 minute. The outside of the dough should be very smooth. Place the dough ball seam side down in a lightly oiled container. Cover with a tight-fitting lid or plastic wrap. Hold the dough for 2 hours at room temperature for the first rise.
SUPER EASY SHEET PAN VEGGIE PIZZA WITH STORE-BOUGHT PIZZA ...
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3/5 (1)Category Main CourseServings 4Calories 905 per serving
- Preheat your oven to 450 F.Spread one tablespoon of olive oil tablespoon on a large (17.25 inch x 11.25 inch) baking sheet, making sure it covers the whole sheet.
- Use your hands to gently press and stretch the pizza dough into the pan getting it as close to the edges as possible (but it doesn't need to be perfect). This step takes about ten minutes.Once the dough is spread, brush the remaining tablespoon of olive oil all over it, then poke holes all over the crust with a fork.Bake the crust for 7 minutes.Once the crust has baked for seven minutes, remove it from the oven and turn the heat up on the oven to 500F.
- Spread the sauce evenly over the crust. Add the mozzarella cheese. Add the veggies.Then add the parmesan. (Optional: brush more olive oil on the remaining crust)
- Return to the oven for 20 minutes (this will give you a crispy crust). You can bake for a few minutes less if you like a chewier/doughier pizza.
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From yourhomemadehealthy.com
5/5 (1)Total Time 55 minsCategory Main CourseCalories 140 per serving
- In the bowl of your stand mixer, combine yeast, beer, and warm water. Stir to dissolve. Let it sit for a minute or two to allow the yeast to activate and turn the liquid a little frothy.
- Set up your stand mixer with a dough hook attachment. Place the bowl underneath, and add 1 cup of flour. Turn your stand mixer on slowly and mix until the dough thickens a little bit. In increments, slowly add the rest of the flour.
GRAM'S SICILIAN PIZZA (SHEET PAN PIZZA RECIPE) | JOSIE - NINA
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5/5 (2)Category Appetizer, Main Course, PizzaCuisine ItalianTotal Time 35 mins
- In a glass measuring cup, sprinkle the yeast over the 105° water and gently stir. Add the sugar and allow to set until the yeast is bubbly up to five minutes. For more information on yeast and making pizza dough, visit my Homemade Pizza Dough recipe.
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- Preheat the oven to 450 degrees. Make pizza sauce by mixing together all the pizza sauce ingredients. *This makes enough sauce for about two pizzas, so you can freeze half of it for the next time you have pizza or make two pizzas in one night!
- Remove dough from package and turn on a floured surface. Roll out dough into rectangular shape as best as possible.
SHEET PAN PIZZA RECIPE WITH DELICIOUS HOMEMADE DOUGH
From crayonsandcravings.com
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- Mix together flour and salt. Slowly add water mixture to flour while mixing. Add in olive oil and continue stirring with large spatula or dough hook on the stand mixer. Mix until a ball of dough forms and pulls away from side of bowl.
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- Set the bread machine to the dough setting and hit start. After the dough is done then take it out and use for your favorite pizza or freeze it for later use.
EASY, NO-KNEAD SHEET PAN PIZZA - MOM'S KITCHEN HANDBOOK
From momskitchenhandbook.com
4.7/5 (6)Total Time 55 minsCuisine ItalianCalories 160 per serving
- In a large bowl, use a fork to stir together the whole-wheat and all-purpose flours, yeast, 1 teaspoon salt, and sugar until blended. Add the water and stir vigorously with a wooden spoon until thoroughly combined. The batter will be fairly sticky. Drizzle 1/2 tablespoon olive oil over the dough and use your hands to lightly coat the dough and the surface of the bowl with oil. Cover tightly with plastic wrap and leave it to rise somewhere warm for at least 4 and up to 10 hours.
- When you're ready to make the pizza, the dough should be at least double in size and dotted with air bubbles. Preheat oven to 475 degrees F with a rack on the lowest level. Use your hands or a pastry brush to coat a baking sheet that's about 11x16 inches with 2 tablespoons olive oil.
- Scatter a little bit of flour over the dough to prevent sticking and turn it a few times in the bowl. Transfer the dough to the sheet pan, stretching it out as you go. Use your hands to press the dough until it fills the pan, or nearly so. Dust your hands with flour if needed, If the dough isn’t stretching fairly easily, leave it to rest 10 minutes before spreading it again.
- Put the tomatoes (with juices) in a food processor or blender along with 1 teaspoon kosher salt, oregano, and several generous grinds of black pepper. Spread the sauce over the dough, leaving 1/2 inch border. Tear the slices of Mozzarella into smaller pieces and arrange over the sauce. Add salami and mushrooms or other favorite toppings.
30 MINUTE SHEET PAN PIZZA - A BEAUTIFUL MESS
From abeautifulmess.com
5/5 (3)Estimated Reading Time 3 minsServings 4
- In a bowl, stir together the flour, salt, yeast, water, and olive oil. No need to proof the yeast in warm water first. Just mix it all together until a loose dough ball forms. Cover and allow to rise for 22-25 minutes in a warm place. See blog post for a little tip on this.
- Generously flour your counter top, rolling pin, and hands. Roll the dough out until it's roughly the shape of a 13x8-inch baking sheet. Lightly oil the baking sheet before adding the dough. Add your sauce, cheese, and toppings. Then bake for 10-12 minutes at 400°F
SHEET PAN PIZZA - A DASH OF SANITY
From dashofsanity.com
4.9/5 (49)Total Time 35 minsCategory Main CourseCalories 173 per serving
- Lightly spray baking sheet with cooking oil and set aside. Sheet pan sizes vary, I use both my 15x20 or 13x18.
- In a small mixing bowl or glass measuring cup add warm water, add yeast, sugar, and salt. Stir together. Let stand until creamy, about 5-10 minutes.
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From latimes.com
Servings 4-6Total Time 1 hr
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From cook.me
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Servings 6Estimated Reading Time 4 minsCategory Dinner, LunchboxesTotal Time 28 mins
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From thebakingnetwork.com
Estimated Reading Time 4 mins
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