Perfect Sheet Pan Pizza Dough

Make this Perfect Sheet Pan Pizza Dough and never order delivery again.

CAUTION! BEWARE! If you read any further, pizza delivery will be ruined for you. RUINED.

They say knowledge is power and my friends, I am about to open the Homemakers Habitat Friday Night Family Pizza Bible. Once you learn our secrets, you can’t unlearn them. This is the pizza you’ve been waiting for.

Hello Lover

Perfect Sheet Pan Pizza Dough

It all comes down to the dough. Because once you master the dough, your options are endless. And I know its scary because there is yeast and there is kneading. But really, once you make it a time or two its not scary at all. And if you mess up? Call me. No seriously. We can fix it together.

In fact, just last weekend, I asked Jon (our usual pizza dough maker) to text me the recipe (which up until now has been housed in his brain) and he messed up the amount of water and I added an entire extra cup of water and had pizza dough soup. And he said: “just throw it out and we’ll order pizza.” and I said: “NO! We can fix this.” And do you know what we did? We added more flour and more yeast and more of everything and guess what we ended up with?

Yeah, it was this:

But lets go back to the dough for a minute…

The recipe features a heavy dose of olive oil, which adds flavor, tenderness and the perfect crunch. Ideally, you can make the dough in the morning and stick it in the fridge for a slow rise time to help develop flavor, but honestly, we’ve let it rise for as little as 90 minutes (cough…last Friday…cough cough) and it still turns out awesome. This dough is perfect for sheet pan pizza but its also amazing for thin crust. His recipe makes two generously large pizzas when rolled thin or one big baking pan when done sheet pan style.

And when the cold weather hits, I DO recommend sheet pan style. 

We grease the bottom of our sheet pan with 2 tablespoons of butter and a generous handful of cornmeal before adding laying in the dough. Make sure your dough is rolled to about an inch wider than the sheet pan, then fold the edges in to create the crust.

If you want your family and friends to freak out, I recommend tucking pieces of string cheese into the crust before you crimp it shut. Then brush the crust with olive oil and a sprinkle of parmesan cheese. to ensure we get the crispest crust, we stick the prepared dough in a hot oven for 10 minutes to let it bake slightly, then pull it out and add our toppings.

Fully Loaded

Last week we went traditional and topped our Perfect Sheet Pan Pizza with sausage, pepperoni, green peppers, mushrooms, onions and black olives. But some weeks we get wild and add things like thinly sliced potatoes. One time did did a grilled pizza with strawberries and watercress. We crazy.

No matter how you top your Perfect Sheet Pan Pizza, start with this dough and I promise you can’t go wrong.

Perfect Sheet Pan Pizza Dough

• Author: Homemaker's Habitat
• Prep Time: 2 hours
• Cook Time: 12 minutes
• Total Time: 2 hours 12 minutes
• Yield: Serves 4-6 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Pizza

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Description

Make this Perfect Sheet Pan Pizza Dough and never order delivery again.

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Ingredients

Scale 1x2x3x

• 1 ½ cups warm water
• 4 ½ teaspoons (2 packets) active dry yeast
• ¼ cup extra virgin olive oil
• 2 Tablespoon sugar
• 2 teaspoons Kosher salt
• 4 cups all-purpose flour, plus more for dusting
• 2 tablespoons butter, softened
• 3 tablespoons cornmeal
• 1/4 cup olive oil
• 6 sticks mozzarella string cheese (optional)
• Pizza toppings as desired

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Instructions

1. Combine water and yeast in a large mixing bowl and allow mixture to stand for 5 minutes, until foamy.
2. Whisk olive oil, sugar and salt into the yeast mixture. Attached a dough hook to mixer. Add flour mix in with dough hook, kneading until dough is smooth and elastic, about five minutes.
3. Transfer dough to a large, oiled bowl. Cover with plastic wrap and allow to rise at room temperature for one hour. Place dough in refrigerator and allow to continue rising until ready to use.
4. When ready to bake, preheat oven to 500 degrees F. Remove dough from refrigerator and let stand for 15 minutes.
5. Punch dough down in bowl. Place dough on a lightly floured surface and shape into a smooth ball. Allow dough to rest for 10 minutes before rolling.
6. While dough rests, grease sheet pan with 2 tablespoons of butter and sprinkle generously with cornmeal.
7. For one standard half sheet pan, roll dough into a rectangle shape on a lightly floured surface until dough is about 1 inch larger than the sheet pan.
8. Transfer dough to prepared half sheet pan. Tuck extra dough into pan to create crust (if desired, fold sticks of string cheese into dough to create stuffed crust). Brush entire crust lightly with olive oil and place pan in oven for 5 minutes to par-bake.
9. Removed par-baked crust from oven and add toppings as desired. Bake for approximately 8 minutes until cheese is melted and bubbly and crust is golden. Remove pizza from oven and cool for 2 minutes before slicing. Serve immediately.

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Keywords: Pizza Dough, Sheet Pan Pizza, Pizza