Description
Make this Perfect Sheet Pan Pizza Dough and never order delivery again.
Ingredients
Scale
- 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
Instructions
- Combine water and yeast in a large mixing bowl and allow mixture to stand for 5 minutes, until foamy.
- 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.
- 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.
- When ready to bake, preheat oven to 500 degrees F. Remove dough from refrigerator and let stand for 15 minutes.
- 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.
- While dough rests, grease sheet pan with 2 tablespoons of butter and sprinkle generously with cornmeal.
- 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.
- 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.
- 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.
Keywords: Pizza Dough, Sheet Pan Pizza, Pizza