Sheet Pan Pizza

Sheet Pan Pizza: Step by Step

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1. Mix the flour, yeast and salt, then add 2 tablespoons of the oil and the water and mix to a dough. Knead for 8 minutes. Put in an oiled bowl, cover and prove for 1 hour until doubled.

   Mark done Start 8 min timer

2. Oil a 25 x 35 cm tray with the remaining oil. Press the dough into the tray and cover for 15 minutes. Heat the oven to 230°C / 445°F (210°C / 410°F fan).

   Mark done Start 15 min timer

3. Spread with the sauce and oregano, then scatter with the mozzarella and pepperoni.

   Mark done

4. Bake on the lowest shelf for 20 minutes until the base is crisp and the cheese is golden. Cut into squares and serve.

   Mark done Start 20 min timer

Things to Watch For

1. Oil the tray generously for a crisp base.
2. Rest the dough if it springs back when pressed.
3. Bake on the lowest shelf.
4. Check at 15 minutes if your oven runs hot.

Changing the Recipe

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

On the Table Alongside

Green salad · Garlic dip · Cold drinks · Olives

Keeping Sheet Pan Pizza

Keeps in the fridge for up to 3 days. Reheat slices at 200°C for 8 minutes.

Quick Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.