Description
This sheet pan pizza features a light, airy crust topped with rich homemade tomato sauce, melted mozzarella, and fresh basil. Perfect for sharing, it delivers crispy edges and classic Italian flavor with minimal effort.
Ingredients
- 300 g (2 1/2 cups) all-purpose flour
- 4 g (1 1/2 tsp) active dry yeast
- 220 ml (1 cup – 2 tbsp) lukewarm water
- 1 tsp salt
- 1 tsp olive oil, for the dough
- 1 tbsp olive oil, to grease the pan
- 300 g (1 1/4 cup) diced canned tomatoes
- 3 basil leaves
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp olive oil
- 1/2 tsp oregano
- 20 g (2 tbsp) parmesan cheese, shredded
- 200 g (7 oz) mozzarella cheese
- 1 handful fresh basil
Instructions
- In a large bowl, combine the flour, yeast, water, salt, and olive oil for the dough. Stir with a spoon or spatula until a uniform dough forms. Cover and let proof in the refrigerator for 12 to 18 hours or at room temperature for about 4 hours until tripled in size.
- Grease a 25 cm x 30 cm (10-inch x 12-inch) sheet pan with olive oil. Stir and fold the dough a few times with a greased spoon, then transfer it to the pan. Using greased fingers, gently stretch the dough evenly across the pan. Let it proof for 1 to 2 more hours until airy. Preheat the oven to 230 °C / 445 °F.
- Drain the canned tomatoes using a sieve. Add the drained tomatoes, basil leaves, oregano, salt, pepper, and olive oil to a bowl or blender. Blend until smooth to create the pizza sauce.
- Press your fingers into the dough to create dimples. Spread two ladles of tomato sauce evenly over the dough and scatter a few basil leaves on top.
- Bake for 15 minutes at 230 °C / 445 °F. Remove from the oven and sprinkle with parmesan cheese. Tear half the mozzarella into chunks and grate the remaining half, then distribute evenly over the pizza.
- Return the pizza to the oven and bake for 12 to 15 minutes at 210 °C / 410 °F until the cheese is melted and bubbly. Let cool for 5 minutes, garnish with fresh basil, and serve.
Notes
- Cold-proofing the dough overnight develops better flavor and texture.
- Drain the tomatoes well to avoid a soggy crust.
- Use fresh mozzarella for extra creaminess, but pat it dry before adding.
- You can add toppings like olives, mushrooms, or pepperoni after the initial bake.
- Leftover pizza can be refrigerated and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 35 mg
