Sheet-Pan Pizza

Name: Sheet-Pan Pizza
Yield: Serves 12
Ingredients: 1 3/4 cups warm, water (110 degrees); 1/2 cup plus 1 tablespoon, extra-virgin olive oil; 1 tablespoon, sugar; 5 cups (25 ounces), all-purpose flour; 4 1/2 teaspoons, instant or rapid-rise yeast; 2 teaspoons, salt; 1 tablespoon, extra-virgin olive oil; 3 , garlic cloves, minced; 1 1/2 teaspoons, dried oregano; 1/4 teaspoon, red pepper flakes; 2 tablespoons, tomato paste; 1 , (28-ounce) can crushed tomatoes; , Salt; 3 ounces, Parmesan cheese, grated (1 1/2 cups); 12 ounces, mozzarella cheese, shredded (3 cups); 2 tablespoons, chopped fresh basil

39 comments

Appears in Cook's Country February/March 2008

Main Courses

Pizza

A pizza this big requires plenty of seasoning-and preventative measures to keep the crust form getting soggy.

SERVES12

TIME1½ hours, plus 1 to 1½ hours rising

WHY THIS RECIPE WORKS

For this super-size pizza, we create a dense, sturdy dough with a quick knead in the stand mixer and a double rise—once in the bowl, once on the baking sheet. Sugar and olive oil make for a rich, well-seasoned crust, and more oil on the pan...

This is a members' feature.