SHEET PAN PIZZA 2.0 (The New and Improved Recipe)

Summary by Krater

The creator demonstrates an improved recipe and method for sheet pan pizza, making a high-hydration dough in a stand mixer, preparing a quick blended tomato sauce, and baking it in a preheated oven with mozzarella, parmesan, and pepperoni.

From the video

Answers: How do you make sheet pan pizza at home?

• High-hydration pizza dough
• Sheet pan pizza recipe
• Tomato sauce preparation
• Baking pizza in home oven
• Pizza dough folding technique

Ingredients

• 285 g warm water
• 7 g instant yeast
• 20 g olive oil
• 425 g strong all-purpose flour
• 8 g salt
• 28 oz crushed tomatoes
• 7 g salt
• 10 g sugar
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp chili flake
• 1 tsp dried basil
• 50 g tomato paste
• 25 g olive oil
• 15 g minced garlic
• 300 g full fat mozzarella cheese
• 10 to 12 chunks fresh mozzarella
• null pepperoni
• null aged parmesan cheese

What it concludes

• Using a non-stick sheet pan can prevent the heat from transferring well, potentially burning the bottom while leaving the top undercooked.
• Fold-and-stretch techniques help develop gluten in high-hydration doughs without overworking them in a mixer.
• Adding parmesan cheese grated on the small side of a box grater provides better texture on a pizza than feathered pre-shredded cheese.