Sheet-Pan Pizza

44 comments

Appears in Cook's Country February/March 2008

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

SERVES 12

TIME 1½ hours, plus 1 to 1½ hours rising

Sheet-Pan Pizza

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...

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