Sheet Pan Pizza
From Cook's Country
For this super-size pizza, we create a dense, sturdy dough with a quick knead in the food processor 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 produces a crisp, browned bottom. Parbaking the crust with a layer of Parmesan cheese before adding the sauce creates a barrier, preventing the crust from turning soggy, and giving the baked pizza a rest before slicing allows it to finish setting up.
After it’s mixed in step 1, the dough will be very sticky, so coat your hands with flour before you move it to the greased bowl. The test kitchen’s favorite brand of tomato paste is Goya. The fresh basil is important here; if all you have is dried, skip the basil altogether.
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