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South Pacific Sheet Pan Pizza

From

February/March 2008

Homemade pizza is a treat, but since most of us don’t have pizzeria ovens in our homes, it can be difficult to get the middle of the pizza to cook through. Before preparing our South Pacific Sheet Pan Pizza recipe, we added a thin layer of oil to the sheet pan to promote better browning of the bottom crust. Sprinkling Parmesan cheese over the dough before prebaking gave the sauce something to grab on to, which helped keep our toppings from sliding around. After prebaking the dough with the Parmesan, we spread an even layer of tomato sauce on the dough and baked it for another 10 minutes to help evaporate moisture from the sauce, which kept our South Pacific Sheet Pan Pizza from becoming soggy.

Serves 12

After mixing in step 1, the dough will be very sticky. Be sure to coat your hands with flour before transferring the dough from the mixing bowl to the greased bowl.

Ingredients

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