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