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...