South Pacific 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
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.