cornmeal for sprinkling on the baking sheet after greasing the sheet pan (optional)
Pizza Toppings
1jar (14 oz.)pizza sauce or 1 recipe Homemade Pizza Sauce (see notes for link for recipe)
2cupsshredded mozzarella cheese*more or less as needed
pepperoni, or toppings of your choice
Instructions
Preheat your oven to 450° Fahrenheit . Grease your half sheet pan and lightly sprinkle with cornmeal. (Cornmeal is optional).Move your oven rack to one lower than the middle for baking.
In a stand mixer, using the dough hook, add your sugar, warm water and yeast. Give it a little stir so the yeast mixes in with the water and sugar. Let the yeast mixture rest for a few minutes until it becomes foamy and bubbly.
Add in your olive oil, salt and garlic salt to the mixing bowl with the yeast mixture.
Next, add your flour, starting with 3 cups and mixing it in. Add more as a needed up to 3 1/2 cups of flour. The pizza dough should be slightly sticky but should pull away from the mixing bowl as it mixes.
After, you have enough flour mixed in, let the dough mix on medium speed for a few minutes to knead the dough until it is pretty smooth and soft.
Once your dough is soft and smooth, press it in to the bottom of your greased sheet pan. It may seem like it won't stretch out enough, but it will. Press it half way up the sides of the sheet pan. Cover the sheet pan with a clean kitchen towel and let it raise for 30 minutes.*If you have not preheated your oven, do it now! Move your oven rack to one lower than the middle for baking.
After the dough has raised, press the dough down in to the bottom of the pan. Using a fork, poke holes in the bottom of the crust.
Next, spread your pizza sauce on the crust. And then sprinkle your shredded mozzarella cheese and top with your favorite toppings.
Bake your sheet pan pizza on one rack lower than the middle for 20-25 minutes or until it is done to your liking.
Let the pizza rest for 5-10 minutes before slicing and serving!
Notes
You can use my Homemade Pizza Sauce for this Sheet Pan Pizza.I use Instant Yeast for all of my bread doughs. It is easier to work with and you don't have to worry about having the perfect water temperature!
Nutrition information is automatically calculated and should only be used as an approximation.