Sheet Pan Pizza holds a special place in my heart as the first pizza video I ever made. Great recipe, but the video was in need of a redo. In this video, we'll revisit that recipe with plenty of upgrades and (hopefully) much less cringe. Visit https://www.happycookingcards.com & use discount code BRIAN for 20% off your first order.

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MY GEAR:
9" ROUND PROOFING BASKET (FOR BOULE): https://amzn.to/3nt2yGU
14" NONSTICK SAUTE PAN: https://amzn.to/3mWF5h3
APRON: https://amzn.to/37rXqgC
OVAL BATARD PROOFING BASKET (FOR BATERD): https://amzn.to/3nAlAeH
STAINLESS BENCH SCRAPER: https://amzn.to/3jfZkUL
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3
HALF SHEET PAN + RACK: https://amzn.to/34v7CSC
IMMERSION BLENDER: https://amzn.to/36ycPf2
KITCHEN AID MIXER: https://amzn.to/33eQot4
MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6

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ONE DOUGH 3 PIZZAS:    • 1 DOUGH 3 PIZZAS (The Most Versatile ...  


RECIPE

SAUCE
• 28oz can crushed tomatoes
• 7g or 1 1/4tsp salt
• 10g or 2 1/3tsp sugar
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp Chile flake
• 1 tsp dried basil
• 50g tomato paste
• 25ish or 23tbsp olive oil
• 15g/2 large cloves garlic, minced

Add all ingredients except oil and garlic into a high sided container and mix with immersion blender under larger herbs are broken down. Preheat medium sauté pan over med heat. Add oil and garlic into pan. Sauté to soften garlic. Add sauce puree. Reduce to low and simmer for about 20min until reduced and dragging spoon through leaves a trail.


DOUGH:
• 285g or 1 1/4c warm water (86F/30C)
• 7g or or 2 1/4tsp instant yeast (about a packet)
• 20g or 1 1/2tbsp olive oil
• 425g or 3 3/8c ap flour (11.7% protein) or bread flour
• 8g 1 1/2 tsp salt
• olive oil

Add ingredients into the bowl of stand mixer with dough hook attachment and mix on low for 3 minutes or until dough forms into a messy ball. Increase speed to high and continue to mix for about 6min. Transfer dough to well oiled rectangular container, cover, and allow to rise at room temp for 30min. Fold strength into dough as shown @1:59. Cover and allow to rise again at room temp for 30min. Repeat strength building fold @2:34. Cover and allow to rise for yet another 30 minutes.

Very liberally oil sheet pan, making sure to spread into corners and up the sides. I usually use at least 30ml or 23Tbsp. Flip dough onto sheet tray. Spread dough out into rectangular shape. Cover and let rest for 1520min. After that first rest, continue stretching dough out into the pan. Degas, grab edges, and stretch edge to edge. Cover and allow to relax for 15 minutes. At this point, you should be able to stretch dough the rest of the way to fill the sheet pan. Cover one last time and allow to proof for about 15 minutes. Preheat oven to 550F/288C with pizza stone or steel placed on the lower 1/3 rack.


PIZZA BUILD:
• Sliced full fat mozzarella (about 12 slices for 1 pizza)
• Fresh mozzarella (1012 chunks)
• Thinly sliced pepperonis
• Grated parmesan

Cover dough edge to edge with slices of mozz. Spoon sauce in large dollops down in two rows on the pizza, then spread slightly, leaving some cheese exposed. Add 1012 fresh mozz chunks. Sprinkle with grated parm. Bake directly on pizza steel or stone for 1820 min or to your desired doneness. Rotate 180 degrees halfway through cooking.

#pizza #sheetpanpizza #grandmapizza

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