Focaccia Style Sheet Pan Pizza

Ingredients

• 0.5 tsp instant dry yeast
• 0.5 tsp white granulated sugar
• 1.5 cup warm water (warm to the touch, not hot)
• 1.5 tbsp olive oil (plus more for coating the bowl and sheet tray)
• 3 cup all-purpose flour
• 0.75 tbsp kosher salt
• onion powder (to taste)
• garlic powder (to taste)
• dried parsley (to taste)
• dried oregano (to taste)
• 1 can San Marzano tomatoes (hand-crushed, most liquid drained)
• 1 cup mozzarella cheese (shredded)
• 0.25 cup Parmesan cheese (grated)
• 0.5 cup muenster cheese (shredded)

Steps

1. 1

   In a large bowl, combine 1/2 teaspoon instant dry yeast, 1/2 teaspoon white granulated sugar, and 1.5 cups of warm water. Stir gently and let sit for 5 to 10 minutes until the yeast begins to foam.

2. 2

   Add 1.5 tablespoons of olive oil, 3 cups of all-purpose flour, and 3/4 tablespoon of kosher salt to the yeast mixture.

3. 3

   Mix the dough by hand in the bowl. The dough will be wet and sticky. Continue working it to develop the gluten structure, which provides the characteristic chew.

4. 4

   Coat a clean bowl and your fingers with olive oil. Transfer the dough ball to the oiled bowl, tossing it to ensure it is completely coated in oil.

5. 5

   Cover the bowl with plastic wrap and let the dough rest in a warm spot for about 45 minutes until it has risen.

6. 6

   Generously coat a half-sheet tray with olive oil. Transfer the rested dough onto the tray.

7. 7

   With oiled hands, loosely press the dough out toward the edges of the sheet tray. If the dough springs back, let it rest for a few minutes and then finish stretching it to the corners.

8. 8

   Sprinkle the surface of the dough with onion powder, garlic powder, dried parsley, and dried oregano (and red pepper flakes if desired).

9. 9

   Hand-crush the San Marzano tomatoes, leaving most of the liquid behind to avoid a soggy crust. Spread the crushed tomatoes over the dough, being careful not to over-sauce.

10. 10

    Top the pizza with a mixture of shredded mozzarella, grated parmesan, and shredded muenster cheese.

11. 11

    Preheat your oven to 425°F (220°C). Allow the assembled pizza to rest on the counter while the oven heats; this gives the dough time to aerate further.

12. 12

    Bake for a total of 24 minutes. Halfway through the baking time (at 12 minutes), rotate the pan and move it to a different oven rack to ensure even browning.

Notes

The author recommends using Muenster cheese for a 'New York Italian' flavor profile. Do not over-sauce or over-cheese the pizza to ensure the crust stays crispy. Resting the dough in an off gas oven with a pilot light is a good warm spot for rising.

Nutrition per serving

• pizza
• focaccia
• main course
• baked
• easy recipe
• sheet pan
• comfort food