SHEET PAN PIZZA 2.0 (The New and Improved Recipe)

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has fewer calories while maintaining a similar texture.

pizza sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Homemade sauce can be fresher and healthier.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat and calories.

Measure 285 grams of warm water into a stand mixer bowl.

Add 7 grams of instant yeast and 20 grams of olive oil to the bowl.

Add 425 grams of strong all-purpose flour and 8 grams of salt to the mixture.

Mix on low speed for about 3 minutes until cohesive.

Increase speed to high and mix for 6 more minutes until dough is well developed.

Transfer the dough to a lightly oiled rectangular container and cover with a lid.

Let the dough rise for 30 minutes.

After 30 minutes, fold the dough by pulling and folding the edges over.

Cover and let it rise for another 30 minutes.

Prepare the tomato sauce by combining a 28-ounce can of crushed tomatoes with 7 grams of salt, 10 grams of sugar, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 1/2 teaspoon chili flake, 1 teaspoon dried basil, and 50 grams of tomato paste in a high-sided container.

Blend the sauce until smooth with an immersion blender.

In a medium saute pan over medium heat, add 25 grams of olive oil and 15 grams of minced garlic, sauté until golden brown.

Add the blended tomato sauce to the pan, stir, and reduce heat to low, simmer for 20 minutes, stirring often.

After 90 minutes of rising, oil a sheet pan with 2 to 3 tablespoons of olive oil.

Flip the dough onto the oiled sheet pan and stretch it to fit the pan, covering with another sheet tray to rest for 15-20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens