Sheet Pan Pizza
A tall, soft pizza with a crunchy crust made with 70% hydration dough.
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- •2 cups Waterroom temperature
- •2 teaspoons Fresh yeast
- •1 teaspoon Dry yeast(optional)if using dry yeast
- •1 1/2 pounds Flourmedium to medium high strong flour
- •Salt
- •Oil
- •Tomato pureefor sauce
- •2 Basil leavesfor sauce
- •Mozzarella cheeseadded at end of cook time
- •Provolone cheesegrated, for topping
- •Potato chipshomemade, for topping
- 1
Mix 2 cups of water with 2 teaspoons of fresh yeast (or 1 teaspoon of dry yeast).
2 min
- 2
Add 1.5 pounds of flour and mix until incorporated.
5 min
- 3
Add salt and oil, then knead the dough until a gluten mesh forms.
10 min
- 4
Cover the dough with a damp cloth and let it rest for 20 minutes.
20 min
- 5
Fold the dough and let it rest for 30 minutes. Repeat the folding process twice more, resting for 30 minutes each time.
1h 0m
- 6
Divide the dough into two pieces and let them rise until doubled in size, about 3 hours.
3h 0m
- 7
Stretch the dough into pans and let rest for 30-45 minutes.
45 min
- 8
Preheat oven to maximum temperature. Prepare tomato sauce with tomato puree, salt, oil, and basil leaves.
10 min
- 9
Bake pizza for 9 minutes at 575°F or 15 minutes at 480°F. Add mozzarella at the end of cook time.
15 min
- 10
Prepare second pizza with cream of potato and onions, sausage, and black pepper. Bake as before.
15 min
- 11
Add provolone cheese and homemade potato chips, then bake for a couple more minutes on convection.
5 min
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Pizza
Any style of pizza