Sheet Pan Pizza – Budget Bytes

WHAT IS SHEET PAN PIZZA?

This recipe for Sheet Pan Pizza combines my two favourite sorts of take-out pizza. The crust is a sturdy Foccacia bread, sometimes used for Sicilian-style “Grandma Pie,” that’s baked after which coated edge-to-edge with tons of cheese and toppings—type of like a Detroit-Type pizza—after which baked once more! Sheet Pan Pizza is a enjoyable solution to feed a crowd and may simply be divided into sections so everybody within the household will get to have just a few slices with their favourite sauce and toppings.

WHAT YOU NEED TO MAKE A SHEET PAN PIZZA:

• A SHEET PAN: We advise utilizing a normal 18” x 13” rimmed steel baking sheet or the 16″ x 12.5″ x 1″ enamelware pan in our Store.
• PIZZA DOUGH: Our No-Knead Focaccia is oh-so-tasty by itself, however subsequent degree as the bottom of an enormous pizza. Completely price the additional time to make it from scratch! (It’s also possible to use store-bought pizza dough—see observe under.)
• OLIVE OIL: We used as little olive oil as doable to make this recipe budget-friendly. (Be at liberty to make use of a bit extra!) You possibly can substitute or combine it with plain cooking oil to scale back prices much more, however the pizza crust will lack the distinctive style olive oil gives.
• STORE-BOUGHT SAUCE: We selected a store-bought, conventional pizza sauce in an effort to maintain issues easy. You possibly can completely make your individual home made pizza sauce! Or swap it out for a jar of alfredo sauce, vodka sauce, ready pesto, or BBQ sauce!
• TONS OF SHREDDED CHEESE: You want quantity of cheese for this recipe, nevertheless it’s completely price the additional components to stability out all of the bread, sauce, and toppings. 
• YOUR FAVORITE PIZZA TOPPINGS: Hold it traditional or combine it up—something goes in terms of Sheet Pan Pizza!

DO I HAVE TO MAKE MY OWN CRUST?

I might extremely counsel making the pizza crust on this recipe – our shockingly-easy No-Knead Do-it-yourself Focaccia. It just about does the work by itself! You possibly can substitute the home made crust with 1 lb. of store-bought pizza dough for this Sheet Pan Pizza recipe (and begin with the second set of directions on the recipe card), however the outcomes might be barely totally different from the pizza we made.

MAKE AHEAD & MAKE IT EASIER

• You can also make the dough for this Sheet Pan Pizza forward and retailer it tightly coated within the fridge for as much as 24 hours earlier than baking it. Let it sit out at room temperature for about half-hour earlier than transferring it to the sheet pan.
• It’s also possible to pre-bake the pizza crust as much as 8 hours forward. Let the bread cool utterly earlier than overlaying it to maintain it from getting soggy. While you’re able to eat, simply high the crust with sauce and toppings and bake it once more for 10-Quarter-hour.

Mix 4 cups of all-purpose flour, 2 cups of water, 1 ½ teaspoons of salt, and a couple of teaspoons of immediate yeast in a big bowl. (If utilizing a single-serving packet of yeast, which comprises about 2 1/4 teaspoons, you should use the entire thing!) Stir till simply mixed and no streaks of flour stay. Drizzle 1 tablespoon of olive oil across the sides of the bowl, and elevate the dough together with your fingers to verify the underside can also be coated. Cowl the bowl and let it ferment in a heat, dry place for two hours or within the fridge for as much as 24 hours. (If coming from the fridge, the dough may have a further half-hour of resting time at room temperature.)

After the primary ferment, the dough ought to roughly double in dimension and seem bubbly, moist, and really fluffy. Scrape the dough off the edges of the bowl together with your fingers, turning it over just a few instances to type a ball. Let it relaxation within the bowl for about 5 minutes to forestall the dough from tearing. Brush the underside and sides of the sheet pan with 1 tablespoon of olive oil and sprinkle 2 tablespoons of cornmeal evenly on the underside.