Fluffy and Thick Sheet Pan Pizza Recipe

High and Soft Sheet Pan Pizza Recipe
Category: Leavened Dough
Serves: 6

Ingredients

Instructions

1. To start preparing your High and Soft Sheet Pan Pizza, begin by placing the Manitoba flour and 00 flour in a large mixing bowl. Gradually add the water to the flour, and begin mixing with your hands. Continue rotating the bowl and kneading in this fashion, helping to develop the gluten structure. This step is key to ensuring a strong, elastic dough that will rise beautifully.

2. Once the dough begins to come together, sprinkle in the fine salt. Follow this by adding the extra virgin olive oil to the mixture. Knead the dough again, integrating the oil thoroughly until it is fully absorbed.

3. After about 10 minutes of kneading, it’s time to give the dough its first set of folds. Take a corner of the dough, fold it over to the center, and rotate the bowl. Continue this folding technique for a total of four folds or overlaps. Once completed, cover the bowl with plastic wrap and let the dough rest for about 15 minutes.

4. Repeat the folding process twice more, giving the dough two more rest periods of 15 minutes each. Each fold strengthens the dough, so be sure to maintain this routine to build a beautiful texture.

5. When the dough has completed the folds and the resting times, lightly oil a clean surface or countertop. Turn the dough out and prepare for its final set of strengthening folds. Using the slap & fold technique, lift the dough gently with both hands and fold it over itself. This helps to tighten the dough and create a smoother, more structured consistency. After a few folds, you will notice that the dough becomes firmer and less relaxed.

6. Grease a large baking sheet (approximately 30×40 cm) with a generous amount of olive oil. Transfer the dough to the prepared baking sheet, ensuring the dough is evenly spread across the surface. Let the dough rest at room temperature for another 30 minutes, allowing it to rise further.

7. After the resting period, gently stretch the dough using your hands to cover about 80% of the baking sheet. Take care not to tear the dough, as you want to keep the elasticity intact. Once you have achieved the desired coverage, let the dough rest for an additional 15 minutes at room temperature.

8. While the dough is resting, prepare the tomato sauce. Simply season the passata di pomodoro with a pinch of fine salt and a drizzle of extra virgin olive oil to enhance the flavor.

9. Once the dough has rested, spread the tomato sauce evenly over the dough, making sure to leave a border around the edges for the crust. Bake the pizza in a preheated static oven at 230°C (450°F) for about 25 minutes, or until the crust is golden and the sauce has cooked down.

10. While the pizza is baking, prepare the mozzarella by slicing it into thin rounds or tearing it into chunks by hand.

11. When the pizza has finished baking, remove it from the oven. Quickly scatter the mozzarella over the pizza, ensuring it’s distributed evenly but leaving some space along the edges for the crust. Return the pizza to the oven and bake for an additional 5 minutes, or until the mozzarella is melted, bubbling, and lightly browned.

12. Once the mozzarella is fully melted and the pizza is golden, remove it from the oven. Allow the pizza to cool slightly before cutting into it.

13. Serve your high and soft sheet pan pizza with a crisp salad or enjoy on its own for a hearty, flavorful meal.

Enjoy your perfect homemade pizza, ideal for sharing with family and friends!