Description
A soft, thick-crust sheet pan pizza with a light, airy interior and crisp golden bottom. Topped with homemade tomato sauce, mozzarella, parmesan, and fresh basil for classic Italian-inspired flavor.
Ingredients
300 g all-purpose flour
4 g active dry yeast
220 ml lukewarm water
1 tsp salt
1 tsp olive oil
1 tbsp olive oil, for greasing
300 g diced canned tomatoes, drained
3 basil leaves
1 pinch salt
1 pinch black pepper
1 tsp olive oil
1/2 tsp oregano
20 g parmesan cheese, shredded
200 g mozzarella cheese
1 handful fresh basil
Instructions
- Combine the flour, yeast, water, salt, and olive oil in a large bowl and stir until a uniform dough forms.
- Cover the bowl and proof the dough in the refrigerator for 12 to 18 hours, or at room temperature for about 4 hours, until tripled in size.
- Grease a 25 cm x 30 cm sheet pan with olive oil.
- Fold the dough several times using a greased spoon and transfer it to the prepared pan.
- Gently stretch the dough with greased fingers and let it proof for 1 to 2 hours until light and airy.
- Preheat the oven to 230°C (445°F).
- Blend the drained tomatoes, basil leaves, oregano, salt, pepper, and olive oil until smooth.
- Press fingertips into the dough to create dimples, spread the sauce evenly over the surface, and add a few basil leaves.
- Bake for 15 minutes at 230°C (445°F).
- Remove from the oven and sprinkle with parmesan and mozzarella.
- Return to the oven and bake for 12 to 15 minutes at 210°C (410°F) until the cheese is melted and bubbly.
- Cool for 5 minutes, top with fresh basil, and serve warm.
Notes
For same-day preparation, proof the dough at room temperature for about 4 hours.
Add mushrooms, bell peppers, onions, olives, or artichokes for variation.
Use provolone, fontina, or cheddar alongside mozzarella for a different flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze individual slices for up to 2 months.
Reheat in a 190°C (375°F) oven for 8 to 10 minutes or in a skillet for a crisp crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 pizza
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 35 mg
