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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 1g||5%|
|Total Sugars 2g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Although fancy Neapolitan pizza is all the rage these days, sheet pan pizza will never go out of style. It’s just so easy, accessible, nostalgic and (outside of gluten- and dairy-intolerant folks) universally appealing. And now that most grocery stores stock prepared pizza dough, the path to fresh hot pizza at home is shorter than ever. Skip the mixing, kneading, and waiting for the dough to rise, and get that pizza in the oven as soon as possible.
This recipe is very basic but surprisingly delicious. It calls for Jack cheese instead of mozzarella. You may be skeptical, but try it. Likewise with the sauce. You may think that a sauce of only tomato paste and water might disappoint, but it works. That said, if you have pizza sauce around, or if you want to make your own, that’s fine too. Same goes for the cheese. Use mozzarella if you like. The options really are endless.
For the Pizza:
1 pound pizza dough, store-bought or homemade
1/4 cup water
1/4 cup tomato paste
1/2 teaspoon kosher salt
1 cup flour, for dusting the work surface
2 1/2 cups shredded Monterey jack cheese, or shredded mozzarella
3 ounces slicedpepperoni
4 tablespoon grated Parmesan, optional topping
1 teaspoon chili flakes, optional topping
1 teaspoon oregano leaves, fresh or dried, optional topping
Gather the ingredients.
Remove the dough from the refrigerator. Preheat oven to 500 F.
In a small bowl combine the water, tomato paste, and salt. Mix until smooth.
When oven is hot, lightly coat a sheet pan with oil. If using store-bought dough, take care not to fold, stretch, or tear the dough as you remove it from the packaging. Lightly flour the dough and the counter. With floured hands, gently press the dough into a flat rectangle that is roughly the dimensions of your sheet pan. Holding the dough up by its edge, allow gravity to stretch it out. Repeat around the edges of the rectangle, taking care not to tear the dough, until the dough is the size of the sheet pan.
Carefully lay the dough onto the prepared pan. With a rubber spatula or the back of a spoon, spread the sauce onto the dough, leaving a one-inch border of bare dough at the edge.
Top with shredded cheese, followed by the slices of pepperoni.
Bake for about 15 minutes until crust is golden and cheese is starting to brown.
Remove from oven, slice, and serve immediately with Parmesan, red pepper and oregano.
In addition to pepperoni, toppings that both adults and kids enjoy include:
- Ham and pineapple
- Sausage and mushroom
- Three cheese with mozzarella, romano, and ricotta
- Sauteed ground beef, bacon and cheddar (aka hamburger pizza)
- Make it a white pizza with garlic and Parmesan using store bought alfredo sauce instead of making the red sauce in this recipe
- While most toppings can be added as-is to the pie, ingredients like mushrooms, sausage crumbles, and bacon should all be cooked first before topping the pie and letting it all cook further in the oven.
Video about Sheet Pan Pizza With Store Bought Dough
SHEET PAN PIZZA 2.0 (The New and Improved Recipe)
Sheet Pan Pizza holds a special place in my heart as the first pizza video I ever made. Great recipe, but the video was in need of a redo. In this video, we’ll revisit that recipe with plenty of upgrades and (hopefully) much less cringe. Visit https://www.happycookingcards.com & use discount code BRIAN for 20% off your first order.
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Other Pizza Videos You Might Like (including hand-mixed dough):
DETROIT STYLE PIZZA: https://youtu.be/AEV1owoLdFU
ONE DOUGH 3 PIZZAS: https://youtu.be/QZksuLWRYOY
• 28oz can crushed tomatoes
• 7g or 1 1/4tsp salt
• 10g or 2 1/3tsp sugar
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp Chile flake
• 1 tsp dried basil
• 50g tomato paste
• 25ish or 2-3tbsp olive oil
• 15g/2 large cloves garlic, minced
Add all ingredients except oil and garlic into a high sided container and mix with immersion blender under larger herbs are broken down. Preheat medium sauté pan over med heat. Add oil and garlic into pan. Sauté to soften garlic. Add sauce puree. Reduce to low and simmer for about 20min until reduced and dragging spoon through leaves a trail.
• 285g or 1 1/4c warm water (86F/30C)
• 7g or or 2 1/4tsp instant yeast (about a packet)
• 20g or 1 1/2tbsp olive oil
• 425g or 3 3/8c ap flour (11.7% protein) or bread flour
• 8g 1 1/2 tsp salt
• olive oil
Add ingredients into the bowl of stand mixer with dough hook attachment and mix on low for 3 minutes or until dough forms into a messy ball. Increase speed to high and continue to mix for about 6min. Transfer dough to well oiled rectangular container, cover, and allow to rise at room temp for 30min. Fold strength into dough as shown @1:59. Cover and allow to rise again at room temp for 30min. Repeat strength building fold @2:34. Cover and allow to rise for yet another 30 minutes.
Very liberally oil sheet pan, making sure to spread into corners and up the sides. I usually use at least 30ml or 2-3Tbsp. Flip dough onto sheet tray. Spread dough out into rectangular shape. Cover and let rest for 15-20min. After that first rest, continue stretching dough out into the pan. Degas, grab edges, and stretch edge to edge. Cover and allow to relax for 15 minutes. At this point, you should be able to stretch dough the rest of the way to fill the sheet pan. Cover one last time and allow to proof for about 15 minutes. Preheat oven to 550F/288C with pizza stone or steel placed on the lower 1/3 rack.
• Sliced full fat mozzarella (about 12 slices for 1 pizza)
• Fresh mozzarella (10-12 chunks)
• Thinly sliced pepperonis
• Grated parmesan
Cover dough edge to edge with slices of mozz. Spoon sauce in large dollops down in two rows on the pizza, then spread slightly, leaving some cheese exposed. Add 10-12 fresh mozz chunks. Sprinkle with grated parm. Bake directly on pizza steel or stone for 18-20 min or to your desired doneness. Rotate 180 degrees halfway through cooking.
#pizza #sheetpanpizza #grandmapizza
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**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
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