Sheet Pan Pizza Night

A weeknight pizza party is a fun, interactive dinner. Just whip up this easy pizza dough and sauce, then grab a variety of your favorite toppings and let your friends or family assemble their dream pizzas. One dough recipe makes enough for 2 pizzas on our small sheet pans (13” x 9”). It’s worth seeking out ‘00’ flour (also called pizza flour) to make the dough for a classic chewy and crispy crust, but all purpose flour works well too. Or, if you want to make this dinner even easier, check your supermarket or local pizza place for store-bought dough.

For inspiration, here are a few of our favorite topping combinations:

Pesto Pepperoni – Top the tomato sauce with dollops of pesto sauce and freshly-sliced pepperoni, which will curl into cups when baked.

All About Veggies – Top with onions, bell peppers, and fresh cherry tomatoes. After baking, top with torn basil leaves and parmesan cheese.

Mushroom Madness – Skip the tomato sauce, and sub in dollops of pesto and lots of sliced mushrooms, then top with mozzarella and parmesan cheeses and a drizzle of olive oil.

Pizza Dough:

1 packet active dry yeast

1/2 teaspoon sugar

4 cups ‘00’ flour, or all purpose flour

1 tablespoon olive oil

2 teaspoons kosher salt

Pizza Sauce:

1 28-ounce can peeled tomatoes

1 6-ounce can tomato paste

3 cloves garlic, peeled

1/4 cup olive oil

About 5-6 basil stems or 10 basil leaves

Kosher salt

Freshly ground black pepper

Sheet Pan Pizza:

Olive oil

Pizza dough

Pizza sauce

Low-moisture mozzarella cheese

Toppings, such as:

• Pepperoni
• Pesto sauce
• Fresh basil
• Cherry tomatoes, halved
• Onions, sliced
• Bell peppers, sliced
• Mushrooms, sliced
• Grated parmesan cheese

Grocery List Here

Equipment List

Sheet Pans

French Trivet

Stainless Steel Mixing Bowls with Lids, Set of 3

Craft Series Medium Spatula

Revolution Nonstick Slotted Turner

Signature Oil and Vinegar Set

Santoku Knife

Mini Round Cocotte

Salt Mill

Pepper Mill

Stainless Steel Measuring Spoons

Stainless Steel Measuring Cups

For the dough:

Place active dry yeast, sugar, and 1 1/2 cups lukewarm water (around 100°F) in a large mixing bowl. Let sit for 5 minutes to allow the yeast to dissolve.

Stir in the flour, olive oil, and salt until just combined to make a rough dough. Using the palm of your hand, knead the dough in the bowl for 3 minutes. The dough should come together in a ball and be soft as you work with it. Add more flour to your hand, as needed, to keep the dough from sticking.

Dust a cutting board or the counter with flour and turn out the dough from the bowl. Cover the dough with plastic wrap, then invert the bowl over the dough balls. Let dough rise for 30 minutes.

After the dough has risen, cut the dough in half and knead each half for 1 minute. Cover the 2 dough balls with the plastic wrap and again invert the bowl over the top. Let dough rise for 30 more minutes.

For the sauce:

Combine the tomatoes, tomato paste, garlic cloves, olive oil, and basil in a blender or food processor fitted with a metal blade, and puree until smooth. Season to taste with salt and pepper and set aside.

For the sheet pan pizzas:

Preheat oven to 475°F.

Drizzle olive oil in a small (13”x9”) sheet pan. Knead one of the dough balls for 30 seconds until it is very soft. Coat the dough with more olive oil and gently stretch it in the sheet pan until it is just larger than the size of the pan. Fold in the edges to create a raised border.

Top the pizza with the sauce, mozzarella cheese and desired toppings. Bake in preheated oven for 10 minutes, or until the crust is cooked through and the cheese is melted and bubbling.