Sheet Pan Pepperoni Pizza (Print Version)
# Ingredients:
→ Quick Pizza Dough
01 -
285 g all-purpose flour, plus extra for kneading
02 -
13 g granulated sugar
03 -
9 g instant yeast
04 -
5 g fine salt
05 -
28 ml olive oil
06 -
240 ml warm water (43-46°C)
→ Sheet Pan Pizza
07 -
450-540 g pizza dough (store-bought or homemade)
08 -
15 ml olive oil
09 -
160 ml pizza sauce
10 -
200 g mozzarella cheese, grated
11 -
115 g pepperoni, sliced
12 -
Parmesan cheese, grated, for topping (optional)
# Instructions:
01 -
In a large bowl, whisk together flour, sugar, yeast, and salt.
02 -
Add olive oil and warm water to the flour mixture. Stir until a rough dough forms.
03 -
For stand mixer: Using a dough hook, mix until smooth and a ball forms, about 3 minutes. For manual method: Transfer dough to a floured surface and knead for 5 minutes, adding flour if too sticky.
04 -
Cover dough with a towel or bowl and let rise for 15 minutes at room temperature.
05 -
Set oven to 232°C.
06 -
Grease a 33 x 23 cm sheet pan with olive oil, making sure to coat all edges and corners.
07 -
Place the dough onto the prepared pan and gently stretch it to the edges. If dough resists stretching, allow it to rest for 5 minutes before continuing.
08 -
Spread pizza sauce evenly over the dough. Top with mozzarella cheese and arrange pepperoni slices over the surface.
09 -
Bake for 11-13 minutes, or until cheese is fully melted and crust is golden brown.
10 -
Cool for 5 minutes, top with Parmesan (if using), slice, and serve.
# Notes:
01 -
Allow dough to rest during stretching if resistant to prevent overworking the gluten and ensure an even base.