Baking Sheet Pizza Dough

By lorik

Instant yeast is more foolproof than active dry. Since it doesn’t need to be proofed, the water can be room temperature.

Makes dough for 1 baking sheet pizza
Total time: 20 minutes + rising time

Ingredients

• WHISK:
• 4 cups all-purpose flour
• 2 tsp. instant yeast
• 2 tsp. kosher salt
• ADD:
• 1 3/4 cups water
• 2 Tbsp. olive oil
• POUR:
• 1/4 cup olive oil

Details

Adapted from cuisineathome.com

Preparation

Step 1

Coat a large bowl thoroughly with nonstick spray.

Whisk together flour and yeast in the bowl of a stand mixer, then whisk in salt.

Add water and 2 Tbsp. oil; mix with a dough hook on low speed until all flour is moistened. (You may need to scrape flour down from sides of bowl and check that all flour from bottom of bowl has been mixed in.) Increase speed to medium and knead dough until it pulls away from sides of bowl, 5–15 minutes. (Dough will not form a ball.)

Transfer dough to prepared bowl, cover, and let rise until doubled in size, 1–2 hours.

Preheat oven to 400° with rack in lowest position and baking stone on rack.

Pour 1/4 cup oil in center of a 16 1/2×11 1/2×1-inch baking sheet. Transfer dough to baking sheet. Using greased fingertips, gently press dough outward to fill pan. Top dough with desired toppings and bake on baking stone until crust is golden, about 30 minutes.

Spicy Meat Pizza:
1 recipe Baking Sheet Pizza Dough
3/4 cup purchased pizza sauce
8 oz. bulk hot Italian sausage, cooked and drained
1 lb. provolone cheese, shredded
40 slices pepperoni (about 3 oz.)
1/2 cup chopped pickled hot cherry peppers (such as Mezzetta)

Prepare pizza dough according to directions on page 43. Spread pizza sauce over dough, leaving a 1/2-inch border. Top sauce with sausage, provolone, pepperoni, and peppers. Bake pizza according to directions, then let rest 5 minutes.

Per serving: 644 cal; 38g total fat (15g sat); 87mg chol; 1794mg sodium; 48g carb; 2g fiber; 27g protein

Margherita Pizza:
1 recipe Baking Sheet Pizza Dough
2 Tbsp. olive oil
2 Tbsp. chopped fresh garlic
1 lb. provolone cheese, shredded
1 cup shredded Parmesan
2 cups halved grape tomatoes
Salt to taste
Sliced fresh basil

Prepare pizza dough according to directions. Combine oil and garlic and spread over dough, leaving a 1/2-inch border. Combine provolone and Parmesan; sprinkle over dough. Top cheeses with tomatoes, then season with salt. Bake pizza according to directions, let rest 5 minutes, then sprinkle with basil.

Per serving: 583 cal; 33g total fat (14g sat); 68mg chol; 1301mg sodium; 47g carb; 2g fiber; 25g protein