Here’s the recipe for a delicious and crispy sheet-pan pizza.
Unique yet very simple to prepare. Just combine flour, water, salt, oil and yeast in the right proportions, top the dough with your favourite toppings and you’ll make a tasty and crispy gourmet sheet-pan pizza.
Our 30×40 cm rectangular blue-iron sheet pan ensures even heat distribution for exceptional baking results.
Below you can find the recipe of Verdemelissa
Ingredients (for a 30×40 cm sheet-pan)
- 300g plain flour
- 100g whole wheat flour
- 5g brewer’s yeast
- 280g water
- 8g salt
- 8g extra virgin olive oil
Instructions
- Place the flours, 250g of water and the crumbled yeast in a stand mixer with the dough hook attachment and turn it on at medium high.
- When the dough begins to form, add the remaining water little by little, then the salt and the oil. Knead until the dough forms a smooth and elastic ball and tip it onto an oiled bowl covered by some cling film or a damp cloth. Leave the dough to rise at about 26° for about 3-4 hours, or until it doubles in size (in summer leave it at room temperature).
- Transfer the dough on a floured surface and roll it out with your fingers, then place it on a well-oiled blue-iron sheet-pan. Cover with the tomato sauce seasoned with salt, oregano and basil and leave to rest for at least 30 minutes.
- Preheat the oven to 220° and, when the set temperature is reached, bake for about 15-20 minutes.
- Once the base is cooked, top it to taste and bake for another 5 minutes at the same temperature.
