Sheet pan pizza with cheese under the sauce
Brian Lagerstrom · ♥ 2.9K likes · 75.1K views · 7 min video
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Ingredients
Method
Techniques
- 425 g all-purpose flour
- 7 g instant yeast
- extra virgin olive oil
- 8 g kosher salt
- 300 g warm to very warm tap water
Put the water and yeast in the mixing bowl and let the yeast bloom five minutes to prove it is alive.
Mixing a fast, active dough
Mix on medium four to five minutes until the dough starts to clear the bowl. It can be made by hand with equal results.
Wrap the ball in plastic and rise on the counter two and a half hours, until about two and a half times its size and shiny, soft and bubbly.
Oil a half sheet pan liberally, turn the dough out and press it with the fingertips to about a 10 inch round.
Cover with a second sheet pan and relax on the counter an additional hour.
Uncooked sauce with a cooked texture
- 28 oz crushed tomatoes in puree
- 1 tsp dried garlic
- 2 tsp dried oregano
- 2 tsp crushed chili flake
- 2 tsp salt
- 1 tsp sugar
- pepperoni
Combine the crushed tomatoes with the dried garlic, oregano, chili flake, salt and sugar. The sauce is not cooked.
- Romano cheese
Slice the pepperoni thick from a stick so the casing makes the slices cup.
- Calabrian chilies
Push the relaxed dough into the corners of the pan. Check the pan is liberally coated in olive oil, which is what the dough fries in.
Stretching to the corners and preheating
Shingle the brick mozzarella over the dough in a single layer, then spread the sauce over the cheese without making it soupy.
Building cheese-down
- fresh whole milk mozzarella
Shingle the thick pepperoni over, finish with the grated Parmesan and Romano blend, the fresh mozzarella and the Calabrian chilies, and bake.