SHEET PAN PIZZA 2.0 (The New and Improved Recipe)

Sheet Pan Pizza holds a special place in my heart as the first pizza video I ever made. Great recipe, but the video was in need of a redo. In this video, we’ll revisit that recipe with plenty of upgrades and (hopefully) much less cringe. Visit & use discount code BRIAN for 20% off your first order. ☕Enjoy this content and want to show support? Consider buying me a “coffee“ here: 📸INSTAGRAM: 🔪MY GEAR: 9“ ROUND PROOFING BASKET (FOR BOULE): 14“ NONSTICK SAUTE PAN: APRON: OVAL BATARD PROOFING BASKET (FOR BATERD): STAINLESS BENCH SCRAPER: BOOS BLOCK CUTTING BOARD: ESCALI DIGITAL SCALE: HALF SHEET PAN RACK: IMMERSION BLENDER: KITCHEN AID MIXER: MY FAV STAINLESS BOWL: Other Pizza Videos You Might Like (including hand-mixed dough): DETROIT STYLE PIZZA: ONE DOUGH 3 PIZZAS: ------ RECIPE ------ SAUCE • 28oz can crushed tomatoes • 7g or 1 1/4tsp salt • 10g or 2 1/3tsp sugar • 1/2 tsp black pepper • 1 tsp dried oregano • 1/2 tsp Chile flake • 1 tsp dried basil • 50g tomato paste • 25ish or 2-3tbsp olive oil • 15g/2 large cloves garlic, minced Add all ingredients except oil and garlic into a high sided container and mix with immersion blender under larger herbs are broken down. Preheat medium sauté pan over med heat. Add oil and garlic into pan. Sauté to soften garlic. Add sauce puree. Reduce to low and simmer for about 20min until reduced and dragging spoon through leaves a trail. ------ DOUGH: • 285g or 1 1/4c warm water (86F/30C) • 7g or or 2 1/4tsp instant yeast (about a packet) • 20g or 1 1/2tbsp olive oil • 425g or 3 3/8c ap flour (11.7% protein) or bread flour • 8g 1 1/2 tsp salt • olive oil Add ingredients into the bowl of stand mixer with dough hook attachment and mix on low for 3 minutes or until dough forms into a messy ball. Increase speed to high and continue to mix for about 6min. Transfer dough to well oiled rectangular container, cover, and allow to rise at room temp for 30min. Fold strength into dough as shown @1:59. Cover and allow to rise again at room temp for 30min. Repeat strength building fold @2:34. Cover and allow to rise for yet another 30 minutes. Very liberally oil sheet pan, making sure to spread into corners and up the sides. I usually use at least 30ml or 2-3Tbsp. Flip dough onto sheet tray. Spread dough out into rectangular shape. Cover and let rest for 15-20min. After that first rest, continue stretching dough out into the pan. Degas, grab edges, and stretch edge to edge. Cover and allow to relax for 15 minutes. At this point, you should be able to stretch dough the rest of the way to fill the sheet pan. Cover one last time and allow to proof for about 15 minutes. Preheat oven to 550F/288C with pizza stone or steel placed on the lower 1/3 rack. ------ PIZZA BUILD: • Sliced full fat mozzarella (about 12 slices for 1 pizza) • Fresh mozzarella (10-12 chunks) • Thinly sliced pepperonis • Grated parmesan Cover dough edge to edge with slices of mozz. Spoon sauce in large dollops down in two rows on the pizza, then spread slightly, leaving some cheese exposed. Add 10-12 fresh mozz chunks. Sprinkle with grated parm. Bake directly on pizza steel or stone for 18-20 min or to your desired doneness. Rotate 180 degrees halfway through cooking. #pizza #sheetpanpizza #grandmapizza || MUSIC || –––––––––––––––––––––––––––––– –––––––––––––––––––––––––––––– **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!