No Knead, Sheet Pan Pizza

I love a thin crust pizza blasted on high heat as much as the next guy, but that can be hard to replicate at home (though I’m working on it). I think everyone's first step for homemade pizza is this no-knead sheet pan pizza. It's basically a Detroit style pizza at home.

PIZZA DOUGH (Enough for 1 13x9 inch pie)

• 8 g Instant Yeast

• 300 g Water (warmed to 105-115 F)

• 400 g Flour (Bread or All purpose)

• 8 g Salt

• 8 g Extra Virgin Olive Oil

Toppings

• Low moisture mozzarella

• Calabrian Chile Flakes

• Italian Sausage

• Green Bell Peppers

• Pizza Sauce (Recipe below)

1. Mix the ingredients

   • Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5-10 minutes until a light foam surfaces and little bubbles are visible. Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.

   • Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms. The dough will be very sticky. Pour the olive oil over the dough, work together until the oil is completely absorbed.

2. Bulk Fermentation + No-Knead Gluten Development

   • Cover the bowl tightly with plastic wrap and let rest for at least 6 hours or up to 24. Note: If you need the pizza done sooner, follow the stretch and fold process used in my Focaccia recipe.

   • Once rested, turn the dough onto a lightly floured surface and work into a ball. Make it ahead: Lightly cover with olive oil in an airtight container and store in the fridge for several days. Once ready to make pizza, set the dough out at room temp for 2 hours and proceed as normal from step 3.

3. Proofing (Second Ferment)

   • Drizzle olive oil into a 9x13 baking pan until the bottom is lightly covered. Turn the ball of dough into the pan, grease both sides and lightly flatten dough.

   • Cover the pan and let the dough proof for 60-90 minutes, during which the dough will relax to the edges of the pan. At the end of proofing, the dough should be well risen and slightly puffy. Spread the dough out to the edges of the pan with your fingers and pop any really large air bubbles that leave a thin spot in the dough. Preheat the oven to 550 F (or as high as your oven goes).

4. Add Toppings

   • Pour on the sauce and spread to the edges of the pan for crispy edges. Add low moisture mozzarella and any other toppings of choice.

5. Bake

   • Place the pizza on the middle rack of the 550 F oven and bake for about 20 minutes until the cheese is bubbly and the crust is golden brown and crispy.

   • Sprinkle with fresh parm, basil, or any last accouterments. Slice and enjoy.

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PIZZA SAUCE

Ingredients:

• 1 28 oz can Whole Peeled Tomatoes (preferably San Marzano).

• 28 g Butter (2 tbsp)

• 28 g Olive Oil

• 1/2 Onion

• 2 Garlic cloves, skin removed

• pinch of Oregano

• Coarse Kosher Salt

Method:

1. Crush the whole peeled tomatoes with a food mill or blender (optional). Set aside.

2. Add the butter and olive oil to a large skillet over medium-low heat. Once melted, pour in the tomatoes, onion, garlic, oregano and a pinch of salt

3. Stirring occasionally, let the sauce simmer until it is reduced and thickened, about 30-40 minutes

4. Taste the sauce. Add salt as needed.

5. The sauce can be stored in the fridge for 1-2 weeks. Perfect for pizza, baked ziti or other pasta creations.

The high heat of the oven will expand the dough faster giving larger bubbles, while sheet pan proves a crisp crust and edges.

This isn’t burnt, this is flavor.