Sheet pan pizza. Light and fluffy

Same-Day High-Hydration Sheet Pan Pizza

Makes one 13 x 18-inch half-sheet pan pizza

Dough Formula

• 500g Bread Flour (100%)

• 400g Water, 70-75°F (80%)

• 2g Instant Yeast (0.4%)

• 12g Salt (2.4%)

• 15g Olive Oil (3%)

• 2g Sugar (0.4%)

Total Dough Weight: Approximately 931g

Directions

1. Mix the Dough

1. In a large bowl, combine the flour, instant yeast, and sugar.

2. Add the water and mix until no dry flour remains.

3. Cover and let rest for 20 minutes.

2. Add Salt and Oil

1. Sprinkle the salt over the dough and mix until incorporated.

2. Add the olive oil and continue mixing until the dough is smooth and elastic. The dough will be soft and sticky.

3. Bulk Fermentation

1. Cover and let the dough ferment at room temperature for 2½ to 3 hours.

2. During the first 90 minutes, perform three sets of stretch and folds:

   • 30 minutes

   • 60 minutes

   • 90 minutes

The dough should become stronger, smoother, and noticeably puffy.

4. Pan the Dough

1. Generously coat a 13 x 18-inch half-sheet pan with 2 to 3 tablespoons of olive oil.

2. Transfer the dough to the pan.

3. Cover and let rest for 20 minutes.

4. Gently stretch the dough toward the corners. If it springs back, let it rest another 15 to 20 minutes before stretching again.

5. Final Proof

Cover and proof for 1½ to 2 hours, or until the dough fills the pan and is light, airy, and bubbly.

Par-Bake

1. Preheat the oven to 550°F (or the hottest temperature your oven allows) for at least 45 minutes.

2. Lightly oil your fingertips and gently dimple the dough.

3. Spread a thin layer of pizza sauce over the dough.

4. Bake for 8 to 10 minutes, until the dough is set and just beginning to brown.

Remove from the oven.

Add Toppings

Top with:

• Low-moisture whole milk mozzarella

• Pepperoni or your favorite toppings

• Grated Pecorino Romano or Parmesan

• Additional sauce, if desired

Final Bake

Return the pizza to the oven and bake for 8 to 12 minutes, rotating the pan halfway through if needed.

The pizza is done when:

• The cheese is bubbling and lightly browned.

• The pepperoni is crisp.

• The edges are deep golden brown.

• The bottom is crisp and evenly browned.

Finish

Let the pizza cool in the pan for 5 minutes.

Transfer it to a wire rack and let it rest another 5 minutes before slicing.

Notes

• This is an 80% hydration dough, so it will be sticky. Lightly oil your hands instead of adding extra flour.

• If your oven only reaches 500°F, simply extend both the par-bake and final bake by a few minutes.

• Don’t skimp on the olive oil in the pan. That’s what creates the crispy, golden, fried bottom that makes sheet pan pizza so good.