Description
A nostalgic large, cheesy sheet pan pizza reminiscent of school lunches, perfect for family gatherings.
Ingredients
Scale
- 4 1/2 cups bread flour
- 2 Tbsp. extra virgin olive oil
- 2 1/2 tsp. kosher salt
- 1 tsp. granulated sugar
- 1 1/4 oz. packet instant yeast
- Cooking spray
- 1 Tbsp. cornmeal
- 1 cup pizza sauce
- 1 lb. shredded low moisture mozzarella cheese
- 24 thin slices pepperoni
- 1 tsp. Italian seasoning
Instructions
- Preheat oven to 425°F and arrange a rack in the lower third.
- In a stand mixer, combine flour, oil, salt, sugar, yeast, and 1 1/3 cups warm water. Beat on medium speed until dough is smooth, about 8-10 minutes.
- Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise for about 15 minutes.
- On a floured surface, roll the dough into an 18-inch by 13-inch rectangle.
- Sprinkle a baking sheet with cornmeal and transfer the dough to the sheet.
- Spread pizza sauce over the dough, leaving a 1/2 inch border.
- Top with mozzarella, pepperoni, and Italian seasoning.
- Bake for 15-17 minutes until the edges are browned and cheese is melted.
Notes
For healthier alternatives, consider whole wheat flour, low-fat cheese, or adding vegetables for toppings.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg