Then I use two spatulas to remove it from the pan. You can use a butter knife (don't use a good steak knife, you might damage it on the metal pan) around the edges to help pry it out if necessary. Since you oiled the pan it should be easy to get it out. Let that cheese burn in peace.Let the pizza cool for a few minutes before you attempt to de-pan.
Next time I’m playing around with the toppings (maybe anchovies, chilies, and olives?) and, more importantly, disabling my smoke detector. It’s like the love child of a deep-dish pizza and a focaccia and, hot out of the oven, it’s just as good as any pizza you could have delivered.
#PIZZA ON A COOKIE SHEET HOW TO#
The bottom was golden and crisp, like your favorite focaccia.Īnd that’s how to think of this pizza. …I was scared it was going to burn, but in just fifteen minutes at 550 degrees, the only thing that burned was a little cheese towards the top. What you’re seeing in the above pic was my decision to broil the pizza towards the end to get the cheese nice and bronzed. Mine were homemade pickled Fresno chilies because that’s just how I roll. The tomatoes will concentrate in the oven and you’ll get something truly great.īoth Deb’s pizza and Carla’s pizza have soppressata, fennel, mozzarella, Pecorino, and chilies. Instead, strain a can of tomatoes and put the tomatoes in a food processor with garlic, anchovies, olive oil, and basil and blitz.
As in: don’t put cooked tomato sauce on your pizza. There are lots of theories about what to put on your homemade pizza, but I subscribe to the raw sauce theory. You think you need to keep working on it, but actually you need to step away for the gluten to relax. I did a great job of stretching the dough in general, but getting it into those corners took work. The name of the game is stretching the dough into the corners. Personally, I thought it was too much… but then again: it was an amazing pizza. The Carla Lalli Music recipe tells you to pour 1/2 cup of olive oil onto the sheet pan (and both of ours are 18 X 13, though at first I thought hers was bigger) and the idea is that the oil helps get you that crispy bottom that makes sheet pan pizza so good. Once the dough was on my massage table - aka: the sheet pan - it was slathered with so much oil, it probably thought it was getting a happy ending. Is there anything more satisfying that finding a giant blob of pizza dough ready to go in your refrigerator on a Friday night? I think not! It’s a Stretch When you’re ready, let it come to room temperature for ten minutes, and you’re good to go. Just combine the flour, yeast, oil, and salt, let it rise for a bit, and then refrigerate overnight. There’s No Knead, There’s Noneīasically this recipe is a combination of two recipes: Deb Perelman’s, from her new terrific cookbook, Smitten Kitchen Keepers and Carla Lalli Music’s from Bon Appetit and this video, which I found very helpful.įrom Deb, I gleaned that you don’t need to work the dough. (Sorry, Winston.) Now that I know how to make a killer sheet pan pizza, I plan to make sheet pan pizza on the regular. That’s what happened to me this past Friday night when I cooked up the best sheet pan pizza of my life here in my own apartment, setting off a smoke detector and freaking out the dog in the process, but oh was it worth it. Other people see the light and get sheet pan pizza. Some people see the light and get religion.
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