Lunch Lady Sheet-Pan Pizza (Print-Friendly Version)
Fluffy sheet-pan pizza layered with mozzarella, pepperoni, and herby sauce. A nostalgic lunch classic.
# What You'll Need:
→ Dough
01 -
540 g bread flour, plus extra for dusting
02 -
2 tablespoons extra-virgin olive oil
03 -
2.5 teaspoons kosher salt
04 -
1 teaspoon granulated sugar
05 -
1 packet (7 g) instant yeast
06 -
315 ml warm water
→ Assembly
07 -
Cooking spray
08 -
1 tablespoon cornmeal
09 -
240 ml pizza sauce (store-bought or homemade)
10 -
450 g shredded low-moisture mozzarella cheese
11 -
24 thin slices pepperoni
12 -
1 teaspoon Italian seasoning
# How to Make It:
01 -
Set oven rack to the lower third and preheat to 220°C. In the bowl of a stand mixer fitted with a dough hook, combine bread flour, olive oil, kosher salt, granulated sugar, instant yeast, and warm water. Mix on medium speed until the dough is smooth and elastic, about 8 to 10 minutes.
02 -
Coat a large bowl with cooking spray. Transfer the dough into the bowl, cover with plastic wrap, and allow it to rest at room temperature until slightly puffed, approximately 15 minutes.
03 -
On a lightly floured surface, turn out the dough. Roll out to an approximate 46 x 33 cm rectangle. Sprinkle a baking sheet of the same size with cornmeal. Move the dough onto the prepared sheet, stretching it to fill the base.
04 -
Spread pizza sauce evenly over the dough, leaving a 1.25 cm border. Distribute shredded mozzarella over the sauce, then arrange pepperoni slices on top and finish with Italian seasoning.
05 -
Bake in the preheated oven until the edges are golden brown and the cheese is fully melted, 15 to 17 minutes. Slice and serve warm.
# Additional Tips:
01 -
Prepare Italian seasoning by blending equal parts dried oregano, basil, and rosemary with lesser amounts of dried thyme and marjoram if a premixed blend is unavailable.