Sheet Pan Pizza
This is my go to pizza recipe. It is super easy, delicious and is really easy to make a few pies for a crowd. But, I don’t know really what to call it because I feel like it’s a mishmash of a few different styles of pizza. The crust definitely has ties to your classic Sicilian pizza, thick, airy, rich…think focaccia with pizza toppings. The sauce is a shout out to a classic Neapolitan…which I’m sure some people would argue it’s not, but whatever (haters gonna hate). It has a wonderful balance of acidity from the San Marzano tomatoes, sweetness from the sugar and then a nice pop of spice with the garlic and crushed red pepper. I give a little shout out to Detroit style pizza by loading the edge of the crust with extra cheese so you get those wonderful crispy, caramelized pieces of cheese. The toppings are my shout out to NY Style with the fresh shredded part skim mozzarella, spicy pepperoni and mushrooms…so you get that wonderful leopard pattern cheese with the crispy and fatty pieces of pepperoni with a nice meaty mushroom. Then to finish it all off, who doesn’t love a nice garlic butter crust! This is why I chose to keep it simple and just call it a sheet pan pizza. It’s the best and you need to try it!
*Note* If you don’t have a kitchen scale this recipe is empowering you to get one. It is one of my most used kitchen tools, particularly when baking…you need one and you should buy one. This concludes the PSA.
Sheet Pan Pizza
Prep time: 30 min | Cook time: 20 min | Total time: 4 hrs | Yield: 6-8 servings
Ingredients
For the Dough
-
- 500 grams bread flour
- 14 grams kosher salt
- 6 grams instant yeast
- 20 grams extra-virgin olive oil
- 325 grams room-temperature water
For the Sauce
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- 2 Tbsp extra-virgin olive oil
- 9 cloves of garlic, roughly chopped
- 1 Tbsp italian seasoning
- 2 tsp red pepper flakes
- 28 oz San Marzano tomatos, canned
- 1 tsp sugar
- kosher salt to taste
For Assembly
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- 1 Lbs part-skim mozzarella, shredded
- 12 oz pepperoni
- 4 oz mushrooms, sliced
- 4 oz Pecorino Romano cheese, grated
- 1/2 tsp Italian seasoning
- 1 stick Unsalted butter, melted
- 2 tsp granulated garlic
- 1/4 tsp Italian seasoning
Cooking Directions
To make the dough
- In the bowl of stand mixer combine flour, salt, yeast, and 20g olive oil. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides.
- Pour 40g olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with another baking sheet upside down and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Cover again and Set aside for 20 to 30 minutes while you make the sauce.
For the Sauce:
- Remove the tomatoes from the can and place in a medium bowl. Using your hands crush the tomatoes into fine chunks. Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add crushed tomatoes. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.
- One hour before baking, adjust an oven rack to the lowest position. Ideally, but not necessary, place Baking Steel on the bottom rack. Preheat the oven and steel for 1 hour to 550F.
To Assemble and Bake
- First add a generous layer of sauce to the dough. Then top with 1 lbs of shredded mozzarella, reserving a few tablespoons. Take the remaining cheese and go around the edge of the crust, this will give you that nice caramelized cheesy crust. Top with pepperoni and mushroom, or whatever toppings you prefer. Sprinkle the top with Italian seasoning and Pecorino Romano cheese. Place the pizza in a preheated oven and bake until the crust is brown and lifts easy from the pan, about 10-15 min. While the pizza is cooking mix together the melted butter, granulated garlic, and italian season. Remove from oven and brush the crust with garlic butter.
Items used when creating this recipe:
Great investment. I’ve had mine for 9-10 years…basically since the company started. Still firing pies like a boss!
Had this mixer for 7 years and you wouldn’t even tell it’s that old. Looks and works perfect!
Best of the best, Taylor makes the best kitchen scales hands down. This is a commercial grade scale, they also make home scales as well.
Mozzarella Stuffed Meatballs w/ Homemade Marinara
Hey Everybody! I know it has been a very long time since I have posted. But, man, I tell you what....it just seems like by the time I get home from work, having dinner, and spending time with the family, the last thing I feel like doing is sitting in front of the computer writing a blog post. I don't think people truly appreciate the amount of time it takes to create content and manage a food blog! But, the good news is I haven't really stopped creating content for the blog, because I haven't stopped cooking at all...the managing the blog has been the achilles heel for sure. "But, Eric, there is always nap time during the weekend where you can sit and blog!" True...there is....but I love playing video games haha. I do miss you all very much and am going to make a better effort to get posts done on a weekly basis.
So, since I didn't have a horse in the super bowl race this past weekend, actually it was quite the opposite since I dislike New England and Philadelphia. I decided that I could drown my sorrows in delicious food and my wife recommended meatballs...so here we are. Delicious mozzarella stuffed meatballs made with a 50/50 blend of ground beef and Italian Sausage that were then slow cooked in a delicious homemade marinara sauce. We ended up making meatball hoagies, but you can use them however you like. Give them a try and let me know what you think below in the comment section!
Mozzarella Stuffed Meatballs
Prep time: 20m | Cook time: 15min | Total time: 35min | Yield: 16 meatballs
Ingredients
-
- 1 small onion, grated (6 oz)
- 1/4 cup vegetable oil
- 1/2 cup flat-leaf parsley, chopped
- 2/3 cup grated Parmesan
- 1/3 cup Italian-style bread crumbs
- 1 large egg
- 2 Tbsp Ketchup
- 3 garlic cloves, minced
- 1/4 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 8 oz ground beef
- 8 oz Italian bulk sausage
- 2 oz mozzarella cheese, cut in 16 (1/2 inch) cubes
Cooking Directions
- Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and Italian sausage. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter, roughly 2 oz) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes or until internal temperature reaches 165F.
- Use meatballs however you like! In my case, I put in the crockpot with some homemade marinara (Recipe below) and made meatball hoagies.
Homemade Marinara
Prep time: 25m | Cook time: 30min | Total time: 55min | Yield: 5 cups
Ingredients
-
- 2 Tbsp extra-virgin olive oil
- 4 garlic cloves, crushed
- Generous pinch red pepper flakes
- 1 tsp dried oregano
- 3 Tbsp tomato paste
- 2 (28 oz) cans san marzano whole peeled tomatoes
- 1 large sprig basil
- Kosher salt, to taste
- 2 Tbsp unsalted butter
Cooking Directions
- In a large pot, combine oil and garlic and heat over moderately low heat until garlic begins to very gently sizzle. Add red pepper flakes and cook, stirring, until garlic just begins to turn a light golden color, about 3 minutes. Add oregano and continue to cook, stirring, for 1 minute.
- Add tomato paste and cook, stirring, until paste has softened and blended with the oil, about 3 minutes.
- Stir in canned tomatoes and their juices, increase heat to medium-high, bring to a gentle simmer, then lower heat to maintain. Using an immersion blender, blend tomatoes until sauce is smooth. (Alternatively, blend tomatoes in a standard blender before adding to pot)
- Add basil and simmer, stirring occasionally, until sauce is reduced slightly and tastes rich, about 30 minutes. Season with salt.
- Discard basil. Stir in butter, if using, until melted. Use sauce right away, or allow to cool to room temperature, transfer to sealed containers and refrigerate for up to 5 days or freeze for up to 6 months.
Cooking your meats to the perfect temperature is crucial not only from a food safety stand point, but from flavor and tenderness stand point as well. Make sure you cook your pork, like in this recipe to 135F. The best way to accurately monitor the internal temperature of your meats is by using a Thermapen MK4. They are the most durable, accurate, fast, and reliable thermometer on the market. These are a kitchen MUST HAVE! Go buy yourself a Thermapen MK4 today!
Other Italian recipes you may like...
Grill Pork Chops
Just like buying quality, buying quality pork is imperative to have a delicious and tender product. Everybody is familiar with black angus when talking about superior beef, it's one of the main breeds of cattle that is associated with quality. So, what breed of hog should you be buying given the opportunity? Duroc Pork is your answer! Black Angus to cattle is what Duroc is to pork...it's the bee's knees!
Durocs have become a sire of choice to the American farmer. The climb of the breed has been accelerated by many distinguished accomplishments in longevity, lean gain efficiency, carcass yield and product quality as a terminal sire. Durocs are identified as a superior genetic source for improving eating qualities of pork in the recent National Pork Producers Council Terminal Sire Line Evaluation. Their advantage in muscle quality combined with their well-established ability to grow fast has positioned the Duroc breed as an outstanding terminal sire choice.
Now that we have established what breed of pork you should be buying. Lets talk about cooking that beautiful piece of pork! Now you can most definitely just season and cook. But, I like to marinate my pork chops. The other extremely important factor is cooking temperature. People tend to over cook their pork, like A LOT. But, plleeaasseee stop doing this. You can cook your pork to a 145F or medium rare and be absolutely fine! Trichinosis hasn't existed in pork in like 30 years, so for the love of God. STOP OVER COOKING YOUR PORK!! :)
Grilled Pork Chops
Prep time: 5m | Cook time: 10min | Total time: 2h 15min | Yield: 4 servings
Ingredients
-
- 1/2 cup water
- 1/3 cup light soy sauce
- 1/4 cup vegetable oil
- 3 Tbsp lemon pepper seasoning
- 2 tsp minced garlic
- 4 Bone-in pork chops, around 12 oz
Cooking Directions
- Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator for at least 2hours.
- Preheat outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
- Cook the pork chops on the grill for 2-3 min and then rotate 90 degrees. Cook another 2-3 min and then flip to other side and repeat. Cook until Thermapen MK4 reaches a temperature of 135F. Remove from grill and let rest for 10 min.
Cooking your meats to the perfect temperature is crucial not only from a food safety stand point, but from flavor and tenderness stand point as well. Make sure you cook your pork, like in this recipe to 135F. The best way to accurately monitor the internal temperature of your meats is by using a Thermapen MK4. They are the most durable, accurate, fast, and reliable thermometer on the market. These are a kitchen MUST HAVE! Go buy yourself a Thermapen MK4 today!