Authentic home cooking from Italy, with US measurements. 
Roman-Style Sheet Pan Pizza
From my great love for pizza and company, here's a simple recipe accessible to everyone. The long fermentation of this dough will result in a light and fragrant pizza, highly digestible with intoxicating aromas. For convenience, the recipe is calibrated for 1 kg of flour: I recommend calculating the quantities for the amount of pizza you want to make. This is enough for three standard oven trays (the black baking sheet, to be clear). Of course, it also depends on the thickness of the pizza you prefer. But let's say that with half the quantities, you have one and a half trays of delicious pizza! If you want to bake for dinner, I suggest starting the previous afternoon.
Roman-Style Sheet Pan Pizza
From my great love for pizza and company, here's a simple recipe accessible to everyone. The long fermentation of this dough will result in a light and fragrant pizza, highly digestible with intoxicating aromas. For convenience, the recipe is calibrated for 1 kg of flour: I recommend calculating the quantities for the amount of pizza you want to make. This is enough for three standard oven trays (the black baking sheet, to be clear). Of course, it also depends on the thickness of the pizza you prefer. But let's say that with half the quantities, you have one and a half trays of delicious pizza! If you want to bake for dinner, I suggest starting the previous afternoon.
Open in Cookpad AppSteps
- 1
Start by combining the flours and mixing them carefully. Add about 2 cups (500 ml) of the water from the recipe and knead roughly until you get a dry and crumbly dough. Let it rest for a couple of hours at room temperature. This will allow the flour to hydrate properly.
- 2
After two hours, dissolve the dry yeast in the remaining water. Add the water little by little and in several stages: only add more when the previous amount has been perfectly absorbed.
- 3
When you have finished incorporating the water, add the salt and knead.
- 4
Finally, add the oil and finish kneading.
- 5
Let it rest for an hour at room temperature, then place the dough in the fridge for at least 12 hours.
- 6
About 6 to 8 hours before baking, take the dough out of the fridge and let it acclimate for about half an hour. Then proceed with dividing the dough into the portions you need (for a baking sheet, you need between 500 and 700 grams of dough) and let them rise again at room temperature.
- 7
About an hour before dinner (or lunch!), preheat the oven to its maximum setting. Roll out your pizzas and place them on the baking sheet.
- 8
Start by topping the pizza ONLY with tomato sauce and bake it on the bottom rack of the oven for about 10 to 15 minutes, checking the base of the pizza from time to time. Then remove it from the oven, add the other ingredients, and put it back in the oven on the top rack, turning on the broiler. Bake until the desired level of browning is achieved.
- 9
If you prefer a white pizza, proceed with the first bake on the bottom of the oven without any toppings (just the dough). Then add the rest of the ingredients.
- 10
Enjoy :-)
Cooksnaps
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