You don't need fancy equipment to have a fun pizza party! This same-day dough recipe only requires two things: a big bowl and a sheet pan. It's delicious and surprisingly easy enough for a weeknight.
No, it won't taste like a Neapolitan-style pizza but that's not necessarily a bad thing. The dough is light and fluffy and you can play around with different flavour combinations to keep things interesting!
Why I love this recipe
- Comfort Food Classic: It’s warm, hearty, and packed with nostalgic flavours that remind me of family parties at my Nonna's house.
- Mix and Match Toppings: The options are endless—I like to play around with what's in season or look to my local pizza joint for inspiration.
- Feeds a crowd: One pizza comfortably feeds 6 people (depending on how hungry they are!) which makes hosting feel effortless.
Round out the party by serving the pizzas with a few appetizers and salads. I think it pairs well with this delicious red pepper and burrata dip and my kale caesar salad.
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Ingredients
The recipe below includes everything you need to make one sheet pan pizza with tomato sauce and mozzarella. I've also included a list of toppings pairings, but the real fun is in playing around with seasonal flavours!
- All Purpose Flour
- Dry Instant Yeast
- Honey
- Olive Oil
- Whole, Peeled Tomatoes
- Anchovies
- Garlic
- Salt
You can find the full ingredients list, including quantities and measurements, below!
Toppings for Days
These are some of my favourite flavour combinations:
- Grilled peaches, prosciutto, burrata and balsamic glaze
- Zucchini cream sauce, fried zucchini coins and fresh zucchini flowers
- Pepperoni cups, pickled jalapeños and hot honey
- Thinly sliced potatoes, Italian sausage and rosemary
Equipment
All you really need is a big bowl, sheet pan and kitchen scale but these things also help:
- Wooden spoon
- Wire Rack
- Blender
- Box Grater
- Plastic Wrap
You can find the full instructions below!
Storage
Pizza is best enjoyed fresh from the oven but this style reheats surprisingly well! Let the pizza cool completely, then store in an air-tight container in the fridge for 3-5 days. I like to leave a piece of parchment paper between each slice to prevent the toppings from sticking. When you're ready to eat, preheat oven to 350°F and place the slices on a baking sheet. Bake for 10-15 minutes, or until the cheese has melted.
Same-Day Sheet Pan Pizza
Ingredients
Method
- In a large bowl add 4g yeast, 12g honey, 350g water and 70g olive oil. Mix until the yeast has dissolved. Add in 500g flour and 10g salt, then use a wooden spoon to mix until a shaggy dough forms. Cover and let sit in a warm spot until doubled in size, about 1 hour.
- Transfer the dough to a heavily floured surface. Lift the dough and fold it into itself, then rotate and repeat until a smooth ball forms. The dough will still be sticky, but don't worry! Lightly oil the bowl (it's OK if it's dirty) and place the dough inside. Cover and let rest until doubled in size again, about 1 more hour.
- Using your hands, remove each whole tomato from the can and transfer to a blender. Once you've removed all of the tomatoes, discard any remaining juices. To the blender add 3 anchovy fillets, 3 peeled garlic cloves and 1 teaspoon salt. Pulse until a smooth sauce forms, then cover and set aside. Grate 340g mozzarella and set aside.
- Cover a sheet pan in ¼ cup olive oil and use your hands to make sure the entire pan is generously coated. Place the dough in the centre and gently stretch it out into a rectangle—it won't reach the sides just yet but you want to get it into the right shape. Cover and let rest for 30 minutes.
- Preheat oven to 450°F, then stretch the dough out to the corners of the pan, pressing down to make an even layer. Lightly coat the bottom with sauce, going as close to the edge as possible, barely leaving any crust. Cover in grated mozzarella, again going all the way to the edges. Use the rest of the sauce to dollop blobs throughout the pizza—these are going to be delicious bombs of flavour in every bite. Bake for 35-40 minutes, or until the edges are golden brown and the cheese is bubbly.
- Transfer to a wire rack and let cool for 5 minutes. Top with hot honey and fresh basil.
Notes
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