Easy, No-Knead Sheet Pan Pizza
When it comes to the origins and authenticity of certain foods, pizza ranks as one of the more hotly debated subjects among folks who care about such things. I’ve heard long discussions over where to get the best deep dish pizza, what qualifies as a true Detroit-style pie, and if authentic Neopolitan pizza can really be done outside of Naples. I don’t really care about such details. I just like pizza to taste good and this No-Knead Sheet Pan Pizza qualifies.
A No-Knead Pizza Dough
If you haven’t guessed by now, I’m not particular when it comes to making pizza at home. I’ll take it on store-bought dough, halved French bread, lavash, pre-made cornmeal pie, and beyond. What I don’t particularly care for is dough that has to be fussed over like a baby, which is why I’m crazy for this sheet pan crust. You mix it up in a big bowl, leave it to rise for anywhere from 4 to 10 hours, and your dough is done.
I also appreciate that half the flour in this no-knead dough is whole grain. That seems to be the magic number for a crowd-pleasing pie that doesn’t get mistaken for health food. Be sure to use whole-wheat or white whole-wheat flour and not whole-wheat pastry flour, which is better suited to cakes and muffins than pizza.
Make it on a Sheet Pan
I consider this a grandma-style pie, a homespun spin that’s baked on a sided sheet pan and cut into squares. The dough forms a wetter mix than others I’ve made, which means it’s ideal to dump onto a pan, spreading it out with your hands. Before doing so, be sure to douse the sheet pan with plenty of olive oil, which adds flavor, helps the pizza crisp up, and keeps it from sticking.
Quick, No-Cook Tomato Sauce
The sauce for the pizza is so simple, there’s little temptation to reach for bottled marinara (though no judgment if you do). It’s modeled after Neopolitan-style sauce that you whiz up in a blender and requires little of the cook. As for the cheese, the recipe calls for fresh Mozzarella, but feel free to use shredded Mozzarella instead. I also wouldn’t say no to a light dusting of grated Parmesan or Pecorino as a final addition. Any favorite toppings work, too. Here, the pizza is festooned with salami and mushrooms, but peppers, olives, herbs, artichoke hearts, prosciutto, roasted vegetables, and leafy greens are all fair game. I personally like to pile a whole mess of lightly dressed arugula on my pizza. You do you.
If you like No-Knead Sheet Pan Pizza, you might also like:
Tricolore Salad Pizza from Ellie Krieger
Cauliflower Crust Pizza from Pamela Salzman
Easy, No-Knead Sheet Pan Pizza
This recipe takes much of the work out of homemade pizza, since it’s a no-knead dough that bakes on a single sheet pan. Make the dough entirely with all-purpose flour if you don’t have whole wheat and use shredded Mozzarella in place of fresh if you prefer. While you’ve got your oven going, roast a separate sheet pan with cauliflower or broccoli florets tossed with olive oil, salt, and pepper. Finish the vegetables with a squeeze of lemon juice and you’ve got a smashing side to go with your pizza. Got leftovers? Stash them in the fridge for a few days or freeze in a resealable bag or container.
- 1 1/2 cups whole-wheat flour, spooned into the measuring cup and leveled
- 1 1/2 cups all-purpose flour, spooned into the measuring cup and leveled
- 1 1/4 teaspoons active dry yeast
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon sugar
- 1 1/2 cups warm water, about 110 degrees using in instant-read thermometer
- 2 ½ tablespoons olive oil. divided
- One 14-ounce can Italian peeled tomatoes (San Marzano/plum/Roma)
- 1/2 teaspoon dried oregano
- Freshly ground black pepper
- 8 ounces fresh Mozzarella, thinly sliced
- Toppings: thinly sliced salami (I like Applegate Farms) and mushrooms (optional)
In a large bowl, use a fork to stir together the whole-wheat and all-purpose flours, yeast, 1 teaspoon salt, and sugar until blended. Add the water and stir vigorously with a wooden spoon until thoroughly combined. The batter will be fairly sticky. Drizzle 1/2 tablespoon olive oil over the dough and use your hands to lightly coat the dough and the surface of the bowl with oil. Cover tightly with plastic wrap and leave it to rise somewhere warm for at least 4 and up to 10 hours.
When you’re ready to make the pizza, the dough should be at least double in size and dotted with air bubbles. Preheat oven to 475 degrees F with a rack on the lowest level. Use your hands or a pastry brush to coat a baking sheet that’s about 11×16 inches with 2 tablespoons olive oil.
Scatter a little bit of flour over the dough to prevent sticking and turn it a few times in the bowl. Transfer the dough to the sheet pan, stretching it out as you go. Use your hands to press the dough until it fills the pan, or nearly so. Dust your hands with flour if needed, If the dough isn’t stretching fairly easily, leave it to rest 10 minutes before spreading it again.
Put the tomatoes (with juices) in a food processor or blender along with 1 teaspoon kosher salt, oregano, and several generous grinds of black pepper. Spread the sauce over the dough, leaving 1/2 inch border. Tear the slices of Mozzarella into smaller pieces and arrange over the sauce. Add salami and mushrooms or other favorite toppings.
Bake until the dough is very crisp along the bottom and the cheese is bubbly, about 30 minutes. Remove from oven and cut into 12 to 15 squares.