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Easy, No-Knead Sheet Pan Pizza

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. 

Cuisine Italian
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 15 pieces
Calories 160 kcal
Author Katie Morford

Ingredients

  • 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)

Instructions

  1. 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.

  2. 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 11x16 inches with 2 tablespoons olive oil.

  3. 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.

  4. 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.

  5. 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.