Sheet Pan Pizza With Soft Thick Crust and Fresh Basil
By Ethan Parker
For a prep-friendly pizza night, mix the dough ahead and let it proof in the refrigerator for 12 to 18 hours; blend the sauce while it finishes its second rise. This thick-crust sheet pan pizza makes four servings with a soft, light base, smooth tomato sauce, mozzarella, and fresh basil.
All-purpose flour, active dry yeast, lukewarm water, salt, and olive oil form the dough, while the oil also coats the 25 cm by 30 cm pan. Drained canned tomatoes are blended with basil, oregano, salt, pepper, and olive oil for a smooth sauce. Parmesan and mozzarella go on after the first bake, keeping the cheese separate from the advance dough work.
After the second proof, the dough should feel light and airy and spread evenly under greased fingers; pressing dimples into it preserves that airy surface. Bake the sauced dough first, then add Parmesan and two textures of mozzarella before its second bake. Rushing either proof is the likely setback, because the recipe calls for dough that has tripled, then become light and airy.
Serve after a five-minute rest, finished with fresh basil. Refrigerate slices in an airtight container for up to three days, or freeze sliced pizza in freezer bags for up to a month. Defrost frozen portions before reheating in the oven or microwave.
Why you'll love this recipe
- The dough can proof in the refrigerator for 12 to 18 hours, letting you mix it ahead and shape the pizza when the schedule allows.
- Four servings bake in one 25-by-30-centimeter pan, so the finished pizza is naturally portioned for a small household, lunch prep, or sharing.
- Leftover slices keep in an airtight container for up to three days, giving planned lunches a ready-made option that can be eaten cold or reheated.
- Freezing individual slices in freezer bags for up to a month makes it practical to bake once and hold portions for later meals.
- The sauce is blended from drained canned tomatoes, basil, oregano, salt, pepper, and oil, so it can be prepared while dough completes proofing.
- Adding mozzarella after the first bake keeps the cheese step separate from dough preparation, which helps distribute tasks across a make-ahead cooking day.
Ingredients
- •300 g all-purpose flour (2 1/2 cups)
- •4 g active dry yeast (1 1/2 tsp)
- •220 ml lukewarm water (1 cup minus 2 tbsp)
- •1 tsp salt
- •1 tsp olive oil (for the dough)
- •1 tbsp olive oil (to grease the pan)
- •300 g diced canned tomatoes (1 1/4 cup)
- •3 basil leaves
- •1 pinch salt
- •1 pinch black pepper
- •1 tsp olive oil
- •0.5 tsp oregano
- •20 g Parmesan cheese (2 tbsp, shredded, optional)
- •200 g mozzarella cheese (7 oz)
- •1 handful fresh basil
Instructions
- 1
In a bowl, combine all the ingredients for the dough.
- 2
Use a spoon or spatula to stir the ingredients into an even dough.
- 3
Cover the dough with cling film or a bag.
- 4
Proof the dough in the refrigerator for 12 to 18 hours or at room temperature for 4 hours, until tripled in size.
- 5
Grease a 25 cm x 30 cm (10-inch x 12-inch) sheet pan with olive oil.
- 6
Using a greased spoon, stir and fold the dough a few times.
- 7
Transfer the proofed dough to the sheet pan.
- 8
Using greased fingers, gently spread the dough evenly over the baking dish.
- 9
Set aside for 1 to 2 hours, until the dough has proofed and become light and airy.
- 10
Place a rack in the middle of the oven and preheat the oven to 230 °C / 445 °F.
- 11
Place a sieve over a bowl.
- 12
Add the canned diced tomatoes to the sieve and drain them.
- 13
Discard the liquid and add the drained tomatoes to a bowl.
- 14
Add the basil, oregano, salt, pepper, and olive oil.
- 15
Using an immersion blender or blender, blend into a smooth tomato sauce.
- 16
Press your fingers into the dough to make it airy.
- 17
Add two large ladles of tomato sauce and a few basil leaves, arranging them evenly over the dough.
- 18
Bake for 15 minutes at 230 °C / 445 °F.
- 19
Remove from the oven and sprinkle the shredded Parmesan over the sauce.
- 20
Shred half of the mozzarella into large pieces and grate the remaining mozzarella.
- 21
Arrange the mozzarella evenly over the pizza.
- 22
Return to the oven and bake for 12 to 15 minutes at 210 °C / 410 °F.
- 23
Remove from the oven and set aside for 5 minutes to cool.
- 24
Sprinkle with fresh basil and serve.
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