Sheet Pan Pizza: Dough Quantity

Sheet pan pizza is a fun and easy way to make restaurant-quality pizza at home. The dough recipe typically includes flour, water, salt, yeast, and olive oil, and you'll need a standard 18 x 13 rimmed metal baking sheet or a similar-sized pan. The dough is mixed and kneaded before being left to rise, and then it's pressed into the pan and baked. You can top your pizza with sauce, cheese, and your favourite toppings, and bake until the cheese is melted and bubbly.

How much dough do you need for a sheet pan pizza?

Sheet pan pizzas are a fun and easy way to feed a crowd. The amount of dough you need for a sheet pan pizza will depend on the size of your sheet pan. A standard sheet pan is 18" x 13", but you can also use a half-sheet pan, which is 18" x 13", or a smaller 15" x 10" pan. For a standard sheet pan, you will need about 4 cups of flour to make the dough, which will give you a thick and chewy crust. If you are using a half-sheet pan, you will need about 2 cups of flour, and for a 15" x 10" pan, you will need about 1.5 pounds of dough.

You can make the dough for a sheet pan pizza by combining flour, water, salt, and yeast in a large bowl or stand mixer. You can also add olive oil and sugar to the dough for extra flavour and to help feed the yeast. Once the dough has come together, you can let it rise before stretching it to fit your sheet pan.

Some people prefer to make a thinner crust for their sheet pan pizzas, in which case you will need less dough. You can also use store-bought pizza dough if you don't want to make your own.

What's the best type of flour to use?

The type of flour you use for your sheet pan pizza can make a big difference in the texture and taste of your crust. Here are some options to consider:

All-Purpose Flour

All-purpose flour is a versatile option that can be used to make a thin and crispy crust. It typically contains 9-11% protein, resulting in a moderate gluten content. This makes it less stretchy than dough made with higher-gluten flour, so it may tear more easily. However, it's a great choice if you want a crispier crust that's not too chewy.

Bread Flour

Bread flour is a popular choice for pizza dough due to its higher protein content, typically ranging from 11-13%. This translates to a higher gluten content, resulting in a stretchier and less tear-prone dough. Bread flour will give you a chewier, more bread-like crust.

Italian Tipo 00 Flour

This finely ground Italian flour is often used for making pasta and pizza dough. It is usually made from durum wheat and is rated from 00 (finest) to 2 (roughest). Tipo 00 flour is ideal for a delicate yet supple pizza crust. It contains about 12% gluten, making it perfect for a chewy crust.

Whole Grain Flours

If you're looking for a nutty flavor and a pleasantly grainy texture, consider using whole grain flours such as whole wheat or spelt. These flours have a higher protein content of around 14%, resulting in a denser and chewier crust. For a more balanced texture, you can combine whole grain flour with all-purpose or bread flour.

Almond Flour

Almond flour is a great gluten-free option if you want a thin and crispy crust. It doesn't contain gluten and isn't designed to mimic gluten-containing flours, so it will give your pizza a unique texture.

Gluten-Free Flour Blends

For a gluten-free option that mimics traditional gluten-containing flours, try a gluten-free flour blend. These blends aim to replicate the protein and gluten content of flours like all-purpose, bread, or 00 flour. You can expect a chewier and more raised crust with these blends.

Remember, the type of flour you choose will depend on your personal preference for crust texture and flavor. Each option will require slight adjustments to the dough-making process, so be sure to follow a recipe designed for your chosen flour type.

What's the best type of yeast to use?

The amount of dough you will need for a sheet pan pizza depends on the size of your sheet pan. For a 15x10-inch jelly roll pan, you will need 1 1/2 pounds of pizza dough. For a standard 18x13-inch rimmed metal baking sheet, you can use a recipe that calls for 4 cups of flour, which typically yields two smaller pizzas.

Now, let's discuss the best type of yeast to use for your pizza dough. There are four commonly used types of yeast: instant active yeast, active dry yeast, fresh yeast, and sourdough starter. All of them can make great pizza dough, and the best one for you will depend on your needs, experience, and the amount of time you have.

Instant active yeast is the most convenient option as it doesn't need to be mixed with water to be activated. It can be sprinkled directly onto your dough mixture, and it is less susceptible to being affected by extra salt and sugar in the dough.

Active dry yeast is the most common and accessible type of yeast. It is dried yeast with a long shelf life and can be easily found in most supermarkets. It needs to be activated by adding warm water, and the dough still requires time to prove.

Fresh yeast will give your pizza dough a little more flavour compared to dry yeast. It should be dissolved into the water before adding the flour and salt to ensure even distribution. However, fresh yeast doesn't last long and needs to be stored in an airtight container in the fridge or freezer.

Sourdough starter gives your pizza dough a unique flavour and a crispier crust with a light and airy texture. It takes a week or two to make and maintain your own sourdough starter, but it's worth the effort if you want to create those amazing sourdough pizzas you find in restaurants.

If you are a beginner, instant dry yeast or active dry yeast are good options as they are easy to find and use. For a more flavourful dough, go with fresh yeast or sourdough starter. Keep in mind that fresh yeast has a shorter shelf life and requires a bit more work to incorporate into your dough. Sourdough starter takes longer to make but will give your pizza a unique texture and taste.

How long should you let the dough rise?

The amount of time you should let your pizza dough rise depends on the type of crust you want and the temperature of your surroundings. For a medium-thickness crust, an overnight rise is ideal, but the dough should be punched down after about the first 4-5 hours when it has roughly doubled in size. If you're aiming for a Neapolitan-style pizza, letting the dough rise for at least overnight, if not for 24 hours, is recommended.

The temperature of the room also plays a role in the rising time. For instance, if your room is around 70 degrees Fahrenheit, the dough will take approximately 30 minutes to an hour to double in size. In warmer temperatures, the dough will rise more quickly, and in colder temperatures, it will take longer.

Additionally, the amount of yeast in the dough will impact the rising time. A recipe with more yeast will require a shorter rise time, while a recipe with less yeast may need up to 24 hours to rise.

If you're short on time, you can opt for a quicker method, such as a two-step rising process with 90 minutes for each rise. However, keep in mind that slower rises are usually recommended for developing flavour, and a longer rise time allows more gluten to form, resulting in a chewier dough with more 'holes'.

To summarise, the ideal rising time for your pizza dough depends on the desired crust thickness, room temperature, and yeast quantity. For best results, monitor the dough's progress and adjust your timing accordingly.

What's the best way to store leftover pizza?

To make a sheet pan pizza, you'll need a standard 18” x 13” rimmed metal baking sheet or a 16″ x 12.5″ x 1” enamelware pan. For the dough, you'll need 4 cups of all-purpose flour, 2 cups of water, 1 ½ teaspoons of salt, and 2 teaspoons of instant yeast. You can also add 1 tablespoon of olive oil to the mix and coat the bowl and dough with a little extra to prevent it from drying out.

The Best Way to Store Leftover Pizza

Now, onto the best way to store leftover pizza. First, it's important to let the pizza cool down to room temperature before storing it. Then, you have a few options:

• Stack the slices into a resealable bag or an airtight container and place them in the refrigerator. This method works best for pizzas that aren't too saucy, as it prevents the slices from sticking together.
• Layer the slices on a dinner plate, placing a layer of wax, freezer, foil, or parchment paper between each slice, and then wrap the whole plate tightly in plastic wrap before refrigerating. This method is ideal for saucy pizzas or those with lots of loose toppings, as it helps to keep the pizza from drying out and prevents it from taking up too much space in the fridge.
• If you plan on freezing your pizza, it's best to use an airtight container. Place the slices in the container with paper towels or parchment paper between each layer to absorb any excess moisture.

Remember, pizza should not be left out at room temperature for more than two hours, as bacteria can start to grow, affecting the taste and safety of the pizza. Refrigerated pizza will last 2-3 days, while frozen pizza can last up to two months.

Frequently asked questions