I talk a lot about pizza. Because I love pizza. I love every kind of pizza. Deep dish, thin crust, New York style, shore pizza, even Charles E. Cheese pizza has a special place in my heart (Chuck and I go way back). But it is becoming more and more evident that pizza is no longer a cheap weeknight option. Instead, it’s becoming a special occasion, every once in a while type of meal.
Well, along with cheap bread recipes, it is also a mission of mine to provide the most affordable pizza options possible.And because I have such a high standard for good pizza, I will never give you a mediocre pizza recipe.
That’s how this sheet pan jawn came about. The dough is exceptional, and exceptionally easy. The flavor is better than most neighborhood pizza spots and the total amount of labor might be 15 minutes tops.
The result? A crispy exterior crust, a soft pillowy interior, browned delicious cheese and those crispy ronis.
The best part is, as long as you have a sheet pan, you can make this recipe. No pizza stone, pizza oven or special equipment required.
Oh. It’s also only 10 bucks.
Love yas.
Estimated Time: 60-90 minutes (15 minutes of labor)
Serves: 6-8
Ingredients:
3 cups all-purpose flour
1 packet (2¼ tsp) instant yeast
1 tbsp sugar
1 tsp salt
1¼ cups warm water
2 tbsp extra virgin olive oil
1 tsp olive oil for greasing the bowl
2 tbsp olive oil for the sheet pan
¾ cup canned crushed tomatoes
3 cups (12 oz) shredded low-moisture mozzarella
3–4 oz pepperoni
½ tsp Italian seasoning
½ tsp garlic powder
¼ tsp salt
Light drizzle of olive oil
Optional: grated Parmesan and crushed red pepper flakes
From here, you’ll get the full directions, complete with helpful tricks and techniques to make you dangerous in the kitchen. Subscribe and let’s get to work.
