2 1/4teaspoonsquick rise active yeast1 envelope, I like to use Red Star Yeast
3Tablespoonsolive oilplus 1/4 cup for the pan
3 1/2cupsall-purpose flourunbleached, you may need an extra 1/2 cup
1 1/2teaspoonsKosher salt
Marinara sauce about 1 cup
Pesto about 1/2 cup
Alfredo sauceabout 1/2 cup
Mozzarella cheeseabout 3-4 cups
To make the dough
Warm the water (I do this by microwaving it for 30 seconds).
Dissolve the yeast and sugar in the water in a small mixing bowl or measuring cup. Proof the yeast until it is foamy, about 3-5 minutes.
In the bowl of a stand mixer with the dough attachment on, pour in the yeast mixture, salt, 3 tablespoons olive oil and 3 ½ cups of flour. Turn mixer on medium and mix until combined and no flour streaks remain (about 4 minutes). Slowly add in the additional ½ cup flour and mix for (about another 2 minutes). Remove the dough from the mixing bowl and transfer to a well-floured surface.
Knead by hand until smooth and elastic and form into a shape resembling a rectangle.
Coat a 13 x 18 inch sheet pan (or jelly roll pan) with ¼ cup olive oil.
Transfer dough into the oiled pan and cover with loosely with plastic wrap. Let rest until it has doubled in size (1 hour for the quick rise yeast, 2 hours for regular yeast).
After it has risen, punch down the dough and form it to fit the entire pan, edge-to-edge. Dimple the crust with your fingertips as you form into the pan and carefully prick carefully with a fork. (The fork pricking is to prevent the crust from bubbling up, only gently prick it, don’t poke all the way through the dough – I made a total of 12 pricks.) If the dough is resistant to reach the corner, allow it to rest a few minutes and try again. Cover pan with the plastic wrap and allow it to rest another hour.
Preheat the oven to 475 degrees
Remove plastic wrap from the pizza dough and spread sauces. Ideally, a beautiful diagonal line of each sauce, but whatever works for you is fine! Sprinkle mozzarella cheese on top.
Place the baking sheet on the lowest rack in the oven and bake for about 15-20 minutes, until the crust is crispy and lightly browned and the cheese is all melted. Optional, I like to sprinkle grated Parmesan cheese on the pizza right when it comes out of the oven.
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.