When I was a kid, my mom would make homemade pizza for us fairly often and she always made it in a sheet pan. It seemed perfectly normal to me to eat rectangular pizza and I never really thought much about the fact that her pizza's weren't round like pizzeria pizzas. When I saw this recipe for sheet pan pizza in my Cook's Illustrated magazine, it reminded me of the sheet pan pizzas that my mom used to make. Knowing that my pizza would never compare to hers, I decided to give it a try anyway.
Sheet Pan Pizza
1 3/4 cups warm water
1/2 cup plus 1 Tablespoon olive oil
1 Tablespoon sugar
5 cups flour
4 1/2 teaspoons rapid rise yeast
2 teaspoons salt
1 Tablespoon oil
3 garlic cloves, minced
1 1/2 teaspoons oregano
1/4 teaspoon red pepper flakes
2 Tablespoons tomato paste
28 ounce can crushed tomatoes
3 ounces Parmesan cheese, grated
3 cups mozzarella cheese, shredded
For sauce, heat oil in saucepan. Add garlic, oregano and red pepper flakes. Heat 30 seconds.
Bake 12 minutes.
The sheet pan pizza was really good. The crust was nice and crispy, the sauce was flavorful and robust and the cheese was nice and gooey. It wasn't mom's pizza but it was a pretty close second.
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