Golden Margherita Sheet Pan Pizza
A delightful Margherita pizza made easy with a sheet pan, featuring fresh basil and mozzarella for a classic Italian-American experience.
Equipment
- 1 sheet pan lightly greased
- 1 Mixing Bowl large
- 1 Rolling Pin
Ingredients
Dough
- 2 1/2 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm water
- 2 tbsp olive oil
- 1 tsp salt
Toppings
- 1 cup tomato sauce
- 8 oz fresh mozzarella sliced
- 1/2 cup fresh basil leaves
Instructions
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- In a large mixing bowl, combine the flour, yeast, and salt. Gradually add warm water and olive oil, stirring until a dough forms. Knead on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 60 minutes or until doubled in size.
- While the dough is rising, prepare your tomato sauce by combining canned tomatoes, minced garlic, and olive oil in a small saucepan. Simmer for 10 minutes, then set aside.
- Preheat your oven to 475°F. Prepare your sheet pan by lightly greasing it with olive oil.
- Once the dough has risen, punch it down and stretch it to fit the prepared sheet pan. Ensure the dough is evenly spread out to the edges.
- Spread the tomato sauce evenly over the dough, followed by the mozzarella slices and fresh basil leaves.
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- Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Allow the pizza to cool slightly before slicing. Serve with a side salad or your favorite beverage.
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- Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for 5-7 minutes for best results.
Notes
{{WPRM_NOTES_TIPS}}: For a crispier crust, place the sheet pan on the lowest oven rack for the first 10 minutes of baking.
{{WPRM_NOTES_SUBSTITUTIONS}}: Substitute fresh mozzarella with shredded mozzarella if preferred.
{{WPRM_NOTES_SERVING}}: Pair with a fresh arugula salad and a chilled glass of lemonade.
{{WPRM_NOTES_STORAGE}}: Store in an airtight container and refrigerate for up to 3 days.
{{WPRM_NOTES_MAKEAHEAD}}: Prepare the dough ahead and freeze it for up to a month. Thaw before using.
{{WPRM_NOTES_SUBSTITUTIONS}}: Substitute fresh mozzarella with shredded mozzarella if preferred.
{{WPRM_NOTES_SERVING}}: Pair with a fresh arugula salad and a chilled glass of lemonade.
{{WPRM_NOTES_STORAGE}}: Store in an airtight container and refrigerate for up to 3 days.
{{WPRM_NOTES_MAKEAHEAD}}: Prepare the dough ahead and freeze it for up to a month. Thaw before using.