Nonna-Style Sheet Pan Pizza

STEP 1:

In a large bowl, whisk together the warm water, honey and yeast. Let stand for 5 to 10 minutes, until active and slightly foamy.

STEP 2:

Add the olive oil, flour and salt. Stir with a wooden spoon or rubber spatula for about 2 minutes. The dough will be soft and slightly sticky.

STEP 3:

Cover with a damp towel and let rest at room temperature for 30 minutes. With damp hands or a dough scraper, lift the dough from underneath and fold it over itself. Rotate the bowl and repeat 4 to 5 times. Cover tightly and refrigerate for 12 to 48 hours.

STEP 4:

Remove the dough from the refrigerator and let it sit, covered, at room temperature for 1 to 1½ hours. Generously oil a 9 x 13-inch metal baking pan.

STEP 5:

Place the dough in the pan and turn it once to coat both sides with oil. Cover and let proof for 30 to 45 minutes, until puffy and relaxed. Gently stretch it toward the corners. If it springs back, wait 10 minutes and try again.

STEP 6:

Preheat the oven to 425°F with a rack in the lower third. Drizzle a little more olive oil over the dough and dimple it all over with your fingertips.

STEP 7:

Arrange half the mozzarella directly on the dough. Spoon 500–550 g of Martone Street Pomodoro over it in irregular patches, leaving some dough visible. Sprinkle with the Parmigiano, then add the remaining mozzarella and small dollops of ricotta seasoned with kosher salt. Let some cheese reach the edges of the pan.

STEP 8:

If using sausage, pinch it into small pieces and scatter it raw over the pizza.

STEP 9:

Bake for 25 to 32 minutes, until the top is bubbling and well browned, the bottom is deeply crisp, and the sausage is fully cooked if using.

STEP 10:

Let the pizza rest in the pan for 10 minutes. Remove it from the pan, finish with torn basil and cut into squares.

SCOTT'S NOTES:

Use a metal pan. Glass will not give you the same crisp, almost fried bottom.

Do not drown the dough in sauce. Start with 500 to 550 g / 18 to 19 oz; the full 24 oz jar is there if the pizza genuinely needs more.

Drain fresh mozzarella well. Excess moisture is the enemy of a crisp center.

Let the cheese run close to the edges. The caramelized cheese against the pan is part of the payoff.

The sausage is optional, but if you use it, put it on raw in small pieces so it roasts and renders directly into the pizza.

This is an easy recipe, not a fast dough. Mix it the night before and dinner the next day is almost done.