Sheet Pan Pepperoni Pizza (Printable Version)

# What You'll Need:

→ Quick Pizza Dough

01 - 2 1/4 cups all-purpose flour, plus extra for kneading
02 - 1 tablespoon granulated sugar
03 - 1 tablespoon instant yeast
04 - 1 teaspoon salt
05 - 2 tablespoons olive oil
06 - 1 cup warm water (approximately 43-46°C)

→ Sheet Pan Pizza

07 - 1 to 1.2 pounds pizza dough (homemade or store-bought)
08 - 1 tablespoon olive oil
09 - 2/3 cup pizza sauce
10 - 2 cups shredded mozzarella cheese
11 - 113 grams (4 ounces) sliced pepperoni
12 - Parmesan cheese, for topping (optional)

# How to Make It:

01 - In a large bowl, whisk together all-purpose flour, sugar, instant yeast, and salt.
02 - Add olive oil and warm water to the dry mixture. Stir until a shaggy dough forms.
03 - For stand mixer: Use dough hook to knead until smooth and formed into a ball, about 3 minutes. For manual: Transfer dough to a floured surface and knead by hand for 5 minutes, adding flour if necessary.
04 - Cover the dough with a towel or bowl and let rise for 15 minutes.
05 - Preheat oven to 232°C (450°F). Generously coat a 33 x 23 cm (13 x 9 inch) quarter sheet pan with olive oil, ensuring all edges are covered.
06 - Place dough onto the prepared pan and gently stretch to the edges. If the dough shrinks back, allow it to rest for 5 minutes before continuing.
07 - Spread pizza sauce evenly across the dough. Sprinkle with mozzarella cheese and arrange pepperoni slices on top.
08 - Transfer pan to preheated oven and bake for 11 to 13 minutes, or until cheese is melted and crust is golden brown.
09 - Let pizza cool for 5 minutes. Garnish with Parmesan cheese, if using, then slice and serve.

# Additional Tips:

01 - For a thicker and fluffier base, use the full pound of dough on a quarter sheet pan; for a thinner crust, stretch dough onto a half sheet pan.
02 - If dough is frozen, thaw in the refrigerator for at least 9 hours, then bring to room temperature for 30 minutes before stretching.
03 - To increase yield, double all ingredients and use a half-sheet pan (46 x 33 cm or 18 x 13 inch).

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