Ryan Jarnutowski

Grandma–Style Sheet Pan Dough

Time

  • Prep: 30 min
  • Cook: 14 min
  • Rest: 1440 min

Yield

4 balls (250–300 g each)

Ingredients

Dough

  • 700 g Bread flour
  • 455 g Water
    65% hydration
  • 30 g Olive oil
  • 14 g Sea salt
  • 7 g Sugar
  • Yeast (ADY 3 g • IDY 2 g • fresh 6 g)

Instructions

  1. Oil a sheet pan; stretch thin dough to the corners, resting if it snaps back.
  2. Proof 20–30 min until slightly puffy.
  3. Top with low-moisture mozzarella all the way to edges; spoon sauce over cheese in streaks.
  4. Bake on bottom rack 500 °F to crisp bottom and bubbling top, ~12–16 min; finish with grated cheese/oil.