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Sheet-pan pizza made with a spoon · GialloZafferano.com

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  Speaker 1: Sheet pan pizza, made with a spoon, is a thick, tall,
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  Speaker 1: soft pizza with a golden crust and an airy interior.
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  Speaker 1: The dough is very wet and light, and you only
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  Speaker 1: mix it with a spoon. It rises directly in the
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  Speaker 1: bowl and then goes straight to the sheet pan, so
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  Speaker 1: the process stays simple and low effort. This quantity serves
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  Speaker 1: four people and is designed for a 16 by 12
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  Speaker 1: inch sheet pan, about 40 by 30 centimeters. Prep time
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  Speaker 1: is about 40 minutes of active work, plus 3 hours
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  Speaker 1: of rising and resting. Cook time is about 40 minutes.
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  Speaker 1: For the dough, you need Type 0 flour, 550 grams,
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  Speaker 1: about 4 1⁄3 cups. Water, 440 grams, about 1.8 cups.
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  Speaker 1: Extra virgin olive oil, 30 grams, 2 tablespoons. Fresh brewer's yeast,
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  Speaker 1: 10 grams, about 0.4 ounces. Fine salt, 10 grams, about 1.7 teaspoons.
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  Speaker 1: For the topping, you need. Tomato puree, 300 grams, 1
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  Speaker 1: and 1 quarter cups. Extra virgin olive oil, 25 grams,
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  Speaker 1: 2 tablespoons. Oregano, as needed. Fine salt, as needed. Fior
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  Speaker 1: di latte mozzarella cheese, 250 grams, about 9 ounces. Fresh basil,
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  Speaker 1: as needed. Black pepper, as needed. For the pan, you
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  Speaker 1: need extra virgin olive oil, as needed. Start with the dough.
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  Speaker 1: Place the flour in a large bowl. Crumble the fresh
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  Speaker 1: brewer's yeast into the bowl and add all the water.
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  Speaker 1: Mix with a spoon or spatula until the dough looks
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  Speaker 1: sticky and there are no dry patches of flour. Cover
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  Speaker 1: the bowl with plastic wrap and let the dough rest
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  Speaker 1: for 10 minutes at room temperature. After 10 minutes, uncover
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  Speaker 1: the bowl. Add the 30 grams of extra virgin olive
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  Speaker 1: oil and the 10 grams of fine salt. Mix again
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  Speaker 1: thoroughly with a spoon or spatula until the oil and
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  Speaker 1: salt are fully incorporated and the dough looks smooth and sticky.
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  Speaker 1: Cover the bowl again with plastic wrap and let it
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  Speaker 1: rest another 10 minutes. After this second rest, keep the
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  Speaker 1: dough in the same bowl and start doing folds with
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  Speaker 1: the spatula or spoon. Lift one edge of the dough
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  Speaker 1: and fold it toward the center, then turn the bowl
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  Speaker 1: slightly and repeat, always lifting an edge and bringing it
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  Speaker 1: toward the center. Repeat these folds several times, all around
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  Speaker 1: the dough, until the dough becomes smoother and more elastic.
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  Speaker 1: Cover the bowl tightly with plastic wrap. Let the dough
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  Speaker 1: rise for about three hours at a temperature between 25
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  Speaker 1: and 27 degrees Celsius, which is between 77 and 81
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  Speaker 1: degrees Fahrenheit, or until the dough has doubled in volume.
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  Speaker 1: When the dough has doubled, prepare the sheet pan. Grease
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  Speaker 1: a 12 by 16 inch or 30 by 40 centimeter
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  Speaker 1: rectangular pan with extra virgin olive oil, coating the base
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  Speaker 1: and the sides well. Gently turn the risen dough out
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  Speaker 1: of the bowl and onto the greased pan, taking care
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  Speaker 1: not to tear it. With oiled hands, start spreading the
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  Speaker 1: dough gently toward the corners of the pan. Do not
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  Speaker 1: force it, just stretch it lightly so it begins to
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  Speaker 1: cover the surface. Cover the pan with plastic wrap or
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  Speaker 1: a clean cloth and let the dough rest for 10 minutes.
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  Speaker 1: While the dough rests, prepare the tomato topping. In a bowl,
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  Speaker 1: combine the tomato puree with fine salt as needed, oregano
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  Speaker 1: as needed, and about half of the 25 grams of
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  Speaker 1: extra virgin olive oil. Mix until the tomato becomes smooth
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  Speaker 1: and seasoned. After the 10 minutes of rest, uncover the pan.
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  Speaker 1: With your fingers, gently press and stretch the dough again,
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  Speaker 1: pushing it carefully so it reaches all the edges of
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  Speaker 1: the pan and has an even thickness. Spread the tomato
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  Speaker 1: topping evenly over the entire surface of the dough. Drizzle
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  Speaker 1: with a little more extra virgin olive oil from the
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  Speaker 1: remaining amount. Let the topped dough rest on the pan
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  Speaker 1: for 30 minutes at room temperature. While it rests, preheat
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  Speaker 1: the oven to 220 degrees Celsius, which is 428 degrees Fahrenheit.
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  Speaker 1: When the 30 minutes are over and the oven is hot,
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  Speaker 1: place the pan on the middle rack. Bake the pizza
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  Speaker 1: base with the tomato topping at 220 degrees Celsius, 428
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  Speaker 1: degrees Fahrenheit, for 30 minutes. While the pizza bakes, prepare
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  Speaker 1: the fior di latte mozzarella. Cut the mozzarella into small
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  Speaker 1: pieces or strips and place it in a colander. Let
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  Speaker 1: it drain so it loses excess liquid. After the first
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  Speaker 1: 30 minutes of baking, take the pan out of the oven.
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  Speaker 1: Distribute the drained fior di latte mozzarella evenly over the
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  Speaker 1: surface of the pizza. Return the pan to the oven
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  Speaker 1: and bake for another 10 minutes at the same temperature,
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  Speaker 1: 220 degrees Celsius, 428 degrees Fahrenheit, until the mozzarella melts
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  Speaker 1: and the crust is well browned. When the pizza is baked,
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  Speaker 1: remove it from the oven. Add fresh basil leaves on
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  Speaker 1: top and finish with a pinch of black pepper as desired.
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  Speaker 1: Your sheet pan pizza made with a spoon is now ready.
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  Speaker 1: Serve it hot with its tall, soft base, golden crust,
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  Speaker 1: and generous topping.