SHEET PAN PIZZA! Easy & Delicious!
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The secret ingredient to this tender dough is local Ontario Milk. Did you know that milk strengthens the gluten, helps the crust brown, and softens the inside? This is why I love adding milk to my pizza dough. Local dairy products are staples in my fridge, so I always have milk on hand.
This dough comes together in just 10 minutes and is easily stretched out in a sheet pan. There’s no fuss with pizza ovens or pizza stones and the result is a crispy exterior with a fluffy inside.
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4 ½ cups all-purpose flour
1 tsp sugar
2 tsp instant yeast
1 tsp salt
1 cup warm Ontario milk (45 degrees C/110 degrees F)
¾ cup warm water (45 degrees C/110 degrees F)
2 tbsp olive oil
Extra olive oil for the pan
Toppings
Pizza sauce
Mozzarella
Marble cheese
Chili flakes
Oregano
Pepperoni
To make the dough, you can do this by hand, in a stand mixer, or even a bread machine. In a large bowl, mix all purpose flour, sugar and instant yeast. Then add salt, milk, water, and olive oil. Knead together for 5-10 minutes until it comes together into a smooth ball. Keep some flour handy in case you need a bit more to help with stickiness.
In a half sheet sized pan, place the ball of dough in the middle and drizzle olive oil generously all over the dough and pan. Cover with plastic wrap well and set it aside in a warm place for two hours to proof.
Preheat oven to 450 F. Spread out the dough using your fingers. Let it rest for another 10 minutes if needed to fill out any edges and spread once more.
Par-bake the dough for 5 minutes on the lowest rack. Remove and top with desired toppings. Take it back in to the oven for another 15 minutes on the lowest rack.
To keep the crust crispy on the bottom, slide the pizza on to a wire rack. I like to use scissors to cut out the slices for ease.