Sheet Pan Pizza

Sheet Pan Pizza

Delicious Wood Fired Sheet Pan Pizza Recipe

This Sheet Pan Pizza is topped with pepperoni but can be finished with many toppings

Savour the rustic allure of our wood fired oven sheet pan pizza. Each slice boasts a crispy crust infused with the smoky essence of real wood fire. Crafted with savoury toppings, it's a taste of authentic Italian tradition in every bite.

Sheet Pan Pizza Dough Ingredients

- 335g bread flour
- 30g semolina
- 3g instant yeast
- 250g warm water
- 50g olive oil, plus extra for the tins
- 9g salt
- 250g Full Fat Block Mozzarella
- 200g Pepperoni


Place the flour, semolina, dried yeast, water and olive oil into a bowl and mix everything together to a shaggy looking dough. Then using the slap and fold technique work the bread dough for 5 minutes until it becomes a smooth, stretchy dough. Place the dough in the refrigerator and leave to ferment slowly for anywhere between 8-24 hours.

Once fermented, flip dough onto a surface dusted with semolina and cut dough into 2 equal halves. Grease 2 deep sheet pans well with olive oil. Add a dough half into each pan and use your fingertips to dimple the dough and gently stretch it into the corners and edges of the pans. Cover
and allow to proof for about 30 minutes in a warm place.

Repeat the dimpling of the dough with your finger tips once more to fully spread the dough into the corners of the pans. Cover again and allow to proof at room temperature for another 30 more minutes or until doubled in size.

Fire up the Alfresco Ember pizza oven and preheat to 200ºC. After proofing the dough for the final time, top each sheet pan pizza with the shredded mozzarella cheese, then add generous spoonful's of tomato sauce and spread slightly, leaving some areas of the of the pizza un-sauced and if you fancy sprinkle over a generous amount of pepperoni too!

Sheet Pan Pizza

Making sure the Alfresco Ember Oven is up to temperature but with a low flame, bake the sheet pan pizzas for 15-20 minutes, turning as needed, until cheese is melted and browned around the edges and the bottom is nice and crisp.

Once cooked remove from the oven and take the pizzas out of their sheet pans and allow to crisp up on a wire rack for 5 minutes.

Slice and serve!

Sheet Pan Pizza

The History of Sheet Pan Pizza

Sheet pan pizza, also known as Sicilian-style pizza, has its roots deeply embedded in Italian-American culinary history. It's believed to have originated in Sicily, Italy, where bakers would prepare large rectangular pizzas on sheet pans to feed crowds during celebrations and gatherings.
When Italian immigrants brought their culinary traditions to the United States, they adapted their recipes to suit the ingredients and tastes available in their new home. In the early 20th century, Italian immigrants settled in cities like New York, where they continued their tradition of making sheet pan pizza.

The popularity of sheet pan pizza soared in the mid-20th century, particularly in New York City, where it became a staple of Italian-American cuisine. Its square shape, thick crust, and generous toppings made it a favourite choice for families and communities looking for a hearty and satisfying meal.

Over the years, sheet pan pizza has evolved, with variations emerging to suit different regional tastes and preferences. Despite these changes, its essence remains rooted in the tradition of simple, flavourful ingredients baked to perfection on a trusty sheet pan pizza , making it a beloved dish in both Italian-American communities and beyond.

Reading next

Pizza Sandwich

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.