I'm completely obsessed with pizza. It's by far my favorite food. I cant and won't ever turn it down. Pizza is life and I even wear it around my neck. See?

Pizza is my boyfriend's favorite food too (he's the one who gifted me the pizza jewelry). When we first started dating, we'd bond over making pizza dough and discuss techniques on how to make it better. As a matter of fact, he has more knowledge about pizza than anyone I know. He is so skilled, that he can take frozen store-bought pizza and turn it into something edible that makes you forget it was once wrapped in plastic.

I don't possess that level of culinary genius, but I do have this pizza dough recipe. Ovee the course of TWO YEARS, we made and taste-tested (I mean, ate with reckless abandon) over 160 pizzas in order to make sure this recipe was solid. It's our go-to. It's our baseline. It's what is always in the freezer for when the urge to have pizza strikes.

Personally, I like the sheet pan pizza because it brings back memories of making pizza with my mom when I was little.

The thin crust accented with olive oil and topped with a scant amount of tomato sauce, shredded Parmesan and razor thin slices of the spiciest pepperoni and fresh jalapeño rings makes me happiest. Hopefully this dough will make you happy too!

Sheet Pan Pizza

Yield: 2 lbs of dough

Author: Nikki Miller-Ka of Nik Snacks

Personally, I like the sheet pan pizza because it brings back memories of making pizza with my mom when I was little. The thin crust accented with olive oil and topped with a scant amount of tomato sauce, shredded Parmesan and razor thin slices of the spiciest pepperoni and fresh jalapeño rings makes me happiest. Hopefully this dough will make you happy too!

Ingredients

Pizza Dough

2 packets of yeast (or 1.5T)
1/4 cup olive oil
4 cups flour
2T sugar
2t salt

Instructions

Pizza Dough

1.5 cups warm water in a bowl. Sprinkle yeast on water. Let stand til foamy.
Stir in oil, sugar, and salt. Add flour and mix until dough is sticky.
Transfer to an oiled bowl. Cover, let proof (double in size) for an hour.
Turn out dough on clean, floured surface and knead before using.
Use a knife or bench scraper to cut dough into 4 or 5 equal pieces. Knead dough until it is smooth, supple and of uniform texture. If using right away, let proof for an additional 40 minutes. Otherwise, freeze in individual resealable bags or on a sheet pan placed in the freezer to be wrapped and saved for later.
To use, preheat oven to 450°F and bake pizza for 14-17 minutes.

Calories

1188.34

Fat (grams)

30.00

Sat. Fat (grams)

4.19

Carbs (grams)

197.94

Fiber (grams)

8.69

Net carbs

189.26

Sugar (grams)

4.87

Protein (grams)

28.73

Sodium (milligrams)

590.62

Cholesterol (grams)

0.00

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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