Sheet-pan pizza made with a spoon

Name: Sheet-pan pizza made with a spoon
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4
Ingredients: Type 0 flour Approximately 4 1/3 cups. 4.3 cups; Water 1.8 cups; Extra virgin olive oil 2 tbsp; Fresh brewer's yeast 0.4 oz; Fine salt 1.7 tsp; Tomato purée 1 ¼ cup; Extra virgin olive oil 2 tbsp; Oregano to taste; Fine salt to taste; Fior di latte mozzarella cheese 9 oz; Basil to taste; Black pepper to taste; Extra virgin olive oil to taste

Difficulty: Very easy
Prep time: 40 min
Cook time: 40 min
Serving: 4
Cost: Low
Note + 3 hours of rising and resting

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PRESENTATION

Sheet-Pan Pizza made with a spoon bakes into something genuinely tall, soft, and golden-crusted. The dough is too wet to work by hand, and that's exactly what makes it work: a brief stir with a spoon is all it takes to bring it together into a smooth, cohesive mixture. Once it has risen, it goes straight into the pan without any shaping on a work surface, and bakes into a thick, open-crumbed base with a well-browned top and an airy interior full of irregular pockets. That transfer — from rising bowl directly to baking sheet — is part of what keeps the process so low-effort.

Because the dough is so forgiving, it fits a weeknight just as well as a relaxed weekend dinner with people around the table. High hydration dough rewards patience over effort, and the result holds up to whatever toppings you choose — the source leaves that entirely open, which suits the format well. There's no canonical set of toppings to follow, just a base that's sturdy enough for a generous layer and light enough inside to feel like something worth making regularly. If you've been put off homemade pizza by the idea of kneading, this is a reasonable place to start.

INGREDIENTS

Ingredients for a 16x12 in sheet pan (40x30 cm): Type 0 flour 4.3 cups (550 g) - Approximately 4 1/3 cups.; Water 1.8 cups (440 g); Extra virgin olive oil 2 tbsp (30 g); Fresh brewer's yeast 0.4 oz (10 g); Fine salt 1.7 tsp (10 g)

For the topping: Tomato purée 1 ¼ cup (300 g); Extra virgin olive oil 2 tbsp (25 g); Oregano to taste; Fine salt to taste; Fior di latte mozzarella cheese 9 oz (250 g); Basil to taste; Black pepper to taste

For the pan: Extra virgin olive oil to taste

Preparation

How to prepare Sheet-pan pizza made with a spoon

To prepare the sheet-pan pizza made with a spoon, start by working the flour and yeast 1 in a bowl together with the water 2 and mix with a spoon or spatula 3.

As soon as the dough becomes sticky, cover with plastic wrap and let rest for 10 minutes 4. Then add the oil 5 and the salt 6.

Then mix again with a spatula or a spoon 7, cover and let rest another 10 minutes 8. At this point you can do folds, still in the bowl with the spatula: lift the edges of the dough and bring them to the center 9.

You will notice the dough has changed texture and will be smoother 10. Cover with plastic wrap 11 and let rise at a temperature of 77–81°F (25–27°C) for about 3 hours or until doubled 12.

Grease a rectangular 12x16 in (30x40 cm) pan 13 and turn the dough into it 14. Start spreading it with your hands 15.

Then cover again for 10 minutes 16. Meanwhile prepare the topping: mix tomato passata, salt, oregano and about half the oil 17. Retrieve the dough and spread it further with your fingers 18.

Spread the topping over the surface 19, drizzle with a little more oil and let rest for half an hour. Then bake at 428°F for 30 minutes (220°C → 428°F) 20. Meanwhile cut the fiordilatte and let it drain in a colander 21.

After the baking time 22 place the fiordilatte (fresh mozzarella) on the pizza and bake for another 10 minutes 23. Finish with basil and a pinch of pepper and your sheet-pan pizza made with a spoon is ready 34.