Sheet Pan Pizza Dough

Dough Mixing

1. Add cold water to the base of a stand mixer. Add instant yeast and sugar or honey, then whisk to dissolve.
2. Add Caputo 00 Pizzeria Flour. Using a dough hook, mix on speed 1 for 20 seconds, then speed 2 for 2–3 minutes until a rough dough forms.
3. Turn the mixer off and let the dough rest for 10–15 minutes to allow the flour to fully hydrate.
4. Add salt and mix on speed 2 for 3–4 minutes until the dough becomes smoother and stronger.
5. Slowly drizzle in the Olitalia Extra Virgin Olive Oil while mixing on speed 2, allowing the oil to fully absorb.
6. Increase mixer speed to speed 3 and mix for 3–5 minutes until the dough is smooth, elastic, and pulling away from the sides of the bowl.
7. Cover the dough and let it rest for 15–20 minutes.
8. Lightly oil your hands, form the dough into a tight ball, and place it into a lightly oiled container. Cover and refrigerate for 24–48 hours.

Pan Proofing

9. Remove the dough from the refrigerator 2–3 hours before you’re ready to bake. Allow it to come to room temperature until relaxed and easy to stretch.
10. Lightly oil a sheet pan (ideally 12x18). Place the dough in the pan and gently stretch it toward the edges. If the dough springs back, let it rest for 10–15 minutes before continuing.
11. Proof the dough in the pan for 1–3 hours, or until puffy and relaxed.

Par Bake Instructions

12. Preheat oven to 500°F. Position one rack on the bottom and another near the top of the oven. If using a pizza stone, place it on the bottom rack while preheating.
13. Dimple the dough like focaccia and lightly drizzle with Olitalia Extra Virgin Olive Oil. Bake on the bottom rack for 5–7 minutes, then move to the top rack for an additional 3–5 minutes until lightly golden.
14. Remove the par-baked crust from the pan and transfer to a cooling rack. Let cool for 30 minutes before topping or freeze at this step for future use once fully cooled.

Topping & Final Bake

15. Return the par-baked crust to a lightly oiled Sicilian pan and add desired toppings. For a classic cheese Sicilian pizza, top with low-moisture part-skim mozzarella, Ciao Marinara Sauce, and grated Pecorino Romano.
16. Bake on the bottom rack for 3–5 minutes until the bottom crust is golden brown. Move to the top rack and bake an additional 5–7 minutes until toppings are fully melted, and the crust is golden brown.
17. Remove pizza from the oven and transfer to a cooling rack before slicing.
18. Serve and enjoy.

Notes

• Cold fermentation improves flavor, texture, and digestibility.
• Dough should feel soft, slightly tacky, and extensible, not dry or stiff.
• A pizza stone helps achieve a crispier bottom crust during the par bake.
• Par-baked crusts can be frozen for convenient future use.