Sheet Pan Pepperoni Pizza
My first time making pizza dough from scratch
This past weekend Erica and I went to visit our friend Lauren who had recently broken her arm rollerblading. I didn’t know that was something that happened to people past the age of 14, but it gave us plenty of time to hang out and watch cooking videos.
They introduced me to Matty Matheson’s Youtube channel, and once I saw that he was making a fancy version of an Arby’s menu item I knew I had to try one of his recipes. I barely modified the recipe this time because I had never made pizza dough before but I will still include the original recipe down below. Here is Matty Matheson’s sheet pan pepperoni pizza!
Ingredients:
3.5 cups of flour, plus more for dusting
1 tablespoon of kosher salt
1 teaspoon of quick rise yeast
1/2 cup of olive oil
1.5 cups of warm water
1 cup of tomato sauce (or however much it takes to cover the dough)
2.5 cups of mozzarella cheese (or however much it takes to cover the sauce)
2 ounces of pepperoni (or however much you wanna put on your pizza)
“Make the dough: Mix the flour, salt, and yeast in a large bowl. Stir in 3 tablespoons olive oil, then add in the water and mix until a shaggy dough forms. Knead dough on a lightly floured surface until a smooth ball forms.” If you are like me and you don’t have a lot of experience kneading dough, the basic idea is to repeatedly stretch it out as much as you can and then fold it together repeatedly for about 10 minutes.
Lightly coat your sheet pan with olive oil. Lightly coat your dough in olive oil as well, then put it in the center of your sheet pan and cover it with plastic wrap. The recipe said to put it someplace warm and our apartment is freezing downstairs so I stuck it in the (not turned on) oven for an hour until the dough rose.
Preheat your oven to 450 degrees. Stretch the dough until the fills the bottom of the pan. My sheet pan is a little small so my dough climbed up the sides too. I would not recommend this unless you are a certified carb lover like myself.
Cover your dough in tomato sauce. If your dough is flat unlike mine, leave a 1-inch border around the edge so you have a crust. Cover your sauce in your mozzarella cheese, and then arrange your pepperonis on top of the cheese.
Cook for about 20 minutes, or until the cheese starts bubbling. Let it cool for 5 minutes before slicing.
Annoyance Rating (1-10): 3
The only remotely difficult part was making the dough and I actually really enjoyed that process. I will still give it a 3 because it takes some labor and time but overall a pretty painless process.
Erica’s Review:
“Very yummy, would absolutely 10/10 eat again. A little bit too much crust though” (she’s not a certified carb lover)
Recipe I ripped off:
https://www.vice.com/en/article/wj7m35/sheet-pan-pepperoni-pizza-recipe