Lunch Lady Sheet-Pan Pizza Is Peak '90s Kid Nostalgia

Brooke Caison
·1 min read

Yields: 16 servings

Prep Time: 15 mins

Total Time: 1 hour 10 mins

Ingredients

  • 4 1/2 c.

    (540 g.) bread flour, plus more for dusting

  • 2 tbsp.

    extra-virgin olive oil

  • 2 1/2 tsp.

    kosher salt

  • 1 tsp.

    granulated sugar

  • 1

    (1/4-oz.) packet instant yeast

  • Cooking spray

  • 1 tbsp.

    cornmeal

  • 1 c.

    store-bought or homemade pizza sauce

  • 1 lb.

    shredded low-moisture mozzarella

  • 24

    thin slices pepperoni

  • 1 tsp.

    Italian seasoning

Directions

  1. Arrange a rack in lower third of oven; preheat to 425°. In the large bowl of a stand mixer fitted with the dough hook, beat flour, oil, salt, sugar, yeast, and 1 1/3 c. warm water on medium speed until dough is smooth and elastic, 8 to 10 minutes.

  2. Spray a large bowl with cooking spray. Transfer dough to bowl. Cover with plastic wrap and let sit at room temperature until slightly puffed, about 15 minutes.

  3. On a lightly floured surface, turn out dough. Roll to a 18" x 13" rectangle. Sprinkle an 18" x 13" baking sheet with cornmeal. Transfer dough to prepared sheet (dough should fill bottom of sheet).

  4. Spread sauce on dough, leaving a 1/2" border. Top with mozzarella, then pepperoni and Italian seasoning.

  5. Bake pizza until edges begin to brown and cheese is melted, 15 to 17 minutes.

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