Sheet-Pan Pizza

PEPPERONI SHEET-PAN PIZZA

Serves 4 to 6 Total Time: 1¼ hours, plus 1 hour 20 minutes rising

If you don’t own a pizza steel, you can use a pizza stone or an overturned heavy-duty rimmed baking sheet. We developed this recipe using our winning rimmed baking sheet, the Nordic Ware Baker’s Half Sheet. We prefer to buy link pepperoni and slice it thin rather than using presliced pepperoni. Avoid preshredded cheese; it contains added starch, which gives the melted cheese a drier, chewier texture.

DOUGH

3 cups (15 ounces) all-purpose flour
2 teaspoons instant or rapid-rise yeast
2 teaspoons sugar
1⅓ cups water
1 teaspoon table salt
¼ cup extra-virgin olive