Don’t Panic Pantry: Pizza! (perfect sheet pan pizza at home)

Since this is pizza, I'm just going to list the parts that seem relevant to have written down.

The Dough
511 grams bread flour (ideally High Mountain Flour from Central Milling)
512 grams all-purpose flour (ideally Artisan Baker's Craft Plus from Central Milling)
614 grams water (60%)
26 grams olive oil (2.5%)
3 grams active dry yeast (0.3%)
7 grams honey (0.7%)
29 grams salt (2.8%)

Add the water, heated to around 110°F, to a large bowl (if mixing by hand) or the bowl of a stand mixer. Add the honey and stir it gently, then sprinkle the yeast over the top. Allow it to sit for a few minutes until the yeast is foaming and activated. If it doesn't activate, your yeast is old and should be discarded. Add the olive oil and flour and mix over medium-low speed with a dough hook for about 6 minutes (or knead by hand for about 8 minutes). It should feel like dough now. If it's too dry...add water. Too wet? Add flour. Cover with plastic and let it rest for about 20 minutes. After that, add the salt and mix over medium for 3 minutes. Divide the dough into three even balls, and shape them into balls. Transfer to an oiled dough box, or an oiled sheet pan covered with plastic and keep in the refrigerator for up to 48 hours.

As for shaping...well...watch the video. It should be easier than reading this recipe.

Basic Pasta Sauce
2 28-ounce cans of whole peeled tomatoes, juices drained and removed, crushed thoroughly by hand
a pinch of dried oregano
2 cloves of garlic, grated or finely chopped
salt and pepper to taste

Combine all the ingredients and keep it raw, since it will cook on the pizza.

Classic Grandma
Freshly grated low-moisture mozzarella (about 10-12 ounces)
tomato sauce
torn basil leaves
olive oil
Parmesan cheese

Upside Down
Freshly grated low-moisture mozzarella (about 12-14 ounces)
tomato sauce
olive oil
Parmesan cheese

Spicy Pep
Thinly sliced low-moisture mozzarella (about a pound)
tomato sauce
a terrifying quantity of pepperoni -- enough to coat the entire pizza in one layer (almost a full pound)
Parmesan cheese
Calabrian chilies

[King_Isopod]

Man, I remember coming home from highschool and watching the daily tasted video. Somehow they lulled me to sleep. So glad I found your content again. Currently chasing a dream to be a chef, so knowing you still do food content warms my heart.

[Eidolon]

Prime Pizza is really good, although I haven't tried the back alley

[invoguerogue]

Thank you for explaining the percentages. I've seen it on so many recipes and never understood it!

I'm going to have to try this pizza recipe, they all look delicious.

[hamster]

The slo-mo Parmesan grating is the money shot! 😋

[mackowiakam]

thank you for explaining the dough hydration - really helpful for bread making! and the dough ball technique! looking forward to trying out the "tomato on top" kind

[ItsMattF]

My mouth is literally watering watching this! I'm definitely going to try each style! Any suggestions for an alternative vegetarian topping to replace the pepperoni?

[rjschools]

Great explanation ....Ok 3 video's in and impressed.

[bw]

It is way too early to be drooling 🤤 that last one looks so good 🤩

[josie]

I hate that I can only give this video one like! Soooo amazing! 👍👍🏻👍🏼👍🏽👍🏾👍🏿

[itskenthomas]

Noah...superb job with these. Enjoyed the DPP live streams and now these are even better.

[meganchen]

Finally pizza recipes that are easy enough to make at home without a fancy pizza oven! Thank you!! Also, what is the material for your kitchen counter? How are you able to make the dough on it without it sticking everywhere?

[Kohaku]

So glad to find you again Noah! I was a huge fan of you on Tasted and I’m excited to see you cook more!

[Garney]

I just watched you on Good Mythical Kitchen, so I came over here... SUBSCRIBED... and then watched the TWICE-BAKED Potato video. Then I went on to the PIZZA video... because pizza... and your lovely wife was there again.
But then she did the little "red hat" joke and I was like... OMG, lliza is Iliza Shlesinger 😲 OMG, I LOVE HER~!! So Funny~!!
Oh, well... yeah, your cooking show is pretty good, too.🤣
I'm really a fan now, I'm so glad you worked with Josh., but I guess it's official, Josh has now worked with you and can just drop your name like a hot TWICE-BAKED potato.😉

[gamehead]

Noah, you make cooking so simple. I love it!

[TJMiller]

Oh boy! These will be made for sure! May I ask which size pan you're using? Is it a 9x13? Thank you for your videos. They're my fave. 😊

[sarahrivero]

Is this a thirst trap??! Cuz I am drooling over here!

[bugsie]

OMG! I have to make a pizza RIGHT NOW! Noah, you make me a better cook! Thank you. P.s. love Iliza too! .pp..s. l look at my dog all day too!

[lisavilliarimo]

Aloha Noah, I made this dough yesterday and the amount of salt seemed excessive-29 grams. It was quite salty when I baked the pizza last night. Will the salt mellow out after proofing in the fridge for two days? I was really happy with the texture. Mahalo!

[Sethemiah]

holy flying fortress i am with you on the saran wrap and the aluminum foil on the commercial grade. pans are a tad easier, but for the love of food, i hate how plastic wrap works at home.

[DismemberTheAlamo]

I need to find that dough calc.
Ive learned how to make awesome sauce, i can make great home made italian meatballs / sausage. Hell I can even make some pretty decent home made mozz.
But having to buy premade dough is killing me, and keeping me from greatness.

*also that rolling a sock technique is something i never thought of, im gonna go practice on socks the next time i try to make dough.