The EASIEST sheet pan PIZZA anyone can make | All the (time-saving) tricks for perfect home baking

**INGREDIENTS FOR 2 TRAYS approx. 30x40 cm - 12x16 inches
Total weight of the dough 1500g (750g each tray)
800g flour (W300-320)
630-650g water (add according to flour absorption rate)
25g salt
12g extra virgin olive oil
4g fresh yeast (or 1.5 active dry yeast)
**INGREDIENTS FOR ONE LARGER TRAY approx. 35x43 cm - 14x17 inches
500g flour
400g water (slightly adjust according to flour absorption rate)
15g salt
7g extra virgin olive oil
2.5g fresh yeast (1g active dry yeast)
**INSTRUCTIONS FOR WET INGREDIENTS
(recommended if you need to test your flour, otherwise follow the instructions in the video)
.dissolve the yeast with some water
.add the dissolved yeast to the the flour
.then add gradually water (the dough should be soft but not excessively shaggy or sticky); total amount of water should be between 630 - 650 g
.add oil and salt and whisk until well combined.
Let the dough rest in the fridge for 30-60 minutes.
After an hour, give the dough a gentle fold inside the bowl with a spatula, just until it looks smoother and doesn’t stick to the spatula anymore. I did about 10 folds.
**FOLDING (fold only 3 times before cold fermentation)
.Let the dough rest in the fridge for 30-60 minutes.
.Fold inside the bowl with a spatula, then let the dough rest in the fridge for 15 minutes.
.Fold again inside the bowl this time stretching the dough with your hand, then let the dough rest in the fridge for 15 minutes.
. Fold again like before inside the bowl, then let the dough rise in the fridge for 12 up to 20 hours.
** THE NEXT DAY, AFTER COLD FERMENTATION IN THE FRIDGE
Transfer the dough onto the counter. Give it a few folds to give it some structure. Let it rest on the counter for about 15 minutes to adapt to the new room temperature.
Fold the dough a few times, put it back into the bowl and let it rise at room temperature or in a warm place for 2-3 hours until it has doubled in volume.
Before turning on the oven, take out the tray and preheat it to the highest temperature, using conventional mode with upper and lower heat.
Once the dough has doubled in size, generously sprinkle the work surface with semolina flour, flip the bowl and let the dough drop onto the counter. A sprinkle of semolina on top and stretch it out by gently pressing the sides and the center, making sure to distribute the dough evenly and trying to make rectangular shape. Slide your hands under the dough and lift it using the back of your hands, before transferring it to the baking tray. Adjust the dough inside the tray, covering the entire surface evenly without applying too much pressure. Now, top it with tomato sauce, drizzle extra-virgin olive oil along the edges of the dough touching the tray, and also on top. Add some salt to the sauce to bring out the sauces’s flavor. Bake for 10-13 minutes on the lowest rack.
Take the pizza out of the oven, add fresh mozzarella on top, then back in the oven, this time on the middle rack, and bake for at least 10 minutes, or up to 12-13 minutes based on your preferences.
MY KITCHEN TOOLS and EQUIPMENT
EASIEST FOCACCIA BAKING TRAY
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RING CAKE PAN
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COCONUT OIL
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ZESTER (citrus and cheese)
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TRIPODE
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#pizza #easypizzarecipe #pizzalover #italianfood

[@wildflowers.recipes]

For this pizza, you can use any strong or pizza flour with a protein content of 12-13 grams and a W factor of 300-320. If you can't find a flour with these properties, you can use 80% Manitoba flour and 20% all-purpose flour. All the instructions to bake this pizza are in the description box.

[@gracekarina7186]

Delicious!

[@TheTamago]

😍😍😍😍 it looks amazing ! And I don't mind the amount of olive oil, it's super healthy anyway. Thank you for the recipe !

[@wildflowers.recipes]

Thanks!

[@thomaslruppert]

The crust looks incredibly appetizing - you can almost taste it with your eyes. Most pizzas I have ever made or eaten were on thin flat crusts with no bubbles that taste okay but are slightly like eating cardboard😜. Thank you so much. Tom from Wisconsin

[@wildflowers.recipes]

ahah 😂 never too late to improve! But I'm sure that you're probably just a bit too hard on yourself 😊 thank you for your comment!

[@edmorris5007]

Looks delicious! I already love your Focaccia, so I know this’ll be great, too…

[@wildflowers.recipes]

Yay, thank you! I hope you enjoyed it if you made it!

[@JohnSmith-jh3fm]

Thank you for sharing your pizza recipe. It is my all-time favorite pizza, and I’ve made the recipe twice already. My family and friends loved it . Please keep making more of these videos !!!!

[@wildflowers.recipes]

Wonderful! Thank you so much!!! 🥰

[@dimitragousiou8878]

It looks delicious!!!!!

[@wildflowers.recipes]

It is!

[@lynnrushton7458]

Looks absolutely delicious 👌😋🍕

[@wildflowers.recipes]

It was! Thank you 🥰

[@armandcafiso311]

great pizza i love it thank you

[@wildflowers.recipes]

Thank you so much ♥️

[@arturobasile1546]

Ciao, dopo la mia prima esperienza non troppo felice (forse colpa del lievito di birra) ho riprovato la tua ricetta. E' venuta fuori una pizza spettacolare. Complimenti, veramente complimenti. P.S. Alla tua ricetta ho aggiunto una piccola quantità di pasta di riporto.

[@wildflowers.recipes]

Evvivaaa 🥳🤩🎊🎉 Sono felicissima del tuo successo!!! Il tuo tocco personale gli avrà sicuramente dato una marcia in più! Purtroppo si, anche solo il lievito ci può deludere, magari non era freschissimo. Grazie mille per avermi fatto sapere, lo apprezzo molto! Alla prossima!

[@hana_yori_dango]

The pizza looks awesome. I'll have to try to make it.

[@wildflowers.recipes]

Thank you! I hope you enjoy it!

[@BigGen222]

Beautiful video and recipes, I'm now a subscriber. My only complaint that I'd make is to get rid of the music; it's unnecessary and makes me feel like I'm on hold on the phone for a government department. Otherwise excellent. Thankyou!

[@wildflowers.recipes]

Hi, thanks for subscribing! Completely removing the music would alter the format, and I can't make this decision by myself. It would be entirely unexpected for subscribers who are accustomed to it, and some of them might not like the change. I need to consult with the community to see what they think about removing or keeping the music, so I'll soon post a survey. You know, it's also my way of presenting and introducing the recipe to give an idea of what the video is about. But I totally understand your point, and in the meantime, I'll work to make the intro shorter and lower the volume to make it feel less like being on hold on the phone with a government department 😂 Thanks for your feedback; I actually enjoyed it a lot 😁

[@BigGen222]

@@wildflowers.recipes you are most welcome! I absolutely love Italians and Italian food; I fell in love with it all when I spent a few months in Grottaglie when I was in my '20s, many years ago.....

[@eprzepiora]

you are the queen of gluten - thanks

[@wildflowers.recipes]

Thank you so much, you are too kind! 🥰

[@IvyMaeInReno]

This is a great recipe! I'm wondering if it wouldn't be easier to sprinkle semolina (or even corn meal) into the sheet tray and then dump the dough into IT after the final rise. Then you could just zhuzh it into the corners -- without dumping it on the counter, fussing with it and then lifing it into the tray.

[@wildflowers.recipes]

Sounds smart, but semolina may absorb moisture from the dough, and if it's in contact for too long, it may lose its ability to prevent the dough from sticking to the tray. Dealing with a sticky situation when making pizza can be messy, especially with tomato sauce and mozzarella involved... one wrong move, and everything might end up outside the tray. Or, even worse, you might end up breaking your pizza while trying to free it from the tray. Imagine hot tomato sauce and melted mozzarella flooding everything. I haven't personally tried your method... but the prospect of losing the effort put into a two-day process works as a big deterrent for me. Instead of semolina, you could give parchment paper a shot. Other viewers would appreciate it if you feel like sharing your feedback on this.Thanks for sharing your insight!

[@todort1776]

Looks amazing! I can't wait to try making it! Would you mind what brand tomato sauce you are using?

[@wildflowers.recipes]

I moved to a different region of Spain and the products are different, still in the process of finding good replacements... Unfortunately I don't remember the brand of tomato sauce that I was using for that video! 😔

[@arturobasile1546]

Buongiorno, posso sapere dove hai acquistato i contenitori per l'impasto. Grazie

[@wildflowers.recipes]

Buongiorno, li ho comprati qui in Spagna in un negozio di articoli casalinghi. Prova anche a dare un'occhiata nei cosiddetti "negozi cinesi"... Dovrebbero averli anche lí.

[@arturobasile1546]

Grazie

[@nicolecrystal6765]

Nooo music

[@wildflowers.recipes]

Thanks for your feedback

[@arturobasile1546]

Ciao, dopo il successo della ricetta della focaccia ho provato la pizza in teglia... Che delusione. Ho seguito tutti i passaggi e una farina w 340. 500g farina 400 ml acqua 15g sale 7g olio EVO 2,5 g lievito di birra fresco. L'impasto non è ne lievitato ne raddoppiato. La prossima volta userò 4g di lievito di birra.

[@wildflowers.recipes]

Ciao, mi dispiace! Io non ho mai avuto problemi con questa quantità di lievito, anzi ho seguito ricette che ne avevano anche meno. Molto strano! Non credo dipenda dalla quantità, quanto piuttosto da qualcosa che non deve essere piaciuto al lievito in quel momento... La prossima volta prova a fare cosi, invece di usare acqua fredda, usa acqua tiepida e il sale mettilo dopo. Una volta che l'impasto è pronto, lascialo 15 miniuti a temperatura ambiente per attivare la lievitazione poi mettilo in frigo la notte fino al giorno dopo. Se ti fa stare piu tranquillo puoi usare 4g di lievito fresco. Spero la prossima volta vada meglio! Incrocio le dita per te!