Square Sheet-Pan Pizza with Garlic Tomato Dollops and Mozzarella
By Joe
Source: King Arthur Baking — Charlotte Rutledge, Grandma Pizza.
A grandma pizza recipe for 1 serving, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Crust weigh your flour now or measure it by gently now spooning it into a cup now then sweeping off any excess mix now all the ingredients in a now large bowl and mix and work by hand mixer or bread machine now to form a smooth elastic dough set the dough in a large now at least 4.7-litre bowl lid the bowl with cling film and set in the refrigerator for at least 4 now hours or up to now 24 hours to assemble now and cook in the oven the pizza position a rack in now the bottom third of the oven and heat the oven to 260°C tip in the 2 tablespoons of now olive oil to a now grandma style pizza pan or now an 18 x 13 baking tray and even out it around to coat now the pan note it now s best to use now a dark pan for this now recipe to achieve pizza with a crispy bottom now and edges lighter pans will result in a softer now crust turn the dough out into the pan gently now deflating it as you stretch it to the edges now and corners if the now dough starts to shrink back lid it with lightly greased cling film and let it rest for now 10 minutes before resuming the stretching lid the dough and let it to rest for now 30 minutes until it has puffed now slightly top the crust with the cheese now spreading it all the way to the now edges of the pan then dollop or even out the sauce over the cheese cook in the oven the pizza in the now bottom third of the oven now for 12 to 15 minutes now until the cheese is bubbly now and the crust is golden take out the pizza from the oven and let to leave to go cold for 5 to now 10 minutes before serving hot chill leftover pizza well wrapped now reheat individual slices in a 165°C oven for 5 to 10 minutes.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
Approximate: the recipe has 1 serving, so these numbers are for the whole batch; more salt than a serving would eat is listed (table salt; a brine, rub or typo), so salt is capped at 3 g. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 3323 kcal |
| Protein | 131.8 g |
| Carbohydrate | 397.6 g |
| of which sugars | 11.6 g |
| of which free sugars | 0 g |
| Fat | 131.7 g |
| of which saturates | 55.1 g |
| Fibre | 19.2 g |
| Salt | 10.57 g |
Protein per 100 kcal
4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
