Pepperoni Sheet-Pan Pizza

1. Prepare the dough

Whisk together the flour, yeast, and sugar in the bowl of a stand mixer. Slowly add the water while mixing on low speed with the dough hook attached. Continue to mix for 2-4 minutes until the dough forms and no dry flour remains, ensuring the flour is well hydrated. Cover the bowl with plastic wrap and let the dough rest for 10 minutes.

2. Add salt and mix dough

After the rest period, add the salt to the dough and mix on medium speed for 6-8 minutes. The dough should transform into a satiny and sticky ball that clears the sides of the bowl, indicating a well-developed gluten structure.

3. Prepare baking sheet and stretch dough

Prepare a rimmed baking sheet by spraying it with vegetable oil and then rubbing it with 2 tablespoons of extra-virgin olive oil. Transfer the dough to the prepared sheet and gently stretch it into a 12x8-inch rectangle. Cover it with plastic wrap and let it rise for about an hour until the dough is puffed and nearly doubled in size.

4. Preheat oven

While the dough is rising, preheat your oven to 500 degrees, placing a pizza steel on the rack to heat up.

5. Prepare the sauce

For the sauce, combine the crushed tomatoes, 2 tablespoons of olive oil, minced garlic, anchovy fillets, dried oregano, sugar, red pepper flakes, and salt in a bowl. This mixture can be refrigerated for up to 24 hours if needed.

6. Stretch dough again

Once the dough has risen, gently stretch it again to the corners of the baking sheet, pressing lightly. Cover it with plastic wrap and let it rest for another 20 minutes until slightly puffed. Press the dough to the edges of the sheet and pinch around the sides to form a small lip.

7. Assemble the pizza

Spread the prepared tomato sauce evenly over the dough, leaving a ½-inch border around the edges. Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the sauce, and top with the thinly sliced pepperoni.

8. Bake the pizza

Bake the pizza in the preheated oven for about 15 minutes, rotating halfway through, until the cheese is bubbly and well browned. The crispy texture of the crust and melted cheese is a good indication that it's ready.

9. Finish and serve

Once baked, run a knife around the edge of the pizza to loosen it from the pan, then transfer it to a wire rack to cool for 5 minutes. Slice the pizza and sprinkle with extra Parmesan and red pepper flakes if desired. Enjoy your homemade Pepperoni Sheet-Pan Pizza!