Hearty Sheet-Pan Parmesan and Mozzarella Pizza

1. Prepare the Dough

Lightly grease a large bowl. In a measuring cup, whisk together the warm water, 1/4 cup olive oil, and sugar. In a stand mixer with a dough hook attachment, briefly mix the flour, yeast, and 2 teaspoons of salt on low speed until combined (about 30 seconds). Gradually pour in the water mixture. Increase speed to medium-low and knead until the dough is even and smooth (around 3 minutes). Transfer the dough to the greased bowl, cover with plastic wrap, and let it rise in a warm place until it has doubled in size, which should take about 1 to 1.5 hours.

2. Shape and Rest the Dough

Coat a rimmed baking sheet evenly with 1/4 cup of olive oil. On a lightly floured surface, roll the dough into a 16 by 12-inch rectangle. Move the dough to the oiled sheet and stretch to cover the entire surface, ensuring the dough reaches the corners. Gently brush the top of the dough with 1 tablespoon of olive oil, cover with plastic, and let it sit in a warm spot (avoid the oven) until it puffs up slightly, roughly 20 minutes.

3. Create the Sauce

As the dough rises, warm 1 tablespoon of olive oil in a large saucepan over medium heat until it shimmers. Sauté the minced garlic, oregano, and red pepper flakes until they release their aroma, about 30 seconds. Mix in the tomato paste and cook until it starts to take on color, approximately 2 minutes. Add the crushed tomatoes and simmer until the mixture thickens to about 3 cups, which will take around 10 minutes. Remove from heat and season with salt to taste.

4. Pre-bake the Dough

Position an oven rack at the lowest level and preheat the oven to 450 degrees Fahrenheit. Remove the plastic from the dough and dimple the surface with your fingertips. Evenly sprinkle 1 cup of grated Parmesan cheese over the dough and bake until the cheese starts to melt, about 7 to 10 minutes.

5. Add Sauce and Bake

Carefully remove the sheet from the oven and evenly spread the tomato sauce over the pizza, leaving a 1-inch border around the edges. Continue baking until the sauce turns a deep red color and is bubbling, another 7 to 10 minutes.

6. Add Cheeses and Finish Baking

Distribute the shredded mozzarella and the remaining 1/2 cup of Parmesan cheese over the sauce. Bake until the cheeses are beautifully golden brown, approximately 12 minutes.

7. Rest and Serve

Remove the pizza from the oven and let it rest for 5 minutes. Sprinkle with fresh chopped basil before cutting into squares. Serve hot and enjoy!