How to bake the best sheet metal pizza ever! This simple method makes a great casserole that everyone can enjoy with their favorite toppings.
Want to make a pizza that feeds a crowd? Let’s do it Pizza on plate! This style of pizza is a little different from the standard circular variety, but has become an instant favorite here. Why? That makes one large skillet the equivalent of 3 medium pizzas, and it’s so easy to make! You don’t need any special equipment and you don’t have to worry about shaping the dough. Even better, it’s even faster than our pan pizzas or focaccia pizzas. Let’s go to the pastries!
How to make a pizza on a plate: an overview
Sheet metal pizza is a type of pizza where you prepare the dough in a baking sheet instead of rolling it out in a circle like our traditional Italian pizza dough. You can also avoid using a pizza peel and pizza stone since you’re baking it right in the pan. This method is Great for pizza beginners and allows you to bypass several standard steps in the process.
The griddle version is even quicker than some of our other alternative methods (breaded pizza and focaccia pizza), so it’s now our go-to for easy weeknight pizza recipes. They require 1h15 of prep time, then 15 minutes of cooking. Here’s a breakdown of the timing in this recipe:
| Make the dough | 15 minutes active |
| Roll out the dough and let it rest (proof 1) | 15 minutes idle |
| Let the dough rest again (proof 2) | 45 minutes idle |
| bake pizza | 15 minutes (6 minutes without set, 6 to 8 with topping) |
The keys: two rise times and two cook times
The keys to that pizza on a plate? You will see that there are two resting or proofing times, then two cooking times. Here’s what you need to know about it:
- Two proofing times give the best soft dough structure. The longer you let bread or pizza dough rise, the softer and better the texture will be. We have optimized this recipe accordingly very fast, so you don’t want to cut detection times. This is essential for making the best crust! (Focaccia pizza has an even thicker crust and longer standing time.)
- Bake crust without topping, then add topping and continue baking. This helps achieve the best crispy pizza crust texture at the bottom and chewyness in the middle. It’s not a standard way to make pizza, but once you try it, you’ll appreciate the method. (Note that this is not necessary with our standard pizza dough, just pan pizza.)
This pizza plate is 3 in 1!
Another great feature of this pizza tray: it’s the equivalent of 3 pizzas in 1! That means you don’t have to make separate pizzas for the family. Just prepare this baking sheet and it will be enough for everyone. If you like, you can make different toppings on different parts of the pizza.
Pizza topping ideas for trays
You can top this pizza pan in so many ways! Here we surprised Simple pizza sauce then topped with smoked mozzarella cheese and fresh mozzarella. Then we topped it with a spiced baby arugula topping, like this Arugula Pizza. Go to the recipe below for instructions! Or here are some of our other favorite pizza topping ideas! You just have to double or triple them for this pizza (you can check it out):
This sheet metal pizza recipe is…
Vegetarian.
The description
How to bake the best sheet metal pizza ever! This simple method makes a great casserole that everyone can enjoy with their favorite toppings.
For the pizza dough*
- 375 grams (3 cups) all-purpose flour
- 1 tbsp Instant or active dry yeast
- 1 teaspoon every dried oregano and garlic powder
- 1 teaspoon kosher salt
- 264 grams (1 cup – 2 tablespoons) Hot water
- 1 tbsp Olive oil, plus for the leaf
For the pizza topping
- 1 ¼ cup Pizza sauce (store bought or our favorite pizza sauce)
- 1 cup (3 ounces) grated smoked Gouda cheese
- ½ cup grated parmesan cheese
- 6 ounces fresh mozzarella cheese
- Optional set: 4 cups (3 ounces) Arugula, 1 tbsp olive oil and 1/4 teaspoon kosher salt
- Fresh basil leaves for garnish
- Prepare the dough (5 minutes): In a large bowl, combine all-purpose flour, baking soda, kosher salt, oregano, and garlic powder. Add warm water and olive oil and stir until flour is incorporated.
- Knead the dough (8 minutes): Knead the dough by pressing it with the base of your palm, then shape it into a ball. Continue kneading for 8 minutes, until dough is fluffy and has a smooth, stretchy surface. If the dough is very sticky, add a little flour while kneading. Alternatively: Attach the dough hook to a stand mixer and start the mixer on medium-low speed, then knead for 8 minutes.
- Roll out the dough and let it rest in a 13″ x 18″ baking sheet (15 minutes): With floured hands, gently form the dough into a ball (spherical shape) by folding the dough onto itself. Add a light pinch of flour to the ball. Then roll out the dough on a floured surface into a large baking sheet. Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″ x 18″ baking sheet. Add the batter and brush lightly with oil. Cover the mold with plastic wrap and let it rest for 15 minutes to loosen the dough.
- Let the dough rest again (45 minutes): Press the dough into the corners of the pan so that it evenly coats the pan. Cover and let rest for 45 minutes.
- Meanwhile, preheat the oven to 500F.
- Bake the pizza dough* without topping: After 45 minutes of resting time, bake the pizza dough for 6 minutes without any sauce or toppings.
- Add the toppings and cook again: Take the dough out of the oven. Add the pizza sauce, smoked mozzarella, fresh mozzarella (shredded into pieces), and parmesan, and garnish with a few pinches of kosher salt. Be careful, the pan gets hot! Bake for 6 to 8 minutes until cheese is melted and lightly browned.
- Surcharge: If using, in a small bowl, toss the baby arugula with the olive oil and ¼ tsp kosher salt. Sprinkle the pizza with chopped basil, then top with the arugula. Cut into wedges with a knife (a pizza cutter won’t reach the edges of the pan) and serve immediately.
- Category: main course
- Method: Cooked
- Kitchen: Italian
- Diet: vegetarian
Keywords: Pizza on plate
