Sheet Pan Pizza
For the base:
1 1⁄2 cups (225g) Lighthouse Bread & Pizza Plain Flour
1 tsp dried yeast (We recommend using Lighthouse Yeast + Bread Improver)
1 tsp salt
160ml lukewarm water
2 tsp olive oil
For the Toppings:
1 cup Mozzeralla Cheese
3 tbsp tomato paste
Fresh basil leaves to garnish
Place flour and salt into a mixing bowl.
Dissolve yeast in a little lukewarm water then stir in remaining water.
Make a well in the centre of the flour mixture. Place in dissolved yeast and oil into the well and gradually work the flour in from the sides.
Remove dough from bowl and knead until smooth and elastic. If dough is sticky, add 1-2 tablespoons of extra flour.
Place dough into a clean bowl, cover with a damp cloth and leave in a warm place until dough doubles in size.
Preheat oven to 220°C (200°C fan forced).
Line a sheet pan and brush lightly with olive oil, then place the dough on top and pad it out to the edges. Set this aside to rise uncovered for another 20 minutes or so. Now is a good time to chop your toppings.
Add toppings and bake for 15-20 minutes or until crust is golden brown.