Square Sheet-Pan Pizza with Garlic Tomato Dollops and Mozzarella
Inspired by techniques from America's Test Kitchen and King Arthur Baking.
A square, crisp-bottomed pan pizza covered edge to edge with mozzarella and Parmesan and dotted with dollops of uncooked garlic and oregano tomato. Finished with fresh basil and cut into squares.
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Method
- 1
Mix the dough. Mix the flour, yeast, sugar and salt, add the water and 1 tbsp oil and mix for 1 minute on low, then 8-10 minutes on medium-low until smooth and pulling away from the bowl. Alternatively, knead by hand for 10 minutes. Thorough kneading develops the structure for a chewy, crisp base.
- 2
First rise in the tray. Pour the 3 tbsp tray oil into the tray and spread it over the base. Put the dough in, turn it to coat and stretch to about 25 x 15cm. Cover and leave for 1 hour to 1 hour 30 minutes, until doubled; the generous oil fries the base as it bakes.
- 3
Stretch to the corners. Press and stretch the dough to the corners of the tray, resting it for 10 minutes and trying again if it springs back. Cover loosely and leave for 30-45 minutes, until slightly puffed. Resting relaxes the gluten so the dough stays where you put it.
- 4
Preheat the oven. Set a shelf at the very bottom of the oven and preheat to 250°C (fan 230°C), or as hot as it goes, for at least 30 minutes. Low, intense heat crisps the oiled base.
- 5
Make the tomato. Drain the tomatoes well in the sieve, then mix with the oil, garlic, oregano and salt. Draining stops excess liquid making the pizza soggy, and leaving the tomato uncooked keeps its flavour bright.
- 6
Top in dollops. Mix the cheeses and scatter them over the dough right to the edges. Spoon the tomato over the cheese in about 24 small dollops, leaving gaps so the cheese shows through. Taking the cheese to the edges creates a crisp, browned rim.
- 7
Bake and slice. Bake for 15-20 minutes, until the cheese is bubbling and browned in spots and the base is golden and crisp; lift a corner with the spatula to check. Slide onto the rack, scatter with basil, rest for 5 minutes and cut into 12 squares. Resting on the rack keeps the base from steaming and softening.
Storage
Cool leftovers within 2 hours and refrigerate for up to 3 days. Reheat in a hot oven or a dry frying pan until piping hot (74°C).
Equipment
- stand mixer with dough hook, or a large bowl
- 30 x 40 cm rimmed dark metal baking tray
- sieve
- mixing bowls
- cling film
- thin metal spatula
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 473 kcal |
| Protein | 19.4 g |
| Carbohydrate | 40.6 g |
| of which sugars | 2.5 g |
| of which free sugars | 0.7 g |
| Fat | 25.9 g |
| of which saturates | 10.3 g |
| Fibre | 2.4 g |
| Salt | 2.07 g |
Protein per 100 kcal
4.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
