Ingredients
— The Dough —
2 lbs (900g) pizza dough (store-bought or homemade), room temperature
¼ cup olive oil (divided, for the pan and brushing)
— The Sauce & Cheese —
1 ½ cups pizza sauce or marinara
3 cups shredded Mozzarella cheese (low-moisture is best)
½ cup grated Parmesan cheese
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
— Topping Ideas (Customize!) —
Sliced pepperoni
Cooked crumbled sausage
Diced green bell peppers
Sliced red onions
Black olives
Instructions
1. **Preheat:** Preheat your oven to 450°F (230°C). Position a rack in the lower third of the oven (this helps crisp the bottom crust).
2. **Prep the Pan:** Pour 3 tablespoons of olive oil directly onto a standard 13×18 inch rimmed baking sheet. Use a pastry brush or your fingers to coat the entire bottom and sides of the pan generously.
3. **Stretch the Dough:** Place the room-temperature dough onto the oiled pan. Gently press and stretch the dough toward the corners.
4. *Tip:* If the dough snaps back and won’t reach the corners, let it rest for 10–15 minutes to relax the gluten, then stretch again. It should cover the whole pan.
5. **Pre-Bake (Optional but Recommended):** For a crispier crust, bake the plain dough for 5 minutes before adding toppings. If you prefer a softer, doughier pizza, skip this step.
6. **Assemble:** Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the dried oregano over the sauce.
7. Top with the shredded Mozzarella and Parmesan cheese, followed by your toppings of choice.
8. Brush the exposed crust edges with the remaining 1 tablespoon of olive oil.
9. **Bake:** Bake for 20–25 minutes, rotating the pan halfway through, until the cheese is bubbly and browned and the crust is golden and crisp.
10. **Serve:** Remove from the oven and let it rest for 5 minutes. Slice into squares and serve hot.
Notes
Room Temp Dough: The most important step is letting your dough sit on the counter for at least 1-2 hours before stretching. Cold dough will just snap back like a rubber band.
Cheese Tip: Shred your own block of mozzarella if possible. Pre-shredded cheese contains anti-caking agents that prevent it from melting into that perfect gooey stretch.
Crispy Bottom: Don’t skimp on the oil in the pan! That oil essentially ‘fries’ the bottom of the crust while it bakes.
Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in a skillet or oven (not microwave) to keep the crust crispy.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Bake
- Cuisine: Italian-American
- Diet: Vegetarian