Breads and bakes
Homemade sheet-pan pizza with Sugo and mozzarella
A rectangular tray to place in the middle of the table and cut into squares: this pizza is designed for four people. The Basil Sugo is already cooked and seasoned; we use a thin layer, without automatically adding more salt or oil. It is not the traditional preparation of Neapolitan pizza with raw tomato. The preparation time indicated includes about four hours of resting and rising: what matters most is the increase in volume and the consistency of the dough.
Method
- Mix the flour and dry yeast following the package instructions. Pour in almost all the water, add the salt with the remaining water and finally 15 g of oil. Knead for about 10 minutes: the dough should be soft and uniform, still slightly sticky.
- Cover and let rest for 20 minutes. With lightly oiled hands, lift and fold the four sides of the dough towards the centre. Cover again.
- Let it rise in a covered bowl at a mild room temperature, roughly 22–24 °C, until about doubled. Allow 2–3 hours, but allow longer if the room is cool. Do not put the dough in contact with heat sources.
- Grease a metal tin of about 30 × 40 cm with the remaining oil. Transfer the dough and spread it with your fingertips. If it springs back, cover and wait 15 minutes before finishing stretching it. Let it puff up in the tin for about 45–60 minutes. Meanwhile drain and cut the mozzarella.
- Preheat the conventional oven well to 240 °C. Spread 250 g of sauce over the dough, leaving a border free. Bake in the lower part of the oven for about 15–18 minutes, checking that the base begins to colour.
- Add the drained mozzarella and move the tin to the middle rack for another 5–8 minutes. The pizza is ready when the base is golden and the centre is cooked. Times and position must be adapted to your oven: if the surface browns too much, lower the temperature slightly. Finish with basil and cut after a short rest.
Minnelea products for this recipe
The preserves used in this recipe.
The total time is approximate and includes the resting periods: plan on about five hours from dough to table, with possible variations. For a crispier pizza, don't increase the sauce and drain the mozzarella well. Well-drained preserved peppers in oil or a few sun-dried tomatoes can be added in the last few minutes or after baking.