Pan pizzas are so good and so easy. This recipe is designed for efficiency—one short, quick mix at night and the dough will slowly rise as you sleep, just in time to make for a simple but delicious breakfast.
by Ben / @mushypeaz
1/2 tsp Yeast
1 tbsp Sizzle
Crushed tomatoes, sliced low moisture mozzarella, and pecorino as needed to cover the top of your pie :-)
Using a baking steel or stone is ideal, but it'll bake up just fine without one. I baked in a 30x40 Roman style sheet pan, but a regular half sheet pan will work too, or whatever you have. Don't feel like you have to stretch to fill the pan, just use your best judgement!
Active Time: 40 minutes
Full Time: 12 hours
Add all ingredients and roughly mix. Cover and let the dough rest for 20 minutes.
Round into a smooth ball, cover and bulk ferment at room temperature for 6-9 hours.
Transfer the dough ball to an oiled sheet pan and stretch to fit.
Proof at room temp for 1-3 hours.
Top with cheese slices first, then a layer of tomato, followed by pecorino and Sizzle.
Bake at 500F in a preheated oven until golden brown (about 15-20 minutes).