Sheet Pan Pizza

Method

1. Sift the tipo 00 and tipo 0 flours together into a bowl.
2. In a stand mixer bowl, add most of the water (reserving a little), yeast, and sugar. Mix for a few minutes.
3. Add all the flour and start kneading at moderate speed.
4. If the dough is too stiff, add the reserved water gradually.
5. Knead until the dough is smooth and pulls away from the sides of the bowl.
6. Add salt, then drizzle in the olive oil while mixing.
7. Transfer the dough to a lightly floured surface, work it by hand, form a ball, and tuck the edges underneath.
8. Place the dough in an oiled bowl, cover with plastic wrap, and let it rise.
9. Once risen, transfer the dough to a floured surface. Gently flatten and roll out with a rolling pin.
10. Grease a baking sheet with olive oil. Transfer the dough to the sheet, spread it with your hands, and press it into the corners. Oil the top surface.
11. Let the dough rise again for about an hour before topping.
12. Top the pizza: add crushed tomatoes (or squished peeled tomatoes), a little cheese, and basil. Do not add mozzarella yet.
13. Drizzle with extra virgin olive oil. Bake at the highest temperature, placing the pan on the lowest rack of the oven.
14. Bake until the crust is golden and the bottom is browned.
15. Remove from the oven, add mozzarella pieces. Return the pan to the top rack of the oven and bake until the cheese melts and the top is evenly golden.
16. Finish with a drizzle of extra virgin olive oil.