Sheet Pan Pizza

Ingredients

Dough:

• 1 1/3 cup warm water
• 2 teaspoon active yeast
• 1 teaspoon white sugar
• 3 1/3 cup 00 pizza flour can be subbed with white flour
• 1 1/2 teaspoon kosher salt
• 1 tablespoon olive oil

Pizza:

• 1/2 cup tomato sauce
• 2 tablespoon Italian seasoning
• 16 ounces mozzarella cheese
• 1/2 bell pepper color of your choice
• 4 ounces pepperoni, use sopressata if you’re feeling fancy
• 1 tablespoon olive oil

Directions

Prepare the ingredients: 

1. Dissolve yeast and sugar in a bowl of water heated to 105°F; let it sit for about 3-5 minutes until it begins to foam. 
2. Add Flour, salt into Hamilton Beach Stack & Snap Food Processor. Turn on low speed, add olive oil, then yeast and water. Blend until a ball is formed. 
3. Place into a bowl lined with olive oil and cover with plastic wrap. Store in a warm place for 45-60 minutes. Clean the Hamilton Beach Stack & Snap Food Processor bowl. 
4. When dough is 15 minutes out from being ready, preheat oven to 450°F. 
5. Add the slicing blade, thickness set to 5, to your Hamilton Beach Stack & Snap Food Processor and slice your bell peppers and pepperoni (optionally slice red onion and mushrooms too!) 
6. Rinse and dry Hamilton Beach Stack & Snap Food Processor bowl, then add the grating blade. Grate your cheese and set aside. 

Make your pizza: 

1. Give your dough a little punch to deflate the air from it. Lightly dust a cutting board and roll it out to the size of the sheet pan you are using. 
2. Lightly coat your sheet pan and place the dough on the sheet pan, using your fingers to line the dough up to the edges. 
3. Spread your pizza sauce onto the dough, followed by the cheese, pepperoni and bell peppers. Optionally top with more Italian seasoning. 
4. Cook for 15-20 minutes until cheese begins to brown. Cut and serve!

Makes: 12 servings