From the Anchor Yeast Kitchen
Sheet Pan Pizza
Prep 1 hr 25 mins
Baking Time
20–25 mins
Total 1 hr 50 mins
Makes 1 - 2 Sheet Pan Pizzas
easy
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By
Anchor Yeast Kitchen
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Ingredients
500
g
Cake flour
( 4 Cups )
7
ml
Salt
( 1½ tsp )
5
ml
Sugar
( 1 tsp )
30
g
Margarine
( 2 Tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
320
ml
Lukewarm water
( 1⅓ Cups )
200
ml
Pizza sauce
15
ml
Bovril
( 1 Tbsp )
200
g
Cheese, grated
Your choice of toppings
Pizza Sauce
30
ml
Olive oil
( 2 Tbsp )
2
Garlic cloves, minced
410
g
Tinned tomatoes
( 1 tin )
5
ml
Oregano, dried
( 1 tsp )
5
ml
Basil, dried
( 1 tsp )
10
ml
Tomato paste
( 2 tsp )
5
ml
Brown sugar
( 1 tsp )
5
ml
Salt
( 1 tsp )
5
ml
Black pepper
( 1 tsp )
Method
Heat olive oil in a saucepan over medium heat.
Add garlic and sauté for about 1 minute, until fragrant.
Stir in the tinned tomatoes, oregano, basil, tomato paste, sugar, salt and pepper. Simmer uncovered for about 10 minutes, stirring occasionally, until slightly thickened. Allow to cool down before using on pizza dough.
In a bowl, combine the flour, salt and sugar together. Add the margarine and rub in with the finger tips.
Add the Anchor Instant Yeast and mix. Gradually add lukewarm water to the flour mixture to form a soft dough.
Knead the dough until smooth and elastic, about 10 minutes. Cover with greased plastic and leave to rest for 10 minutes.
Knock down the dough and roll it out to fit the pan. Press evenly into the corners.
Mix the pizza sauce and Bovril together and spread over the dough. Sprinkle with the grated cheese and add the toppings. Cover with greased plastic and allow to rise for 15 minutes.
Bake in a preheated oven at 200 °C / 375 °F for 20 – 25 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven, cut as desired and serve.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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