Sheet pizza

This sheet pizza is a mix between a focaccia and a pizza. I amended my standard focaccia recipe to make a more soft and pillowy dough. Also, the tomato sauce makes for a more moist dough.

Sheet pizza

You could choose any kind of toppings but I chose for the classic of tomato and mozzarella. I wanted to add fresh basil but discovered I forgot to get it so I added dry basil.

Next time I'll make a sheetpizza with the toppings of this 4-cheese pizza.


The dough is easy to make, especially if you have a kitchenaid with doughhook. Knead the dough until it passes the windowpane test (stretch it out until alost transparent. This needs to be achieved without the doudg tearing).

I let the dough rise 2 times. First time in the mixing bowl until visibly rissen (about an hour), the second time in a baking sheet until you see airbubbels (about another hour).


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cooking time20 min
total cooking time3 uur
servings: 4


  • Baking tray of about 25 by 33 cm


for the dough

  • 250 grams type 00 flour
  • 160 grams water, lukewarm
  • 4 grams dry yeast
  • 20 grams olive oil
  • 5 grams salt


  • 1/2 bik diced tomato
  • handfull cherry tomato, halved
  • 50 grams grated mature cheese
  • ball a ball of mozzarella, sliced
  • 1 teaspoon oregano
  • pepper and salt
  • fresh basil, chopped
  • extra olive oil for greasing the baking tray


  • Mix the water with the olive oil and yeast and stir. Let sit for a couple of minutes until foamy.
  • Add to the flour and knead until it comes together, Then add the salt and knead until it's a supple dough as mentioned above. Cover and let it sit in a warm place until visibly rissen (about an hour).
  • Grease the baking tray and transfer the dough. Stretch the sides until pretty much the entire baking tray is covered. Cover with a clean damp towel and let it sit in a warm place for about an hour, until airbubbels are visible.
  • Preheat the oven to 180 degrees celcius
  • Mix the tomato cubes with oregano and season with salt and pepper.
  • Grease your fingers and press dimples in the dough. Divide the tomato sauce on top, add the grated cheese and then add the cherry tomato and mozzarella.
  • Bake in the oven until the dough has cooked, about 25 to 30 minutes.
  • Garnish with fresh basil and serve immediately.


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