I've made pizza at home before, but I've never made 100% homemade pizza. To be honest, it's the dough that scares me. I have a fear of yeast. But when we went to the east coast in fall and stopped to visit my brother Morgan in NJ, his mother-in-law Claire Delaney taught me their family recipe for pizza on a sheet pan. And now, I'm proud to say, I'm no longer afraid of making my own crust! This pizza recipe is what Claire learned from her uncle. She has perfected it over decades, and everyone in the Delaney Family makes it. It's pretty safe to say that the Chenwald clan will be making it as well; I just have to get my own stand mixer first.
We filmed the entire video for my new "Family Recipe" YouTube series. Claire shared a lot of her secrets, including using a metal sheet pan (hers were from an old fudge factory!) in the middle rack - one pizza at a time - to make the best-tasting crust. Also, her combination of cheese and canned tomato sauce (who knew) is Heaven.
We don't show it in the video, but you can also add toppings, of course. This is some sausage - when I make this myself, I will put on broccoli and spinach for some greens.
So grateful to Claire and her family for sharing this recipe with me, and all of you! If you make it, please let me know - you can reach out on social media (@mslynnchen on Twitter, Facebook, and Instagram). The full recipe and video are below.
Homemade Pizza on a Sheet Pan
Yield: 3 Pizzas
For the Dough
6 Cups All Purpose Flour (use King Arthur or Hecker’s)
1 ½ Cups water (or milk)
1 Cup lukewarm water + 2 ¼ teaspoons yeast (or one packet)
Pinch of Sugar
1 ½ Tablespoons High-Quality Extra Virgin Olive Oil
1 Teaspoon Salt
For the Pizza
2 Cans Tomato Sauce
Canola Oil to brush on the baking sheets
Salt and Pepper
Grated Pecorino Romano
Grated Full Fat Mozzarella Cheese
Extra Virgin Olive Oil
Put flour in the mixing bowl. Add water.
Measure out the warm water and dissolve the yeast in with the sugar by stirring with a spoon. Add a pinch of sugar and add the yeast mixture to the bowl with the flour/water.
Pour in the EVOO and salt. Mix it in the mixer for 5-7 minutes on a low speed, using a wooden spoon to scrape down the sides as it grows into a ball of dough.
Transfer the dough to a floured surface (like a large cutting board) and knead it for 3 to 4 minutes until smooth, into a rectangle shape.
Divide the dough into 3 even sections and allow to rise for 2 hours in a cool spot, with 2 towels on top.
When dough is ready, preheat oven to 500 degrees. Brush the sheet pan with a tablespoon or so of canola oil.
Spread the dough with your hands to fill the cookie sheets. Add a thin layer of tomato sauce on top, and sprinkle a little salt/pepper/dried oregano on top.
Sprinkle both cheeses on top, and drizzle with a tablespoon of olive oil.
Place the pizza in the hot oven and check on it in 3 minutes by using a spatula to lift the bottom and make sure the crust is golden brown. The cheese should be melted on top.
Use a pizza cutter to score some slices, and some kitchen shears to cut them into square pieces.
Recipe by Claire Delaney