Classic Margherita Sheet Pan Pizza (Blechpizza)

1.In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, instant yeast, and fine sea salt. Whisk briefly to distribute the yeast.

2.Add the warm water and 2 tablespoons of olive oil. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky to the touch.

3.Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size.

4.Generously coat a 13x18 inch (half-sheet) rimmed baking sheet with 3 tablespoons of olive oil. Transfer the risen dough to the center of the pan and gently flip it to coat both sides in oil.

5.Using your fingertips, gently stretch the dough toward the corners of the pan. If the dough snaps back, cover it with a clean towel and let it rest for 15 minutes to relax the gluten before finishing the stretch to fill the entire pan.

6.Cover the pan and let the dough rise a second time for 45 minutes. While the dough rises, preheat your oven to 500°F (260°C) and place a rack in the lowest position.

7.Prepare the sauce by placing the canned tomatoes in a bowl and crushing them by hand or pulsing briefly with an immersion blender—do not over-process into a smooth puree; you want some texture. Stir in the salt and 1 tablespoon of olive oil.

8.Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border around the edges. Bake on the bottom rack for 12-15 minutes until the bottom of the crust is golden brown and the edges are crisp.

9.Remove the pan from the oven and quickly distribute the torn mozzarella over the sauce. Return to the oven for 3-5 minutes, or until the cheese is melted and just beginning to bubble—do not overcook the cheese or it will release too much moisture.

10.Remove from the oven and immediately scatter the fresh basil leaves over the hot pizza. Finish with a drizzle of high-quality olive oil and a sprinkle of flaky sea salt. Let rest for 5 minutes before slicing with a pizza wheel or kitchen shears.