Bar-Style Sheet-Pan Pizza

This bar-style pizza uses a simple yeast dough, seasoned oil under the crust, tomato sauce, and plenty of mozzarella and Parmesan. Press the dough into a rimmed baking sheet and bake it at 475°F until the bottom is browned and the cheese starts picking up color.

What You’ll Need

For the dough

• 1/2 cup warm water

• 3/4 teaspoon sugar

• 3/4 teaspoon dry yeast

• 1 1/2 teaspoons olive oil

• 3/4 teaspoon salt

• 1 1/2 cups bread flour

For the pan and crust

• 1 tablespoon olive oil

• Pinch of oregano

• Pinch of salt

• Pinch of red pepper flakes

• 1/2 teaspoon garlic powder

For the sauce

• 7 ounces tomato sauce or crushed tomatoes

• 1 tablespoon olive oil

• 3/4 teaspoon sugar

• 1/2 teaspoon oregano

For the cheese

• 8 ounces low-moisture mozzarella cheese

• 2 ounces Parmesan cheese

Equipment

• Large mixing bowl

• Small bowl

• Rimmed metal baking sheet

• Spoon or sturdy spatula

• Clean kitchen towel or lid

How to Make Bar-Style Pizza

1. Start the yeast. Add 1/2 cup warm water, 3/4 teaspoon sugar, and 3/4 teaspoon dry yeast to a large mixing bowl. Let the mixture sit for a few minutes, until the yeast looks foamy on top.

2. Make the dough. Add 1 1/2 teaspoons olive oil, 3/4 teaspoon salt, and 1 1/2 cups bread flour. Mix until no dry flour remains and the dough comes together. It will be sticky.

3. Let the dough rise. Cover the bowl with a clean kitchen towel or lid. Leave it at room temperature for about 1 hour, or until the dough has noticeably increased in size.

4. Heat the oven. Preheat the oven to 475°F.

5. Prepare the pan. Spread 1 tablespoon olive oil across the bottom of a rimmed metal baking sheet. Sprinkle a pinch each of oregano, salt, and red pepper flakes over the oil.

6. Shape the crust. Place the risen dough on the prepared pan. Press or roll it into an even layer. Sprinkle 1/2 teaspoon garlic powder lightly over the top.

7. Make the sauce. Stir together 7 ounces tomato sauce or crushed tomatoes, 1 tablespoon olive oil, 3/4 teaspoon sugar, and 1/2 teaspoon oregano in a small bowl.

8. Assemble the pizza. Spread the sauce evenly over the dough. Add 2 ounces Parmesan, followed by 8 ounces low-moisture mozzarella.

9. Bake. Bake at 475°F for about 7 minutes. The pizza is ready when the crust is browned and the cheese is melted, bubbling, and starting to brown in spots.

10. Let it rest. Leave the pizza in the pan for a few minutes before slicing. This gives the cheese time to settle and makes the slices easier to remove.

Don’t Screw This Up

Do not use hot water for the yeast. The water should feel warm, not scalding.

Do not skip the rise. Give the dough about an hour and look for a noticeable increase in size.

Spread the dough evenly. Thin areas can burn before thicker areas finish baking.

Do not assume your baking sheet is safe over stovetop burners. I removed that step from the main instructions. Only place a pan over direct heat when its manufacturer specifically approves that use. A preheated metal sheet pan inside the oven is a standard option for improving pizza browning without improvising over open burners.