Pan-demic Sheet Pan Pizza Dough


Keep it simple and delicious with this full sheet pan pizza with Miyoko’s Mozzarella, Nana’s red sauce, BBQ aubergine, and fresh basil. That was just our choice, you can mix it up in any way you wish with your favourite toppings/anything you have in the fridge. It all works!

We’re loving how we’re seeing everyone in their kitchens at the moment online, baking fresh bread, and getting innovative with their ingredients. We’ve been experimenting over at team Wicked too, we tried a bunch of different bases and this was our winner. If you can’t get hold of the currently coveted ingredient; yeast (sold out in most places due to the influx of home bakers!), we’re also working on a base using beer – so watch this space! For now, get this on a tray and tuck in!

Recipe from Sean Coyne (who also did sourdough pizza recipe in the Wicked Healthy Cookbook). This makes enough for one quarter sheet pan of pizza, about 4-6 servings. For more servings, you can double the recipe and divide it between two quarter sheets (great for two different toppings!), or bake a double-batch of dough in a half-sheet pan. Woah – math!


  • 3 cups (360 g) plain unbleached all-purpose flour
  • 1/2 tsp (2 g) instant dry yeast
  • 1 cup (240 g) lukewarm water
  • 8 g (1 1/3 tsp) fine sea salt


  1. Mix the flour and yeast in a mixing bowl using one hand. Stir in the water and salt, using your hand or a wooden spoon. The dough should come together in 20-30 seconds and will look a little shaggy. No worries.
  2. Cover the bowl with plastic wrap and let the dough rest at room temperature for 4 hours. It’ll puff up during that time.
  3. Lightly oil a quarter sheet pan (13 x 9-in/33 x 23-cm) . Dump the dough into the pan (or cut in half and dump in both pans), then press into the pan with your fingers. Don’t force it all the way to the edges if it won’t go. Just press it out as far as it’ll go at this point. Let sit at room temperature for 1 hour. You don’t need to cover it. But after 20 minutes, press the dough out again so it gets closer to the edge. Then do that again after another 20 minutes. The dough should go all the way to the edges and slightly up the sides of the pan.
  4. Preheat your oven to 475ºF (225ºC).
  5. Get your toppings ready to go.
  6. to it will not cover the whole pan at this point. Let rest for thirty minutes, then press dough into the pan. Repeat until the dough covers the pan.
  7. Top with 3 – 4 cups of tomato sauce (it sounds like a lot but the pie bakes for a while) add garlic, oregano, chili flakes, etc.
  8. Bake at   for 20-30 minutes.
  9. Remove from oven, place on cutting board, slice, and serve.

Add BBQ, or already roasted Aubergine (eggplant).
Vegan cheese. Vegan cheese used here is Miyoko’s Mozzarella (US-based).
Tomato sauce: homemade or jarred works.



The flour amount 360g is 3 level cups if you find yourself without a scale. The water amount could easily be adjusted to 240g which is one cup of water. The yeast amount is ½ tsp (2g) salt needs to be 8g which can be tricky to measure because of all the different salt types weigh out differently based on volume.

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