Sourdough Pizza al Taglio (Sheet Pan Pizza)
Learn how to make this crispy, airy, and easy Sourdough Pizza al Taglio baked in a sheet pan and topped with any ingredients you like for a slice of Roman street food at home.
Yield or Serving: 15 Slices
Equipment
- 1 Stand Mixer, recommended, fitted with dough hook attachment
- 1 Brød and Taylor Folding Proofer, optional but helpful for proofing
- 1 Blender, or food processor for the sauce
Ingredients
Sourdough Pizza Crust
- 500 g All-purpose flour, 4 cups
- 10 g Kosher Salt, 2 ¼
- 100 g Sourdough Starter, ½ cup
- 350 g Warm Water, 1 ½ cups
- 15 g Extra Virgin Olive Oil, 1 TBS
Easy, No-Cook Pizza Sauce
- 28 oz Canned Whole Peeled Tomatoes, San Marzano preferred
- 1 Garlic Clove
- ½ tsp Kosher Salt
- 2 TBS Olive Oil
- ¼ tsp Dried Oregano, or other dried herbs
- ¼ tsp Red Pepper Flakes, optional
Instructions
- Mix the Pizza Dough:In the bowl of a stand mixer fitted with the dough hook attachment, mix the flour, salt, warm water, and sourdough starter until combined. The dough will be shaggy. Cover the bowl with a towel to rest for 10 minutes.Continue mixing and slowly drizzle in the olive oil while mixing for another 10-15 minutes or until the dough clings to the dough hook and clears and slaps the sides of the bowl.500 g All-purpose flour, 10 g Kosher Salt, 350 g Warm Water, 15 g Extra Virgin Olive Oil, 100 g Sourdough Starter
- Bulk Fermentation:Cover the bowl and place it in a warm location for bulk fermentation. At 78ºF, bulk fermentation takes about 4 hours (longer if cooler).Complete four sets of stretch & folds (see instructions with images above) every 30 minutes for the first couple of hours to continue to strengthen the dough. After the last set, let it sit for the remainder of bulk fermentation.Bulk fermentation is complete when the dough is doubled, airy, domed in the bowl, and smooth.[Overnight proof: at this point, you can place the dough in the refrigerator to proof overnight to make the next day]
- Shape and Final Proof:Preheat the oven to 500ºF (260ºC).Lightly oil the bottom and sides of a half sheet pan while to prevent sticking.Release the sourdough pizza dough onto the sheet pan and use your hands to gently spread the dough out to the edges and sides of the pan. Try to keep as many bubbles and gases in the dough as possible without deflating or tearing.It may spring back. When it won’t stretch any more, let the dough rest for 10-15 minutes for the gluten to relax. Repeat a couple of times if necessary so the dough completely reaches the corners and edges of the pan.Cover with a lid or oiled plastic wrap and proof for 30 minutes or until the dough is slightly puffy again with visible bubbles throughout.
- Make the Easy Pizza Sauce:As the dough proofs, blend together the canned tomatoes and pizza sauce ingredients until smooth. Taste and adjust any seasoning. Transfer to a container and set aside or refrigerate for 3-5 days ahead of time.28 oz Canned Whole Peeled Tomatoes, 1 Garlic Clove, ½ tsp Kosher Salt, 2 TBS Olive Oil, ¼ tsp Dried Oregano, ¼ tsp Red Pepper Flakes
- Bake:When the dough is finished proofing, spoon pizza sauce almost to the edges of the dough. You won't use all the sauce, so refrigerate or freeze the rest for next time.Par-bake only with the sauce for 10 minutes. Prepare your toppings during this time.After 10 minutes, remove the sheet pan pizza from the oven and top with shredded cheese and your favorite toppings. Finishing baking for another 10-12 minutes or until the top is bubbly and the edges are crispy.Let the sourdough pizza cool for at least 15 minutes before slicing into squares or rectangles and serving.
Notes
- View my guide above for more detailed instructions, including photos of each recipe step, FAQs, and pizza topping variations.
- For a classic pepperoni sourdough pizza, add 8 oz. of shredded mozzarella and thinly sliced pepperoni to the top of the sheet pan pizza.
- Try to keep the dough at a constant, warm temperature (between 75-80ºF) as much as possible throughout fermentation and use warm water during mixing. I use the Brød and Taylor bread proofer to keep my dough at a constant 78ºF. If your dough and environment are cooler, bulk fermentation will take longer. Conversely, in warmer conditions, the dough will ferment faster.
- To make a sourdough discard pizza dough, substitute the active starter with 100g of sourdough discard and add a teaspoon of instant yeast. Note that the fermentation times will be quicker.
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