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Frankie's Sheet Tray Pizza Recipe

Recipe for two 14x20 Sheet Trays.

8C Flour
0.5TBS table salt OR 1TBS Kosher Salt
4C water
2TBPS Olive Oil
1/2tsp instant yeast

Steps:
Combine the flour, salt and yeast in a large pot, mixing bowl or clean plastic storage box. Mix with a wooden spoon.
Add the Olive oil and the water, and mix with a wooden spoon until homogenous - about 5 minutes (the mixture should be wetter than your average dough).

Cover with plastic wrap or a tight fitting lid and leave at room temp for 12 hours.

After 12 hours, it should have doubled in size, punch the dough down and mix it around a bit more, cover and allow to rise for another 12 hours.

After the 24 hour period, repeat the steps above, and transfer the dough to the fridge - if it won’t fit in the fridge, follow the same steps above for 24 more hours (48 hours total).

1 hour before making the pizza, turn your oven to 450º, remove the dough from the rising container and split into two equal sized loafs, cover with a rag or plastic and allow to rest for at least 40 min.

Gather your cooking vessels. 2 sheet trays, or one sheet tray and a cast iron pan, or one sheet tray used two times.

Pour 2tbsp olive oil into the pan, take one of the dough balls and roll it out with a glass bottle or rolling pin. Stretch the dough out to the size of you pan, and place it into the pan.

Open the can of tomatoes and pour 14oz into a bowl, crush the tomatoes by hand, then with a large spoon spread them all over the dough. Sprinkle Mozzarella all over as well, add a generous sprinkling of salt all over and feel free to add any toppings you may have.

Bake the pizza for about 15 min or until the crust has begun to turn brown.

Repeat with the second dough log.