Sheet Pan Pizza

For dough, mix yeast and water and let stand for 10 minutes. If using instant yeast, skip this step and mix yeast directly with dry ingredients. Add flour and salt, and stir with a wooden spoon for 2 minutes to form a soft, sticky dough. Scrape down sides of bowl, cover, and let rise in a cool spot until doubled in size, 8 to 12 hours.

Use a wet hand to deflate and de-gas the dough, and form into a ball. Cover and store in the refrigerator until needed.

Preheat the oven to 450F.

To assemble pizza, pour olive oil on a sheet pan and spread over evenly; place on dough, and use oiled hands to press out to the edges. If dough is very elastic, let dough rest and relax for a few minutes, then continue to stretch. Repeat this process as needed to stretch dough to cover the pan.

Add toppings.

Bake in the preheated oven until crust is golden, and cheese is browned, 30 to 35 minutes. Remove from oven; cool in the pan for 5 to 10 minutes. Transfer to a board and slice with a pizza cutter.