Sheet Pan Pizza (Pizza in Teglia)

Ingredients

• 11000 g Strong wheat flour (type 0 or 00)(1000g)
• 27 g Dry yeast(7g)
• 3720 ml Water(720g)
• 420 g Salt(20g)
• 530 g Olive oil(30g)
• 6400 g Tomato sauce(400g)
• 7300 g Mozzarella cheese(300g)
• 810 g Fresh basil(10g)

Instructions

1. 1In a large bowl, combine the flour and dry yeast.
2. 2Gradually add cold water while mixing until the dough starts to form.
3. 3Add the salt and olive oil, and knead until the dough is smooth and homogeneous (about 15 minutes).
4. 4Let the dough rest in a covered bowl at room temperature until doubled in size, about 3 hours.
5. 5Divide the dough into portions of about 600g each (for a 30x40 cm pan) and let them rise again until doubled, about 3 more hours.
6. 6Dust your work surface with semolina, rice flour, or wheat flour. Stretch the dough to fit the pan, shaking off excess flour.
7. 7Lightly oil the baking pan and transfer the dough, pressing it to the edges.
8. 8Top the dough with tomato sauce and a drizzle of olive oil.
9. 9Bake in a preheated oven at the highest temperature (static mode), placing the pan on the bottom rack for 10-12 minutes, until the base is golden.
10. 10Add the mozzarella cheese and return the pizza to the upper part of the oven for another 4 minutes, until the cheese is melted.
11. 11Remove from the oven, top with fresh basil, slice, and serve.