Baking this pizza in a sheet pan gives it a super crispy crust. It's almost like a cross between fluffy focaccia bread and a traditional pizza pie. You get the best of both worlds here!
Technique tip: If you're not using the dough right away, divide it into four pieces, wrap each in plastic and refrigerate it for up to 24 hours, or freeze for up to 2 months. When you're ready to use it, thaw it in the refrigerator.
Whole wheat pizza dough (makes enough for 4 pizzas)
- 5 cups all-purpose flour
- 2½ cups whole-wheat flour
- 1 teaspoon active dry yeast
- 3 teaspoons kosher salt
- 2 cups water, slightly cooler than room temperature
- Extra virgin olive oil
Quick tomato sauce (makes about 1 quart)
- One 28-ounce can whole tomatoes
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 2 portions whole-wheat pizza dough (about 12 ounces each; recipe above)
- Extra virgin olive oil
- All-purpose flour, for dusting
- 1½ cups quick tomato sauce (recipe above)
- 8 ounces fresh mozzarella, cut into 1/2-inch thick slices, then torn into shreds (about 1½ cups)
- 1 teaspoon dried oregano
- 1/2 cup freshly ground Parmesan cheese
- 20 large basil leaves, cut into ribbons
- 1 teaspoon fried garlic
- 1 teaspoon flaky sea salt
- Crushed red pepper flakes
For the whole wheat pizza dough:
In the bowl of a stand mixer, combine the flours, yeast and salt. Whisk the dry ingredients together with a whisk to combine. Place the bowl in the mixer and attached the bread hook. Turn the mixer on to low speed and add the water.
Mix at low speed until the flour is all moistened. Increase the speed to medium and mix until a dough forms and pulls away from the side of the bowl. Continue kneading the dough for 4-5 minutes (if your mixer isn't up to the task, transfer the dough to the counter and knead until it springs back quickly when you poke it with a finger).
Place the dough in an oiled bowl and rub the top with oil. Cover the bowl with plastic and place it in a cool spot (around 60 to 70 degrees) for at least 12 hours.
For the quick tomato sauce:
Pour the tomatoes into a large bowl and add the salt and oil. Crush tomatoes with your hands until you've made a chunky sauce.
For the pizza:
1. Divide the dough into two pieces and form each piece into a ball. Oil a quarter sheet pan (9- by 13-inch) with oil. Dust a work surface and roll and stretch the dough until it's about the size of the sheet pan. Transfer the dough to the sheet pan and press it until it fills the pan. Cover with plastic and let proof at room temperature for 1 hour. Repeat with the remaining dough.
2. Preheat the oven to 475 degrees. Divide the tomato sauce between the two pizzas, using the back of a spoon to cover the top of the pie. Scatter half of the mozzarella over each pie. Sprinkle half of the oregano over each pie.
3. Bake the pies in the center of the oven until edges are crispy and browned, and the tomato sauce has thickened, about 15 minutes. Sprinkle each pie with 1/4 cup of Parmesan, half of the basil, fried garlic, salt and a pinch of red pepper flakes.
4. Using a large spatula, transfer the pies to a cutting board, cut each pizza into 6 pieces and serve.