I would say this is my fav thin-crust pizza recipe. It comes from Cook’s Country. They also have a recipe for sauce, but I am happy with my homemade sauce recipe and I haven’t tried theirs (plus it’s a little more involved).
This recipe has you bake the pizza in three different steps. 1. just the crust sprinkled with Parmesan cheese to give the sauce something to hold it in place; 2. after the sauce is spread over the crust which takes the moisture out of the sauce to keep the pizza from getting soggy; and 3. after all toppings are added. If you have the time and patience, I suggest you try it this way. If not, I’ve skipped baking the pizza after the sauce and threw all my ingredients on top and baked until slightly brown and bubbly, which worked fine.
Sheet Pan Pizza Dough
1/4 cup extra-virgin olive oil, separated
7/8 cup hot water (I bet you don’t have a 7/8 cup…I don’t, so I use a 1/2, 1/4 & 1/8 cups, kind of stupid but I’m halving the recipe to make one 18×13 inch pizza)
1/2 Tbsp sugar
2 1/2 cups all-purpose flour
1 envelope or 2 1/4 tsp instant/active yeast
1 tsp salt
Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn off oven. Grease large bowl. Evenly coat 18- by 13-inch rimmed baking sheet with 1/8 cup oil.
Combine water, sugar, and 1/8 cup oil in measuring cup. In bowl of standing mixer fitted with dough hook, mix flour, yeast, and salt on low speed until combined. Increase speed to medium-low and slowly add water mixture until dough is uniform in texture, about 3 minutes. Transfer dough to prepared bowl, cover with plastic, and place in warm oven. Let rise until doubled in size, about 30 minutes.
On lightly floured work surface, use rolling pin to roll dough into 16- by 12-inch rectangle. Transfer dough to prepared baking sheet and stretch dough to cover pan, pressing dough into corners. Brush dough with oil and cover with plastic wrap. Set in warm spot (not oven) until slightly risen, about 20 minutes. Heat oven to 450 degrees.
Remove plastic wrap and, using fingers, make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, 7 to 10 minutes. Remove baking sheet from oven and spoon sauce over pizza, leaving 1-inch border. Bake until sauce is deep red and steaming, 7 to 10 minutes.
Sprinkle mozzarella and remaining Parmesan evenly over sauce and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest 5 minutes. Serve.
Recipe from Cook’s Country