Sheet Pan Cheese Pizza

Instructions

• 1

  Combine the oil and cornmeal in a small bowl. Pour into the roasting pan and tilt to evenly coat.

• 2

  Place a sheet of parchment paper on the countertop. Lightly grease the bottom edge and place a second sheet, slightly overlapping on top. Flour generously, then place the dough on the parchment. Flour the dough and using a floured rolling pin, roll the dough into a rectangle, large enough to fit the roasting pan. Transfer to the roasting pan, pressing the dough to the edges of the pan.

  Tip: Ensure the base of the dough is well-floured so it doesn’t stick to the parchment paper.
• 3

  Insert the wire rack into position 7. Place the pan in the oven. Set the oven to Proof, Convection, 100°F, for 30 minutes and press Start to proof.

• 4

  The dough should feel soft to the touch and have risen slightly. If not, proof it longer.

• 5

  Set the oven to Pizza, Super Convection, 350°F, for 22 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 6

  Combine the cheeses in a bowl and set aside. Season the marinara sauce with salt and oregano and mix to combine. Spread the sauce over the dough. Scatter the cheeses evenly over the pizza.

• 7

  Once preheated, place the pan in the oven and cook for 22 minutes.

• 8

  The cheese should be melted and golden brown. To test if the dough is cooked, insert a kitchen thermometer into the center of the pizza until it gently touches the dough. Pizza is ready when it reads a minimum of 190°F. If not, cook it a little longer.

  Tip: Ensure the thermometer doesn’t touch the pan or you’ll get an inaccurate result.
• 9

  Transfer the pizza to a cutting board. Slice and serve.