Sheet Pan Pepperoni Pizza

Instructions

• 1To make the dough, place the flour in the bowl of a stand mixer, fitted with the dough hook and turn on low speed. Add the salt, yeast, water, milk and 1 tablespoon oil. Increase the speed to medium and knead for 10 minutes, or until the dough is smooth and elastic. Transfer to a large bowl and cover with plastic wrap.
  Tip: Dough can be stored, covered in the refrigerator for up to 2 days.
• 2Insert the wire rack into position 7. Place the bowl in the oven. Set the oven to Proof, Convection, 100°F, for 1 hour 30 minutes and press Start.
• 3Combine 1/3 cup (2¾ fl oz) oil and the cornmeal in a small bowl. Pour into the roasting pan and tilt to evenly coat.
• 4Place 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.
• 5Spread the marinara sauce over the dough. Scatter with half the mozzarella. Layer the pepperoni slices in even rows. Scatter with the parmesan and remaining mozzarella.
• 6Place the roasting pan in the oven. Set the oven to Proof, Convection, 100°F, for 20 minutes and press Start. When the oven signals at the end of proof, adjust the oven to Pizza, Super Convection, 400°F, fo 16 minutes and press Start.
• 7The cheese should be melted and lightly browned. 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.
• 8Cut into big, satisfying squares. With crispy edges, bubbling cheese, and plenty of pepperoni in every bite, this is crowd-pleasing pizza night magic. Grab a slice before it disappears!