Sheet Pan Margherita Pizza (Spelt Flour Pizza Recipe)

A simple Margherita pizza never disappoints. Baked in a sheet pan and cut into rectangular slices like Italian pizza al taglio, this version features a light and airy dough made with a blend of 00 and spelt flour.

WHAT IS PIZZA AL TAGLIO?

If you've ever been to Italy, especially Rome, you've probably noticed the many shops selling pizza al taglio, or "pizza by the slice." This style of sheet pan pizza is baked in large rectangular pans and displayed in a variety of delicious toppings. One of the most popular options is Margherita pizza, topped simply with tomato sauce and mozzarella. Once you've made your choice, the pizza is cut to your desired size and weighed before being served.

SPELT FLOUR PIZZA RECIPE

The combination of 00 flour and spelt flour, along with the high hydration and multiple rises, gives this Sheet Pan Margherita Pizza a light, airy texture and wonderful flavor.

1. In a large bowl or the bowl of a stand mixer, combine the two flours. Add the crumbled fresh yeast (or dry yeast) and ¾ of the water. Stir until a shaggy dough begins to form, then add the salt and the remaining water.
2. Mix for a few more minutes, then add the extra virgin olive oil. Continue kneading until the oil is fully absorbed and the dough is smooth and elastic.
3. Cover the bowl with plastic wrap and let the dough rise for 1 hour at room temperature, followed by 2 hours in the refrigerator.
4. Divide the dough into two portions and shape each into an oval loaf with a series of folds. Place them on two small sheet pans*, lightly brush the surface with olive oil, cover loosely with plastic wrap, and let rise for another 2 hours at room temperature.

MARGHERITA PIZZA: THE TOPPING

One of the reasons Margherita pizza is so beloved is its simplicity. With just tomato sauce, mozzarella, and basil, each ingredient has a chance to shine.

• Spread each dough with your fingertips covering the sheet pan. Add the pizza sauce and spread it on top leaving a border with no sauce. Add the chopped mozzarella, a drizzle of oil, and a couple basil leaves, leaving some to put on top after it comes out of the oven.

THE PIZZA SAUCE

For the pizza sauce, keep it simple.

• In a bowl, combine passata (or crushed San Marzano tomatoes) with salt, pepper, extra virgin olive oil, and a pinch of oregano and basil. There's no need to cook the sauce beforehand-the oven will do the work and preserve the fresh tomato flavor.

ASSEMBLING THE PIZZA

• Using your fingertips, gently stretch the dough to fill the sheet pan. Spread the sauce evenly over the surface, leaving a small border around the edges. Top with the chopped mozzarella, a drizzle of olive oil, and a few basil leaves, reserving some fresh basil to add after baking.

BAKING THE PIZZA

• Bake the pizza in a preheated oven at 500°F (250°C) for 10 minutes. Reduce the temperature to 425°F (220°C) and continue baking for 5 minutes, or until the crust is golden brown around the edges and the mozzarella is bubbling. Remove from the oven, top with the remaining fresh basil, and serve immediately.

Every time I make this Sheet Pan Margherita Pizza, I'm reminded of the pizza al taglio shops in Rome, with their trays of freshly baked pizza waiting to be sliced and enjoyed. Simple, flavorful, and wonderfully light, it's the kind of pizza that never goes out of style.

Buon Appetito!

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