Serves a Crowd
Crispy Sheet Pan Pizza
Popular on Food52
12 Reviews
Annapolis J.
April 15, 2021
If you are a new cook and followed this recipe as written you’d have a giant mess. PLEASE rewrite it. Add all the ingredients except for the olive oil? Do you mean to include the sauce and the cheese? Bc that’s how it’s written. Bad form.
That said, I used my scale and folliwed the instructions. It turned okay. I wants the charred edges but wondered how you get that in a 400•oven. Is the photo a result of styling? Did it get run under the broiler or did a stylist hit it with a blow torch? That should be disclosed.
It turned out crispy bc of the olive oil, but the crevices and pillowy bumps were not experienced by me. And I’m a good home cook. Needless to say, won’t look for any more Food52 recipes. BTW, it wasn’t bad, wasn’t good, and did not look anything like the recipe photo. Bad vibes for me from your website. Good luck!
That said, I used my scale and folliwed the instructions. It turned okay. I wants the charred edges but wondered how you get that in a 400•oven. Is the photo a result of styling? Did it get run under the broiler or did a stylist hit it with a blow torch? That should be disclosed.
It turned out crispy bc of the olive oil, but the crevices and pillowy bumps were not experienced by me. And I’m a good home cook. Needless to say, won’t look for any more Food52 recipes. BTW, it wasn’t bad, wasn’t good, and did not look anything like the recipe photo. Bad vibes for me from your website. Good luck!
Three H.
April 16, 2021
Hey,
I can understand how that can be confusing so I fixed it. Thanks for the heads up.
Lol no, I don't have a blow torch. Thats just what happens to my pizza at 400F. If you're looking for those spot and bubbles make sure you check the temp of your oven. It can vary or it can be totally off. You could even go to 450F but id watch it carefully.
That being said, every oven, dough, and environment is different. There are so many variable that affect bread/pizza making that even a pro can have a hard time. My recipe or not, i do hope you keep trying.
Best,
Alex
I can understand how that can be confusing so I fixed it. Thanks for the heads up.
Lol no, I don't have a blow torch. Thats just what happens to my pizza at 400F. If you're looking for those spot and bubbles make sure you check the temp of your oven. It can vary or it can be totally off. You could even go to 450F but id watch it carefully.
That being said, every oven, dough, and environment is different. There are so many variable that affect bread/pizza making that even a pro can have a hard time. My recipe or not, i do hope you keep trying.
Best,
Alex
[email protected]
August 24, 2020
I’m always excited to try a new pizza recipe, but alas I don’t own a scale so as good as it looks, this one will slip away.
Caroline J.
March 20, 2020
I'm sorry to say but this recipe is riddled with errors. Salt is called for twice and the olive oil is referenced in the directions without quantity. I was happy to find a recipe using weighted measurements, however, with the errors I cant trust it will turn out.
Three H.
March 20, 2020
sorry about that! I fixed it. Not sure what happened.
Also this is my original recipe.
https://www.threehungrybellies.com/post/super-easy-sheet-pan-pizza
Also this is my original recipe.
https://www.threehungrybellies.com/post/super-easy-sheet-pan-pizza
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