Cheese Under the Sauce: The Sheet Pan Pizza Trick That Changes Everything
Brian Lagerstrom walks through an approachable 4-hour sheet pan pizza inspired by Italian grandma-style and Detroit techniques. Key highlights include layering mozzarella beneath the sauce, thick-cut cupped pepperoni, and a crunchy olive-oil-fried crust. Perfect for anyone who wants serious homemade pizza without the complexity of Neapolitan or Chicago styles.
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🧾 Ingredients
- 1425g (3¼ cups) all-purpose flour
- 27g (1 packet) instant yeast
- 32 generous glugs extra-virgin olive oil
- 48g (2 tsp) kosher salt
- 5300g warm water
- 61 (28 oz) can crushed tomatoes in puree
- 71 tsp dried garlic
- 82 tsp dried oregano
- 92 tsp crushed chili flake
- 102 tsp salt
- 111 tsp sugar
- 12thick-cut pepperoni stick
- 13whole-fat brick mozzarella
- 14fresh whole milk mozzarella
- 15Romano cheese
- 16Parmesan cheese
- 17Calabrian chilies
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