Don’t Panic Pantry: Pizza! (perfect sheet pan pizza at home)

Let's nerd out about pizza, shall we? Here is a recipe for 3 dough balls, and three different pizzas to make with it...but you could obviously also just buy pizza dough and put sauce and toppings on it. If you want to take this super seriously, you can also just plug my percentages into this dough calculator and modify to your personal tastes and needs as you see fit: tinyurl.com/yck4fwxv Since this is pizza, I'm just going to list the parts that seem relevant to have written down. The Dough 511 grams bread flour (ideally High Mountain Flour from Central Milling) 512 grams all-purpose flour (ideally Artisan Baker's Craft Plus from Central Milling) 614 grams water (60%) 26 grams olive oil (2.5%) 3 grams active dry yeast (0.3%) 7 grams honey (0.7%) 29 grams salt (2.8%) Add the water, heated to around 110°F, to a large bowl (if mixing by hand) or the bowl of a stand mixer. Add the honey and stir it gently, then sprinkle the yeast over the top. Allow it to sit for a few minutes until the yeast is foaming and activated. If it doesn't activate, your yeast is old and should be discarded. Add the olive oil and flour and mix over medium-low speed with a dough hook for about 6 minutes (or knead by hand for about 8 minutes). It should feel like dough now. If it's too dry...add water. Too wet? Add flour. Cover with plastic and let it rest for about 20 minutes. After that, add the salt and mix over medium for 3 minutes. Divide the dough into three even balls, and shape them into balls. Transfer to an oiled dough box, or an oiled sheet pan covered with plastic and keep in the refrigerator for up to 48 hours. As for shaping...well...watch the video. It should be easier than reading this recipe. Basic Pasta Sauce 2 28-ounce cans of whole peeled tomatoes, juices drained and removed, crushed thoroughly by hand a pinch of dried oregano 2 cloves of garlic, grated or finely chopped salt and pepper to taste Combine all the ingredients and keep it raw, since it will cook on the pizza. Classic Grandma Freshly grated low-moisture mozzarella (about 10-12 ounces) tomato sauce torn basil leaves olive oil Parmesan cheese Upside Down Freshly grated low-moisture mozzarella (about 12-14 ounces) tomato sauce olive oil Parmesan cheese Spicy Pep Thinly sliced low-moisture mozzarella (about a pound) tomato sauce a terrifying quantity of pepperoni -- enough to coat the entire pizza in one layer (almost a full pound) Parmesan cheese Calabrian chilies