Grandma's style tray pizza. Extra sweetness from the pre-bake. Same-day sheet pizza with a high hydration dough baked on a tray at full heat in your home oven. Great with a bit sweeter and denser tomato sauce, finished with a lot cheese and salami. Crisp base, chewy interior — great for groups.
Dissolve 10.5g salt in 339g water at 32–35°C. Add 1.9g instant yeast, let hydrate 1 minute. Add 477g 00 or plain flour and mix until combined using pinch-and-fold. Target dough temp after mixing: 27°C.
Cover and rest 20 minutes.
Knead briefly until smooth and place in an oiled bowl. Cover tightly.
Leave at room temperature (21–23°C) for 4 hours until the dough has roughly doubled.
Pour 4 tablespoons of olive oil onto a baking tray (approx. 30×40cm). Remove dough gently from the bowl with oiled hands. Lay it on the tray and stretch it roughly to fill. If it resists, rest 10 minutes and stretch again. Do not push all the way to the edges yet — that comes after another rest.
Drizzle 1 tablespoon of olive oil over the surface and cover loosely. Rest 30 minutes while the oven preheats. Gently stretch the dough to the edges of the tray.
Place a baking stone or steel on a rack in the lower half of the oven. Preheat to 290°C for at least 45 minutes.
Spread tomato sauce over the dough to 1cm from the edge. Place the tray on the hot stone. Bake 15 minutes until the base is lightly golden and the crust edges are caramelised. The dough should be fully cooked through.
Remove from the oven. Add cheese, toppings, and any remaining sauce. Return to oven for 5–10 minutes until cheese is melted and bubbling. Slide onto a board, cut into long strips then squares.