Sheet-pan pizza al taglio from A Good Appetite at The New York Times by Melissa Clark

  • basil
  • pizza toppings of your choice
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute active-dry yeast for instant yeast.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute active-dry yeast for instant yeast.

  • mrsmadam on July 02, 2025

    Made the whole recipe and divided between 2 quarter sheet pans. Par baked one with the tomato sauce (canned pizza sauce). The other one I fully baked and towards the end added mozzarella and prosciutto. The frozen one - I thawed and then baked on a pizza stone at 500 for about 10 minutes with the mozzarella and prosciutto added to begin. Both were very good. SO commented on the crust being very good both times. The frozen one ended up with a very crisp crust - not in a bad way.

  • jdejong on June 02, 2024

    As noted in the recipe, this dough is extremely wet. I used my Danish dough whisk rather than a stand mixer and it came out surprisingly well. Topped with artichoke hearts, kalamata olives, peppadew peppers, and prosciutto. Good option for a very quick pizza without firing the pizza oven. Will make again.

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