Sheet pan pizza from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Shewi128 on September 29, 2024

    This pizza was ok, and it all probably depends on your sauce and your toppings. I would suggest a thinner sauce as I used a thicker homemade sauce, so it felt a little dry. The crust was more crispy than chewy, but it did spread easily when putting into the pan. The size was great for a crowd. I'd make it again with some changes as noted above.

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