Sheet Pan Pizza

Directions

1. Mix the olive oil and garlic together and set aside for a few hours. 2. To make the dough, make the starter by mixing the yeast, 1/2 cup water and sugar in the bowl of a stand mixer. Stir in the 1/4 cup of flour and whole wheat flour, and let stand 30 minutes undisturbed, until foamy. 3. Mix in the salt, the 3 cups flour, then the olive oil and 3/4 cup water. Knead for five minutes with the dough hook attachment, or by hand, until a smooth, but slightly sticky ball of dough is formed. If it seems too wet, knead a bit more flour into it, if necessary. 4. Oil a large bowl and put the ball of dough into the bowl, then flip it over, so the oiled side it up. Then cover the bowl with plastic wrap or a kitchen towel and let sit in a warm place until doubled in size, 1 1/2 to 2 hours. 5. Preheat the oven to 500ºF or as high as possible. 6. Sprinkle cornmeal over an 11 x 17-inch baking sheet, or line it with parchment paper. Roll the dough on a lightly floured countertop to approximately the size of the baking sheet. If the dough pulls back, let it rest a few minutes before continuing. Then lift the dough and stretch it out, then place the dough on the baking sheet, fitting it to the edges of the pan. 7. Brush a 1-inch swath of just the garlic oil around the rim of the pizza dough, then smear the garlic and the rest of the oil over the rest of the interior surface of the dough. 8. Top the pizza with whatever toppings you wish 9. Cook 15 to 20 minutes, until the bottom is cooked and the top is golden brown.