Double-stuffed Sheet-Pan Pizza

Instructions

• To a bowl or stand mixer, add the warm water, sugar, and yeast. Let the yeast proof for 5-15 minutes in a warm place until it is bubbling.
• Preheat oven to 450˚F (230˚C).
• Add in the flour and salt. Mix in the bowl until well combined and the dough comes together into a ball.
• Dump the dough onto a floured surface and knead briefly to smooth out the dough and develop gluten. Form the dough into a ball and place into a new, large greased bowl. Cover with a towel and let rise for one hour or until doubled in size.
• Remove the dough from the bowl, and cut 2-three ounce (85g) portions of the dough. Roll each portion out to a size slightly larger than a 9x13-inch (23x33 cm) baking sheet.
• Place the first rolled dough rectangle onto the greased baking sheet. Sprinkle a thick layer of mozzarella cheese onto the dough, then place the second sheet of dough on top to cover the cheese.
• Place string cheese into the edges of the dough, and fold the edges over the cheese, crimping the edges.
• Brush the dough with olive oil, salt, and pepper to taste.
• Bake for 20 minutes or until the crust is golden brown and the cheese is melted inside.
• Quickly top the stuffed bottom crust with sauce and any extra toppings or cheese you would like.
• Bake until the toppings are heated through, and the cheese has started to brown 10-15 minutes.
• Transfer the pizza to a cutting board, slice, and serve.
• Enjoy!