Sicilian Sheet Pan Pizza recipe using 00 Pizza Flour

For Pan Pizza Base: 
• SwissBake® MORCOTE® 00 Pizza Flour – 500g 
• Water – 355g 
• Fresh Yeast – 15g 
• Sugar – 12.5g 
• Salt – 9g 
• Olive Oil – 54g 

For the Italian Sugo: 
• SwissBake® Italian Sugo Powder – 65g 
• Water – 260g 
• Olive Oil – 35g 

Vegetarian Toppings: 
• Shredded Mozzarella – 340g 
• Grated Parmesan – 50g 
• Bell Peppers (sliced) – 150g 
• Red Onion (thinly sliced) – 75g 
• Mushrooms (sliced) – 100g 
• Black Olives (sliced) – 50g 

For Italian Sugo: Whisk together Italian Sugo Powder, water & olive oil until fully emulsified. Set aside. 

For Pizza Dough: In a spiral mixer, combine water, sugar, and yeast. Add flour, salt & olive oil. Mix on slow speed for 3–4 minutes, then mix on medium speed for 5–7 minutes until elastic and slightly tacky. Transfer to a lightly oiled bowl, cover, and bulk ferment for 60–90 minutes until doubled in volume. 

Pan Prep & Shaping: Pre-heat oven to 232°C. Generously oil an 18"×13" sheet pan. Gently degas the dough and transfer it to the pan. Stretch using oiled fingertips to fill. Rest 10–15 minutes if the dough resists. Spread Italian Sugo, leaving a ½-inch border. Add mozzarella and arrange vegetables evenly. 

Baking: Bake for 18–22 minutes until crust is golden and cheese bubbly. Rest 5 minutes. Garnish with fresh basil and serve hot.