Best 9 Double Stuffed Sheet Pan Pizza Recipe By Tasty Recipes

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Are you looking for a delectable and hassle-free way to satisfy your pizza cravings? Look no further than the double stuffed sheet pan pizza recipe brought to you by Tasty. This inventive recipe not only yields a mouthwatering pizza but also streamlines the cooking process, making it a perfect choice for busy individuals or those seeking a convenient meal. Embark on a culinary adventure as we delve into this step-by-step guide and discover how to create a double stuffed sheet pan pizza that will tantalize your taste buds and leave you yearning for more.

Let's cook with our recipes!

SHEET-PAN PIZZA DOUGH



Sheet-Pan Pizza Dough image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield Enough for 1 pizza

Number Of Ingredients 6

4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons kosher salt
1 1/4 teaspoons active dry yeast
1 1/2 cups hot water (about 100 degrees)
1/3 cup plus 2 tablespoons extra-virgin olive oil

Steps:

  • Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the hot water and 2 tablespoons olive oil, then add to the mixer on low speed and mix until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
  • Knead the dough with the mixer on medium-high speed until smooth and slightly tacky, about 7 minutes. (If using your hands, bring the dough together into a ball, then turn out onto a smooth surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
  • Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or black steel pan. Transfer the ball of dough to the pan, turning to coat with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
  • Slide your hands under the dough and lift, gently stretching the dough to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. Top and bake as directed.

DOUBLE-STUFFED SHEET-PAN PIZZA RECIPE BY TASTY



Double-stuffed Sheet-Pan Pizza Recipe by Tasty image

Here's what you need: warm water, sugar, active dry yeast, flour, salt, shredded mozzarella cheese, olive oil, salt, pepper, string cheese, tomato sauce, topping of your choice

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

1 cup warm water
1 tablespoon sugar
1 package active dry yeast
3 cups flour
1 teaspoon salt, optional
3 cups shredded mozzarella cheese
olive oil, to taste
salt, to taste
pepper, to taste
string cheese
tomato sauce
topping of your choice

Steps:

  • 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!

Nutrition Facts : Calories 522 calories, Carbohydrate 61 grams, Fat 19 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams

CHICAGO-STYLE STUFFED PIZZA



Chicago-Style Stuffed Pizza image

I rate this hearty double-crust pizza as excellent. Favorite fillings are tucked inside, and tasty tomato sauce tops the pie. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 slices.

Number Of Ingredients 16

1 teaspoon active dry yeast
1 cup warm water (110° to 115°)
2 teaspoons sugar
2 tablespoons canola oil
1-1/2 teaspoons salt
2-1/2 to 3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 pound bulk Italian sausage
1 small green pepper, diced
1 small onion, diced
3 garlic cloves, peeled and sliced
2 cups shredded part-skim mozzarella cheese
1/3 cup chopped pepperoni
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/4 cup tomato sauce

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add oil and salt. Add 1-1/2 cups flour and cornmeal; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; let rest for 5 minutes. Divide into two portions, one slightly larger than the other. On a lightly floured surface, roll out larger portion to a 12-in. circle. Press onto the bottom and up the sides of a greased 10-in. ovenproof skillet., Preheat oven to 375°. In a large skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in mozzarella cheese, pepperoni, Parmesan cheese and oregano. Add to prepared crust. , On a lightly floured surface, roll remaining dough into an 11-in. circle. Place over pizza; seal edges. Cut four slits in top. Bake 30-35 minutes or until crust is golden brown. Spread with tomato sauce.

Nutrition Facts : Calories 379 calories, Fat 16g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 906mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

SHEET-PAN PARTY PANINIS RECIPE BY TASTY



Sheet-pan Party Paninis Recipe by Tasty image

Here's what you need: melted butter, bread, cheddar cheese, ham, shredded monterey jack cheese, bacon, boneless, skinless chicken breast, ranch dressing, shredded cheddar cheese, roast beef, onion, provolone cheese, steak, pepper, shredded mozzarella cheese, avocado, fresh mozzarella cheese, sundried tomato, tomato, fresh basil, turkey

Provided by Matthew Johnson

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 21

½ cup melted butter
24 slices bread, divided
4 slices cheddar cheese
4 slices ham
¼ cup shredded monterey jack cheese
6 slices bacon, cooked, divided
1 boneless, skinless chicken breast, grilled and sliced
2 tablespoons ranch dressing
¼ cup shredded cheddar cheese
6 slices roast beef
½ cup onion, sauteed, divided
6 slices provolone cheese
½ lb steak, grilled, sliced
¼ cup pepper, sauteed
¼ cup shredded mozzarella cheese
5 slices avocado
5 slices fresh mozzarella cheese
2 tablespoons sundried tomato, chopped
3 slices tomato
2 tablespoons fresh basil, chopped
4 slices turkey

Steps:

  • Pour half of the melted butter onto a large sheet tray, brushing it across the entire surface.
  • Shingle 12 slices of the bread onto the sheet pan, making sure each slice overlaps and the bread reaches the edges.
  • Preheat oven to 400°F (200°C).
  • Place any fillings you choose onto the bread. You can mix and match any flavor combos you prefer!
  • For the ham and cheese sandwich, place 2 slices of cheddar cheese on the bread, four slices of ham, and 2 more slices of cheddar cheese.
  • For the chicken-bacon-ranch sandwich, place the shredded Monterey Jack cheese, 3 bacon slices, grilled chicken slices, and ranch dressing on the bread.
  • For the roast beef and onion sandwich, sprinkle on the shredded cheddar cheese, sliced roast beef, and half of the sautéed onions.
  • For the cheesesteak sandwich, add the provolone cheese, grilled steak, sautéed onions, and sautéed peppers.
  • For the turkey-bacon-avocado sandwich, add the shredded mozzarella cheese, sliced turkey, 3 slices of bacon, and the avocado.
  • For the tomato basil mozzarella, add the sliced fresh mozzarella cheese, sun-dried tomato, 3 tomato slices, salt, pepper, and chopped basil.
  • After all your fillings are in place, shingle another 12 slices of bread on top of the fillings.
  • Brush the bread with the remaining melted butter.
  • Place a second sheet pan over all the sandwiches and press down. Place heavy objects that can withstand oven heat, such as heavy pots or pans, on top of the pan to press the sandwiches.
  • Bake the sheet pan for 20 minutes or until the fillings have warmed through.
  • Remove the heavy objects and the top sheet pan, and bake the pressed sandwiches for another 20 minutes or until the bread turns golden brown and crisps up.
  • Remove the sandwiches from the oven, carefully flip the tray onto a large cutting board, and slice squares of sandwiches.
  • Enjoy!

Nutrition Facts : Calories 321 calories, Carbohydrate 8 grams, Fat 21 grams, Fiber 1 gram, Protein 23 grams, Sugar 1 gram

DOUBLE CRUST STUFFED PIZZA



Double Crust Stuffed Pizza image

This is my take on a Chicago style pizza. Don't be afraid of the sausage patty, it makes the pizza!

Provided by pnutmommy

Categories     Bread     Pizza Dough and Crust Recipes

Time 2h45m

Yield 8

Number Of Ingredients 17

1 ½ teaspoons white sugar
1 cup warm water (100 degrees F/40 degrees C)
1 ½ teaspoons active dry yeast
1 tablespoon olive oil
½ teaspoon salt
2 cups all-purpose flour
1 (8 ounce) can crushed tomatoes
1 tablespoon packed brown sugar
½ teaspoon garlic powder
1 teaspoon olive oil
½ teaspoon salt
3 cups shredded mozzarella cheese, divided
½ pound bulk Italian sausage
1 (4 ounce) package sliced pepperoni
1 (8 ounce) package sliced fresh mushrooms
½ green bell pepper, chopped
½ red bell pepper, chopped

Steps:

  • Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
  • Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  • Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
  • Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
  • Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges.
  • Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.

Nutrition Facts : Calories 409.6 calories, Carbohydrate 32.5 g, Cholesterol 53.1 mg, Fat 21.1 g, Fiber 2.1 g, Protein 22.2 g, SaturatedFat 8.6 g, Sodium 1063.2 mg, Sugar 4.1 g

STUFFED PIZZA



Stuffed Pizza image

A new Stuffed Pizza option for your menu means loads of possibilities. Fill with Italian sausage, peppers and mushrooms or get brave and add in whatever your family's favorite pizza toppings might be. Stuffed Pizza? Yes, please! Just scroll down for delicious.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 8

1/2 pound bulk Italian sausage
1/2 pound lean ground beef
3 1/3 cups Original Bisquick™ mix
3/4 cup cold water
3 cups shredded mozzarella cheese (12 ounces)
1 jar (14 to 15 ounces) pizza sauce
1 cup sliced fresh mushrooms (3 ounces)
1/4 cup chopped green bell pepper

Steps:

  • Heat oven to 450°F. Grease rectangular baking dish,13x9x2 inches. Cook sausage and ground beef in 10-inch skillet over medium heat, stirring occasionally, until brown. Drain; set aside.
  • Stir Bisquick and water in large bowl until dough forms. Divide dough into 2 parts, 1 part slightly larger. Roll larger part dough into rectangle, 16x14 inches, on surface dusted with Bisquick. Fold crosswise into thirds. Place in center of baking dish; unfold. Press on bottom and up sides of dish. Sprinkle with 1 cup of the cheese; top with 3/4 cup of the pizza sauce, the meat mixture, mushrooms and bell pepper, pizza toppings and 1 1/2 cups of the cheese.
  • Roll remaining part dough into rectangle, 13x9 inches. Fold crosswise into thirds. Place on cheese in center of baking dish; unfold. Press bottom and top crust edges together to seal. Make small slits in top crust. Spread remaining pizza sauce over crust; sprinkle with remaining cheese. Bake uncovered 22 to 25 minutes or until edges of crust are golden brown.

Nutrition Facts : Calories 470, Carbohydrate 36 g, Cholesterol 55 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1370 mg

CHICAGO STYLE STUFFED PIZZA



Chicago Style Stuffed Pizza image

For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!

Provided by Mark

Categories     Main Dish Recipes     Pizza Recipes

Time 1h50m

Yield 5

Number Of Ingredients 17

2 teaspoons white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
3 cups unbleached all-purpose flour, divided
½ cup warm water (110 degrees F/45 degrees C)
½ cup yellow cornmeal
1 ½ teaspoons salt
2 tablespoons olive oil
¼ pound spicy Italian sausage - browned, drained and crumbled
9 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese
⅓ cup diced pepperoni
¼ cup chopped onion
⅛ cup chopped green bell pepper
1 teaspoon dried oregano
3 cloves garlic, sliced
½ cup tomato sauce

Steps:

  • To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
  • Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
  • Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
  • Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
  • Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.

Nutrition Facts : Calories 702.9 calories, Carbohydrate 75.8 g, Cholesterol 70.2 mg, Fat 30 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 11.8 g, Sodium 1646.2 mg, Sugar 5 g

BUBBLY DOUBLE CRUST PIZZA



Bubbly Double Crust Pizza image

This double crust pizza is thick, light, and very bubbly and tasty. My directions will include mixer, but you can make by hand if you desire.

Provided by Gondo

Categories     Grains

Time 44m

Yield 1 12-14, 6 serving(s)

Number Of Ingredients 9

160 g all-purpose flour (white) or 160 g bread flour (white)
3 teaspoons fast rising yeast
1 cup water
2 tablespoons milk
1 tablespoon margarine or 1 tablespoon shortening
1 tablespoon oil
290 g flour
2 teaspoons brown sugar
1 teaspoon salt

Steps:

  • In mixer bowl measure out first portion of flour with yeast.
  • In a measuring cup measure water, add milk butter and oil. Microwave for around 1min30sec until it reaches 125'F. Use an instant test thermometer.
  • While it's in the mic measure out the flour, sugar, and salt in another bowl.
  • Add the 125'F liquid to the flour and yeast in the mixer and mix away. I use speed 2 on a Kitchenaid stand mixer using a standard dough hook. Add the large flour portion 1 spoon full at a time till it's absorbed, then add another spoonful. Use it all up. If you need a bit more flour at the end to clean the side of the bowl and make the dough not stick add a bit at a time. Continue kneeding for 10-15minutes.
  • Once done kneed dough by hand into a ball, cover and let rest 10 minutes. This gives you time to prepare the pan, ingredients, etc -- I put a pizza stone into a 425'F oven to heat up. Then I take a baking sheet without sides and put a piece of parchment paper on it.
  • After resting divide the dough in half. keep half covered while working with the other. Roll half out into a 12" or so circle. Or a square the size of your pizza stone. Transfer the dough to the parchment paper on the baking sheet. Put some shredded mozza cheese into this. I use part skim milk mozza that is lower in fat. Roll out the second half of dough the same size and place on top of the first. Roll and pinch the edge together to seal or use a fork to press together. If one layer is shorter than the other just stretch it all out and pinch the 2 layers together. It doesn't have to look good cause it'll be all bubbled when done.
  • Now poke a few holes around with a fork to release air pockets that will form between the layers. The less you poke the more bubbled and better it will look. I prefer to not poke holes and keep an eye on it in the oven. If a big pocket gets out of hand poke it to release the air.
  • Cover the top with pizza sauce. I like sliced tomatoes, cubed ham, and green olives. Then top with more cheese and pop it in the over. Slide the parchment paper off the baking sheet and right onto the hot stone. Cook for 12-14 minutes and it's done. Slide the parchment off the stone and back onto the sheet to take it out of the oven.
  • For a BBQ pizza mix half BBQ sauce with half pizza sauce. Now fry up some cubed chicken then coat with BBQ sauce. Use this as a topping along with onions, olives, tomatoes, mushrooms, etc -- Whatever you want.
  • The secret is in the dough. And the method of using 2 layers of dough with some cheese in between. It'll bubble up and be like something out of an Italian brick oven.

THE BEST PIZZA DOUGH



The Best Pizza Dough image

This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 crusts (8 servings each).

Number Of Ingredients 7

1-1/4 cups warm water (110° to 115°)
2 teaspoons sugar, divided
1 package (1/4 ounce) active dry yeast
3-1/2 to 4 cups all-purpose or 00 flour
1 teaspoon sea salt
1 teaspoon each dried basil, oregano and marjoram, optional
1/3 cup vegetable or olive oil

Steps:

  • In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Use fresh ingredients whenever possible, especially for the sauce and toppings.
  • Don't overwork the dough, or it will become tough.
  • If you don't have a pizza stone, you can use a baking sheet, but the pizza will not be as crispy.
  • To prevent the pizza from sticking to the pan, grease it with olive oil or cooking spray.
  • Bake the pizza in a preheated oven to ensure that it cooks evenly.
  • Don't overload the pizza with toppings, or it will become soggy.
  • Let the pizza cool for a few minutes before slicing and serving.

Conclusion:

Double-stuffed sheet pan pizza is a delicious and easy-to-make meal that is perfect for busy weeknights. With its crispy crust, gooey cheese, and flavorful toppings, this pizza is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed.

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