Sheet Pan Pizza

Ingredients

• 1 pound store-bought pizza dough
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes, optional
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Assorted toppings of your choice

Directions

1. Combine the olive oil with the garlic, then let it hang out for a few hours so the oil picks up all that flavor.
2. Start the dough with a quick starter: put the sugar, yeast, and 1/2 cup water into the bowl of a stand mixer. If you are working by hand, use a large bowl instead. Stir in the 1/4 cup of flour and the whole wheat flour, then leave it alone for 30 minutes, until it turns foamy.
3. Add the salt and 3 cups flour, followed by the olive oil and 3/4 cup water. Knead with the dough hook attachment for 5 minutes, or knead by hand, until the dough comes together in a smooth ball that is still a little sticky. If it feels too wet, work in a bit more flour as needed.
4. Oil a large bowl, place the dough inside, and turn it over so the oiled side faces up. Cover the bowl with plastic wrap or a kitchen towel, then let it rest somewhere warm until it has doubled, 1 1/2 to 2 hours. After the rise, you can punch it down and refrigerate it for a few hours, or overnight; bring it back to room temperature before continuing.
5. Heat the oven to 500ºF (260ºC), or make it as hot as your oven will allow.
6. Dust an 11 x 17-inch (28 x 43cm) baking sheet with cornmeal, or cover it with parchment paper. On a lightly floured countertop, roll the dough until it is about the size of the pan. If it keeps shrinking back, give it a few minutes to relax before rolling more. Lift and stretch the dough, then lay it on the baking sheet and ease it out to the edges.
7. Brush a 1-inch (3cm) band around the edge of the dough with only the garlic oil, leaving the garlic pieces behind for now. Spread the garlic and the remaining oil over the center of the dough.
8. Add whatever toppings you want.
9. Bake for 15 to 20 minutes, until the underside is cooked through and the top is golden brown.