Sheet Pan Pizza

Knead all the ingredients until a smooth and homogeneous dough is obtained.

Oil a container and place the dough inside, covering it with a lid and a plastic sheet for about 45 minutes.

Shape the dough into 200 g loaves, applying gentle tension, and let them proof for approximately 60 minutes.

In a baking tray, spread semolina flour and gently stretch the dough, taking care not to release the gas inside.

Top as desired and bake at a temperature of approximately 300°C (572°F) for 3-4 minutes.