I mentioned I’d have a few posts about holiday baking. But this is what I wanted to share first. This Sicilian style sheet pan pizza is the best pizza I’ve ever made. I used jarred pizza sauce, diced mozzarella cheese, grated Gran Padano cheese ( I would usually have Asiago or a Parmesan) and added chopped grape tomatoes, yellow bell peppers and sliced Kalamata olives. The recipe is from Alexandra Cooks, here. This is a thicker crust than a Grandma pizza, more like focaccia with toppings. I used half all-purpose flour and half bread flour, but only let it rise, alternately on the counter and in the fridge, for most of one day instead of the overnight fridge rise recommended. The crust is baked for about 10 minutes before the sauce, cheese, and toppings are added. It was delicious hot, and leftover. I put my sheet pan on a pre-heated round pizza stone, but that’s optional. I also just preheated my over to 485, then lowered the temp to 475 before the crust was finished baking solo.