Entree: United States – Great Lakes United States (Ohio) – Toledo-style Pizza

Serving Size: 6

Approximate Time

Prep 1 hr 10 min

Cook 20 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- For the dough:
  - 3 cups (360 g) all-purpose flour, plus extra for dusting
  - 1 tsp (5 g) fine salt
  - 1 tsp (4 g) granulated sugar
  - 1 tbsp (9 g) instant dry yeast
  - 1 cup (240 ml) warm water (100–110°F / 38–43°C)
  - 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) for pan
  - 1 tbsp (8 g) cornmeal (for dusting the pan)
- For the sauce:
  - 1 1/4 cups (300 g) canned crushed tomatoes
  - 1 tsp (5 ml) olive oil
  - 1 clove garlic, minced
  - 1/2 tsp (1 g) dried oregano
  - 1/4 tsp (1 g) salt
  - 1/8 tsp (0.5 g) black pepper
  - 1/2 tsp (1 g) sugar (optional, to cut acidity)
- Toppings (placed under the cheese):
  - 1 lb (454 g) Italian sausage, casings removed and cooked, crumbled
  - 4 oz (115 g) sliced pepperoni
  - 1 small green bell pepper, thinly sliced (approx. 4 oz / 115 g)
  - 1 small yellow onion, thinly sliced (approx. 4 oz / 115 g)
  - 4 oz (115 g) cremini mushrooms, thinly sliced
- Cheese and finish:
  - 10 oz (285 g) low-moisture mozzarella, shredded
  - 1/4 cup (25 g) grated Parmesan
  - 2 tbsp (30 ml) olive oil, divided (for brushing)
  - 1/2 tsp (1 g) dried oregano or Italian seasoning, for sprinkling
  - Crushed red pepper flakes, to serve (optional)

Instructions

Short Description:
A thin, crisp rectangular pizza baked on a sheet pan and traditionally cut into squares, with the distinctive Toledo touch of placing the toppings under a blanket of cheese for a clean, even melt.

Regional Notes:
This Great Lakes/Ohio variation features an ultra-thin, cracker-like crust baked on a sheet pan and cut into squares rather than slices. Toppings (meats and vegetables) are placed under the cheese, which helps keep the crust crisp and gives the pizza the characteristic even, cheesy top common to Toledo-style preparations.

1. Make the dough: In a large bowl whisk flour, salt, and sugar. Stir in instant yeast. Add warm water and 2 tbsp (30 ml) olive oil and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, mix 2–3 minutes in a stand mixer with dough hook.
2. First rise: Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 45–60 minutes.
3. Prepare toppings and sauce: While dough rises, cook sausage in a skillet over medium heat, breaking into small crumbles until no pink remains, about 6–8 minutes; drain excess fat. In the same pan briefly sauté bell pepper, onion, and mushrooms just until softened, 3–4 minutes; season with a pinch of salt and pepper. For sauce, stir together crushed tomatoes, 1 tsp (5 ml) olive oil, minced garlic, oregano, salt, pepper, and optional sugar in a bowl.
4. Preheat oven and pan: Place an oven rack in the upper third of the oven. Preheat oven to 500°F (260°C) for at least 30 minutes with a large rimmed sheet pan or baking steel inside so it becomes very hot. If using a standard sheet pan rather than baking steel, preheat oven to 475°F (245°C).
5. Shape the crust: Lightly oil a 13x18 inch (33x46 cm) rimmed sheet pan and dust with 1 tbsp (8 g) cornmeal. Turn dough out and gently press/roll to a very thin rectangle slightly smaller than the pan (you can stretch to the edges). Transfer dough to the prepared pan and dock lightly with a fork to prevent large bubbles.
6. Par-bake for crispness: Slide the pan (or place on the preheated baking steel) and par-bake the crust until it just sets and begins to color, 6–8 minutes. This step helps achieve the Toledo thin, crisp base.
7. Assemble with toppings under cheese: Remove par-baked crust. Spread an even layer of tomato sauce over the crust, leaving a 1/2-inch (1.5 cm) edge. Scatter the cooked sausage evenly, then arrange pepperoni, sautéed peppers, onions, and mushrooms over the sauce (these are placed under the cheese per Toledo style). Drizzle 1 tbsp (15 ml) olive oil over the toppings.
8. Top with cheese: Evenly sprinkle shredded mozzarella over the entire surface to fully cover the toppings; finish with grated Parmesan and a light sprinkle of dried oregano or Italian seasoning.
9. Bake until crisp and bubbly: Return the pizza to the oven and bake until the cheese is melted, bubbly, and edges are deeply golden and crisp, 8–12 minutes (time will vary with oven and whether a baking steel or sheet pan is used).
10. Rest and cut into squares: Remove pizza from oven and brush the outer crust lightly with the remaining 1 tbsp (15 ml) olive oil for sheen and extra crispness. Let rest 3–5 minutes, then use a pizza wheel or large knife to cut into squares (commonly 12 pieces) and serve hot with crushed red pepper flakes if desired.