In a small bowl, stir the warm water and sugar until dissolved. Sprinkle the active dry yeast over the water, stir once, and let sit 5–7 minutes until foamy.

Activate yeast

In a large bowl or stand mixer fitted with a dough hook, combine 4 cups of the flour and the salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes (or knead by hand on a floured surface) until smooth and elastic. Add remaining flour 1/4 cup at a time if dough is too sticky; dough should be slightly tacky but manageable.

Mix dough

Lightly oil a large bowl with 1 tablespoon olive oil, place the dough in the bowl and turn to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

First rise

Punch down the dough to release air. On a lightly floured surface, stretch and roll the dough into an 18-inch (approximately 45 cm) circle. If dough resists, let it rest 10 minutes and continue. Transfer dough to a pizza peel or rimmed baking sheet lightly dusted with 1–2 tablespoons cornmeal or semolina (or to a well-oiled 18-inch pizza pan). Create a slightly thicker edge for the crust by folding the perimeter inward.

Shape dough

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste; stir to combine. Add dried oregano, dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar. Bring to a gentle simmer, reduce heat to low and simmer 8–10 minutes to slightly thicken. Taste and adjust seasoning. Remove from heat and let cool slightly.

Make sauce

Using the back of a large spoon, spread a thin, even layer of sauce over the stretched 18-inch dough, leaving a 3/4–1 inch border for the crust. Use less sauce if you prefer a drier pizza; this recipe yields a balanced amount for a jumbo pizza.

Spread sauce

Place a pizza stone or an inverted baking sheet on the middle rack (if using). Preheat the oven to 500°F (260°C) for at least 45 minutes to ensure the stone is thoroughly heated. If your oven maxes at 475°F, preheat at that temperature and extend time for a hotter surface.

Preheat oven

Sprinkle an even layer of shredded mozzarella over the sauced dough, reserving about 1/4 cup for finishing if desired. Scatter pepperoni slices evenly over the cheese (or arrange other toppings as preferred). Finish with grated parmesan distributed lightly.

Assemble pizza

If using a pizza peel, slide the pizza onto the hot stone; if using a sheet/pan, place it directly in the oven. Bake at 500°F (or highest oven temp) for 10–14 minutes, rotating halfway through for even browning. Bake until the crust is golden and cheese is bubbling and lightly browned.

Bake

Remove pizza from the oven and let rest 3–5 minutes. Sprinkle reserved 1/4 cup mozzarella or grated parmesan, add fresh basil leaves and a light drizzle of olive oil if desired. Slice into 8–10 large slices and serve with red pepper flakes on the side.

Finish and rest

all-purpose flour

warm water (105–115°F / 40–46°C)

active dry yeast

sugar

salt

olive oil

cornmeal or semolina (for dusting)

crushed tomatoes (canned)

tomato paste

garlic, minced

dried oregano

dried basil

sugar (optional, to balance acidity)

black pepper

low-moisture mozzarella, shredded

parmesan, grated

pepperoni slices

vegetable oil or nonstick spray (for pan)

fresh basil leaves (optional, for finishing)

red pepper flakes (optional)

JUMBO 18 Inch Pizza Same Price as a Large

Make JUMBO 18 Inch Pizza Same Price As A Large Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jumbo 18 Inch Pizza Same Price As A Large Recipe

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