Large Recipe

Activate yeast and combine

In a large mixing bowl, whisk the warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Let sit 5 minutes until foamy. Add olive oil.

Mix and knead

Add the flour and salt to the bowl. Mix with a wooden spoon or dough hook until a shaggy dough forms. Turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or knead 6–7 minutes on medium speed with a stand mixer). Dough should be slightly tacky but not sticky; add up to 2 more tablespoons flour if necessary.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot 60–75 minutes, or until doubled in size.

Shape for a large pizza

Gently punch down the dough, turn out onto a lightly floured surface and let rest 5 minutes. Using your hands and fingertips, press and stretch the dough into a roughly 16–18 inch (40–45 cm) circle for one large pizza, leaving a slightly thicker edge for the crust. Transfer to a pizza peel or baking sheet dusted with cornmeal/semolina.

Make the sauce

In a small bowl, combine crushed tomatoes, tomato paste, minced garlic, oregano, basil, 1/2 tsp salt, black pepper and optional 1/2 tsp sugar. Stir until smooth and taste; adjust salt/seasoning. The sauce should be slightly thick but spreadable.

Assemble pizza

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Spread 3/4–1 cup of the sauce evenly over the stretched dough, leaving a 1/2–1 inch border. Sprinkle the shredded mozzarella evenly over the sauce (reserve a little for finishing if desired).

Arrange chosen toppings evenly on the cheese. For the listed amounts: scatter pepperoni slices across the pizza, then distribute bell pepper, red onion and mushrooms so no area is overloaded. Sprinkle grated Parmesan and red pepper flakes if using. Fresh basil leaves can be added after baking or placed on top before baking for a somewhat roasted basil flavor.

Brush the exposed crust lightly with 1 tablespoon olive oil. Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling with some golden spots. Baking time will vary with oven and stone: check at 8 minutes.

Remove pizza to a cutting board. Let rest 2–3 minutes, sprinkle reserved mozzarella or Parmesan and fresh basil (if not added earlier). Slice into 8–10 large slices and serve hot.