Whole 28" Cheese Pizza Recipe
A large, cheesy pizza perfect for sharing.
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Ingredients
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Dough (makes one 28-inch pizza crust)
Tomato Sauce
Cheese & Topping
Method
Dough (makes one 28-inch pizza crust)
- 1
Bloom yeast
In a large measuring cup or bowl, combine the warm water, sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.
- 2
Mix dough
In a very large mixing bowl (or stand mixer bowl), whisk together the flour and salt. Make a well in the center, pour in the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or dough hook on low until a shaggy dough forms. If dough feels dry, add up to 2–4 tablespoons additional warm water; if too sticky, add up to 2 tablespoons extra flour.
- 3
Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, or knead with a stand mixer on medium speed with the dough hook for 6–8 minutes. The dough should be tacky but not overly sticky.
- 4
First rise
Lightly oil a very large bowl with remaining 1 tablespoon olive oil. Place the dough in the bowl, turn to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm (75–80°F / 24–27°C) draft-free spot until doubled, about 1 to 1¼ hours.
- 5
Shape crust
After rising, gently deflate the dough and transfer to a well-floured surface. For a single 28-inch pizza, stretch the dough outward with your fingers and palms to a roughly 28-inch diameter (or roll out with a large rolling pin). Aim for an even thickness with a slightly thicker 1/2–3/4-inch rim. Transfer to a large pizza peel or two rimless baking sheets overlapped with parchment (or a single very large pizza pan). If using a thin-crust preference, dock (poke) the center lightly with a fork to avoid large bubbles.
- 6
Final rest
Let the shaped crust rest, loosely covered, for 15–20 minutes while you preheat the oven and prepare toppings. This relaxes the gluten for easier spreading of sauce and cheese.
Tomato Sauce
- 7
Cook sauce
While the dough is rising, heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, dried basil, salt, black pepper and optional sugar. Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
- 8
Cool slightly
Remove sauce from heat and let cool 5–10 minutes before spreading on the dough so it doesn’t make the crust soggy.
Cheese & Assembly
- 9
Preheat oven
Place an oven rack in the lowest position or the position recommended for a very large pizza. Preheat your oven to the highest temperature it safely supports (500–550°F / 260–290°C) for at least 30 minutes. If you have a pizza stone or steel, place it on the lowest rack before preheating.
- 10
Spread sauce
Using a large ladle or large spoon, spread about 1¾ to 2 cups of tomato sauce evenly over the stretched 28-inch dough, leaving a 1/2–3/4-inch border for the crust. Use more or less sauce to preference, but avoid over-saucing which can make the center soggy.
- 11
Add cheese
Distribute the shredded whole-milk mozzarella evenly over the sauced dough, using about 7–8 cups for a generously cheesy pizza. Sprinkle the grated Parmesan evenly over the mozzarella to add salty, nutty flavor.
- 12
Brush crust
Lightly brush the exposed crust with 1 tablespoon olive oil to promote browning and a tender bite. Sprinkle the dried oregano over the cheese and optional red pepper flakes if using.
- 13
Bake
Slide the pizza onto the preheated pizza stone or baking surface. Bake at 500–550°F (260–290°C) for 10–16 minutes, rotating once halfway through if possible, until the crust is golden-brown and cheese is bubbly and lightly browned in spots. Baking time will vary by oven and thickness of the crust; start checking at 9–10 minutes.
- 14
Rest and slice
Remove pizza from the oven and let sit on a cutting board or cooling rack 3–5 minutes to allow the cheese to set slightly. Slice into 8–12 large slices (depending on desired portion size) using a large pizza cutter or chef’s knife. Serve hot.