Whole 28" Half Cheese/half Pepperoni Recipe
Half cheese and half pepperoni on a 28-inch pizza.
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Ingredients
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Dough (28-inch round pizza crust)
Tomato sauce
Cheeses
Toppings
Finish & assembly
Method
Dough (28-inch round pizza crust)
- 1
Activate yeast
In a small bowl, combine 1/2 cup warm water (about 105–110°F / 40–43°C) with the sugar and 2 tsp active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
- 2
Mix dough
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), add 6 cups bread flour and 2 tsp fine sea salt. Make a well and pour in the foamy yeast mixture, 1.5 cups cool water, and 2 tbsp olive oil. Mix on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If mixing by hand, knead on a floured surface 8–10 minutes.
- 3
First rise
Lightly oil a large bowl with olive oil. Place dough in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.
- 4
Divide and rest
After doubling, punch dough down gently and divide into 1 large piece suitable for a single 28-inch crust (or leave whole if your oven and peel accommodate). Shape into a tight ball, place on a lightly floured surface, cover, and let rest 20–30 minutes to relax the gluten for easier stretching.
- 5
Stretch crust
Preheat oven to highest setting (500–550°F / 260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes. On a lightly floured or semolina-dusted peel or parchment, flatten the dough gently, then use your hands to stretch from the center outward to a 28-inch round. Maintain a slightly thicker rim for the crust edge. If dough resists, let rest 5–10 minutes and continue.
Tomato sauce
- 6
Cook sauce
In a small saucepan over medium heat, warm 1 tbsp olive oil. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned. Add 2 cups canned crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sugar (optional). Simmer gently 10–12 minutes to meld flavors, stirring occasionally. Adjust salt and pepper to taste. Remove from heat and let cool slightly.
Cheeses
- 7
Prepare cheeses
Shred or grate 8 cups whole milk mozzarella and measure 1/2 cup freshly grated Parmesan. Toss the mozzarella briefly to break up any clumps so it distributes evenly when layered on the pizza.
Toppings
- 8
Prepare toppings
Lay out sliced pepperoni so it's easy to cover half the pizza (approximately one semicircle). If you like extra crisping, pat slices dry with a paper towel to remove excess moisture.
Finish & assembly
- 9
Assemble pizza
Brush the stretched 28-inch crust edge lightly with 1 tbsp olive oil. Spoon and spread the tomato sauce into an even, thin layer across the entire pizza surface, leaving the rim untouched (about 1/2–3/4 inch). Sprinkle the shredded mozzarella evenly across the whole pizza. Add the pepperoni slices only on one half of the pizza, arranging them in an overlapping pattern to cover the half. Lightly sprinkle the grated Parmesan over the entire pizza. If desired, add crushed red pepper flakes to the pepperoni half.
- 10
Bake
Slide the pizza (on the peel or using parchment) onto the preheated pizza stone or steel. Bake at 500–550°F (260–290°C) for 6–10 minutes, rotating halfway for even browning, until the crust is golden and the cheese is melted and bubbly with some light browning. Baking time will vary by oven and stone/steel heat retention.
- 11
Finish and serve
Remove pizza and let rest 2–3 minutes. Scatter fresh basil leaves if using and slice the pizza into 8–12 large slices (or into 12–16 depending on desired portion size). Serve hot so one half is cheese-only and the other half is cheese + pepperoni.