Whole 28" Pepperoni Recipe
Make Whole 28" Pepperoni Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Toppings & Assembly
Method
Dough
- 1
Activate yeast and combine
In a large mixing bowl or the bowl of a stand mixer, combine warm water (about 100–110°F / 38–43°C), sugar, and instant yeast. Stir and let sit 3–5 minutes until foamy. Add olive oil, 3 cups of the flour, and the salt. Mix with a dough hook or wooden spoon until combined.
- 2
Knead
If using a stand mixer, switch to medium-low speed and add remaining flour 1/2 cup at a time until dough cleans the bowl but is still slightly tacky; total flour should be about 5½–6 cups. Knead 6–8 minutes until smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes adding flour as needed.
- 3
First rise
Lightly oil a large bowl and place dough ball inside, turning to coat. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.
- 4
Divide and shape for a 28-inch pizza
For a single 28-inch thin-to-medium crust, you want a dough weight of roughly 900–1100 grams (about 2 to 2.5 lbs). Punch down the risen dough and transfer to a work surface. Gently shape into one large round. If your dough is larger, you can remove excess or refrigerate extra for another pizza. Let rest for 20–30 minutes covered to relax the gluten before stretching.
Sauce
- 5
Cook the sauce
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar if using. Stir to combine and simmer gently for 12–15 minutes to meld flavors and thicken slightly. Taste and adjust seasoning. Remove from heat and cool to room temperature before using.
Toppings & Assembly
- 6
Preheat and prepare surface
Place a pizza stone or inverted half-sheet pan on the middle rack and preheat oven to the highest temperature possible (500–550°F / 260–290°C) for at least 45 minutes. If using a pizza steel, preheat similarly. Lightly dust a very large pizza peel or clean work surface with semolina flour or cornmeal to prevent sticking.
- 7
Stretch the dough
On the floured surface, press the rested dough from center outward with your fingers, leaving a 1/2–3/4-inch rim for the crust. Use gravity and your knuckles to stretch until you reach a roughly 28-inch diameter. If dough resists, let it rest 5–10 minutes and continue. Maintain an even thickness; aim for thin center and slightly thicker rim.
- 8
Sauce and cheese
Using the back of a ladle or a large spoon, spread a thin, even layer of cooled tomato sauce over the stretched dough, leaving the rim clear. Use about 1½–2 cups of sauce depending on desired sauciness. Sprinkle shredded mozzarella evenly over the sauced surface—reserve a small handful to finish the center if you like a cheesier bite. Scatter grated Parmesan evenly.
- 9
Arrange pepperoni
Distribute pepperoni slices evenly across the pizza surface. For a fully pepperoni-covered 28-inch pizza, overlap slices slightly in a single layer (you may need about 8–12 oz depending on slice size); use the 10 oz and add more if you want heavier coverage. Maintain balance so slices extend just to the cheese edge but not over the crust rim.
- 10
Bake
Carefully slide the assembled pizza onto the preheated stone or steel using the peel. Bake 7–10 minutes at high heat (500–550°F / 260–290°C) or until the crust is golden with some charred spots, cheese is bubbling and pepperoni edges are crisp. Baking time will vary with oven and stone/steel; start checking at 6 minutes.
- 11
Finish and serve
Remove pizza from oven and transfer to a cutting board. Immediately brush the crust lightly with 1 tablespoon extra-virgin olive oil and sprinkle crushed red pepper flakes if using. Let rest 2–3 minutes to set. Garnish with fresh basil leaves torn and scattered. Slice into 8–12 large slices and serve hot.