Whole 28" Pepperoni / Italian Sausage Recipe
Make Whole 28" Pepperoni / Italian Sausage Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (for 28-inch whole pizza)
Sauce
Cheese & Toppings
Equipment/Optional
Method
Dough (for 28-inch whole pizza)
- 1
Mix and autolyse
In the bowl of a stand mixer, combine 4.25 cups room-temperature water, 9 cups bread flour, 1 tablespoon sugar and 2.5 tablespoons instant yeast. Mix on low (with dough hook) just until the flour is fully hydrated, about 1–2 minutes. Let the mixture rest (autolyse) for 20 minutes to develop gluten.
- 2
Add salt and oil, knead
After autolyse, add 2 tablespoons salt and 3 tablespoons olive oil. Knead on medium speed for 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If dough feels excessively sticky, add up to 1/4 cup additional flour, 1 tablespoon at a time.
- 3
- 4
Shape and cold ferment (optional but recommended)
For best flavor and handling, divide dough into two equal portions (each will make one 28-inch crust if you prefer thinner single crusts; otherwise keep whole for one very large crust). For a single 28-inch pizza use the entire dough mass. Lightly deflate and shape into a smooth ball. Place in an oiled container, cover, and refrigerate for 12–48 hours. Bring back to room temperature 1–2 hours before shaping.
- 5
Final shaping
On a lightly floured surface (use the 1/4 cup flour), press and stretch the dough into a 28-inch circle. Use your fingers to push from the center outward leaving a slightly thicker rim. If making one very large pizza, be sure to evenly distribute thickness. Transfer dough to a pizza peel or parchment-dusted baking sheet dusted with 2–3 tablespoons cornmeal/semolina to prevent sticking.
Sauce
- 6
Prepare sauce
Pour the 28 oz canned tomatoes into a bowl and crush them by hand or pulse 2–3 times in a food processor for a slightly chunky texture. Stir in 2 tablespoons extra virgin olive oil, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes. Taste and adjust seasoning. No cooking required for a fresh-style pizza sauce; keep it slightly thin so it spreads easily without weighing the crust down.
Topping Preparation
- 7
Cook the sausage
In a skillet over medium heat, add the 2.5 lbs of Italian sausage (removed from casings). Crumble and cook until just browned and cooked through, about 6–8 minutes. Drain excess fat onto paper towels and set aside. If sausage is particularly fatty, blot with paper towels to remove extra grease so the pizza doesn't become soggy.
- 8
Prepare cheeses and pepperoni
Shred 8 cups whole milk mozzarella if not pre-shredded and grate 1 cup Parmesan. Measure out 6 cups sliced pepperoni and have the cooked sausage handy. If you prefer crispier pepperoni, you can pre-bake pepperoni slices on a sheet for 4 minutes at 400°F to render some fat (optional).
Assembly & Baking
- 9
Preheat oven
Preheat oven to the highest temperature possible, preferably 500–550°F (260–290°C). If using a pizza stone or steel, place it in the oven on the lowest rack and preheat at least 45–60 minutes so it is thoroughly hot.
- 10
Sauce the dough
Place the shaped 28-inch dough on the peel or prepared baking sheet. Using a ladle or large spoon, spread about 1.25 to 1.5 cups of sauce evenly over the dough, leaving a 3/4 to 1-inch rim around the edge. For a thinner crust or more even coverage, use up to 2 cups sauce but avoid over-saturating.
- 11
Cheese and toppings
Evenly distribute the 8 cups shredded mozzarella over the sauced dough, leaving the rim bare. Sprinkle the cooked sausage in even clusters across one half of the pizza and evenly scatter 6 cups sliced pepperoni across the other half so the pie is half pepperoni / half Italian sausage. Sprinkle 1 cup grated Parmesan over the whole pie. Drizzle or brush the rim with 1 tablespoon olive oil for color and crispness.
- 12
Bake
If using a peel, slide the pizza onto the preheated stone/steel. If using a baking sheet, place it on the hot rack. Bake at 500–550°F for 8–14 minutes, rotating halfway through for even color, until crust edge is golden and cheese is melted, bubbly and beginning to brown. Baking time varies with oven temperature and whether a stone/steel is used. For lower-temperature ovens (450–475°F), expect 12–18 minutes.
- 13
Finish and rest
Remove pizza from oven and let rest 3–5 minutes so cheeses set slightly. Scatter fresh basil leaves over the pizza if using. Slice the 28-inch pizza into 10–12 large slices (or as desired) using a large pizza cutter or rocker.