Whole 28" Pepperoni Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 4 cups all-purpose flour and 2 tsp salt. Toss briefly to combine.

Combine and knead

Add the foamy yeast mixture and 2 tbsp olive oil to the flour. Mix on low speed until a shaggy dough forms, then increase to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If kneading by hand, turn the dough onto a floured surface and knead 8–10 minutes.

First rise

Lightly oil a large bowl, place the dough inside, turning to coat with oil. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.

Divide and rest (if making multiple pizzas)

After the first rise, gently punch down the dough and transfer to a floured surface. For one 28-inch pizza use the entire dough. If you prefer a thinner crust with two pizzas, divide into two equal portions and let rest 15 minutes covered to relax the gluten before shaping.

While the dough is rising, prepare the sauce. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add 1.5 cups crushed canned tomatoes and 2 tbsp tomato paste, stirring to combine.

Stir in 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar if using. Bring to a gentle simmer and cook 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on dough.

Preheat oven and prepare pan

At least 45 minutes before baking, place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) or as high as your oven safely goes. If using a pizza pan, preheat the pan in the oven as well. Lightly dust a large pizza peel or work surface with semolina or cornmeal and a little flour to prevent sticking.

Shape the dough

On the dusted surface, gently press and stretch the rested dough into a 28-inch round. Use your fingertips to push the dough from the center outward, leaving a slightly thicker rim for the crust. If dough resists, let it rest 5–10 minutes and continue. Transfer the shaped dough to the pizza peel or an inverted baking sheet dusted with semolina/cornmeal.

Add sauce

Using the back of a ladle or a spoon, spread about 1.25 to 1.5 cups of the cooled sauce evenly over the dough, leaving a 1/2–1 inch border for the crust. Do not overload with sauce to avoid soggy center.

Add cheese and toppings

Evenly distribute 6 cups shredded mozzarella across the sauce. Sprinkle 1/2 cup grated parmesan over the mozzarella. Arrange pepperoni slices (about 6 oz) in an even single layer across the pizza. If you want more pepperoni coverage, add in additional slices as desired. Sprinkle crushed red pepper flakes if using.

Bake

Slide the assembled pizza onto the preheated stone or pan. Bake at 500°F (260°C) for 8–12 minutes, rotating once after 5–7 minutes so it browns evenly. Bake until the crust is golden and cheese is bubbly with some light browning.

Finish

Remove pizza from oven and transfer to a cutting board. Brush the crust lightly with 1 tbsp olive oil for shine and flavor. Scatter fresh basil leaves on top if using. Let rest 3–5 minutes before slicing to let the cheese set slightly.

Slice and serve

Cut the whole 28-inch pizza into 8–12 large slices (depending on appetite) with a pizza wheel or a large chef's knife. Serve hot and enjoy.