28" Cheese Pizza Recipe

Activate yeast and mix

In a large mixing bowl or the bowl of a stand mixer, combine lukewarm water, sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. Add olive oil and about half of the flour and start mixing (use dough hook on low if using mixer).

Develop dough

Add remaining flour and salt. Knead by machine for 6–8 minutes on medium speed (or by hand on a lightly floured surface for 10–12 minutes) until dough is smooth, elastic, and slightly tacky but not sticky. If dough is too sticky, add up to 2–4 tbs additional flour, 1 tbs at a time.

Bulk fermentation

Lightly oil a large bowl, place dough in bowl, turning to coat. Cover with plastic wrap or a damp towel. Let rise in a warm draft-free area until doubled in size, about 1.5–2 hours.

Portion and rest

Punch down dough gently and divide into two equal portions. Each portion will make one 28-inch thin-crust pizza (or one large 28" round - double-check pan size). Form each portion into a tight ball. Place dough balls on a lightly oiled tray, cover, and rest for 30–45 minutes to relax the gluten before shaping.

Prepare sauce

While dough is rising or resting, heat 2 tbs olive oil in a saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add pureed tomatoes, dried oregano, dried basil, salt, black pepper and optional sugar. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to room temperature before using.

Adjust seasoning

Taste and adjust salt, pepper, or sugar as needed. For a brighter sauce, stir in a teaspoon of olive oil before using.

Preheat oven and prepare surface

Place a pizza stone, steel, or an inverted baking sheet on the middle rack of your oven. Preheat the oven to its highest setting (500–550°F / 260–290°C) for at least 45 minutes to 1 hour so the stone/steel is thoroughly heated. If using a commercial or specialty pizza oven, follow manufacturer guidance for high-heat baking.

Shape dough

On a well-floured or semolina-dusted work surface, gently press and stretch one dough ball into a 28-inch round, keeping a slightly thicker rim for the crust (about 1–1.25 inches). Use your knuckles and gravity to stretch dough evenly, rotating as you go. Avoid tearing; patch any small holes by pressing the dough together.

Add sauce and cheese

Transfer stretched dough to a large, well-floured pizza peel or an oiled perforated pizza pan. Spread a thin, even layer of cooled tomato sauce over the dough, leaving the outer 1–1.25 inches bare for the crust. Use about 1.5–2 cups of sauce per pizza depending on desired sauciness (reserve remaining sauce for the second pizza). Sprinkle shredded mozzarella evenly over the sauce, using about 4 cups per 28" pizza. Finish with a light dusting of grated Parmesan (about 3–4 tbs) and an optional pinch of crushed red pepper flakes.

Bake

Slide the pizza onto the preheated stone/steel and bake at 500–550°F (260–290°C) for 7–10 minutes, rotating halfway through if needed for even browning. Baking time will vary with oven type and temperature; watch for a golden-brown, blistered crust and bubbling, slightly browned cheese.

Finish

Remove pizza from oven and transfer to a cutting board. Brush the crust lightly with 1 tbs olive oil. Scatter fresh basil leaves over the hot pizza if using. Let rest 2–3 minutes, then slice into 8–10 wide slices and serve hot. Repeat assembly/baking for the second dough ball.