28" Half Cheese/half Pepperoni Recipe

Proof yeast

In a small bowl, combine warm water and sugar. Sprinkle the instant dry yeast over the water and stir briefly. Let sit 5–7 minutes until foamy. (If using high-quality instant yeast, you can mix directly with flour and skip this step; foaming confirms activity.)

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine bread flour and salt. Add the foamy yeast mixture and olive oil. Mix on low until incorporated, then increase speed and knead 6–8 minutes by mixer (or 10–12 minutes by hand) until dough is smooth, elastic, and slightly tacky but not sticky. Add a tablespoon of water or flour as needed to adjust consistency.

First rise

Form dough into a ball, lightly oil the exterior, place in a large bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.

Shape and rest

Gently deflate the dough and transfer to a lightly floured surface. Shape into a round and let rest, covered, for 15–20 minutes to relax the gluten for easier stretching to 28 inches.

Stretch dough

Using your hands, stretch and press the dough into a 28-inch circle. Work from the center outward, leaving a slightly thicker rim for the crust. If it resists, rest 5–10 more minutes and continue.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, dried basil, salt, pepper, and optional sugar. Stir to combine and simmer gently for 8–12 minutes to thicken slightly and concentrate flavors. Taste and adjust seasoning. Remove from heat and let cool slightly before using.

Preheat oven to the highest temperature it will safely go (500–550°F / 260–290°C) at least 30 minutes before baking. If you have a pizza stone or steel, place it on the lowest oven rack while preheating. If using a pizza peel, dust with semolina or flour to prevent sticking.

Brush the outer crust lightly with olive oil to promote browning.

Spread a thin, even layer of tomato sauce over the stretched dough, leaving a 1–1.25 inch rim for the crust. Use just enough sauce to cover — about 1 to 1.25 cups total; reserve any extra for serving.

Divide the pizza mentally into two equal halves. On the cheese half, evenly distribute 6 cups shredded mozzarella so the cheese layer is uniform. Sprinkle the 1/2 cup grated parmesan over that half. On the pepperoni half, evenly sprinkle 3 cups shredded mozzarella, then lay pepperoni slices so they slightly overlap; aim for full coverage (about 60 slices depending on size). If desired, sprinkle red pepper flakes over the pepperoni side.

Carefully transfer the assembled pizza to the preheated stone/steel or a baking sheet. Bake at 500–550°F (260–290°C) for 8–12 minutes, rotating once halfway through for even browning. Bake until the crust is golden and blistered, cheese is melted and bubbly, and pepperoni edges are crisp. Exact time depends on oven and stone/steel.

Remove the pizza from the oven and let rest 2–3 minutes. Drizzle with extra virgin olive oil and scatter fresh basil leaves if using. Slice into 8–12 large slices (a 28-inch pie is best cut into 8 for large slices or 12 for medium). Serve hot.