28" Pepperoni / Italian Sausage Recipe

Activate yeast

In a measuring cup or small bowl, combine warm water (100–110°F), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine 6 cups of the flour and salt. Add the foamy yeast mixture and olive oil. Mix on low speed (or stir by hand) until a shaggy dough forms. Add remaining flour 1/4 cup at a time as needed until dough pulls away from the bowl but is slightly tacky; you may not need all the flour.

Knead

Knead the dough with the stand mixer on medium for 6–8 minutes (or by hand on a lightly floured surface for 8–10 minutes) until the dough is smooth, elastic, and springs back when poked.

First rise

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

Divide and rest

Punch down the dough and turn onto a lightly floured surface. For a 28" pizza (thin-crust, single large pie), you want one large dough ball. Shape into a tight ball, cover, and let rest 20–30 minutes to relax the gluten for easier stretching.

Prepare sauce

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté briefly (30 seconds) until fragrant. Add crushed tomatoes and tomato paste; stir to combine. Add dried oregano, dried basil, sugar, salt, and black pepper. Bring to a gentle simmer, reduce heat to low and simmer 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Cook sausage

In a skillet over medium heat, crumble and cook the Italian sausage until browned and cooked through, about 6–8 minutes. Drain excess fat on paper towels and let cool slightly.

Prepare cheeses and pepperoni

Shred whole-milk mozzarella if not pre-shredded. Measure out pepperoni and grate Parmesan. Have crushed red pepper ready if using.

Preheat oven

Place pizza stone or heavy-duty baking sheet in the oven and preheat to the highest temperature your oven allows (500–550°F / 260–290°C) for at least 45 minutes. If using a grill, preheat to high and set up for indirect or direct cooking with a stone or cast-iron surface if possible.

Shape dough

On a work surface dusted with semolina or cornmeal, gently press and stretch the rested dough into a 28-inch round. Work from the center outward, keeping a slightly thicker 1/2–3/4 inch rim for the crust. Use your knuckles and rotation to stretch evenly; avoid tearing. Transfer the stretched dough to a well-dusted pizza peel or an upside-down baking sheet if you don't have a peel.

Brush and sauce

Lightly brush the outer crust with olive oil to encourage browning. Spread an even layer of sauce over the dough leaving a 1/2–3/4 inch border. Use about 1.5 to 2 cups of sauce depending on desired sauciness.

Add cheese and meats

Evenly distribute about 8–9 cups of shredded mozzarella across the sauced surface, leaving the crust clear. Scatter the cooked crumbled Italian sausage across the cheese in an even layer (about 2 cups). Top with pepperoni slices across the pizza, overlapping slightly if you prefer heavy coverage (about 3–4 cups). Sprinkle the remaining mozzarella if you want extra cheesiness. Finish with a light dusting of grated Parmesan and crushed red pepper flakes to taste.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500–550°F for 8–12 minutes, rotating halfway through for even browning, until the crust is blistered and golden and the cheese is melted and bubbling. Baking time will vary with oven temperature and stone; watch closely.

Finish

Remove pizza to a cutting board. Let rest 2–3 minutes. If using, scatter fresh basil leaves on top. Slice into 8–12 large slices and serve hot.

Brush any reserved crust edge with a little more olive oil if desired and serve with extra Parmesan and crushed red pepper on the side.