Whole 28" Cheese Pizza Recipe

Activate yeast

In a large measuring cup or bowl, combine warm water (3.5 cups) and sugar (2 tsp). Sprinkle the active dry yeast (2.5 tsp) over the water, stir briefly, and let sit 5–10 minutes until foamy and fragrant.

In a very large mixing bowl (or stand mixer fitted with a dough hook), combine 8 cups all-purpose flour and 2 tsp fine sea salt. Make a well in the center.

When the yeast is foamy, add the yeast mixture and 3 tbs olive oil to the flour. If using a stand mixer, mix on low until the dough comes together, then increase speed to medium and knead 6–8 minutes until smooth and elastic. If mixing by hand, stir until shaggy, turn onto a lightly floured surface, and knead 10–12 minutes.

The dough should be slightly tacky but not sticky. If too sticky, add up to 1/4 cup more flour; if too dry, add a tablespoon of warm water at a time. Form into a ball.

Lightly oil a very large bowl with olive oil (use some of the 3 tbs if reserved). Place dough ball in bowl, turn once to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled — about 1.5–2 hours.

After the first rise, gently deflate dough and divide into two equal portions (for ease of handling you can divide into 3 portions if preferred). For a single 28" whole pizza, stretch/roll one large portion to fit a 28" peel/pan; reserve the other portion for an extra crust or future pizzas. Let shaped dough rest 20–30 minutes covered to relax the gluten before final stretching.

Preheat oven to highest setting (500–550°F / 260–290°C) and place a pizza stone or steel in the oven while it preheats for at least 45 minutes. If you use a large perforated pan or screen sized for 28", preheat that as well or use an oven floor if safe and appropriate.

While dough rises, make the sauce. In a medium saucepan, warm 2 tbs extra-virgin olive oil over medium heat. Add minced garlic (4 cloves) and cook 30–60 seconds until fragrant; do not brown.

Add 48 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp fine sea salt, 1/2 tsp black pepper, and 1/2 tsp sugar (optional). Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer 10–15 minutes to blend flavors, stirring occasionally. Taste and adjust salt or sugar as needed. Remove from heat and let cool to room temperature before using on pizza to avoid soggy dough.

If using a peel or sheet, lightly dust it with semolina or flour. Transfer the rested dough portion to a well-floured surface. Using your fingers, press from the center outward, rotating the dough, or gently stretch it over your fists, until you reach approximately a 28-inch diameter. Aim for an even thickness with a slightly thicker outer rim (crust). If dough resists, let it rest another 10 minutes covered and continue.

Transfer the stretched dough to the peel or preheated pan. Brush the outer 1/2–1 inch of the rim lightly with 1–2 tbs olive oil to encourage browning.

Spread sauce evenly over the dough, leaving the outer rim free of sauce. For a 28" pizza use about 2 to 2.5 cups of sauce for a light-to-moderate coating; more if you prefer saucier pizza.

Distribute shredded mozzarella evenly over the sauced dough. For a generously cheesy 28" pizza use about 6 pounds of shredded low-moisture whole-milk mozzarella; spread to the edge of the sauce but keep the rim clear. Sprinkle the 1/2 cup grated Parmesan evenly over the mozzarella.

Slide the pizza onto the preheated stone/steel or place the pan in the oven. Bake at 500–550°F (260–290°C) for 8–12 minutes, rotating once halfway through for even browning. Baking time will vary by oven temperature and stone/steel heat. Target: golden-brown crust with bubbly, lightly browned cheese.

If the crust is browning too quickly while cheese needs more time, move the pizza to a lower rack or tent loosely with foil for the remaining time.

When done, remove pizza to a cutting board and let rest 3–5 minutes to set the cheese. Scatter fresh basil leaves (to taste) over the pizza if using. Slice into desired number of slices (for a 28" whole pizza typically 12–16 slices).

Brush the crust lightly with any remaining olive oil for shine and flavor. Serve hot.

If storing leftovers, cool completely, slice, and refrigerate up to 3 days or freeze slices wrapped tightly up to 1 month. Reheat in a 375°F oven on a sheet or stone until warmed through and cheese is soft, about 8–12 minutes.