Whole 28" Half Cheese/half Pepperoni Recipe

Mix and autolyse

In a large mixing bowl or stand mixer bowl, combine 6.5 cups flour and 2.5 tsp salt. In a separate container, dissolve 2 tsp instant yeast and 1 tsp sugar/honey into 3.25 cups room-temperature water. Pour the water mixture into the flour and mix briefly just until no dry flour remains. Cover and let rest (autolyse) 20 minutes.

Knead

After autolyse, add 2 tablespoons olive oil. Knead by hand on a lightly floured surface or with a stand mixer fitted with a dough hook on low-medium speed for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough feels too sticky add up to 2 tablespoons flour; if too stiff add 1–2 teaspoons water.

Bulk rise

Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise at room temperature until roughly doubled (about 1.5–2 hours depending on room temp). For more flavor, you can refrigerate for 12–48 hours after a short 30–45 minute room-temp rise—if cold-proofing, bring dough to room temp 60–90 minutes before shaping.

Divide and shape

Turn the risen dough out onto a lightly floured surface and gently deflate. Shape into one large ball. On a floured surface or on parchment, begin stretching the dough into a 28-inch round: press from center outward leaving a slightly thicker rim for crust. Use gravity and your hands to gradually stretch until about 28 inches in diameter. Maintain even thickness; aim for a thin center.

Make the sauce while dough is rising: In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add 2 teaspoons minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add 2 cups crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Simmer gently 8–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to warm.

Preheat oven and prepare baking surface: If using a pizza stone or steel, place it in the oven and preheat to highest setting (500–550°F / 260–290°C) for at least 45–60 minutes. If using a deck or pan, preheat oven to 500°F (260°C). Sprinkle a large pizza peel or the back of a baking sheet with 2 tablespoons cornmeal or semolina to prevent sticking.

Transfer and sauce the dough: Transfer stretched 28-inch dough onto the cornmeal-dusted peel or parchment. With the back of a spoon or a ladle, spread an even layer of the cooled tomato sauce over the dough, leaving a 1–1.25 inch border for the crust. Use approximately 1.5–1.75 cups sauce total, spreading more thinly across the large surface to avoid sogginess.

Cheese half topping

On one half of the pizza (choose a clear center line to define halves), evenly distribute 6 cups shredded mozzarella. Sprinkle 1/2 cup grated Pecorino/Parmesan across that same half. Keep toppings slightly away from the center seam so halves don't mix.

Pepperoni half topping

On the other half, evenly distribute 4 cups shredded mozzarella. Sprinkle 1/4 cup grated Pecorino/Parmesan over that half. Arrange approximately 40 pepperoni slices in a single slightly overlapping layer (or to your preference) over this half. For a crispier pepperoni edge, place slices slightly overlapping and avoid too much pooling of oil.

Finish edges: Brush the exposed crust edge with about 1 tablespoon olive oil for color and shine. If desired, sprinkle a light pinch of extra grated cheese on the rim halves (not necessary).

Bake: Slide the pizza (on peel or on parchment) onto the preheated stone or baking tray. Bake at 500–550°F (260–290°C) for 7–11 minutes, rotating halfway through if your oven has hot spots, until the crust is golden brown, cheese is melted and bubbly, and pepperoni edges are slightly crisp. Times vary by oven; watch closely after 6 minutes. If using a home oven with lower max temp, bake 10–14 minutes and broil 1–2 minutes at end if you want more char.

Rest and finish: Remove pizza from oven and let rest 2–3 minutes. Tear or chiffonade about 10 fresh basil leaves and scatter across the whole pie if using. Optionally, finish with a light drizzle of extra-virgin olive oil or a pinch of flaky sea salt.

Slice and serve: Using a large pizza wheel or rocker, cut the 28-inch pizza into 8–12 slices (depending on desired size). Serve hot. Each slice will have distinct cheese-only or pepperoni-only halves depending on where cut falls.