Whole 28" Pepperoni Recipe

Mix and activate yeast

Combine warm water and sugar in a large mixing bowl. Sprinkle instant yeast over the surface and let sit 2–3 minutes until it begins to bloom (tiny foam).

Combine dough ingredients

Add bread flour, salt, and olive oil to the bowl with the yeast mixture. Mix until rough dough forms. If using a stand mixer, use the dough hook and mix on low for 2–3 minutes, then medium for 4–6 minutes until dough is smooth and slightly tacky but not sticky. If mixing by hand, turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

First rise

Form dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 1 to 1.5 hours.

Divide and cold ferment (optional for better flavor)

After the first rise, gently deflate the dough. For a single 28" pizza, shape the dough into one large ball. Place in a lightly oiled container, cover, and refrigerate for 12–48 hours for improved flavor and texture. If refrigerating, remove and let come to room temperature about 1–2 hours before shaping. If not cold fermenting, proceed after first rise.

Shape the crust

On a well-floured surface or a surface dusted with cornmeal/semolina, press and stretch the dough from the center outward to form a 28-inch round. Aim for a slightly thicker rim (edge) about 1/2–3/4 inch. Use gravity and your knuckles to stretch; avoid tearing. Work slowly until you reach an even 28-inch diameter. Transfer to a floured pizza peel or an inverted baking sheet dusted with cornmeal.

Pre-bake (optional but recommended for very large pie)

Preheat oven to its highest setting (500–550°F / 260–290°C) with a pizza stone or steel in place for at least 45 minutes. If your oven cannot accommodate a full 28" stone, preheat as high as possible and consider baking on two half-crusts or using a perforated commercial pizza pan. For a single 28" crust, you may lightly blind-bake for 4–6 minutes to set the surface so toppings don't make it soggy. Brush the rim lightly with olive oil before pre-baking.

Make the sauce

Combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, salt, pepper, olive oil, and optional sugar in a bowl. Stir until smooth and taste; adjust salt or sugar as needed. The sauce should be bright and slightly thick — not watery. No cooking is necessary for a fresh-tasting pizza sauce, but you may simmer gently 10 minutes if you prefer a cooked sauce. Cool to room temperature before using.

Prepare oven and stone/steel

Ensure the pizza stone or steel is fully preheated at the highest oven temperature for 45–60 minutes. If baking on a sheet, preheat the sheet as well. Position oven racks to allow clearance for the 28" pizza (may require the lowest setting or removing racks).

Sauce the crust

Spread an even layer of sauce over the stretched 28" crust with the back of a ladle or spoon, leaving the outer 1/2–3/4 inch rim free. Use approximately 1.5–2 cups of sauce, depending on your preference for sauciness; avoid over-saucing on such a large pie to prevent sogginess.

Add cheese

Distribute shredded mozzarella evenly across the sauced surface, leaving the rim exposed. Use about 5–6 cups of cheese for full coverage without overloading; reserve some to patch any sparse areas during assembly.

Arrange pepperoni

Place pepperoni slices in overlapping concentric circles from the center outward to the edge of the cheese layer. For a 28" pizza, plan on about 35–50 slices depending on size and desired coverage. Slight overlap helps the pepperoni curl and crisp. If you want crisper cups, place an additional single layer of pepperoni on top of the cheese near the end of baking if needed.

Finish

Sprinkle grated Parmesan sparingly around the pie and finish with a light dusting of dried oregano and crushed red pepper if desired. Brush the crust rim with a little olive oil for color and sheen.

Bake the pizza

Carefully slide the assembled 28" pizza onto the preheated stone/steel or place on the preheated sheet. Bake at the highest oven temperature available (500–550°F / 260–290°C) for 8–12 minutes, rotating once halfway through if your oven has hot spots. If you pre-baked the crust, total bake time will be shorter (6–9 minutes). Watch for the cheese to bubble and the crust to achieve a deep golden brown with some charred spots.

Check doneness and finish

If the pepperoni or crust isn't as crisp as you like, you can broil for 30–60 seconds — watch closely to avoid burning. Remove pizza when crust is evenly browned and cheese is bubbling.

Rest and slice

Transfer the pizza to a large cutting board or clean surface. Let rest 2–3 minutes so the cheese settles. Cut into 12–16 slices (or desired size) using a large pizza wheel or rocker. Serve hot.