Big Wheel Recipe

Activate the Yeast

In a small bowl, combine warm water and sugar. Stir until dissolved, then sprinkle the active dry yeast on top. Let it sit for about 5-10 minutes until frothy.

Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.

Combine Ingredients

Make a well in the center of the flour mixture. Pour in the activated yeast mixture and olive oil. Mix until a dough begins to form.

Knead the Dough

Transfer the dough to a floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic.

Let the Dough Rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat the Oven

Preheat your oven to 475°F (245°C).

Shape the Dough

Once the dough has risen, punch it down to release air. Divide the dough into two equal portions. Roll each portion into a large circle that fits your baking sheet.

Add Toppings

Transfer the dough circles onto baking sheets. Sprinkle each circle with mozzarella cheese, then layer with pepperoni, olives, diced bell pepper, and Italian seasoning.

Bake

Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the cheese is bubbling.

Serve

Remove from the oven, let cool for a few minutes, then slice and serve warm.