Extra Large Recipe

Proof yeast

In a small bowl, combine warm water (105–110°F), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 5 3/4 cups of the flour and kosher salt. Mix to distribute salt.

With mixer on low (or using a wooden spoon), slowly add the yeast mixture and 2 tablespoons of olive oil to the flour. If using hands, pour into center and stir to combine until shaggy dough forms. Add remaining flour, a few tablespoons at a time, only as needed to make a soft, slightly sticky dough—total flour approximately 6 cups.

Knead the dough on medium speed with a dough hook for 6–8 minutes (or by hand on a lightly floured surface for 8–10 minutes) until the dough is smooth, elastic, and slightly tacky.

Lightly oil a large bowl with 1 teaspoon olive oil, place dough in bowl, turning to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

After first rise, gently deflate the dough and form into a ball. For an extra-large pizza, shape into a single large round. If you prefer, refrigerate the dough covered for 8–24 hours for improved flavor; bring to room temperature 45–60 minutes before shaping.

While the dough rises, make the sauce: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, without browning.

Add crushed tomatoes and tomato paste; stir to combine. Add dried oregano, dried basil, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar (if using). Reduce heat to low and simmer gently 10–15 minutes to thicken and let flavors marry. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat your oven as high as it will go (450–550°F / 230–290°C). If you have a pizza stone or steel, place it on the middle rack and let it preheat at least 45 minutes. If using a pizza pan, lightly oil it and dust with semolina or cornmeal.

On a lightly floured surface, gently press and stretch the dough into an extra-large 18–20" round. If dough resists, allow to rest 10 minutes then continue stretching. Transfer shaped dough to a pizza peel dusted with semolina or to the prepared pan.

Brush the outer 1" rim lightly with olive oil to promote browning.

Spread the cooled tomato sauce evenly over the dough, leaving a 1–1.25" border for the crust. Use about 1 3/4 to 2 cups of sauce depending on preference.

Evenly distribute the shredded mozzarella over the sauce (about 3.5–4 cups). Scatter pepperoni slices if using, leaving some areas without to prevent sogginess.

Sprinkle grated Parmesan lightly over the top and add crushed red pepper flakes if desired.

Slide pizza onto the preheated stone or place pan in oven. Bake at 500–550°F for 8–12 minutes, or at 450°F for 12–16 minutes, until crust is golden and cheese is bubbling and slightly blistered. Rotate pizza halfway through baking for even browning.

Remove pizza from oven. Immediately top with fresh basil leaves and sprinkle with flaky sea salt. Let rest 3–5 minutes before slicing to allow cheese to set.

Slice into 8–12 large slices and serve hot.