Extra Large Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If no foam after 10 minutes, discard and start with new yeast.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine bread flour and fine sea salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low speed (or stir with a wooden spoon) until a rough dough forms, about 2–3 minutes.

Knead

Knead dough on medium speed with the dough hook for 6–8 minutes until smooth, elastic, and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes, adding small amounts of flour only if dough is excessively sticky.

First rise

Lightly oil a clean bowl with a bit of olive oil, place the dough ball inside, turning to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Shape and rest

Punch dough down to deflate and transfer to a lightly floured surface. Shape into one large ball, cover loosely and let rest 15 minutes. This relaxes the gluten and makes stretching easier. While resting, preheat your oven to 500°F (260°C) with a pizza stone or large baking sheet on the middle rack for at least 30 minutes.

While the dough is rising or resting, make the sauce. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook, stirring, until fragrant (about 30 seconds) — do not brown. Add crushed tomatoes, dried oregano, dried basil, salt, pepper and optional sugar. Lower heat and simmer gently 8–12 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on dough.

Prepare work surface

Sprinkle your pizza peel or an inverted baking sheet with cornmeal or semolina. Lightly dust your work surface with the 1/4 cup flour to prevent sticking.

Stretch the dough

Transfer the rested dough to the floured surface. Using your hands, press from the center outward to form a disc, then pick up and gently stretch by letting gravity help or drape over knuckles and rotate until you reach an extra-large diameter (about 16–18 inches). Leave a slightly thicker rim for the crust. If dough resists, let it rest 5–10 minutes and continue.

Transfer to peel

Move the stretched dough to the cornmeal-dusted pizza peel or inverted baking sheet. Gently pat into a uniform thickness and brush the outer rim lightly with 1 tablespoon olive oil for browning.

Sauce and cheese

Spread about 1 to 1 1/4 cups of the cooled sauce evenly over the dough, leaving the rim bare. Evenly sprinkle the shredded mozzarella (about 3 cups) over the sauce, then scatter the grated parmesan (1/4 cup) on top.

Add toppings

Distribute pepperoni slices, bell pepper slices, and red onion evenly over the cheese. Sprinkle crushed red pepper if using. Keep toppings balanced so the pizza bakes evenly.

Slide the pizza from the peel onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through if your oven has hot spots, until the crust is golden and blistered and the cheese is melted and bubbling. Baking time will vary with oven and thickness; start checking at 8 minutes.

Remove pizza from oven and let rest on a wire rack or cutting board 2–3 minutes. Sprinkle with fresh basil leaves and a light drizzle of olive oil. Slice into 8 large slices and serve hot.