Large Recipe

Proof the yeast

In a small bowl, combine warm water (105–115°F), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If mixture doesn't foam, discard and start with fresh yeast.

Mix and knead

In a large bowl or the bowl of a stand mixer, combine 4 cups of flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms. Gradually add remaining 1 cup flour as needed until dough clears the sides of the bowl and is slightly tacky but not sticky.

Knead by hand or machine

Knead on a lightly floured surface for 8–10 minutes by hand or 5–7 minutes with a stand mixer on medium speed, until smooth, elastic, and slightly springy.

First rise

Lightly oil a large bowl with a little olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes.

Divide and rest

Punch down the dough and transfer to a lightly floured surface. Divide into two equal portions for two large pizzas (roughly 1.5–1.75 pounds each). Form into tight balls, cover loosely with plastic wrap, and let rest 20–30 minutes to relax the gluten for easier stretching.

Cook sauce

While dough is rising or resting, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, 12–15 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack of your oven. Preheat oven to the highest setting (475–500°F / 245–260°C) for at least 45 minutes so the stone is thoroughly heated.

Shape the dough

On a lightly floured surface, take one dough ball and press from the center outward, leaving a 1/2–3/4" rim for the crust. Stretch the dough to about 14–16" diameter for a large pizza. If available, work on a lightly floured pizza peel dusted with cornmeal or semolina to prevent sticking.

Top the pizza

Brush the dough rim lightly with about half the tablespoon of olive oil. Spread 3/4 to 1 cup of the cooled tomato sauce evenly over the dough, leaving the crust exposed. Sprinkle 2 cups shredded mozzarella evenly over the sauce. Add pepperoni slices in an even layer (about 20 per pizza). Finish with a light sprinkle (about 2 tablespoons) of grated Parmesan and a pinch (1/2 tsp) of crushed red pepper if using.

Bake

Slide the pizza from the peel onto the preheated stone or baking sheet. Bake 10–12 minutes at 475–500°F, rotating once halfway through baking, until the crust is golden and cheese is bubbly and slightly browned. Baking time will vary depending on oven and stone temperature.

Finish and rest

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves on top if using. Slice and serve immediately. Repeat shaping, topping, and baking with the second dough ball and remaining ingredients.