Large Pizza Recipe

Activate yeast and mix

In a large bowl or stand mixer bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast. Stir and let sit 5–7 minutes until foamy. Add olive oil.

Combine dry ingredients

In a separate bowl whisk together flour and kosher salt. If using a stand mixer, attach the dough hook.

Add the flour mixture to the yeast mixture gradually (or start the mixer on low) and mix until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead in mixer for 5–7 minutes. If dough is too sticky, add up to 2 tablespoons more flour; if too dry add 1–2 teaspoons water.

Form dough into a ball, coat lightly with olive oil, place in a large bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Punch dough down, divide into two equal portions for two large pizzas (about 1 pound each). Shape into rounds and let rest, covered, 15–20 minutes to relax the gluten before stretching.

Cook the sauce

While dough is rising, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (don’t brown). Add crushed tomatoes, oregano, basil, salt, pepper, and sugar (if using). Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and cook, uncovered, 12–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat oven and prepare pans: Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If your oven maxes at 475°F (245°C), preheat to that temperature and allow extra time for stone to heat. Lightly dust two pizza peels or baking sheets with cornmeal or semolina.

Stretch the dough: Working with one dough ball at a time on a lightly floured surface, press from center outward leaving a 1/2–3/4 inch rim. Stretch to a roughly 14–16 inch round (or desired size). Transfer to dusted peel or inverted baking sheet.

Brush crust: Lightly brush the outer rim with 1/2 tablespoon olive oil to promote browning.

Add sauce and cheese: Spread about 3/4 to 1 cup of the prepared sauce evenly over the dough, leaving the rim bare. Sprinkle about 2 cups shredded mozzarella per pizza (reserve remaining cheese as desired). Add grated Parmesan evenly and arrange other toppings (about 1 cup per pizza). Don’t overload—too many toppings will prevent proper cooking.

Bake: Slide pizza onto the preheated stone or baking sheet and bake for 8–12 minutes at 500°F (260°C), or 10–15 minutes at 475°F (245°C), until crust is well browned and cheese is bubbly and slightly golden. Rotate halfway through baking for even color.

Finish: Remove pizza from oven. Let rest 2–3 minutes, sprinkle fresh basil leaves and a pinch of crushed red pepper if desired. Slice and serve.

Serve: Cut each large pizza into 8 slices. Each pizza serves 3–4 people depending on appetite.

Store: Refrigerate leftover pizza in an airtight container up to 3–4 days. Reheat in a hot oven or skillet to preserve crust crispness. Dough can be refrigerated up to 72 hours or frozen for up to 3 months (thaw in fridge overnight).