Deal X-large Pizza, 20 Wings & 2 Liter Drink Recipe

Make dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together 6 cups flour, 2 tsp instant yeast, 1 tbsp sugar and 2 tsp salt. Make a well and add 2.5 cups warm water (about 105–115°F / 40–46°C) and 3 tbsp olive oil. Mix until the dough comes together (about 2–3 minutes by mixer or 5–7 minutes by hand). If dough is sticky add up to 1/4 cup more flour, a tablespoon at a time. Knead until smooth and elastic, about 6–8 minutes by hand or 4–5 minutes in a mixer.

First rise

Lightly oil a large bowl, place the dough inside, turn to coat and cover with plastic wrap or a clean kitchen towel. Let rise in a warm place until doubled, about 60–90 minutes.

Shape crust

After rising, turn dough onto a lightly floured surface and divide into two equal portions for two extra-large pizzas, or keep whole for one very large pie. For one 18–20-inch pizza, stretch/roll the dough into an 18–20-inch circle, leaving a slightly thicker edge for the crust. Transfer to a pizza peel or baking sheet dusted with 2 tbsp cornmeal/semolina.

Preheat oven

Preheat oven to 500°F (260°C) at least 30 minutes before baking, with a pizza stone or inverted heavy baking sheet on the middle rack if available.

Assemble

Spread 2 cups tomato pizza sauce evenly over the stretched dough, leaving a 1/2–1-inch border. Sprinkle 8 cups shredded mozzarella evenly. Sprinkle 1 tsp dried oregano and 1 tsp dried basil over the top and finish with optional 1/2 cup grated parmesan or extra mozzarella for a golden finish.

Bake

Slide pizza onto the hot stone or baking sheet and bake for 10–14 minutes, rotating halfway, until crust is deep golden and cheese is bubbly and starting to brown. Baking time depends on oven and thickness of dough.

Finish

Remove pizza to a cutting board, let rest 3–5 minutes, slice and serve. Optionally drizzle with a little olive oil or sprinkle extra herbs.

Prep wings

Pat 20 chicken wings very dry with paper towels. If frozen, fully thaw and dry. Place wings in a large bowl.

Coat for crisping

Toss wings with 1 tbsp baking powder, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika until evenly coated. The baking powder helps the skin crisp during cooking.

Cook (oven-roasted method)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer skin-side up. Bake 25 minutes, flip and bake another 15–20 minutes until skin is golden-brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching carefully to avoid burning.

Alternatively: Frying method

Heat vegetable oil in a deep pan to 350°F (175°C). Fry wings in batches 8–10 minutes until golden-brown and cooked through. Drain on paper towels. (If using fryer, ensure safe handling and do not overcrowd.)

Make buffalo glaze

While wings finish, melt 4 tbsp unsalted butter in a small saucepan over low heat. Stir in 3/4 cup hot sauce and 2 tbsp honey (optional) until smooth and warmed through. Remove from heat.

Toss wings in sauce

Place hot cooked wings in a clean large bowl, pour glaze over them and toss until evenly coated. Serve immediately with ranch or blue cheese dressing and celery sticks.

Prepare sides

Arrange 4 celery stalks cut into sticks on a small platter and pour 1 cup ranch or blue cheese dressing into a dipping bowl. Provide napkins and plates.

Chill drink

Chill the 2-liter soda in the refrigerator until cold, or serve over 4 cups of ice in a large pitcher if desired. Pour into glasses and enjoy with the pizza and wings.