Large 12 Piece Pizza Recipe

Activate yeast

In a small bowl, stir the warm water and sugar until dissolved. Sprinkle the active dry yeast over the water, let sit 5–10 minutes until foamy.

Mix dry ingredients: In a large bowl or stand mixer bowl combine the flour and salt.

Combine and knead: Make a well in the flour. Add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms. If using a stand mixer, knead with the dough hook on medium-low for 6–8 minutes until smooth and elastic. By hand, turn onto a lightly floured surface and knead 8–10 minutes until smooth. Dough should be soft, slightly tacky but not sticky; add up to 2 tbsp more flour if excessively sticky.

First rise: Lightly oil a large bowl, place the dough inside, turn to coat with oil, cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm draft-free place for 1 to 1.5 hours, until doubled in size.

Shape and rest: Punch down the dough to release air. On a lightly floured surface, shape into a roughly 14–16-inch round (or stretch to fit your large pizza pan/sheet). Let rest 10–15 minutes to relax the gluten before final shaping.

Cook aromatics: In a small saucepan, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown).

Simmer sauce: Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper and sugar (if using). Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 10–12 minutes until slightly thickened, stirring occasionally. Remove from heat and let cool to room temperature before using.

Preheat oven: Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If your oven won't reach 500°F, preheat to the highest temperature (450–500°F). If using a pizza steel, follow manufacturer's preheat guidance.

Prepare pan and stretch dough: If using a pizza pan or sheet, lightly dust with cornmeal or semolina. Transfer the rested dough to a floured surface and gently stretch or roll into a 14–16-inch round to make 12 slices. Transfer dough to a pizza peel dusted with semolina or to the prepared pan. Press a slightly thicker rim to form a crust edge.

Brush crust: Lightly brush the outer crust edge with 1 tbsp olive oil to promote browning.

Add sauce: Spread the prepared tomato sauce evenly over the dough leaving a 1/2–3/4-inch border for the crust. Use about 3/4 to 1 cup of sauce depending on how saucy you like it.

Add cheese and toppings: Evenly distribute the shredded mozzarella over the sauce (about 3.5–4 cups). Sprinkle grated Parmesan over the top. Arrange optional toppings (pepperoni, bell pepper, red onion) evenly so each of 12 slices will have toppings.

Bake the pizza: Slide the pizza onto the preheated stone or place the pan in the oven. Bake for 8–12 minutes at 500°F (or 10–15 minutes at 450°F), rotating once halfway through if needed, until the crust is golden and cheese is bubbling and starting to brown.

Finish: Remove the pizza from the oven. Let rest 3–5 minutes to set the cheese. Scatter fresh basil leaves and red pepper flakes if desired. Slice into 12 even pieces and serve.