2 Large 1-topping Pizza + 2 - 32 Oz. Crowler Recipe

Mixing

In a large mixing bowl or stand mixer bowl, combine 3.5 cups room-temperature water, 2 tsp instant yeast, and 1 tsp sugar or honey. Stir and let sit 2 minutes. Add 8 cups bread flour and 2 tbsp olive oil. Attach dough hook and mix at low speed until a shaggy dough forms (~2 minutes). Add 2 tbsp fine sea salt and continue mixing 6–8 minutes until dough is smooth, elastic, and pulls away from the bowl. If mixing by hand, fold and knead on a lightly floured surface for about 10–12 minutes.

First Rise / Bulk Fermentation

Lightly oil a large bowl and place the dough inside. Cover tightly with plastic wrap or a damp towel. Let rise at room temperature until doubled — about 1.5–2 hours depending on temperature. For more flavor, retard the dough in the refrigerator for 12–48 hours (cover and chill).

Divide & Rest

After the rise, turn the dough onto a lightly floured surface. Divide into two equal balls (each about the dough weight for a large 16" pizza). Shape each into a tight ball by folding edges underneath. Place balls on a floured tray, cover with lightly oiled plastic wrap or damp towel, and rest 45–60 minutes at room temperature until relaxed and slightly puffy.

Shape

Preheat oven to highest temperature (475–550°F / 246–288°C) with pizza stone or steel in place for at least 45 minutes. On a surface dusted with cornmeal or semolina, press each dough ball from the center outward with your fingertips to form a 16" round leaving a slightly thicker 1/2–3/4" rim. Use your hands to stretch gently to final size while keeping an even thickness. Transfer shaped crust to a peel or parchment-lined baking sheet dusted with cornmeal.

In a saucepan, heat 2 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if using. Stir to combine and simmer on low for 10–15 minutes to blend flavors. Taste and adjust salt/pepper. Remove from heat and let cool slightly before using. The sauce should be smooth and slightly thick but still spoonable.

Preheat & Prep

When ready to bake, make sure oven and stone/steel have been preheating at maximum temperature for at least 45 minutes. Have cornmeal-dusted pizza peel or parchment ready for transfer. Brush the exposed dough rim lightly with olive oil (about 1 tsp per pizza) to help browning.

Sauce & Cheese

Spread about 1 to 1 1/4 cups of sauce evenly over each 16" crust, leaving the outer rim bare. Sprinkle roughly 3 to 4 cups shredded low-moisture mozzarella per pizza in an even layer (total listed quantity covers both).

Add 1 Topping

Top each pizza with the chosen single topping. For pepperoni: arrange ~30 slices evenly per pizza. For a vegetable topping like mushrooms: distribute about 1 cup per pizza, spread so pieces are not piled (excess topping prevents proper bake). All chosen toppings should be fully covered by the cheese or on top depending on preference.

Bake

Slide the pizza onto the preheated stone/steel or place the baking sheet in the oven. Bake for 8–12 minutes depending on oven temp and stone mass: look for a blistered, golden-brown crust and bubbling, slightly browned cheese. Rotate halfway if your oven has hot spots. Thicker ovens or pans may take 12–14 minutes; very hot stones/steels at 500–550°F can finish in 6–8 minutes.

Finish

Remove pizza to a cutting board. If desired, tear fresh basil leaves and scatter over the hot pizza, and grate a little Parmesan. Let rest 2–3 minutes before slicing to keep cheese from sliding.

Chill craft beer or cold brew until very cold. If packaging in actual crowlers, follow manufacturer/fill-station instructions to fill and seal two 32-oz aluminum crowlers (64 oz total). If simply serving at home, pour into two large 32-oz insulated cups or growlers and keep on ice. Serve chilled with the freshly baked pizzas. Provide ice in serving glasses as desired.

Slice each 16" pizza into 8 slices; serve 2 large pizzas and two 32-oz beverages family-style. Store leftover pizza in the refrigerator for up to 3 days and reheat in a hot oven or skillet to restore crispness. Dough may be prepared a day ahead and refrigerated for more flavor.