Large Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit for 5–8 minutes until foamy.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the flour and fine sea salt.

Combine and knead

Make a well in the flour, add the foamy yeast mixture and 2 tablespoons olive oil. Mix with the hook or a wooden spoon until a shaggy dough forms. Knead by machine on medium speed 6–8 minutes, or by hand on a lightly floured surface 8–10 minutes, until the dough is smooth, elastic, and slightly tacky.

First rise

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

Divide and rest

Punch down the risen dough to release air and turn onto a lightly floured surface. Divide into two equal portions for two large pizzas (each portion will make one large pizza). Shape into tight balls, cover lightly, and let rest 15–20 minutes to relax the gluten before shaping.

While the dough is rising, make the sauce. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant but not browned.

Add the crushed tomatoes and tomato paste. Stir to combine, then add dried oregano, dried basil, salt, and black pepper. Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning as needed. Remove from heat and let cool to room temperature.

Preheat oven

Position an oven rack in the lower third of the oven and preheat to 500°F (260°C). If you have a pizza stone or steel, place it in the oven while preheating. Allow at least 30 minutes for the stone/steel to heat thoroughly.

Shape dough

On a lightly floured surface, take one dough ball and press from the center outward to form a 14–16 inch round (for a large pizza). Use your fingers to create a slightly thicker rim. Avoid using a rolling pin if you want a lighter crust—stretch by hand to maintain air pockets. If dough resists, let it rest 5 minutes and continue.

Prepare peel or pan

If using a pizza peel, dust it with semolina or cornmeal to prevent sticking. If using a baking sheet, lightly oil it or line it with parchment and transfer the shaped dough to the sheet.

Top the pizza

Brush the dough rim lightly with 1 tablespoon olive oil. Spread about 1 cup of the prepared tomato sauce evenly over the dough, leaving the outer rim bare. Sprinkle 3 cups shredded mozzarella evenly over the sauce. Arrange pepperoni slices evenly (about 20 per large pizza). Finish with a light sprinkle of grated Parmesan and red pepper flakes to taste.

Bake

Slide the pizza onto the preheated stone or place the sheet on the lower rack. Bake for 8–12 minutes until the crust is golden and cheese is bubbly and slightly browned in spots. Baking time will vary with oven and stone—watch closely after 7 minutes.

Finish

Remove the pizza from the oven and let rest on a cutting board 2 minutes. Scatter fresh basil leaves over the top. Slice and serve hot. Repeat shaping, topping, and baking for the second dough ball.

Cut each large pizza into 8 slices. Serve immediately with extra red pepper flakes and grated Parmesan on the side.