Xx Large Recipe

Activate yeast and mix

Combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast in a large mixing bowl. Stir gently and let sit 5 minutes until foamy. Add olive oil, then add 3 cups of flour and the salt. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the shaggy dough onto a lightly floured surface. Gradually add remaining flour and knead for 8–10 minutes until dough is smooth, elastic, and slightly tacky. If using a stand mixer, knead with the dough hook on medium for 6–8 minutes.

First rise

Lightly oil a very large bowl or two medium bowls and place dough inside, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Divide and shape

Punch down the dough and transfer to a lightly floured surface. For an 'XX Large' pizza (roughly 20–24 inches), shape the dough into a single large round by gently stretching with your hands and a rolling pin if needed. If your oven/stone cannot accommodate one huge pie, divide into two large (12–14 inch) rounds. Let shaped dough rest for 15 minutes covered with a towel to relax the gluten.

While the dough rises, heat 2 tbs olive oil in a medium saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, oregano, basil, salt, black pepper, and red pepper flakes. Bring to a gentle simmer and cook 10–12 minutes, stirring occasionally, to marry flavors and thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to warm.

Preheat oven with pizza stone on the middle rack to 500°F (260°C) for at least 45 minutes. If you have a convection oven, set to 475°F (245°C) and still preheat stone thoroughly. If using baking sheets instead of stone, preheat oven to the same temperature and place inverted baking sheets in the oven to heat.

Dust pizza peel or rimless baking sheet with semolina or cornmeal. Transfer the rested dough to the peel. Using your fingertips or palms, press and stretch the dough from the center outward to the desired diameter (20–24 inches for one XX Large, or two 12–14 inch rounds). Leave a slightly thicker rim for crust.

Spread an even layer of sauce over the stretched dough, leaving a 1/2–1 inch border. Use about 1 1/2 to 2 cups sauce for one very large pie (or split between two). Sprinkle 6–7 cups shredded mozzarella evenly over the sauced dough (reserve a little for finish). Arrange pepperoni slices evenly (about 60–80 for an extra-large single pizza) leaving small gaps so cheese melts between. Scatter sliced bell pepper and red onion evenly. Finish with remaining mozzarella and grated parmesan.

Drizzle 1 tbs olive oil lightly over the top and sprinkle 1/2 tsp coarse salt.

Slide the pizza onto the preheated stone or inverted baking sheet. Bake 8–12 minutes for a high-temp oven (500°F), rotating once after 4–6 minutes for even browning. If baking two 12–14 inch pies, bake one at a time or stagger racks and rotate positions. The pizza is done when crust is deeply golden with some char, cheese is bubbly and slightly browned, and pepperoni edges are crisp.

Remove pizza to a cutting board. Let rest 3–5 minutes, scatter fresh basil leaves if using, slice with a large rocker or pizza wheel into 8–12 slices (or more for shareable pieces). Serve hot.

If using a peel, dust with semolina to prevent sticking. If your oven is small, consider dividing dough into two pies. Store extra dough in an oiled airtight container in the refrigerator for up to 48 hours or freeze portions for longer storage. Reheat slices on a hot skillet or in a 450°F oven for 5–7 minutes to refresh crust.