Xxx Large Recipe

Activate yeast and mix

In a large bowl, whisk warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy.

Combine dry ingredients

In the bowl of a stand mixer (or a very large mixing bowl), add 6 cups flour and 2 tsp salt and mix briefly to combine.

Form dough

Add the foamy yeast mixture and 2 tbsp olive oil to the flour. Using the dough hook on low/medium speed, mix until incorporated, then knead 6–8 minutes until smooth and elastic. If mixing by hand, turn out onto a floured surface and knead 8–10 minutes, adding a tablespoon of water or flour as needed to reach a soft, tacky (not sticky) dough.

First rise

Lightly oil a very large bowl, place the dough inside, turning to coat with oil. Cover tightly with plastic wrap or a moist towel and let rise in a warm place until doubled, about 60–90 minutes.

Portion & second rise

Punch dough down and divide into 2 very large pizza balls (this recipe makes two extra-large 16–20" crusts or one XXX Large tray-style pizza depending on pan). Shape into rounds, place on a lightly oiled sheet tray, cover, and rest 20–30 minutes. If you prefer a single XXX Large thin-crust sheet pizza, stretch to a single pan in the next step.

While the dough rises, heat 1 tbsp 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, tomato paste, dried oregano, dried basil, 1 tsp salt, 1 tsp black pepper and 1/2 tsp sugar (optional). Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat oven

Place oven racks in the lower and middle positions. Preheat the oven to 500°F (260°C) for at least 30 minutes with a pizza stone or an upside-down baking sheet inside if you have one. If making a sheet/tray pizza, preheat oven to 475°F (245°C).

Shape crust

For two round extra-large pizzas: lightly flour your work surface and stretch each dough ball into a 16–18" round by hand, leaving a slightly thicker edge. For a single XXX Large tray pizza: oil a very large rimmed sheet pan (or baking tray) generously. Press and stretch the combined dough to cover the pan evenly, creating a thin even layer and a slightly raised edge.

Brush with oil

Lightly brush the dough surface with 1–2 tbsp olive oil to prevent sogginess and help the crust brown.

Add sauce

Spread an even layer of the cooled tomato sauce over the dough, leaving a 1/2" border around the edge for crust.

Cheese and toppings

Distribute 10 cups shredded mozzarella evenly over the sauce (use 5 cups per round for two pizzas or all for one tray). Sprinkle 1 cup grated parmesan evenly. Arrange pepperoni, bell peppers, red onion, mushrooms and olives across the cheese as desired. Finish with crushed red pepper flakes to taste.

Bake

For round pizzas on a stone: transfer pizza to the preheated stone and bake 7–10 minutes at 500°F (260°C) until crust is blistered and cheese is bubbling and golden. For a sheet/tray XXX Large pizza at 475°F (245°C): bake 12–18 minutes, rotating once, until the edges are golden and cheese is melted and bubbling. Baking times vary with oven — watch closely.

Finish

Remove pizza from oven. Immediately brush the crust edge with remaining olive oil. Sprinkle fresh basil leaves (if using) and let the pizza rest 3–5 minutes before slicing. If making two pizzas, repeat assembly and bake for the second one.

Slice pizza into large wedges. Serve hot. Leftovers can be refrigerated up to 3–4 days in an airtight container or reheated in a 375°F (190°C) oven for 8–10 minutes until warmed and crisp.