5-pizza Pack Recipe

Activate yeast

In a large measuring pitcher, combine lukewarm water (3000 ml) with sugar (2 tbs) and sprinkle in the active dry yeast (7 tsp). Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dry ingredients

In the bowl of a heavy-duty stand mixer fitted with a dough hook, add bread flour (12 cups) and fine salt (6 tsp). Pulse once to combine.

Combine and knead

With the mixer on low speed, slowly pour the activated yeast/water into the flour. Add olive oil (6 tbs). Mix on low for 2 minutes until a shaggy dough forms, then increase to medium-low and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add a tablespoon of flour at a time; if too dry, add up to 1–2 tbs water.

Bulk fermentation

Lightly oil a very large container or two medium containers, place the dough inside, and coat the surface with a bit of oil. Cover tightly with plastic wrap or a lid and let rise at room temperature (21–24°C / 70–75°F) for 60–90 minutes, or until doubled. For better flavor, refrigerate and cold-ferment for 24–48 hours (cover) — if cold-fermenting, take dough out 1–2 hours before shaping to come to room temperature.

Portion dough

Turn the dough onto a lightly floured surface. Divide into five equal portions (each portion will be approximately 700–750 g depending on hydration). Shape each portion into a tight ball by folding edges into the center and rolling under your palm. Rest the dough balls seam-side down, covered with a damp towel or plastic, for 30–45 minutes to relax the gluten before shaping.

Heat a medium saucepan over medium heat. Add extra-virgin olive oil (4 tbs) and minced garlic (4 cloves). Sauté garlic 30–45 seconds until fragrant but not browned.

Add crushed San Marzano tomatoes (1600 ml) and bring to a gentle simmer. Stir in dried oregano (2 tsp), salt (2 tsp), black pepper (1 tsp) and optional sugar (1 tsp). Simmer uncovered for 15–20 minutes to thicken slightly and concentrate flavors, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat oven(s)

If using a pizza oven, preheat to 450–500°C (or highest setting). For a home oven, preheat to 500°F (260°C) with pizza stone or steel in place for at least 45 minutes. If you have two stones/steels, place one on the lowest rack and one on a middle rack to maximize heat. Place oven racks to give clearance for a 16" pizza.

Prepare work surface

Lightly dust a pizza peel or an inverted baking sheet with cornmeal or semolina to prevent sticking. Keep extra flour on hand to handle the dough.

Stretch each dough ball to 16"

Working one dough ball at a time, press the center flat with your fingers leaving a 1/2–3/4" rim. Pick up the dough and use your knuckles to gently stretch it into a 16" round (about 40 cm) without tearing, or roll lightly with a rolling pin if necessary. Aim for an even thickness with a slightly thicker edge.

Sauce and cheese

Spoon about 300–350 ml of the cooled tomato sauce onto each 16" crust and spread with the back of a spoon or ladle in a thin, even layer, leaving the rim bare. Sprinkle approximately 300–350 g shredded mozzarella evenly over each pizza. Reserve parmesan for finishing.

Top

Add chosen toppings: distribute pepperoni (~100 g per pizza for a hearty pepperoni), mushrooms (~80 g per pizza if using), sliced red onion, roasted red peppers, and a light pinch of crushed red pepper flakes as desired. Drizzle a light sweep (about 1 tbs) of olive oil over each assembled pizza.

Transfer each assembled pizza to the preheated stone/steel using the cornmeal-dusted peel. Bake pizzas one at a time (or more if your oven/oven stones allow) until crust is deeply golden and blistered and cheese is bubbling and starting to brown, about 6–9 minutes in a very hot commercial oven or 8–12 minutes in a home oven at 500°F. Rotate halfway through for even browning.

When pizzas are done, remove from oven and immediately sprinkle each with grated parmesan (about 40 g per pizza) and scatter fresh basil leaves (a few leaves per pizza). Let rest 2–3 minutes before slicing so cheese sets slightly.

Slice each 16" pizza into 8 large slices (or 10–12 if you prefer smaller pieces). Serve hot. Each 16" pizza will serve 3–4 adults assuming up to 2 slices per guest; the 5-pizza pack serves approximately 15–20 adults.

Dough: shaped dough balls can be refrigerated up to 48 hours or frozen (tightly wrapped) for up to 1 month. If frozen, thaw in the refrigerator overnight and bring to room temperature before stretching. Sauce: keep refrigerated in an airtight container for up to 5 days or freeze for up to 3 months. Baked pizza: store leftovers in airtight containers in the refrigerator for up to 3 days; reheat in a hot oven or skillet to re-crisp crust.