Pizza Party Recipe

Make dough (for four 16" pizzas)

In a large mixing bowl or stand mixer bowl, combine 12 cups flour, 4 tsp instant yeast, 2 tbs sugar and 4 tsp salt. Whisk to combine. Warm 2000 ml water to about 100–110°F (38–43°C). Add warm water and 8 tbs olive oil to the dry ingredients. Mix with a dough hook on low for 2 minutes, then medium for 6–8 minutes until dough is smooth and elastic. If mixing by hand, stir with a wooden spoon until combined then knead on a floured surface 8–10 minutes. The dough should be tacky but not sticky; add up to 1/2 cup (120 ml) more flour if excessively sticky. Form into 4 equal balls (~900–1000 g each). Coat lightly with oil, place in a covered container or greased pan, and proof at room temperature 1–1.5 hours until doubled. For better flavor, refrigerate 8–24 hours after initial rise, then bring to room temperature 1 hour before shaping.

Make pizza sauce

While dough proofs, heat 2 tbs olive oil in a saucepan over medium heat. Add 6 minced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). Add 1600 ml crushed tomatoes, 4 tbs tomato paste, 2 tsp dried oregano, 2 tsp dried basil, 2 tsp salt and 1 tsp black pepper. Bring to a gentle simmer and cook 10–15 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature. This yields enough sauce for four 16" pizzas (~400 ml per pizza).

Preheat and prepare

Position oven racks to top and middle positions. Preheat oven to highest temperature (500–550°F / 260–290°C) at least 45 minutes before baking; if you have a pizza stone or steel, place it in the oven during preheat. Divide dough into 4 balls if not already done and let rest 20–30 minutes at room temperature to relax the gluten for easier stretching.

Shape and top pizzas

On a lightly floured surface or on parchment, press or stretch one dough ball into a 16" round, leaving a slightly thicker rim for crust. Transfer to a peel or baking sheet dusted with semolina or flour. Spread about 350–400 ml sauce evenly over the surface, leaving the rim bare. For cheese pizzas: scatter ~400 g shredded mozzarella and a sprinkle (~50 g) grated Parmesan. For pepperoni pizzas: scatter ~200 g shredded mozzarella, arrange ~150 g sliced pepperoni per pizza (adjust to preference), and sprinkle remaining mozzarella as needed. For veg pizzas: scatter ~200 g shredded mozzarella, then distribute sliced bell peppers (~1 cup per pizza), mushrooms (~1 cup), red onion (~1/2 cup), cherry tomatoes (~3/4 cup), olives (~1/2 cup) and finish with torn fresh basil after baking if using. Repeat for each pizza, building the number of each style you chose (total 4 pizzas).

Bake

Slide pizza onto the preheated stone/steel or place baking sheet in the oven. Bake 7–10 minutes at 500–550°F (260–290°C) until crust is golden and cheese is bubbling and lightly browned. Thicker or cooler ovens may take 10–14 minutes. If baking two pizzas at once, rotate positions halfway through and add 1–2 minutes to baking time. Remove pizzas with a peel or spatula and rest 2–3 minutes before slicing. Finish with a drizzle of extra-virgin olive oil and crushed red pepper to taste.

Assemble salad trays

Divide mixed greens (1600 g) evenly between two large serving trays (about 800 g per tray). Evenly distribute halved cherry tomatoes (4 cups per tray), sliced cucumber (4 cups per tray), shredded carrots (2 cups per tray) and thinly sliced red onion (1 cup per tray). For one tray, sprinkle 300 g crumbled feta across the top; leave the other tray without feta for guests who prefer it plain or add another topping. Scatter croutons in a separate container or over salads just before serving to keep them crunchy.

Dressings

Provide two dressing choices (together 1000 ml total) in separate containers—one vinaigrette (e.g., balsamic or Italian) and one creamy (e.g., ranch). Offer dressing on the side; toss individual portions just before serving to keep greens fresh.

Slice pizzas into 8 or 10 slices each (depending on guest preference). Place pizzas on warmed trays or boards and present alongside the two salad trays and extra condiments (crushed red pepper, grated Parmesan, extra olive oil). Provide pizza cutters and serving utensils. This combo feeds a party — plan on roughly 3–4 slices per adult (varies by appetite) plus salad.