Bogo Large 14" One Topping Pizza Recipe

Mix

In a large mixing bowl or the bowl of a stand mixer, combine 2.5 cups warm water, 2 tsp instant yeast and 2 tsp granulated sugar. Stir and let sit 2–3 minutes until foamy. Add 4 tbs olive oil. In a separate bowl whisk together 6 cups flour and 2 tsp salt. With the mixer on low (or using a wooden spoon), gradually add the flour to the wet ingredients until a shaggy dough forms.

Knead

Knead the dough 6–8 minutes by machine (or 8–10 minutes by hand) until smooth, elastic and slightly tacky. If dough is too sticky, add up to 1/4 cup additional flour, a tablespoon at a time. If too dry, add a splash of water.

First Rise

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

Divide & Rest

Punch dough down gently, divide into two equal portions (each will make one 14" crust, about 14–16 oz / 400–450 g each). Shape into tight balls, place on a lightly oiled tray, cover, and rest 20–30 minutes. This relaxes the gluten and makes stretching easier.

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add 2 tsp minced garlic and sauté 30–45 seconds until fragrant but not brown. Add the 28 oz crushed tomatoes, 1 tsp oregano, 1 tsp basil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar (optional). Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt, pepper or sugar as needed. Remove from heat and let cool to room temperature before assembling.

Preheat

If using a pizza stone or steel, place it on the middle rack and preheat the oven to 500–550°F (260–290°C) for at least 45 minutes. If using a baking sheet, preheat oven to 475–500°F (245–260°C).

Shape

On a lightly floured surface or on parchment dusted with 1–2 tbs cornmeal/semolina, press and stretch one dough ball into a 14" round. Work from the center outward, leaving a slightly thicker 1/2–3/4" rim for the crust. Avoid overworking; let dough relax 1–2 minutes if it resists and then continue stretching.

Top

Transfer the stretched dough onto a pizza peel or an inverted baking sheet dusted with cornmeal (or onto the prepared parchment). Spread about 1 cup (roughly 8 oz / 230 g) of the prepared tomato sauce evenly over the dough, leaving the outer rim bare. Sprinkle 1.5 cups shredded mozzarella evenly across the sauce. Arrange one topping choice (e.g., ~40 pepperoni slices) evenly over the cheese. Finish with a light sprinkle of grated Parmesan and 1/2 tsp dried oregano or red pepper flakes if desired. Brush the exposed crust lightly with olive oil (about 1 tbs).

Bake

Slide the pizza onto the preheated stone/steel or place the baking sheet in the oven. Bake at 500–550°F for 7–10 minutes, or at 475–500°F for 10–12 minutes, until the crust is golden and blistered in spots and the cheese is melted and bubbling. Rotate halfway through if your oven has hot spots.

Rest & Serve

Remove pizza from oven and let rest 2–3 minutes to set. Slice into 8 slices and serve hot. Repeat the shaping, topping and baking process for the second dough ball to complete the BOGO two pizzas.

Leftover pizza can be stored in an airtight container in the refrigerator up to 3–4 days. Reheat in a 375°F oven on a baking sheet for 8–10 minutes or in a skillet over medium heat covered for 4–6 minutes to revive the crust. Dough balls can be refrigerated (tightly wrapped) up to 48 hours or frozen (double-wrapped) up to 3 months; thaw overnight in the fridge before using.