Large Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until combined, then increase speed and knead 6–8 minutes until the dough is smooth and elastic. If dough is too sticky, add up to 1/4 cup more flour; if too dry, add small teaspoons of water.

First rise

Form the dough into a ball, coat lightly with olive oil, and place in a clean bowl. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the dough and divide into two large portions (each will make one large pizza, roughly 14–16 inches). Shape each portion into a tight ball, place on a floured tray, cover, and let rest 20–30 minutes to relax the gluten before stretching.

Make the sauce while the dough is rising. In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté about 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and optional sugar. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Let cool to room temperature before using.

Preheat your oven to its highest setting (475–525°F / 245–275°C). If using a pizza stone, place it in the oven before preheating. If using a baking sheet, invert it and preheat.

Prepare your work surface by dusting with semolina or cornmeal to prevent sticking. Take one dough ball and press from the center outward with your fingers, rotating frequently, to stretch into a large round about 14–16 inches. Alternatively, use a rolling pin to achieve an even thickness, leaving a slightly thicker rim for the crust.

Transfer the stretched dough to a pizza peel or the inverted baking sheet dusted with semolina. Brush the outer rim lightly with the reserved 1 tablespoon olive oil.

Spread about 1 to 1 1/4 cups of the cooled tomato sauce evenly over the dough, leaving a 1/2- to 1-inch border for the crust. Use more or less sauce to taste.

Evenly sprinkle about 3 cups shredded mozzarella over the sauce. Add half of the pepperoni slices (about 30) in an overlapping pattern across the pizza. Sprinkle about 1/4 cup grated Parmesan and a pinch of red pepper flakes if using.

If making two pizzas, repeat assembly for the second dough ball using remaining sauce, cheese, and pepperoni.

Slide the pizza onto the preheated stone or baking sheet. Bake at the high oven temperature for 8–12 minutes, rotating once halfway through, until the crust is golden and blistered and the cheese is melted and bubbling. Baking time will vary with oven temperature and stone thickness.

Remove from oven and immediately top with fresh basil leaves if using. Let rest 2–3 minutes before slicing to keep the cheese from sliding. Brush the crust lightly with a little olive oil for shine and flavor.

Slice into 8 generous slices and serve hot. Repeat for second pizza if prepared.