Large Recipe

Activate yeast and combine

In a large bowl, whisk together warm water (about 105–110°F / 40–43°C), sugar and instant yeast. Let rest 5–7 minutes until foamy. If no foam appears, discard and use fresh yeast.

Mix dry ingredients

In a separate very large bowl or the bowl of a stand mixer, combine the flour and salt. Stir to combine.

Form dough

Add the foamy yeast mixture and olive oil to the flour. If using a stand mixer, use the dough hook on low speed until a shaggy dough forms, then increase to medium for 5–7 minutes until the dough is smooth and elastic. By hand, mix with a wooden spoon, then turn out onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a very large bowl, place the dough inside, turning to coat the exterior with oil. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Divide and rest

Punch the dough down to release gas, divide into 2 equal portions (each will make one large pizza about 14–16 inches). Shape each portion into a tight ball, place on a floured tray, cover and let rest 15–20 minutes to relax the gluten for easier stretching.

While dough rises, make the sauce. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt and black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, 15–20 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If you have a pizza steel set it to the highest rack you can safely use and preheat similarly.

Shape crust

Working with one dough ball at a time on a lightly floured surface, press from the center outward with your fingertips to form a 14–16 inch round leaving a slightly thicker rim. You may also stretch the dough over your knuckles for a thin center. Transfer the stretched dough to a pizza peel or another inverted baking sheet dusted with the 2 tablespoons flour or cornmeal to prevent sticking.

Add sauce and toppings

Spread about 1 to 1¼ cups of the cooled sauce evenly over each dough round, leaving a ½–1 inch rim. Sprinkle 3 cups shredded mozzarella evenly over the sauce on each pizza, then add about 30 slices of pepperoni per pizza (or arrange to taste). Finish with about 1/2 cup grated parmesan distributed over both pizzas. Tear and scatter fresh basil leaves on top if using before or after baking (see next step). Drizzle or brush the crust edge with about 1 teaspoon olive oil for a golden finish.

Bake

Slide the pizza onto the preheated stone or steel and bake 7–10 minutes, rotating once halfway if your oven is uneven, until the crust is deeply golden and cheese is bubbly and lightly browned. Bake one pizza at a time unless your oven can accommodate both with high heat retention.

Finish and serve

Remove pizza to a cutting board. If you prefer fresh basil not baked, scatter the remaining basil leaves on top now. Let rest 2–3 minutes, slice into 8 slices and serve hot. Repeat with second dough ball for the other large pizza.