Large Cheese Pizza Recipe

Bloom the yeast

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

Mix dry ingredients

In a large bowl or bowl of a stand mixer, whisk together all-purpose flour and fine sea salt.

Combine and knead

Make a well in the flour, add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead with a dough hook on medium speed for 6–8 minutes. If dough is very sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a clean bowl with olive oil, place dough in the bowl, turning to coat. 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

Gently deflate the dough and divide into two equal portions if you want two thinner large pizzas, or keep whole for one very large pie. For a standard large pizza (about 14–16 inches), shape the appropriate portion into a ball, place on a floured surface, cover, and let rest 15–30 minutes to relax the gluten before stretching.

While the dough is rising, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté about 30 seconds until fragrant but not browned.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, dried oregano, dried basil, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt/sugar as needed. Remove from heat and let cool to room temperature before spreading on dough.

Preheat the oven: If using a pizza stone, place it on the middle rack and preheat oven to 500°F (or highest your oven allows) for at least 45 minutes. If using a baking sheet, preheat to 475°F and place an inverted sheet on the rack to mimic a stone.

Prepare the peel or pan: Lightly dust a pizza peel or an inverted baking sheet with cornmeal or semolina to prevent sticking. If using a pan, lightly oil the surface and dust with cornmeal.

Stretch the dough: On a lightly floured surface, press your rested dough ball from the center outward, using your fingers to create a 14–16 inch disc, leaving a slightly thicker 1/2–3/4 inch rim for the crust. Avoid tearing; if dough resists, let rest 5–10 more minutes and continue.

Transfer to peel or pan: Transfer the stretched dough to the prepared peel or pan. If using a peel, keep the pizza moving (small shakes) so it can slide onto the stone easily.

Add sauce and cheese: Spread about 1 to 1 1/4 cups of the cooled pizza sauce evenly over the dough, leaving the rim bare. Sprinkle 3 to 3 1/2 cups shredded mozzarella evenly over the sauce. Scatter 1/4 to 1/3 cup grated Parmesan over the top, reserving a little to finish after baking if desired.

Brush the crust: Lightly brush the exposed crust with about 1 tablespoon olive oil to promote browning.

Bake the pizza: Slide the pizza onto the preheated stone or inverted sheet. Bake 8–12 minutes at 500°F (or until the cheese is bubbly and beginning to brown and the crust is golden). Baking time varies by oven and thickness—start checking at 7–8 minutes.

Finish and rest: Remove the pizza from the oven. If desired, sprinkle remaining Parmesan over the hot pizza. Let rest 3–5 minutes before slicing to let cheese settle.

Slice and serve: Using a pizza cutter or large sharp knife, cut the pizza into 8 slices for a large pie. Serve hot.

Storage: Refrigerate any leftovers in an airtight container for up to 3 days. Reheat in a 400°F oven on a sheet or stone for 6–8 minutes for best texture.