Large Pizza Recipe

Make Dough

In a large mixing bowl or the bowl of a stand mixer, combine warm water, sugar, and yeast. Stir and let sit 5 minutes until foamy. Add olive oil, 2 teaspoons salt, and 3 cups of flour. Mix with a dough hook or wooden spoon until combined; add remaining 1.5 cups flour gradually until a soft, slightly tacky dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes by hand or 4–6 minutes in a stand mixer on medium speed until smooth and elastic. Form into a ball.

Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 60–90 minutes.

When risen, punch down dough and transfer to a lightly floured surface. For a 16" pizza, shape dough into a 16" round: press from center outward, leaving a slightly thicker 1" rim. If dough resists, rest 10 minutes and continue shaping.

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating at least 30 minutes. If using a pizza pan, lightly oil it or use parchment.

Spread 1 cup tomato pizza sauce evenly over the shaped 16" dough, leaving a 1" edge for the crust. Brush the exposed crust lightly with 1 tablespoon olive oil and sprinkle 1/2 teaspoon dried oregano evenly over the sauce. If you like heat, sprinkle crushed red pepper flakes to taste (about 1/4 tsp).

Distribute 10 oz provolone evenly over the sauced dough. If using grated Parmesan, sprinkle 2 tablespoons over the top for extra flavor and browning.

Arrange the meats evenly: place the 6 oz ham in broad pieces across the pizza, then nestle slices of 4 oz salami and 4 oz capicola across the surface so each slice of finished pizza will have a mix of meats.

Scatter 1/2 cup thinly sliced onion and 1/2 cup thinly sliced green pepper evenly over the meats and cheese. Arrange the thinly sliced tomato (drained and patted dry) on top in a single layer or lightly tuck them under the meats to prevent excess moisture during baking.

Transfer pizza to preheated oven: if using a pizza stone, slide pizza onto the stone with a peel; if using a pan, place pan in oven. Bake at 500°F (260°C) for 10–14 minutes, rotating halfway through, until crust is golden and cheese is bubbling and lightly browned.

Remove pizza from oven and let rest 3–5 minutes. Brush crust lightly with a little additional olive oil if desired for sheen. Slice into 8–10 slices and serve hot.