10" Xl Pizza Recipe

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar, and 1 tsp fine sea salt until evenly combined.

Add wet ingredients

Make a small well in the center. Add 1 cup warm water (about 105–115°F / 40–46°C) and 1 tablespoon extra-virgin olive oil. Mix with a wooden spoon or your hand until the dough comes together and most flour is hydrated.

Knead the dough

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, sprinkle up to 2 tablespoons more flour; if too dry, add water 1 teaspoon at a time.

First rise

Lightly oil a clean bowl, place the dough ball in it, turn once to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Shape for baking

After rising, gently deflate the dough and transfer to a surface dusted with cornmeal or semolina. Press and stretch or roll the dough into a 10-inch (25 cm) round, leaving a slightly thicker rim for the crust. If the dough resists, let it rest 5–10 minutes and continue.

Combine sauce ingredients

In a small bowl, stir together 3 tablespoons crushed tomatoes, 1 teaspoon tomato paste, 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 tablespoon olive oil until smooth. Taste and adjust seasoning.

Preheat oven and prepare pan: Place a pizza stone on the middle rack if using, or prepare a baking sheet by sprinkling with remaining cornmeal/semolina. Preheat the oven to 500°F (260°C) for at least 30 minutes to get the stone/pan very hot.

Assemble the pizza

Transfer the stretched 10" dough to a pizza peel or baking sheet dusted with cornmeal. Lightly brush the dough edge with 1 teaspoon olive oil. Spread the prepared sauce evenly over the dough, leaving a 1/2–3/4-inch border. Sprinkle 1.5 cups shredded mozzarella evenly, then 2 tablespoons grated Parmesan. Add chosen toppings (pepperoni, mushrooms, peppers, etc.) evenly over the cheese.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden brown and cheese is bubbly and slightly browned. Baking time will vary with oven and stone; watch closely after 7 minutes.

Finish

Remove pizza from oven. Let rest 2–3 minutes. Tear or chiffonade fresh basil and scatter on top if using. Sprinkle red pepper flakes to taste. Slice and serve.