14" Pizza Recipe

Activate & mix

In a large bowl or the bowl of a stand mixer, combine warm water, sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add olive oil. In a separate bowl whisk together flour and salt, then add to the yeast mixture.

Knead

Using a dough hook on low-medium speed, knead for 6–8 minutes until a smooth, slightly tacky but not sticky dough forms. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Shape dough into a ball, lightly oil the bowl, place dough inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Divide & rest

Punch down the dough and turn it out onto a lightly floured surface. For a single 14" pizza, shape into one ball and let rest 10–20 minutes covered to relax the gluten, making it easier to stretch.

While dough is rising, make the sauce. In a small saucepan, heat 1 teaspoon olive oil over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper and optional sugar. Simmer gently 8–10 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat oven

Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat oven to the highest setting (500–550°F / 260–290°C) for at least 45 minutes so the stone is thoroughly heated. If using a home oven that tops out at 475°F (246°C), preheat at that temperature and allow extra baking time.

Shape the crust

On a surface dusted with semolina or cornmeal, press the rested dough ball from center outward with your fingers, leaving a 1/2–3/4" rim for the crust. Stretch gently to a 14" diameter by hand or with a rolling pin, keeping an even thickness. Transfer to a pizza peel or the back of a rimless baking sheet dusted with semolina so it slides easily.

Top the pizza

Spread 3/4–1 cup of cooled tomato sauce evenly over the dough, leaving the rim bare. Distribute the shredded or sliced mozzarella evenly (about 10 oz). Sprinkle the grated parmesan over the top. Add any optional toppings (pepperoni, mushrooms, peppers) keeping toppings evenly distributed and not overloaded.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500–550°F for 7–10 minutes, or at 475°F for 9–12 minutes, until the crust is golden and blistered and cheese is melted and slightly browned in spots. Rotate halfway through baking for even color.

Finish & rest

Remove pizza from oven. Drizzle 1 teaspoon extra-virgin olive oil over the top, scatter fresh basil leaves and sprinkle crushed red pepper flakes if desired. Let rest 3–5 minutes to set the cheese before slicing.

Use a sharp pizza cutter or large chef’s knife to cut into 8 slices. Serve hot.