16" Pizza Recipe

Proof and combine

In a large mixing bowl or bowl of a stand mixer, combine 1.75 cups room-temperature water, 1 tsp sugar and 2 tsp instant dry yeast. Stir briefly and let sit 3–5 minutes until yeast is bubbly or just beginning to foam. If no foam after 10 minutes, yeast may be inactive; start over.

Mix

Add 4.25 cups all-purpose flour, 2 tsp fine sea salt and 2 tbsp olive oil to the yeast mixture. If using a stand mixer, fit with dough hook and mix on low for 3–4 minutes until a rough dough forms, then increase to medium and mix 4–6 minutes until smooth, slightly tacky, and elastic. If mixing by hand, stir to combine then turn out onto a floured surface and knead 8–10 minutes until smooth and elastic.

First rise

Lightly oil a large bowl, place dough ball inside and turn to coat. Cover with plastic wrap or a damp towel and let rise at room temperature (roughly 70–75°F / 21–24°C) until doubled, about 1 to 1¼ hours. For more flavor, refrigerate overnight (8–24 hours) in a lightly oiled bowl; bring to room temperature for 30–60 minutes before shaping.

Divide and rest

Gently deflate the risen dough and transfer to a lightly floured surface. For a single 16" pizza, shape the dough into one ball and let it relax, covered, for 20–30 minutes so gluten relaxes and it’s easier to stretch.

In a small saucepan, warm 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Add 1.5 cups canned crushed tomatoes and 1 tbsp tomato paste, stirring to combine.

Add 1 tsp dried oregano, 1 tsp dried basil, 3 tsp fine sea salt and 1/2 tsp black pepper. Reduce heat to low and simmer gently, uncovered, 10–15 minutes to meld flavors and slightly thicken. Taste and adjust salt. Remove from heat and let cool to room temperature before spreading on dough (hot sauce will make dough soggy).

Preheat oven and prepare peel/pan

Place a pizza stone or heavy baking steel on the middle rack of your oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If you don't have a stone or steel, use an inverted heavy baking sheet and preheat it the same way. Dust a pizza peel or the back of a rimless baking sheet with 2 tbsp semolina or cornmeal to prevent sticking.

Shape the dough

On a lightly floured surface (use 1/4 cup flour sparingly), gently press and stretch the rested dough ball into a 16" round. Work from the center outward, leaving a slightly thicker 3/4"–1" rim for the crust. If the dough resists, let it rest covered for 5–10 minutes and continue. Transfer the stretched dough to the prepared peel dusted with semolina.

Sauce and cheese

Using the back of a large spoon, spread a thin, even layer of the cooled tomato sauce over the dough, leaving the rim clear. Use about 1 to 1 1/4 cups sauce depending on your preference. Evenly distribute 3 1/2 to 4 cups shredded whole-milk mozzarella, leaving the rim exposed. Sprinkle 1/2 cup grated Parmesan over the cheese.

Add toppings

Arrange pepperoni slices evenly across the pizza (use about 30–40 slices depending on size). Sprinkle 1 tsp crushed red pepper evenly if you want a spicy kick.

Finish and bake

Brush the exposed crust lightly with 1 tbsp olive oil. Slide the pizza from the peel onto the preheated stone or steel. Bake at the high temperature for 7–10 minutes, watching closely: crust should be golden and blistered and cheese melted and bubbling. If using a home oven and the top isn't browning enough, finish under the broiler 30–60 seconds — watch carefully to avoid burning.

Rest and garnish

Remove the pizza to a cutting board and let rest 2–3 minutes. Scatter 12 fresh basil leaves across the hot pizza (torn if preferred) so they wilt slightly. Let rest another minute, then slice into 8–10 slices and serve.