Byo 16" Recipe

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In a large bowl, combine warm water, instant yeast, and sugar. Stir and let sit 3–5 minutes until foamy. Add olive oil to the mixture.

In a separate bowl whisk together flour and salt. Make a well in the flour and pour in the yeast mixture.

Mix with a wooden spoon or your hand until a shaggy dough forms. Turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, wet hands and continue kneading.

Form dough into a tight ball. Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

After the dough has risen, gently deflate and transfer to a lightly floured surface. Shape into a disk and let rest 10 minutes covered to relax the gluten before stretching.

Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it and sprinkle with cornmeal or semolina.

On a lightly floured surface (or a well-floured pizza peel), press and stretch the dough from the center outward into a 16-inch circle, leaving a slightly thicker rim for the crust. Transfer to the prepared baking surface, sprinkling cornmeal/semolina under the dough to prevent sticking.

In a medium bowl, combine crushed tomatoes and tomato paste; stir until smooth.

Add dried oregano, dried basil, garlic powder, sugar, salt, and black pepper. Stir to combine. Taste and adjust seasoning as needed. Stir in 1 teaspoon olive oil to round out flavor.

Spread an even layer (about 1 to 1 1/4 cups) of sauce over the stretched 16" dough, leaving the outer 3/4–1 inch bare for the crust.

Evenly distribute shredded mozzarella over the sauced dough (use about 2 3/4–3 cups depending on preference). Sprinkle grated parmesan over the top.

Arrange chosen toppings (pepperoni, bell pepper, red onion, mushrooms, black olives, etc.) evenly across the pizza. Don't overload — keep toppings to a single layer for even cooking.

If using meats that release fat (like raw sausage), pre-cook them before adding. For vegetables with high water content (mushrooms, zucchini), pat dry or sauté briefly to avoid a soggy pizza.

Drizzle 1 teaspoon olive oil over the assembled pizza and, if desired, sprinkle crushed red pepper to taste.

Carefully slide the pizza into the preheated oven (onto the stone or baking sheet). Bake at 500°F (260°C) for 10–14 minutes, rotating halfway through, until the crust is golden and cheese is bubbling and slightly browned.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top. Slice and serve immediately.