Large Recipe
Make Large Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Toppings
Method
Dough
- 1
Activate yeast
Combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large bowl or stand mixer bowl, combine flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead by hand 8–10 minutes until smooth and elastic, or knead in a stand mixer with a dough hook for 6–8 minutes. If the dough is sticky, add up to 2 more tablespoons flour, one tablespoon at a time.
- 4
First rise
Lightly oil a large bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.
- 5
Shape
Punch down the dough to release air. On a lightly floured surface, shape it into one large round pizza base (about 14–16 inches) or stretch it with your hands to desired diameter. Transfer to a parchment-lined pizza peel or baking sheet that has been lightly dusted with semolina or flour.
Sauce
- 6
Cook sauce
In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, stir to combine.
- 7
Simmer & season
Stir in dried oregano, dried basil, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and cook 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly before using.
Assembly & Baking
- 8
Preheat oven
Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If your oven goes to 550°F (290°C), use that for a crisper crust.
- 9
Top pizza
Brush the shaped dough edge lightly with 1 tablespoon olive oil. Spread an even layer (about 1 to 1 1/4 cups) of the prepared sauce over the dough, leaving a 1/2–3/4 inch border for the crust. Sprinkle 2 1/2 cups shredded mozzarella evenly over the sauce. Arrange pepperoni slices across the pizza. Scatter sliced red onion and bell pepper. Finish with the remaining 1/2 cup mozzarella and 1/2 cup grated Parmesan. Sprinkle red pepper flakes to taste.
- 10
Bake
Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is golden and cheese is bubbling and slightly browned. Rotate halfway through baking if your oven has hot spots.
- 11
Finish
Remove pizza from oven, transfer to a cutting board. Let rest 2–3 minutes. Scatter fresh basil leaves over the top. Slice and serve hot.