Vegetarian Pie Large 18'' Recipe

Make dough

In a large bowl or stand mixer bowl, whisk together flour, instant yeast, sugar, and salt. Add warm water and 4 tbsp olive oil. Mix with a dough hook or wooden spoon until a shaggy dough forms, then knead 6–8 minutes by mixer (or 10–12 minutes by hand) until smooth and elastic.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Shape for 18-inch pie

After rising, punch dough down and divide into two equal portions if you prefer two thinner pies, or keep whole for one thick 18" pie. For a large single 18" pie, gently stretch or roll dough on a lightly floured surface to a roughly 18" circle with a slightly thicker edge. Transfer dough to an 18" pizza pan or sheet lightly dusted with cornmeal.

Prepare sauce

In a small saucepan over medium heat, warm 1 tbsp olive oil. Add minced garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and sugar if using. Simmer gently 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Prepare vegetables

While sauce simmers, slice tomatoes 1/4" thick, thinly slice onion and green pepper, slice mushrooms, and drain and slice olives. In a bowl toss the tomatoes, onions, peppers, and mushrooms with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano to season and remove excess moisture. If tomatoes are very juicy, lay them on paper towels for 10 minutes to drain.

Precook mushrooms and onions (optional)

For less moisture and deeper flavor, sauté mushrooms and onions in a skillet over medium-high heat with a drizzle of olive oil for 4–6 minutes until lightly browned and most moisture has evaporated. Let cool slightly before assembling.

Preheat oven

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating.

Assemble pie

Spread an even layer of the tomato sauce over the stretched 18" dough, leaving a 1/2"–1" border for the crust. If using cheese, sprinkle 3 cups mozzarella evenly over the sauce and a few tablespoons of grated parmesan. Arrange the seasoned tomatoes, sautéed onions, peppers, mushrooms, and black olives evenly over the top. If you like more cheese, sprinkle the remaining 1 cup mozzarella and remaining parmesan on top or tuck beneath vegetables.

Bake

Brush the exposed crust with 1 tbsp olive oil. Slide the pie onto the preheated stone or place the pan in the oven. Bake 12–18 minutes until the crust is golden and toppings are bubbling. Baking times vary by oven and thickness; rotate halfway through if your oven has hot spots. If the vegetables release moisture and the pie is soggy, finish under the broiler 1–2 minutes—watch carefully.

Rest and garnish

Remove pie from oven and let rest 5 minutes. Scatter torn fresh basil and a pinch of red pepper flakes over the top if using. Slice and serve.