Vegetarian Pie X-large 24'' Recipe

Activate yeast and mix

Combine the warm water, sugar, and instant yeast in a large bowl. Let sit 5 minutes until foamy. Stir in 2 tablespoons olive oil.

Combine dry ingredients

In a separate very large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the flour and salt.

Form dough

Add the wet mixture to the flour in thirds, mixing after each addition. If using a stand mixer, knead with the dough hook on medium for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

Add oil and rest

Incorporate the remaining 4 tablespoons olive oil into the dough during the last minute of kneading so it becomes glossy. Shape the dough into a ball.

First rise

Lightly oil a very large bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 1 to 1¼ hours.

Divide and shape for 24-inch pie

Gently deflate the dough and divide into two equal portions if making two pans or keep whole for one very large 24" pan depending on your pan size. For one 24" x-large deep pan, shape into a single disk and let rest 20 minutes to relax the gluten for easier stretching.

Make the sauce while dough rises: In a medium saucepan, warm 2 tablespoons extra-virgin olive oil over medium heat. Add crushed tomatoes and tomato paste, stir until combined. Add garlic powder, dried oregano, dried basil, salt, and pepper. Simmer gently for 12–15 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to lukewarm.

Preheat oven: Preheat the oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack and preheat; otherwise preheat a heavy-duty sheet pan or pizza screen.

Prepare pan: Generously dust the 24" pizza pan or sheet with cornmeal or semolina. Stretch the rested dough gently into a 24" round, leaving a slightly thicker edge for the crust. Transfer the stretched dough to the prepared pan.

Sauce and cheese: Spread an even layer of the cooled pizza sauce over the dough, leaving a 1-inch rim. Sprinkle 6 cups of the shredded mozzarella evenly across the sauce, reserving about 2 cups for finishing.

Arrange vegetables: Distribute the sliced tomatoes in a single layer across the cheese. Scatter the sliced onions, green peppers, mushrooms, and black olives evenly so every slice will get a mix of vegetables.

Finish cheese and seasoning: Sprinkle the remaining 2 cups mozzarella over the vegetables. Lightly brush the exposed crust with 2 tablespoons olive oil. Sprinkle 2 teaspoons dried oregano and cracked black pepper to taste over the pizza. Add red pepper flakes if using.

Bake: Slide the pan onto the preheated stone or place into the hot oven. Bake at 500°F (260°C) for 10–14 minutes, rotating once halfway through, until the crust is golden, cheese is bubbly and beginning to brown, and vegetables are cooked but still vibrant. Oven times vary — monitor the last few minutes.

Rest and garnish: Remove pizza from oven and let rest 5 minutes. Scatter fresh basil leaves over the top if using. Let rest another 2 minutes for easier slicing.

Slice and serve: Cut into 12–16 large slices (for an X-large 24" pie, 12 very large or 16 large slices). Serve hot.

Notes: If you prefer thinner vegetables, sauté mushrooms and peppers briefly in a tablespoon of olive oil until just softened to reduce moisture on the pie. For make-ahead, sauce keeps covered in the refrigerator up to 4 days or frozen for 2 months. Dough can be chilled overnight (covered) in the refrigerator — bring to room temperature before stretching.