Giant Pizza Recipe

Proof yeast

If using active dry yeast (not instant), combine 2.25 cups warm water (about 105–115°F / 40–46°C) with 1 teaspoon sugar and 2.25 tsp active dry yeast. Let sit 5–10 minutes until foamy. If using instant yeast, skip foaming and add yeast directly to flour in the mixing step.

In a large mixing bowl or stand mixer fitted with a dough hook, combine 7 cups all-purpose flour and 2 tsp kosher salt. If using instant yeast, add 2.25 tsp yeast now and the sugar; if using proofed yeast, add the foamy yeast mixture.

Add 2.25 cups warm water (or the proofed yeast mixture), 3 tbsp olive oil, and 1 tsp sugar (if not already added). Mix on low to combine until a shaggy dough forms, then increase speed to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky add up to 0.25–0.5 cup flour; if too dry add a tablespoon of water at a time.

Form dough into a ball and place in a lightly oiled large bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1.5–2 hours. For improved flavor, refrigerate covered for 8–24 hours (slow cold fermentation).

When risen, gently deflate dough and divide into 2 equal portions if you prefer two thinner 28-inch portions (or keep as one large ball for one giant crust). For one 28-inch pizza, shape into a single ball. Let rest, covered, 20–30 minutes to relax the gluten for easier stretching.

Preheat the oven to the highest temperature available (500–550°F / 260–290°C) at least 45 minutes before baking with a pizza stone or steel placed on the middle rack. If you don’t have a stone or steel, use an inverted heavy baking sheet.

On a well-floured surface, press the dough from the center outward, then stretch with your hands to a 28-inch diameter. Use a rolling pin only if needed but keep an even rim. Transfer the stretched dough to a peel dusted with semolina or cornmeal (use 2 tbsp). If using a baking sheet, transfer dough to a sheet lightly dusted.

In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté briefly until fragrant, about 30–45 seconds—do not brown.

Add 2 cups canned crushed tomatoes and 2 tbsp tomato paste. Stir to combine, then add 1 tsp dried oregano, 1 tsp dried basil, 0.25 tsp red pepper flakes, 0.5 tsp salt, and 0.25 tsp black pepper.

Bring sauce to a gentle simmer, reduce heat to low, and simmer 10–12 minutes to meld flavors and slightly thicken. Taste and adjust salt and seasoning. Remove from heat and let cool slightly before spreading on dough.

If using a pizza stone or steel, dust the peel with semolina and spread a thin layer of sauce across the stretched dough leaving a ¾–1 inch rim for the crust. For a very large 28-inch pizza, use about 1 to 1 1/4 cups sauce for a light even layer; reserve extra sauce for serving.

Evenly distribute 7–8 cups shredded whole milk mozzarella over the sauced dough, leaving the rim clear. Sprinkle 3/4 cup finely grated Parmesan over the mozzarella for flavor and browning.

Drizzle or brush 1 tbsp olive oil lightly around the exposed crust edge to encourage browning.

Slide the pizza onto the preheated stone or inverted sheet. Bake at the oven’s highest temperature for 7–10 minutes, rotating once after 4–6 minutes to ensure even browning. Baking time will vary by oven; finish when crust is golden and cheese is bubbly with some golden-brown spots.

Remove pizza from oven and rest 2–3 minutes. Scatter fresh basil leaves (optional) across the pizza and sprinkle crushed red pepper if desired. Let sit another minute, then slice and serve.