Perry's Giant Pizza Recipe
28" inch thin crust pizza. add toppings for $10 each
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Ingredients
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Dough (thin crust for 28-inch pizza)
Tomato sauce
Cheese & finishing
Optional toppings (each $10 per menu instruction)
Method
Dough (thin crust for 28-inch pizza)
- 1
Activate and mix
In a large mixing bowl or stand mixer bowl, combine lukewarm water, sugar, and instant dry yeast. Let sit 5 minutes until the mixture is slightly foamy. Add 6 cups of the bread flour, salt, and olive oil. If using a mixer, use the dough hook on low speed; mix for 4–5 minutes until a shaggy dough forms.
- 2
Knead to develop gluten
Gradually add remaining flour, 1/2 cup at a time, until the dough comes together and is smooth but still slightly tacky. Knead by machine 6–8 minutes or by hand 8–10 minutes until elastic and slightly springy. The final dough should be soft and extensible for a thin crust.
- 3
Bulk fermentation
Form the dough into a ball, lightly oil the bowl, place dough back in, and cover with plastic wrap or a damp towel. Let rise at room temperature until about doubled, approx. 60–90 minutes depending on temperature. For more flavor, refrigerate 8–24 hours and bring back to room temperature 1 hour before shaping.
- 4
Portioning
This dough quantity makes one very large 28-inch pizza (or two smaller pizzas). If making a single 28-inch pizza, gently deflate and transfer dough to a lightly floured work surface. Let rest 10–15 minutes to relax the gluten before shaping.
- 5
Shape thin crust
Press from the center outward with your fingers, leaving a 1/2–3/4-inch rim for the crust. Stretch by lifting and using gravity or by carefully stretching on the counter until you reach a 28-inch diameter. Transfer to a well-floured or semolina-dusted pizza peel or a 28-inch perforated pizza pan or baking sheet lined with parchment.
Tomato sauce
- 6
Cook and season
In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and optional sugar. Stir and simmer over low heat for 12–15 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Cool slightly before using.
- 7
Apply to crust
Spread a thin, even layer of sauce over the stretched 28-inch dough, leaving a 1/2–3/4-inch border. For a true thin-crust pizza, use about 1 1/2–2 cups of sauce; reserve the rest for another use. Avoid too much sauce which will make the crust soggy.
Cheese & finishing
- 8
Cheese distribution
Evenly sprinkle the shredded mozzarella over the sauced crust, leaving the rim exposed. Use approximately 8–9 cups for a single 28-inch pizza if you prefer it cheesy but not overloaded (the recipe lists 10 cups to allow personal preference). Scatter grated Parmesan evenly on top.
- 9
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- 11
Bake
Preheat oven to the highest temperature possible (preferably 500–550°F / 260–290°C) with a pizza stone or steel in the center rack for at least 45 minutes. If using a commercial convection oven, follow manufacturer guidance. Slide the pizza onto the hot stone/steel or place the pan in the oven. Bake 8–12 minutes, rotating once halfway, until the cheese is melted and bubbly and the thin crust is crisp and golden-brown. Baking time varies with oven temperature and whether a stone/steel is used.
- 12
Finish and serve
Remove pizza from the oven and let rest 2–3 minutes. Sprinkle fresh basil leaves and crushed red pepper flakes if desired. Transfer to a cutting board, slice into 8–12 large slices (depending on desired portion size) and serve hot.
Optional toppings (each $10 per menu instruction)
- 13
Portioning and placement
Each optional topping (pepperoni, sausage, mushrooms, peppers, onions, olives) should be prepared and portioned before assembly. Apply toppings evenly after cheese layer or between sauce and cheese depending on preference (placing some toppings under the cheese helps them adhere). Estimate about 1–2 cups of each topping for full coverage on a 28-inch pizza; adjust quantity based on how heavily topped you want the pizza.
- 14