16" Large Recipe

Activate yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl (or stand mixer fitted with a dough hook), combine flour and salt. Add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms, then knead by hand for about 8–10 minutes (or 6–7 minutes in mixer) until the dough is smooth and elastic.

Form dough into a ball. Lightly oil a large bowl and place dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

After the first rise, punch down the dough and divide it if making more than one pizza (this recipe makes one 16" large pizza). Let dough rest for 10 minutes to relax the gluten before shaping.

Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and optional sugar. Stir to combine and bring to a gentle simmer. Reduce heat to low and cook uncovered 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat your oven to the highest setting (500–550°F / 260–290°C) at least 30 minutes before baking. If using a pizza stone, place it on the middle rack while preheating. If using a baking sheet, invert it and preheat as well.

Lightly dust a pizza peel or inverted baking sheet with cornmeal or semolina. Transfer the rested dough ball onto the dusted surface. Using your fingers and hands, gently press and stretch the dough outward to a 16" round, leaving a slightly thicker edge for the crust. Avoid flattening the outer rim too much.

Brush the stretched dough lightly with 1 tablespoon olive oil (especially the rim). Spoon 1 to 1 1/4 cups of the prepared tomato sauce evenly over the dough, leaving about a 1/2–3/4" border.

Evenly sprinkle the shredded mozzarella (about 3 3/4 to 4 cups) over the sauced surface. Arrange sliced pepperoni in an even layer (about 35–40 slices). Finish with a light dusting of grated Parmesan.

Slide the assembled pizza onto the preheated pizza stone or inverted baking sheet. Bake for 8–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and lightly browned. Baking time will vary with oven temperature and stone.

Remove pizza from oven. Let rest 2–3 minutes, then garnish with fresh basil leaves if using. Slice into 8–10 pieces and serve hot.