Any 2 Large Pizzas Recipe

Activate yeast

In a bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead 6–8 minutes by mixer or 8–10 minutes by hand until smooth and elastic.

First rise

Lightly oil a large bowl with 2 tablespoons olive oil. Transfer dough, turn to coat, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size, about 1–1.5 hours.

Divide and rest

Punch down the dough and divide into two equal pieces. Shape each into a ball, place on a floured surface, cover, and let rest 15–20 minutes before shaping.

Meanwhile, heat 2 tablespoons olive oil in a saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant. Add crushed tomatoes, oregano, basil, salt, and pepper. Stir, reduce heat to low, and simmer 10–15 minutes to thicken slightly. Taste and adjust seasoning. Keep warm until ready to assemble.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If using baking sheets, lightly oil or dust with cornmeal.

On a floured surface, flatten and stretch each dough ball into a large 14–16 inch round (or desired large size). Transfer to a pizza peel dusted with flour/cornmeal or to prepared baking sheet.

Brush the outer 1/2 inch of each crust lightly with olive oil to encourage browning.

Spread an even layer of tomato sauce over each base (about 3/4–1 cup per pizza depending on preference).

Sprinkle shredded mozzarella evenly over each pizza (about half the cheese per pizza). Add toppings as desired (pepperoni, bell peppers, onions, mushrooms). Finish with a light sprinkle of grated parmesan.

Slide the pizza onto the preheated stone or place baking sheet in the oven. Bake 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and slightly browned. Baking time will vary by oven—watch closely.

Remove pizzas, let rest 2–3 minutes, then garnish with torn fresh basil if using. Slice and serve hot.

In a small saucepan over low heat, melt unsalted butter. Add minced garlic and cook gently 30–45 seconds until fragrant (do not brown). Remove from heat, stir in chopped parsley and salt. Transfer to a serving ramekin and keep warm or serve at room temperature.

In a bowl, whisk together mayonnaise and sour cream until smooth. Stir in dried dill, dried chives, garlic powder, onion powder, salt, and pepper. Chill at least 15 minutes to let flavors meld before serving.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1 clove minced garlic and sauté 30 seconds. Add 14 oz crushed tomatoes, oregano and salt. Simmer 6–8 minutes until slightly reduced. Cool slightly and transfer to a serving bowl.

In a small bowl, whisk together mayonnaise, sriracha, lime juice and honey until smooth. Taste and adjust heat or sweetness. Chill briefly if desired.

Place the two large pizzas on a cutting board, arrange the four dips in small bowls alongside, and serve with the chilled 2 L soda. Estimated serving: 2–4 people per large pizza depending on appetite.