Any 2 X-large Pizzas Recipe

Make the dough

In a large mixing bowl or the bowl of a stand mixer, whisk together 8 cups flour, 2 tablespoons instant yeast, 2 teaspoons sugar, and 2 teaspoons salt. In a separate container combine 3 cups warm water (about 105–115°F / 40–46°C) and 4 tablespoons olive oil. With the mixer fitted with a dough hook or by hand, slowly add the warm water mixture to the flour mixture and knead for 8–10 minutes until the dough is smooth and elastic (alternatively knead by hand on a lightly floured surface for 10–12 minutes). If the dough is sticky, add up to 1/4 cup more flour in small increments.

First rise

Form the dough into a ball, lightly oil the bowl, place the dough back in, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the dough and turn onto a lightly floured surface. Divide into two equal portions (each for one extra-large pizza). Shape each portion into a tight ball, cover loosely with a towel, and let rest 15–20 minutes to relax the gluten for easier stretching.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes. If your oven doesn't reach 500°F, set it to the highest temperature available.

Shape crusts

On a lightly cornmeal-dusted pizza peel or another inverted baking sheet, stretch each dough ball into an extra-large round (roughly 16–18 inches in diameter) leaving a slightly thicker rim. If dough resists, let rest 5 more minutes and continue.

Sauce and cheese

Spread about 1 1/2 cups pizza sauce evenly over each stretched crust, leaving a 1/2-inch border. Sprinkle 4 cups shredded mozzarella per pizza evenly over the sauce (total 8 cups for two pizzas).

Add toppings

Top one pizza with 1 cup pepperoni and half of the sliced mushrooms, onions, and peppers as desired. Top the other pizza with the remaining pepperoni and vegetables or customize to preference. Sprinkle 1 teaspoon dried oregano and 1/2 teaspoon crushed red pepper flakes across pizzas, dividing evenly.

Bake

Slide the pizza (on the peel or inverted sheet) onto the preheated stone or baking sheet. Bake each pizza 8–12 minutes until the crust is golden and cheese is bubbling and slightly browned. Rotate once halfway through for even browning. If your oven is smaller, bake pizzas one at a time.

Rest and slice

Remove pizzas from the oven and let rest 3–5 minutes. Cut into 8–10 slices each and serve hot with the prepared dips and cold cans of pop.

Garlic butter dip

In a small saucepan over low heat melt 6 tablespoons unsalted butter. Stir in 3 teaspoons minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat, stir in 1 tablespoon chopped parsley and a pinch of salt. Transfer to a small serving bowl. Keep warm or serve at room temperature for dipping crusts.

Ranch dip

In a bowl combine 1/2 cup mayonnaise, 1/2 cup sour cream, and 1/4 cup buttermilk. Whisk in 1 teaspoon dried dill, 1 teaspoon dried chives, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste (about 1/4 teaspoon salt). Adjust buttermilk to reach desired dipping consistency. Chill for 15–30 minutes before serving.

Marinara dip

Warm 1 cup jarred marinara sauce in a small saucepan over low heat until simmering, about 3–5 minutes. Optionally add a pinch of red pepper flakes and 1/2 teaspoon dried oregano. Transfer to a serving ramekin.

Spicy buffalo dip

In a small bowl beat together 4 oz softened cream cheese and 1/4 cup hot sauce until smooth. Fold in 1/4 cup blue cheese crumbles if using. Transfer to a serving bowl and garnish with a drizzle of hot sauce. Serve at room temperature or lightly warmed.

Chill 4 cans of pop in the refrigerator or an ice bucket. Serve cold alongside the pizzas and dips.