Any 2 Xl Pizzas Recipe

Activate yeast

Combine warm water (about 38–43°C / 100–110°F) with sugar in a large mixing bowl. Sprinkle the active dry yeast over the surface, stir once gently, and let sit 5–10 minutes until foamy.

Mix dough

Add 4 cups of bread flour, 2 tsp salt, and 2 tablespoons olive oil to the yeast mixture. Mix until incorporated. Continue adding remaining flour 1 cup at a time until a slightly tacky, workable dough forms (you may not need every cup). Total flour should be about 8 cups.

Knead

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer, knead on low speed with dough hook 6–8 minutes.

First rise

Lightly oil a very large bowl with 1 tbsp olive oil, place dough in bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Divide and shape

Punch down the dough to release gas. Divide into two equal pieces for two extra-large pizzas (each piece should be enough for a 16" crust). Shape each portion into a tight ball, place on a lightly oiled tray, cover, and let rest 20–30 minutes to relax the gluten for easier stretching.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, black pepper and sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12–18 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using on dough.

Preheat oven

Position an oven rack on the lowest or second-lowest position and preheat oven to 500°F (260°C) for at least 45 minutes. If you have a pizza stone or steel, place it on the rack while preheating. If not, use a heavy baking sheet turned upside down.

Stretch dough

On a lightly floured surface or on parchment, take one dough ball and press from the center outward to form a 16" round, leaving a slightly thicker rim. Use your hands to stretch—avoid rolling pin if you want a lighter crust. Transfer to a lightly floured pizza peel or the inverted baking sheet/parchment for easier transfer to the stone.

Sauce and cheese

Spread about 1/2 cup to 3/4 cup (adjust to preference) of the cooled tomato sauce per pizza in an even layer, leaving the rim. Sprinkle ~450 g shredded mozzarella evenly over each pizza, then add 50 g grated parmesan per pizza (or divide as desired).

Add toppings

Distribute desired toppings evenly: pepperoni, mushrooms, bell pepper, and sliced red onion. Don’t overload—aim for a balanced layer so the crust bakes through.

Brush crust

Lightly brush the exposed crust edge with olive oil to promote browning and flavor.

Bake

Slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once at halfway for even browning, until crust is golden and cheese is bubbling and slightly browned. Baking time depends on oven and stone; monitor closely. Repeat for second pizza.

Finish

Once baked, transfer pizza to a cutting board. Sprinkle with flaky sea salt, a pinch of dried oregano, fresh basil leaves, and crushed red pepper flakes to taste. Let rest 2–3 minutes before slicing to allow cheese to set slightly.

Slice each extra-large pizza into 8–10 slices. Serve hot. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 375°F (190°C) oven on a baking sheet for 8–10 minutes or until warmed through. Dough can be refrigerated after first rise for up to 48 hours or frozen for up to 3 months (thaw in fridge overnight before shaping).