14" Large Pizza Recipe

Activate yeast

In a small bowl, whisk warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine 3 1/2 cups flour and salt. Add the yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

If using a stand mixer, knead on medium speed 6–8 minutes until dough is smooth and elastic. If kneading by hand, turn onto floured surface and knead 8–10 minutes, adding up to 1/2 cup extra flour as needed to prevent sticking; dough should be slightly tacky but not sticky.

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

Punch down the risen dough and transfer to a lightly floured surface. Divide into two equal portions (this recipe makes two 14" pizzas) or keep whole for a single 14" if you prefer thicker crust. For one 14" pizza use half the dough (approximately 10–12 ounces). Form into a ball, cover and rest 15 minutes before shaping.

While dough is rising, heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add minced garlic and sauté 30 seconds until fragrant — do not brown.

Add crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Stir to combine and simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack while the oven preheats. If using a baking sheet, invert it and preheat as well.

Prepare your work surface by dusting a pizza peel or the back of a baking sheet with semolina or cornmeal to prevent sticking.

Take the rested dough ball (for one 14" pizza) and press from the center outward with your fingers, leaving a 1/2–3/4" rim for the crust. Stretch to about a 14-inch diameter. Alternatively, use a rolling pin, then lift and gently stretch the edges with your knuckles for an airy rim.

Transfer the shaped dough to the prepared peel or sheet. Brush the outer rim lightly with olive oil to encourage browning.

Spread about 1/2 to 2/3 cup of the sauce evenly over the dough, leaving the crust edge bare.

Evenly distribute 2 to 2 1/2 cups shredded mozzarella over the sauce. Sprinkle the grated parmesan on top.

Arrange pepperoni slices (about 24) evenly over the cheese, and add any optional toppings (bell pepper, red onion) keeping toppings in a single layer for even cooking.

Slide the pizza onto the preheated stone or inverted baking sheet. Bake 10–12 minutes, rotating halfway through, until crust is golden and cheese is bubbling and lightly browned.

If you prefer a crisper underside, bake 1–2 minutes longer, but watch closely to avoid burning.

Remove pizza from oven and let rest 3–5 minutes. Sprinkle fresh basil leaves on top if using, slice into 8 slices, and serve.