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Ingredients
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Dough
Sauce
Cheese & Toppings
Method
Dough
- 1
Activate yeast
Combine warm water (1.75 cups), active dry yeast (2 tsp) and sugar (1 tsp) in a small bowl. Stir gently and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large bowl or stand mixer bowl, combine 4.5 cups of the flour and the kosher salt (2 tsp). Add the foamy yeast mixture and 2 tbs olive oil. Mix with a dough hook on low (or wooden spoon) until the dough comes together, about 2–3 minutes.
- 3
Knead
If using a mixer, increase speed to medium and knead 5–7 minutes until smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes, adding remaining 0.5 cup flour as needed to prevent sticking; dough should be tacky but not overly sticky.
- 4
First rise
Lightly oil a large bowl, place dough in the bowl turning to coat, cover with plastic wrap or a damp towel. Let rise in a warm, draft-free place until doubled, about 60–90 minutes.
- 5
Divide and rest
Punch dough down and transfer to a lightly floured surface. For a single 16" extra-large pizza, shape into one ball and let rest 10 minutes to relax the gluten for easier stretching.
- 6
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes so the stone is thoroughly hot.
- 7
Shape crust
On a work surface dusted with semolina or cornmeal (2 tbs), gently stretch and press the dough into a 16" circle, leaving a slightly thicker rim (about 1/2"–3/4"). Avoid tearing; use your knuckles to stretch if needed. Transfer the stretched dough to a pizza peel or an inverted baking sheet sprinkled with semolina.
Sauce
- 8
Prepare sauce
In a small saucepan over medium-low heat, warm 1 tbs olive oil and add minced garlic (2 cloves). Cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes (1.5 cups), tomato paste (2 tbs), dried oregano (1 tsp), dried basil (1 tsp), salt (1/2 tsp), black pepper (1/4 tsp) and sugar (1/2 tsp, optional). Simmer gently 8–10 minutes to thicken and develop flavor. Remove from heat and let cool slightly before using.
- 9
Assemble sauce on dough
Using the back of a spoon, spread a thin, even layer of sauce over the stretched dough, leaving the rim exposed. For a 16" pizza use about 3/4 to 1 cup of sauce depending on how saucy you like it.
Cheese & Toppings
- 10
Add cheese
Evenly distribute the shredded mozzarella (4 cups) over the sauced dough, leaving the edge clear. Sprinkle grated Parmesan (1/2 cup) lightly over the mozzarella.
- 11
Add toppings
Arrange desired toppings (example: 40 pepperoni slices) evenly over the cheese. Scatter fresh basil leaves (reserve a few for finishing) as appropriate or add them after baking if preferred. Sprinkle crushed red pepper flakes (1 tsp) if using.
- 12
Bake
Slide the pizza on to the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is deeply golden in spots and the cheese is bubbling and beginning to brown. Exact time depends on oven and stone heat; watch closely after 8 minutes.
- 13
Finish
Remove pizza from oven, brush the crust lightly with 1 tbs extra-virgin olive oil, scatter remaining fresh basil leaves, and let rest 2–3 minutes before slicing. Optionally sprinkle a little additional grated Parmesan.
- 14
Slice and serve
Using a large pizza cutter, cut the 16" pizza into 10 slices. Serve hot.
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