Large Pizza Recipe

Activate yeast

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

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine 3 1/2 cups of the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, about 2–3 minutes by mixer or 4–6 minutes by hand.

Knead

If using a mixer, knead on medium speed 6–8 minutes until smooth and elastic. If by hand, turn dough onto a lightly floured surface and knead about 8–10 minutes, adding up to the remaining 1/2 cup flour as needed to prevent sticking, until dough is soft, slightly tacky, and elastic.

First rise

Lightly oil a large bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.

Punch and rest

Punch the risen dough down to release gas. Turn onto a lightly floured surface, shape into a ball, cover and let rest 10 minutes to relax the gluten for easier stretching.

Shape

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. On a surface dusted with cornmeal or semolina, gently press and stretch the dough into a 14-inch circle (about 8–10 inches across before stretching) leaving a slightly thicker 1/2–3/4-inch rim. Transfer to a peel or an inverted baking sheet dusted with cornmeal.

Make sauce while dough rises: In a small saucepan over low heat, warm 1 teaspoon olive oil and add minced garlic; cook 30 seconds until fragrant. Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar if using. Simmer gently for 10–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning, then remove from heat and let cool slightly.

Preheat and prepare

Make sure oven and stone/inverted sheet are fully preheated to 500°F (260°C). Have toppings ready and shredded cheese measured. Brush the exposed crust edge with 1 tablespoon olive oil for a golden finish.

Sauce and cheese: Spread about 3/4 to 1 cup of sauce evenly over the stretched 14-inch dough, leaving the 1/2–3/4-inch rim free. Sprinkle 2 1/2 to 3 cups shredded mozzarella evenly over the sauce, reserving a small handful for finishing. Sprinkle the 1/4 cup grated Parmesan over the top.

Add toppings: Arrange chosen toppings (pepperoni, vegetables, etc.) evenly over the cheese. Do not overload—aim for a single layer for even cooking.

Bake: Slide the pizza onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until crust is puffed and golden and cheese is bubbling and lightly browned. Baking time varies by oven and stone; watch closely after 8 minutes.

Finish and rest: Remove pizza from oven and let rest on a rack 3–5 minutes. Scatter fresh basil leaves if using and brush exposed crust lightly with additional olive oil if desired. Slice into 8 slices and serve.