X-large Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar (1 tsp) and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Mix dough

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine bread flour (4 cups) and fine sea salt (2 tsp). Make a well and add the yeast mixture and olive oil (2 tbs). Mix on low (or stir with a wooden spoon) until a shaggy dough forms, about 2–3 minutes.

Knead

Knead by machine for 6–8 minutes on medium speed or by hand on a lightly floured surface for 8–10 minutes until dough is smooth, elastic, and slightly tacky but not sticky. Add up to 2 tbs additional flour only if dough is excessively sticky.

First rise

Lightly oil a clean bowl, place the dough inside, turn once to coat with oil, cover tightly with plastic wrap or a damp kitchen towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Shape and rest

Punch down the dough and transfer to a lightly floured surface. Gently press and stretch into a rough 12–14" disk, then loosely fold edges to create surface tension and form a smooth ball. Let rest, covered, 10–15 minutes to relax gluten for easier stretching to a 16" diameter.

Preheat oven

Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes so the stone is very hot. If you have a convection setting, use it for crisper crust.

Prepare sauce while dough is rising. In a medium bowl or small saucepan, heat olive oil (1 tbs) over medium-low heat and add minced garlic (2 cloves). Sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes (1.25 cups), tomato paste (1 tbs), dried oregano (1 tsp), dried basil (1 tsp), sugar (1/2 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Stir to combine and simmer on low 8–10 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature before assembling.

Stretch dough to 16"

On a lightly floured surface or on a piece of parchment, press the rested dough into a flat disk and use your hands to gently stretch the dough to a 16" diameter, leaving a slightly thicker 1/2"–3/4" edge for the crust. Avoid rolling pin if possible to preserve air bubbles. If dough resists, let rest 5–10 minutes and continue.

Transfer to peel or pan

If using a pizza peel, dust it with semolina or flour and place the stretched dough on the peel (or on parchment if using a baking sheet). If using a sheet pan, lightly oil the pan and transfer the dough to it, reshaping to 16".

Sauce and cheese

Spread the cooled tomato sauce evenly over the dough, leaving the outer crust clear (about 1/2"–3/4"). Use about 3/4–1 cup of sauce, spreading thinly to avoid sogginess. Scatter shredded mozzarella evenly across the pizza (about 4 cups). Sprinkle grated parmesan (1/2 cup) over the top.

Add toppings

Arrange chosen toppings (pepperoni, vegetables, etc.) evenly over the cheese, keeping toppings moderate so pizza cooks evenly. Drizzle or brush crust edge lightly with olive oil (1 tbs) to promote browning.

Bake

Slide pizza onto the preheated stone or place sheet pan in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until crust is golden and cheese is bubbly and lightly browned. Baking time varies by oven and stone temperature—monitor closely after 8 minutes.

Finish and garnish

Remove pizza from oven and transfer to a cutting board. Sprinkle cracked black pepper (optional 1/4 tsp), red pepper flakes (optional 1/4 tsp), and fresh basil leaves (6 leaves) torn over the top. Let rest 3–5 minutes to set toppings.

Slice and serve

Using a sharp pizza wheel or large knife, cut pizza into 10 slices. Serve hot. Keeps well refrigerated for up to 3 days; reheat in a hot oven or skillet to restore crispness.