18" Pizza - 12 Slices Recipe

Activate yeast

In a small bowl, combine warm water (100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or bowl of a stand mixer fitted with a dough hook, combine bread flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low speed until a shaggy dough forms (or stir with a wooden spoon).

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until the dough is smooth and elastic, or knead in the stand mixer 5–7 minutes on medium-low. If dough is very sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a clean bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1½ hours.

Shape and rest

Punch dough down and transfer to a lightly floured surface. Shape into a round, then use your hands to stretch and press to an 18-inch diameter (about 12 slices). If the dough resists, let it rest 10–15 minutes, then continue stretching. Transfer to a pizza peel or baking sheet dusted with semolina or cornmeal.

Cook sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Bring to a gentle simmer and cook 8–12 minutes to thicken slightly. Remove from heat and let cool to warm.

Adjust seasoning

Taste and adjust salt, pepper, or herbs. The sauce should be slightly concentrated since a thin layer will be spread on the pizza.

Preheat oven

Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat oven to the highest setting (500–550°F / 260–290°C) for at least 45 minutes so the stone is thoroughly heated.

Top the pizza

With the stretched 18" dough on the semolina-dusted peel or sheet, brush the exposed crust edge lightly with a little olive oil (about 1 tsp). Spread a thin, even layer of the prepared sauce over the dough, leaving a ¾–1 inch border for the crust. Sprinkle shredded mozzarella evenly over the sauce. Distribute grated Parmesan on top. Tuck or scatter fresh basil leaves if using (some prefer adding basil after baking to preserve freshness).

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500–550°F (260–290°C) for 7–10 minutes, rotating once halfway through, until the crust is golden-brown and cheese is bubbly with some brown spots. Baking times vary by oven and stone; watch closely.

Finish and rest

Remove pizza from oven. Immediately brush the crust with the remaining 1 tablespoon olive oil (or reserve most for finishing; use 1 tsp earlier). Sprinkle the Parmesan and scattered fresh basil (if not added before baking). Lightly sprinkle coarse sea salt to taste. Let rest 3–5 minutes before slicing into 12 slices.

Cut into 12 equal slices and serve warm. Leftover pizza keeps in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven on a baking sheet for 6–8 minutes or in a skillet to restore crispness.