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Large 15" (10 Slice) Recipe

Name: Station Pizza Parlours Large 15" (10 Slice) Recipe
Cook time: 2 h
Total time: 2 h
Yield: 10 servings
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 1.5 cups warm water (105–115°F / 40–46°C); 2.25 tsp active dry yeast; 1 tbs granulated sugar; 2 tsp fine sea salt; 2 tbs extra-virgin olive oil; 14 oz canned crushed tomatoes (preferably San Marzano); 1 tbs tomato paste; 2 tsp garlic cloves, minced; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp granulated sugar (optional, to balance acidity); 0.75 tsp fine sea salt; 0.25 tsp black pepper; 1 tbs extra-virgin olive oil; 4 cups whole milk mozzarella, shredded; 0.5 cups grated Parmesan cheese; 40 to taste pepperoni slices; 10 to taste fresh basil leaves (optional); 1 tsp red pepper flakes (optional); 1 tbs olive oil for brushing; 2 tbs cornmeal or fine semolina (for dusting); 0.25 cups all-purpose flour (for work surface)

Inspired by Station Pizza Parlour

Time2h

Serves10

Make Large 15" (10 Slice) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

4 cups 00 bread flour

1 1/2 cups warm water (105–115°F / 40–46°C)

2 1/4 tsp Active dry yeast

1 tbs granulated sugar

2 tsp fine sea salt

2 tbs extra-virgin olive oil

Sauce

14 oz canned crushed tomatoes (preferably San Marzano)

1 tbs tomato paste

2 tsp Garlic cloves, minced

1 tsp Dried oregano

1 tsp dried basil

1/2 tsp granulated sugar (optional, to balance acidity)

3/4 tsp fine sea salt

1/4 tsp black pepper

1 tbs extra-virgin olive oil

Toppings

4 cups whole milk mozzarella, shredded

1/2 cups Grated Parmesan cheese

40 to taste pepperoni slices

10 to taste fresh basil leaves (optional)

1 tsp red pepper flakes (optional)

1 tbs olive oil for brushing

Finish & Assembly

2 tbs cornmeal or fine semolina (for dusting)

1/4 cups all-purpose flour (for work surface)

Method

Dough

Activate yeast

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

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine 3 3/4 cups of the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, adding the remaining 1/4 cup flour only if dough is excessively sticky.

Knead

Knead by mixer 6–8 minutes on medium or by hand 8–10 minutes until dough is smooth, elastic and slightly tacky but not sticky.

First rise

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

Divide and rest

Punch dough down gently, transfer to a lightly floured surface, and form into one ball sized for a single 15" pizza (this recipe yields one large 15" pie). Cover and rest 15–20 minutes to relax the gluten before shaping.

Sauce

Make sauce while dough is rising: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt and black pepper. Stir to combine and bring to a gentle simmer.

Simmer and cool: Reduce heat to low and simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using on pizza.

Toppings

Preheat oven and prepare peel/sheet: Place a pizza stone on the middle rack (if using) and preheat oven to 500°F (260°C) for at least 45 minutes. If you don't have a stone, preheat a rimmed baking sheet. Dust a pizza peel or an inverted baking sheet with the cornmeal or semolina to prevent sticking.

Shape dough: On a lightly floured surface, press or gently stretch the rested dough ball into a 15" round. Work from the center outward, leaving a slightly thicker 1/2"–3/4" edge for the crust. Lift and rotate the dough frequently to keep it evenly round.

Assemble pizza: Transfer shaped dough to the prepared cornmeal-dusted peel or inverted sheet. Brush the outer 1/2" crust lightly with 1 tablespoon olive oil. Spoon 1 to 1 1/4 cups of the cooled tomato sauce onto the center of the dough and spread evenly, leaving the border clear. Sprinkle 3 to 3 1/2 cups shredded mozzarella evenly over the sauce. Scatter pepperoni slices over the cheese (use about 30–40 slices to cover). Finish with 1/2 cup grated Parmesan and, if using, a light pinch of red pepper flakes.

Bake & Finish

Bake: Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, rotating once at the halfway point for even browning. Bake until the crust is golden and charred in spots and the cheese is bubbly and beginning to brown.

Rest and garnish: Remove pizza from oven and transfer to a cutting board. Let rest 3–5 minutes. Scatter fresh basil leaves over the top, if using. Slice into 10 slices and serve.