Sweet Tomatoes Pie: Large 18" Recipe

Activate yeast & combine liquids

Warm 2.25 cups water to about 105–110°F (40–43°C). In a large bowl, sprinkle 2.25 tsp active dry yeast and 2 tsp sugar over the warm water. Let sit 5–10 minutes until foamy. Stir in 3 tbs olive oil.

Mix dough

In a stand mixer bowl or large mixing bowl, combine 8 cups bread flour and 2 tsp fine sea salt. Pour the foamy yeast mixture into the flour and mix with a dough hook on low (or use a wooden spoon) until a shaggy dough forms, about 2–3 minutes.

Knead

Knead the dough 6–8 minutes in the stand mixer on medium-low or 10–12 minutes by hand on a lightly floured surface until smooth, elastic, and slightly tacky. Add small pinches of flour if dough is too sticky; it should remain slightly soft.

First rise

Shape the dough into a ball, coat lightly with 1 tsp olive oil, place in a large lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 to 1.5 hours (timing varies with temperature).

Divide & rest

Punch dough down and divide into two equal large portions (each will stretch to an 18" round). If making immediately, let each portion rest 20–30 minutes covered to relax the gluten for easier stretching. For later use, refrigerate up to 48 hours or freeze.

Sauté aromatics

In a medium saucepan, heat 2 tbs olive oil over medium heat. Add 0.5 cup finely grated onion and 2 tsp minced garlic and sautée 2–3 minutes until softened and translucent but not browned.

Simmer sauce

Add 2 cups crushed canned tomatoes and 1 cup drained diced tomatoes to the pan. Stir in 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp salt and 0.5 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 12–15 minutes to thicken slightly, stirring occasionally. Taste and adjust salt or sugar as needed.

Cool and store

Let the sauce cool to room temperature before using on pizza. If you prefer a very smooth texture, pulse briefly in a food processor or blender, but leave some chunks to keep the 'chunky' character.

Make smooth sauce

Combine 3 cups tomato passata with 1 tbs olive oil, 0.5 tsp garlic powder, 0.75 tsp salt and 1 tsp sugar in a saucepan. Warm over low heat 5–7 minutes to meld flavors. Strain or blend until completely smooth if needed. Cool before assembly.

Prepare cheese

Shred 6 cups whole-milk low-moisture mozzarella and mix with 0.5 cup finely grated parmesan. Keep chilled until ready to use.

Optional finish

Have 2 tbs melted butter and 1 tsp dried oregano ready to brush and sprinkle on the crust after baking, if desired.

Preheat oven and pans

Position oven racks to accommodate an 18" pizza and preheat oven to 500–550°F (260–290°C) for at least 45 minutes with pizza steel or pizza stone on the center rack. If using commercial pizza oven, follow equipment instructions. Lightly dust two 18" pizza pans with 0.25 cup cornmeal/semolina and a little all-purpose flour to prevent sticking.

Stretch dough

Take one rested dough portion and gently press from center outward on a lightly floured work surface or between your hands to form an 18" round with a slightly thicker outer rim. Transfer to the prepared pan, lifting carefully to avoid tearing. Repeat for the second portion if making two pizzas.

Sauce and cheese

Spread about 1 to 1 1/4 cups of chunky tomato sauce evenly over the stretched dough, leaving a 1/2"–3/4" rim. (If using smooth sauce, use the same quantity.) Sprinkle 3 cups shredded mozzarella and a generous tablespoon of the parmesan evenly over the sauce for each 18" pizza.

Bake

Bake one pizza at a time on the preheated stone/steel or in the oven at 500–550°F for 8–12 minutes, rotating halfway through for even browning. Look for bubbly, melted cheese with golden spots and a crust that is brown and crisp. Baking time will vary by oven and equipment.

Finish & slice

Remove pizza from oven and let rest 2 minutes. Brush the crust edge with melted butter and sprinkle a little dried oregano if desired. Transfer to a cutting board and cut into 12 even slices. Repeat assembly and bake for the second pizza if prepared.