Name: Taverna on the Hudsons Large Cheese Pie Recipe
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 1.75 cups warm water; 2 tsp active dry yeast; 1 tsp sugar; 1.5 tsp salt; 2 tbsp olive oil; 1.25 cups canned crushed tomatoes; 2 tbsp tomato paste; 1 tbsp olive oil; 2 cloves garlic (minced); 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp sugar (optional); 6 cups low-moisture mozzarella (shredded); 0.5 cups parmesan (grated); 1 tbsp olive oil (for brushing); 1 tsp dried oregano or Italian seasoning; 0.5 tsp red pepper flakes

Method

Dough

Activate yeast

Combine warm water (about 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.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil.

Mix until a shaggy dough forms, then knead by hand on a floured surface or with the mixer for 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour; if too dry, add 1–2 teaspoons water.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place for 60–90 minutes or until doubled in size.

Punch down the dough and divide into two equal portions for two large pizzas (or use whole dough for one very large pie). Let rest 10 minutes before shaping.

Sauce

While dough is rising, 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.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, pepper, and optional sugar. Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Assembly & Baking

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven to preheat for at least 30 minutes. If using a baking sheet, lightly oil it and preheat the oven to the same temperature.

On a lightly floured surface, stretch or roll one portion of dough into a 14–16 inch round (for a large pie). Transfer dough to a pizza peel dusted with semolina or cornmeal, or to a prepared baking sheet.

Brush the dough edge lightly with 1 tablespoon olive oil to promote browning and a crisp crust.

Spread about 3/4 to 1 cup of prepared tomato sauce evenly over the dough, leaving a 1/2–1 inch border for the crust.

Evenly distribute 3 cups shredded mozzarella over the sauced surface. Sprinkle half of the grated parmesan (about 1/4 cup) evenly over the mozzarella. For extra flavor, sprinkle half the dried oregano or Italian seasoning and a pinch (about 1/4 tsp) red pepper flakes.

If baking two large pies, repeat assembly for the second dough portion using remaining sauce and cheeses.

Slide the assembled pizza onto the preheated stone or place the baking sheet in the oven. Bake for 9–12 minutes, rotating once midway, until the crust is golden and cheese is bubbly with light browning.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle remaining parmesan and seasoning over the hot pizza. Slice and serve hot.