16" Large Pizza Recipe

Activate yeast

In a small bowl, combine warm water, 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 4 1/2 cups of the flour and kosher salt. Add the yeast mixture and 2 tablespoons olive oil. Mix on low until combined, then increase speed and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add reserved flour 1 tablespoon at a time up to remaining 1/2 cup.

First rise

Form the dough into a ball, lightly oil the bowl, place dough inside and cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the dough and transfer to a lightly floured surface. For a single 16" pizza, shape the dough into one round. If dough is large, let rest 10 minutes to relax the gluten before stretching.

Combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, salt, black pepper, 1 teaspoon olive oil and optional sugar in a bowl. Stir until smooth and taste; adjust seasoning. Let sit at room temperature for at least 15 minutes to meld flavors (can be made ahead and refrigerated up to 3 days).

Preheat oven

Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat oven to highest setting (475–525°F / 245–275°C) for at least 30 minutes. If using a pizza steel, preheat similarly.

Shape crust

On a surface lightly dusted with flour (or use parchment), press the dough ball from center outward with your fingers leaving a slightly thicker rim. Stretch by hand into a 16" round, or use a rolling pin for even thickness. Transfer to a pizza peel or an inverted baking sheet dusted with 2 tablespoons cornmeal or semolina to prevent sticking.

Brush edge

Lightly brush the outer rim with 1 tablespoon olive oil to promote browning.

Sauce and cheese

Spread 3/4 to 1 cup of sauce evenly over dough, leaving a 1/2"–1" border. Sprinkle 3 to 3 1/2 cups shredded mozzarella evenly, then scatter 1/4 cup grated Parmesan over the top.

Add toppings

Evenly distribute up to 2 cups of chosen toppings (for example: 1 cup pepperoni, 3/4 cup sliced mushrooms, 1/4 cup sliced bell pepper). Don't overload—keep a balanced layer so crust bakes through.

Bake

Slide pizza onto the preheated stone or sheet. Bake 8–12 minutes at 475–525°F (245–275°C) until crust is golden and cheese is bubbling and lightly browned. Baking time varies by oven and temperature—watch after 7 minutes.

Finish

Remove pizza and let rest 2–3 minutes. Sprinkle with fresh basil leaves, if using. Slice and serve.