16" Large Speciality Pizza Recipe

Activate yeast

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

In a large bowl or stand mixer fitted with a dough hook, combine bread flour and salt. Mix briefly to distribute salt.

Add the foamy yeast mixture and olive oil to the flour. Mix on low speed (or stir with a spoon) until a shaggy dough forms, about 2–3 minutes.

Knead the dough by hand on a lightly floured surface 8–10 minutes until smooth and elastic; or knead in mixer 5–7 minutes on medium-low. Dough should be tacky but not sticky—add up to 2 tbsp flour if excessively sticky.

Shape dough into a ball. Place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

After rise, punch dough down gently and transfer to a floured surface. For one 16-inch pizza, shape the entire dough into a disk. Let rest 10 minutes to relax the gluten before stretching.

Preheat oven to 500°F (260°C) with pizza stone or heavy baking sheet inside for at least 45 minutes if possible. If using a home oven with a top broiler, position a rack high in the oven for a crisp top.

Stretch or roll dough into a 16-inch circle, leaving a slightly thicker 1/2–3/4-inch rim for the crust. Transfer to a well-floured pizza peel or an inverted baking sheet dusted with cornmeal or semolina to prevent sticking.

In a small saucepan, warm 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stirring to combine. Reduce heat to low and simmer gently 8–12 minutes to thicken slightly.

Stir in dried oregano, dried basil, salt, and black pepper. Taste and adjust seasoning. Remove from heat and let cool to warm (not hot) before spreading on dough.

Lightly brush the stretched pizza dough rim with a thin film of olive oil to encourage browning and to help prevent sogginess.

Spread an even layer of tomato sauce over the dough, leaving the 1/2–3/4-inch rim free. Use about 1 to 1 1/4 cups of sauce depending on desired sauciness.

Distribute shredded mozzarella evenly over the sauce, aiming for about 2 1/2 to 3 cups. Scatter the provolone across the pie for flavor depth, and finish with grated Parmesan sprinkled lightly.

Arrange pepperoni slices evenly over the cheese, then scatter cooked crumbled Italian sausage in lumps. Add roasted red pepper strips, sliced red onion, and black olive slices evenly across the pizza.

Sprinkle crushed red pepper flakes evenly if you want heat. Avoid overloading toppings (total should be moderate) so crust bakes through and crisps.

Slide the pizza onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until crust is golden and cheese is bubbling and starting to brown. If using a broiler for the last 1–2 minutes to color the top, watch carefully to prevent burning.

Remove pizza from oven. Let rest 2–3 minutes so cheese sets slightly. Scatter fresh basil leaves over the hot pizza and drizzle with 1 teaspoon olive oil. Optionally grind a little fresh black pepper on top.

Slice into 8 or 10 slices and serve hot.