16" Large Specialty Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, yeast may be inactive—start over with fresh yeast.

Mix dough

In a large mixing bowl (or stand mixer fitted with a dough hook), combine flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms. If using a stand mixer, mix on low for 3–4 minutes; by hand, mix with a wooden spoon until incorporated.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or 4–6 minutes in a stand mixer on medium-low). The dough should be slightly tacky but not sticky; add up to 2 tablespoons additional flour if too sticky.

First rise

Form dough into a ball, coat lightly with a little olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Punch down and shape

Punch the risen dough down to release air. Turn onto a lightly floured surface, divide if making more than one pizza (this recipe is for a single 16" pizza). Let rest 10 minutes, then stretch or roll into a 16-inch circle, leaving a slightly thicker edge for the crust. If dough resists, rest another 5–10 minutes and continue.

Prepare pan/stone

If using a pizza stone, place it in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza pan or baking sheet, dust it with semolina or cornmeal and preheat oven to 475–500°F (245–260°C). Transfer stretched dough to a peel or the prepared pan.

Prepare sauce while dough is rising. In a small saucepan over medium-low heat, warm 1 tablespoon olive oil. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and optional 1/2 teaspoon sugar. Bring to a gentle simmer, reduce heat to low, and simmer 10–12 minutes to meld flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.

Cook sausage

In a skillet over medium heat, crumble the Italian sausage and cook until browned and cooked through, about 6–8 minutes. Drain excess fat on paper towels. If you prefer, pre-cook and lightly crisp for texture.

Sauté peppers & onions

In the same skillet, add 1 tablespoon olive oil over medium-high heat. Add sliced red and yellow bell peppers and thinly sliced red onion. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sauté until softened and slightly charred at edges, about 6–8 minutes. Stir in roasted garlic (if using) and crushed red pepper flakes for the last 30 seconds. Remove from heat and let cool slightly.

Preheat oven reminder: Ensure oven (with stone if used) is fully preheated to 500°F (260°C) or 475–500°F if using sheet/pan.

Sauce the dough

Spread a thin, even layer of the tomato sauce over the stretched 16" dough, leaving a 3/4"–1" border for the crust. Use about 3/4 to 1 cup of sauce depending on desired sauciness.

Cheese layer

Evenly distribute the shredded mozzarella (about 3 cups) over the sauce. Sprinkle the 1/2 cup grated parmesan and the optional 1/2 cup fontina/provolone if using. Distribute cheese so coverage is even but not overloaded (avoid soggy pizza).

Add toppings

Scatter the cooked Italian sausage evenly over the cheese. Top with sautéed peppers and onions in an even layer. If you want more char, reserve a few strips to broil briefly at the end.

Brush crust

Lightly brush the exposed crust edge with 1 teaspoon olive oil and sprinkle the crust edge with a little grated parmesan or flaky sea salt if desired.

Bake

Slide the pizza onto the preheated stone or place the pan in the oven. Bake at 500°F (260°C) for 8–12 minutes, or at 475–500°F (245–260°C) on a pan for 10–14 minutes, until crust is golden and cheese is bubbling and beginning to brown. Rotate once halfway through baking for even color.

Finish

Remove pizza from oven. Let rest 2–3 minutes, then scatter torn fresh basil over top. Slice into 8–10 slices and serve hot.