20" Extra Large Pizza Recipe
Make 20" Extra Large Pizza Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Tomato Sauce
Cheese & Toppings
Equipment & Finishing
Method
Dough
- 1
Activate and mix
In a large mixing bowl or the bowl of a stand mixer, combine lukewarm water, sugar, and instant dry yeast. Stir and let stand 3–5 minutes until the mixture becomes slightly foamy. Add olive oil, 4 cups of the flour, and salt. If using a stand mixer, attach dough hook and mix on low until the dough comes together, about 2–3 minutes. If mixing by hand, stir with a wooden spoon until shaggy.
- 2
Knead
Add remaining flour, 1/2 cup at a time, until the dough is soft, slightly tacky but not sticky. Total flour will be about 5½–6 cups depending on humidity. Turn dough out onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic, or knead in stand mixer on medium-low for 6–8 minutes.
- 3
- 4
Divide and rest
Gently deflate the dough and divide into two equal portions for easier handling (each will stretch to a 20" pizza if you prefer a medium-thin crust; for very thin you can divide into three). Shape each portion into a tight ball, place on a lightly oiled tray, cover, and let rest 20–30 minutes to relax the gluten before shaping.
Tomato Sauce
- 5
Prepare sauce
In a small saucepan, warm 1 tbsp olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, salt, pepper, and sugar (if using). Reduce heat to low and simmer gently 10–15 minutes to meld flavors, stirring occasionally. Remove from heat and stir in torn basil leaves. Taste and adjust seasoning; set aside to cool slightly.
Shaping & Assembly
- 6
Preheat oven
Place a pizza stone or heavy baking steel on the middle rack of the oven and preheat to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If you don't have a stone/steel, invert a heavy baking sheet and preheat it.
- 7
- 8
Shape dough
On a lightly floured surface, take one rested dough ball and press from the center outward, leaving a 1/2–3/4" rim. Use your hands to gently stretch the dough to roughly a 20" diameter. Avoid tearing; if it resists, let it rest 5–10 minutes then continue. Transfer the stretched dough to the prepared peel or pan and dust/brush underside with a light sprinkle of cornmeal to prevent sticking.
- 9
Sauce and cheese
Spread an even layer of tomato sauce over the dough, leaving the rim bare. Use about 3/4 to 1 cup of sauce for a moderately saucy pizza. Sprinkle shredded mozzarella evenly, using about 3 cups for one 20" pizza. If using fresh mozzarella, dot pieces sparingly to avoid excess moisture (reserve 2–3 oz for finishing if desired). Sprinkle a couple tablespoons of grated Parmesan over the top and add chosen toppings (about 1 cup per pizza). Lightly drizzle 1 tsp olive oil over the top and add crushed red pepper if desired.
Baking & Finishing
- 10
Bake
If using a peel, slide the pizza quickly onto the preheated stone/steel. If using a pan, place the pan directly in the oven. Bake at the highest temperature for 7–12 minutes depending on oven and stone/steel heat: check after 6–7 minutes. Look for a golden-bubbly crust and nicely browned cheese. Rotate halfway through for even browning if necessary.
- 11
Finish
Remove pizza from oven and let rest 2–3 minutes. Brush the crust lightly with the remaining olive oil. Scatter fresh basil leaves and any reserved fresh mozzarella. Sprinkle an extra pinch of grated Parmesan if desired. Let rest another minute, then slice into 8–10 large slices.
- 12
Repeat
Repeat shaping, topping, and baking with the second dough ball (and any remaining sauce, cheese, and toppings).