20" Extra 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 5–8 minutes until foamy.

Mix dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, knead on a lightly floured surface for 8–10 minutes.

First rise

Lightly oil a large bowl, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes.

Shape dough

Turn the risen dough onto a lightly floured surface and gently deflate. For a 20-inch pizza, shape the dough into a large disk about 20–22 inches diameter: press and stretch from the center outward with your fingers, or roll lightly with a rolling pin, leaving a slightly thicker 1/2–3/4-inch rim for the crust. Transfer the shaped dough to a pizza peel or large baking sheet dusted with cornmeal or semolina (or to a lightly oiled 20-inch pizza pan).

Prepare sauce

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, sugar (if using), salt and pepper. Stir to combine and simmer over low heat for 10–15 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning.

Cool slightly

Remove sauce from heat and let cool 5–10 minutes before spreading on the dough so it doesn't release excess moisture.

Preheat oven

Place a pizza stone or heavy baking sheet on a rack in the lower third of your oven. Preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes to 1 hour so the stone/pan is thoroughly heated. If using a commercial or convection oven, preheat according to equipment instructions.

Assemble pizza

Lightly brush the shaped dough rim with a little of the 1 tablespoon olive oil. Spread a thin, even layer of the prepared tomato sauce over the dough, leaving the rim clear (about 3/4-inch border). Evenly distribute 4 cups of shredded mozzarella across the sauced area, then add provolone and half of the grated parmesan. Arrange pepperoni slices, cooked crumbled sausage, bell pepper, red onion and olives in an even layer. Scatter the remaining 1 cup mozzarella in spots and finish with remaining parmesan. Sprinkle crushed red pepper over if using.

Bake

Slide the pizza (on the peel) onto the preheated stone or place the pizza pan in the oven. Bake at 500–550°F (or highest oven setting) for 9–14 minutes, rotating once after 5–7 minutes if your oven has hot spots, until crust is golden and cheese is bubbly and lightly browned. Cooking time will vary by oven and stone temperature.

Finish

Remove pizza from oven and transfer to a cutting board. Immediately brush the crust edge lightly with the reserved olive oil and sprinkle a pinch of coarse salt if desired. Let pizza rest 3–5 minutes to set the cheese.

Garnish and serve

Scatter fresh basil leaves over the pizza, slice into 8–10 large slices (or desired portions), and serve hot.

If using a pizza stone and peel, dust the peel generously with cornmeal or semolina so the shaped dough slides easily. If the dough sticks when transferring, carefully loosen edges with a spatula and add more cornmeal beneath. Use the coarse salt and olive oil for final finishing as noted above.

Leftovers: cool to room temperature, then wrap or store in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F oven for 6–8 minutes on a baking sheet or in a cast-iron skillet for best crispness.