20" Extra Large Specialty Pizza Recipe

Bloom the yeast

In a small bowl, stir warm water, sugar and active dry yeast. Let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be dead; start over with fresh yeast.

Mix the dough

In a large mixing bowl (or stand mixer bowl), combine flour and salt. Make a well, add the foamed yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead with a stand mixer fitted with a dough hook on medium speed for 6–8 minutes. Dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour if excessively sticky.

Bulk rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel. Let rise at room temperature for 60–90 minutes until roughly doubled. For more flavor, refrigerate 8–24 hours (cold ferment) and bring back to room temp 1 hour before shaping.

Shape the dough

After the rise, punch dough down gently and transfer to a surface dusted with flour and a little cornmeal/semolina. Use your fingers to press and stretch the dough into a 20-inch round: start from center pressing outward, then drape over knuckles and gently stretch, rotating as you go. Aim for an even 1/8–1/4-inch-thick center with a slightly thicker 1/2-inch edge (crust). If dough resists, rest 10 minutes and continue.

Make the sauce

In a small 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, salt, pepper and sugar. Stir well and bring to a gentle simmer. Reduce heat and simmer 8–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly before using.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack of the oven. Preheat oven to the highest setting (500–550°F / 260–290°C) for at least 45 minutes to ensure the stone is thoroughly heated. If using a pizza steel, preheat similarly.

Assemble the pizza

Lightly dust a peel or the back of a rimless baking sheet with cornmeal or semolina. Transfer the stretched 20-inch crust to the peel. Brush the outer crust lightly with 1 tablespoon olive oil to encourage browning. Spread an even layer of tomato sauce over the dough, leaving a 1/2–1-inch border for the crust (use about 1 to 1 1/4 cups sauce depending on desired wetness). Sprinkle about 4 cups shredded mozzarella evenly over the sauce, then distribute slices of fresh mozzarella across the pie. Scatter cooked crumbled sausage and pepperoni slices over the cheese. Add sliced red onion, green pepper and black olives. Finish with grated Parmesan and a light sprinkle of crushed red pepper if desired.

Bake

Slide the pizza from the peel onto the preheated stone or baking sheet. Bake at 500–550°F (260–290°C) for 7–10 minutes, rotating once halfway through for even browning, until the crust is golden and blistered and the cheese is melted and bubbling. Baking time will vary with oven and stone temperature; keep a close eye during the last few minutes.

Finish and serve

Remove pizza from oven and place on a cutting board. Let rest 2–3 minutes. Scatter fresh basil leaves over the top and grate a little extra Parmesan if desired. Slice into 8–12 large slices and serve immediately.

If you don't have a pizza peel, assemble the pizza on parchment paper dusted with cornmeal so you can transfer it onto the hot stone and slide it off with the parchment. Use the leftover 2 tablespoons flour to keep the work surface from sticking while shaping. Leftover dough scraps can be oiled, refrigerated and used within 48 hours.