17" Combo Pie Recipe

Mixing

In a large mixing bowl or the bowl of a stand mixer, combine 2.5 cups cold water and 1 teaspoon sugar. Sprinkle 2 tsp instant yeast over the water and let sit 2–3 minutes to hydrate. Add 6.25 cups bread flour and 2.25 tsp kosher salt. Start mixing with the paddle or a wooden spoon until flour is incorporated, then add 2 tbsp olive oil. Switch to dough hook (if using mixer) and knead on medium speed for 7–9 minutes until dough is smooth, slightly tacky, and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

Bulk fermentation

Lightly oil a clean bowl, place the dough ball inside and cover with plastic wrap or a damp towel. Let rest at room temperature (68–75°F / 20–24°C) for 60–90 minutes or until roughly doubled. For a more developed flavor, refrigerate for 8–24 hours instead; if cold-proofing, bring dough to room temperature for 1–2 hours before shaping.

Portioning and shaping

After the first rise, gently deflate the dough. Shape into one large ball for a single 17" pie. Let rest 20–30 minutes loosely covered to relax the gluten, which makes stretching easier. On a well-floured or cornmeal-dusted peel or work surface, press and stretch dough from the center outward to a 17" diameter, leaving a slightly thicker 1/2"–3/4" rim.

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and cook 20–30 seconds until fragrant (do not brown). Add 2 cups crushed tomatoes and 2 tbsp tomato paste, stirring to combine. Season with 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly before using.

Preheat oven to the highest possible setting (500–550°F / 260–290°C) with a pizza stone or heavy baking steel placed on the middle rack for at least 45 minutes. If using a pizza oven, preheat to the manufacturer’s recommended temperature for a 17" pie.

Lightly dust the peel or pizza pan with 2 tbsp cornmeal or semolina. Transfer the stretched 17" dough to the peel or pan. Brush the rim lightly with 1 tbsp olive oil.

Spread an even layer of the prepared tomato sauce over the dough, leaving the outer rim free (use about 1 1/4 to 1 1/2 cups sauce, depending on desired sauciness).

Evenly distribute the cheese blend: 4 cups shredded mozzarella, 1 cup shredded provolone, and sprinkle 1/2 cup grated Parmesan over the sauce.

Arrange combo toppings across the pizza: sprinkle 2 cups sliced pepperoni evenly; distribute 1.5 cups cooked crumbled Italian sausage in clusters; scatter 1 cup sliced green bell pepper, 1/2 cup thinly sliced red onion, 1 cup sliced mushrooms, and 1/2 cup sliced black olives. Ensure toppings are spread so the pie cooks evenly and the center does not become overloaded.

If desired, sprinkle 1 tsp dried oregano and 1/2 tsp red pepper flakes over the top for finishing flavor.

Slide the prepared pizza onto the preheated stone or steel (or place pan in oven). Bake 8–12 minutes at 500–550°F (or according to your oven) until the crust is golden and blistered, cheese is melted and bubbling, and toppings have caramelized in spots. Thicker ovens or pans may take 12–16 minutes; check at 8 minutes and adjust.

Remove pizza from oven using the peel or a large spatula. Let rest 2–3 minutes on a cutting board. Brush the crust edge lightly with a little extra olive oil if desired for shine and flavor.

Slice into 8–10 large slices (or to preferred portions). Serve immediately.