Large Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar (1 tsp), and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or the bowl of a stand mixer, combine 3.25 cups all-purpose flour and 1.5 tsp salt. Make a well in the center. Add the foamy yeast mixture and 2 tbs olive oil. Stir with a wooden spoon until the dough begins to come together.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead with a dough hook on medium speed for 6–8 minutes). If dough is sticky, add up to 2 more tbs flour, one tablespoon at a time.

First rise

Lightly oil a large bowl. Place dough in the bowl, turning once so all sides are coated with oil. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1¼ hours.

Shape

Punch down the dough gently to release air. Turn onto a lightly floured surface and shape into a ball. Using your hands or a rolling pin, flatten and stretch the dough into a 14-inch round. Transfer to a pizza peel or baking sheet lightly dusted with 2 tbs cornmeal or semolina. Create a slightly thicker rim for the crust by pushing the edge outward with your fingers.

Make the sauce while the dough rises: In a small saucepan or bowl, combine 1 cup crushed tomatoes, 2 tbs tomato paste, 1 tsp olive oil, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar (optional). Stir and warm gently over low heat 5–8 minutes to meld flavors. Taste and adjust seasonings. Let cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack before preheating. Preheat for at least 30 minutes so the stone is very hot. If using a baking sheet, preheat oven with the sheet inside.

Assemble the pizza: Brush the stretched dough edge lightly with 1 tbs olive oil. Spread about 3/4 to 1 cup of sauce evenly over the dough, leaving a 1/2–1 inch border for the crust. Sprinkle 3 cups shredded mozzarella evenly over the sauce, leaving a bit of crust showing. Arrange pepperoni slices evenly (about 30–40 slices, depending on size). Sprinkle 1/4 cup grated Parmesan and, if desired, 1 tsp crushed red pepper flakes.

Bake: Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbling and lightly browned. Baking time will vary by oven and stone—watch closely after 8 minutes.

Finish and serve: Remove pizza from oven. Let rest 2–3 minutes. Scatter fresh basil leaves over the top if using. Slice and serve hot.