Largest Pizza Recipe

Activate yeast and mix

In a large mixing bowl, whisk together warm water and sugar until dissolved. Sprinkle the instant dry yeast over the surface and let sit 3–5 minutes until foamy. Add 2 cups of the flour, the olive oil, salt, and 1 tsp of yeast mixture from the bowl and mix to combine.

Form dough

Add remaining flour gradually and stir (use a stand mixer fitted with a dough hook on medium-low if available) until a shaggy dough forms. If using a mixer, knead 6–8 minutes until the dough is smooth, elastic and slightly tacky. If kneading by hand, transfer to a lightly floured surface and knead 8–10 minutes.

Bulk rise

Lightly oil a very large clean bowl, place dough in bowl, turn to coat with oil, cover tightly with plastic wrap or a towel. Let rise in a warm draft-free spot until doubled, about 1–1.5 hours at room temperature. For best flavor, refrigerate (covered) 12–24 hours for a slow cold fermentation—bring back to room temperature before shaping, about 1 hour.

Divide (optional) and shape

If your oven/paddle limits size, divide dough into two equal pieces to make two large pizzas; otherwise keep whole. Transfer dough to a lightly floured surface, gently press out air, and stretch/roll from center outward to an approximately 18–22-inch circle (or rectangle to fit your oven). Do not overwork — leave a slightly thicker rim for the crust.

Prep pan/peel

Place a pizza peel or very large baking sheet on work surface and dust with cornmeal/semolina. Transfer stretched dough to the dusted surface, adjusting shape to fit. If using a perforated pizza pan or baking stone, prepare accordingly.

Make quick sauce

In a medium saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, dried basil, salt, pepper and optional sugar. Bring to a gentle simmer, reduce heat to low and simmer 10–12 minutes to concentrate flavors. Taste and adjust seasoning. Remove from heat and let cool slightly before using.

Preheat oven

Place a baking stone or heavy baking sheet on the middle rack and preheat oven to the highest temperature your oven safely achieves (500–550°F / 260–290°C) for at least 45 minutes. If using a commercial deck oven or pizza oven, follow its recommended preheat. If making two pizzas, preheat accordingly and plan separate bakes if necessary.

Sauce and cheese

Using a ladle or large spoon, spread a thin, even layer of sauce over the dough, leaving a 1–1.25 inch (2.5–3 cm) rim for the crust. Use about 1.5–2 cups of sauce for a single very large pizza; scale if making two. Distribute shredded mozzarella evenly over the sauce, using about 8–10 cups for full coverage. Sprinkle grated Parmesan over the top and add toppings like pepperoni evenly.

Transfer to oven

Dust the edge of the peel or backside of a rimless baking sheet with additional cornmeal. Quickly (but carefully) slide the assembled pizza onto the preheated stone/sheet. If using a perforated pan, simply transfer the pan to the oven.

Bake

Bake 8–12 minutes at very high heat until crust is golden and blistered and cheese is melted and bubbling. Thin crust and hotter ovens will finish on the shorter end; thicker crust or lower temp require more time. Rotate pizza halfway through bake if your oven has hot spots.

Finish & rest

Remove pizza from oven and slide onto a large cutting board. Let rest 3–5 minutes to set the cheese. Scatter fresh basil leaves and sprinkle red pepper flakes if using. Slice with a large pizza wheel or chef’s knife into 8–12 slices (or more) and serve hot.

Serve immediately while hot. Leftover slices keep well refrigerated in an airtight container for 2–3 days; reheat in a hot oven or skillet to revive the crust. Dough can be refrigerated up to 3 days or frozen for up to 3 months (thaw in refrigerator overnight before using).