18" X 22" Large Cheese Pizza Recipe

Activate Yeast

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

Mix Dough

In a large mixing bowl (or stand mixer bowl), combine 5 3/4 cups of the flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms, adding remaining flour 1/4 cup at a time if needed to reduce stickiness.

Knead

Turn dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic (or knead in stand mixer with dough hook for 6–8 minutes). Dough should be slightly tacky but not sticky.

First Rise

Lightly oil a large bowl, place dough in bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1 1/2 hours.

Divide and Rest

Punch down dough and divide into two equal portions (each will stretch to roughly an 18" x 22" thin-to-medium crust). Form each portion into a tight ball. Cover and let rest 20–30 minutes to relax gluten for easier stretching.

Prepare Baking Surface

Preheat oven to 500°F (or highest your oven will go) at least 45 minutes before baking with a pizza stone or inverted baking sheet on the center rack. Lightly dust each pizza peel or inverted baking sheet with cornmeal or semolina.

Make Sauce

If using whole peeled tomatoes, crush them by hand or pulse briefly in a blender for a slightly chunky sauce. In a small saucepan, heat 1 tablespoon olive oil over medium heat, add minced garlic and cook 30–45 seconds until fragrant. Add tomatoes, dried oregano, dried basil, salt, pepper, and sugar (if using). Simmer gently 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Stretch Dough

On a well-floured surface or on a cornmeal-dusted peel, press one dough ball from the center outward with your fingertips, leaving a slightly thicker edge for the crust. Stretch to an 18" x 22" rectangle (or large circle/oval), about 1/8"–3/16" thick. If dough resists, let it rest 5–10 minutes and continue.

Top the Pizza

Spread a thin, even layer (about 1 1/2 to 2 cups) of sauce over the stretched dough, leaving a 1/2"–3/4" border. Sprinkle about 24 oz (half of the shredded mozzarella) evenly over the sauce. Finish with a light sprinkle of grated Parmesan (about 1/4 cup). If making two pizzas, repeat with second dough ball and remaining cheese.

Bake

Carefully slide the pizza from the peel onto the preheated stone or inverted baking sheet. Bake at 500°F for 8–12 minutes, rotating halfway through, until crust is golden and cheese is bubbly with some brown spots. Baking time will vary with oven and thickness; thinner crusts may take 7–9 minutes, thicker 10–12+ minutes.

Finish

Remove pizza from oven to a cutting board. Let rest 2 minutes, drizzle lightly with 1/2 tablespoon extra-virgin olive oil, scatter fresh basil leaves if using, and let rest another minute. Slice into 8–12 pieces and serve hot.

Repeat stretching, saucing and topping steps with the second dough ball using the remaining mozzarella and remaining Parmesan. Bake as above.