18" X 30" Party Size Cheese Pizza Recipe

Activate and mix

In a large mixing bowl or the bowl of a stand mixer, combine warm water (3 cups) and sugar (2 tsp). Stir in instant dry yeast (2 tbs) and let sit 3–5 minutes until foamy. Add 2 tablespoons of olive oil. In a separate large bowl, whisk together 8 cups flour and 2 tsp salt. If using a stand mixer, attach dough hook.

Form dough

With mixer on low, add the foamy yeast mixture to the flour a little at a time, or if mixing by hand, pour into the flour and stir with a wooden spoon until a shaggy dough forms. Increase mixer speed to medium and knead 6–8 minutes until smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes, adding a tablespoon of flour only if dough is too sticky. Toward the end, add remaining 2 tablespoons olive oil and knead until incorporated. The dough should be slightly tacky but not sticky.

First rise

Lightly oil a very large bowl. Place dough in bowl, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes depending on temperature. For best flavor, you can refrigerate the dough for 8–24 hours after initial rise (covered). If refrigerating, bring to room temperature before shaping (about 1–2 hours).

Divide and shape

Punch down the risen dough gently. For a single 18 x 30 sheet, stretch or roll all the dough to fit the pan. If using two pans, divide dough into two equal portions. Lightly oil the sheet pan(s) and sprinkle with cornmeal or semolina (3 tbs) to prevent sticking. Transfer dough to pan and press from center toward edges, working with gravity to create an even rectangular shape with a slight edge. Let dough rest 15–20 minutes for a relaxed, avoiding strong springs back.

Pre-bake (optional)

To ensure a crisp base for a large pizza, preheat oven to 500°F (260°C) or as hot as your oven will go. If you have a baking steel or stone, preheat that as well. Dock the dough lightly with a fork to release large air bubbles. Optionally blind-bake for 5–7 minutes until dough begins to set but not brown. Remove from oven and proceed to topping.

Make sauce

While dough rises (or up to 2 days ahead), combine 28 oz crushed tomatoes, 2 tbs tomato paste, 1 tbs extra-virgin olive oil, minced garlic (2 cloves), dried oregano (1 tsp), dried basil (1 tsp), salt (1 tsp), and black pepper (1 tsp) in a medium saucepan. Bring to a gentle simmer over medium-low heat and cook 10–15 minutes, stirring occasionally, until slightly thickened. Taste and add up to 1 tsp sugar if tomatoes are very acidic. Remove from heat and cool to room temperature before using. Sauce should be spoonable but not watery.

Preheat oven

If you pre-baked the crust, reduce oven to 475°F (245°C). If you didn't pre-bake, preheat oven to 500°F (260°C) and ensure any stone or steel is preheated at least 30 minutes.

Sauce the dough

Spread a thin even layer of sauce over the crust using the back of a spoon or ladle, leaving a 1/2"–3/4" border for the crust. Use approximately 2 1/2 to 3 cups of sauce for a single 18 x 30 pizza (depending on desired sauciness); for two pans divide sauce accordingly.

Cheese and finish

Distribute shredded mozzarella evenly across the sauced dough, using about 6 cups total for full coverage with a light layer. Sprinkle 1 cup grated Romano/Parmesan evenly over the mozzarella. Drizzle or brush 2 tbs olive oil lightly around the exposed crust. Optionally sprinkle 1 tsp dried oregano and red pepper flakes to taste.

Bake

Slide the assembled sheet into the preheated oven on the middle rack (or onto preheated stone/steel). Bake for 10–16 minutes, rotating the pan halfway through, until cheese is melted and bubbling and crust is golden and crisp. Baking time varies by oven temperature and whether you pre-baked the crust: aim for internal crust color and cheese browning.

Rest and cut

Remove pizza from oven and let rest 3–5 minutes to allow cheese to set slightly. Transfer to a cutting board if desired. Cut into approximately 24 thin party slices (or as desired) using a sharp pizza wheel or chef's knife. Serve hot.

If you like, finish slices with additional grated Romano/Parmesan, a light sprinkle of dried oregano, or red pepper flakes to taste. Offer extra olive oil on the side.