Large Recipe

Activate yeast

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

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low speed until a shaggy dough forms, about 2–3 minutes.

Knead

Knead by mixer for 6–8 minutes on medium speed until smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes, adding up to 2 tbsp extra flour if dough is too sticky.

First rise

Lightly oil a large bowl with remaining 1 tbsp olive oil, place dough in bowl, turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled, about 1–1.5 hours.

Divide and rest

Punch down dough and divide into 2 equal portions for two large pizzas (about 1.5–1.6 lb / 700–750 g per ball). Shape into tight balls, place on a lightly oiled tray, cover and let rest 20–30 minutes to relax the gluten before stretching.

Cook sauce

While dough rises, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes and tomato paste, stir to combine.

Season

Add dried oregano, dried basil, sugar, salt and black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or sugar as needed. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If your oven can't reach 500°F, preheat to the highest temperature available.

Shape crusts

On a lightly floured surface, take one dough ball and press from center outward leaving a 1/2–3/4 inch edge. Use your hands to stretch into a roughly 14–16 inch round for a large pizza. Transfer to a lightly floured pizza peel or parchment.

Add sauce

Ladle about 1 to 1 1/4 cups of cooled sauce onto the stretched dough and spread evenly with the back of the ladle, leaving the outer rim un-sauced for the crust.

Add cheese and toppings

Sprinkle half of the shredded mozzarella (8 oz) evenly over the sauced dough, then scatter about 1/2 cup (approx. 1/2 cup) grated parmesan. Arrange 30 pepperoni slices evenly over the cheese. Drizzle 1 tbsp extra-virgin olive oil around the crust edge.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–10 minutes, rotating once halfway, until crust is golden brown and cheese is bubbly and charred in spots. Baking time will vary with oven temperature.

Finish

Remove pizza from oven and immediately scatter fresh basil leaves and a pinch of red pepper flakes over the hot pizza. Let rest 2–3 minutes, then brush crust with remaining 1 tbsp extra-virgin olive oil and sprinkle with flaky sea salt and freshly ground black pepper if desired.

Repeat

Repeat shaping, saucing, topping and baking steps with the second dough ball and remaining toppings.