18″ Pizza Recipe

Mixing

In a large bowl or stand mixer bowl, combine the bread flour and fine sea salt. In a separate container, dissolve the instant dry yeast and sugar (if using) in the water. Let sit 2–3 minutes until slightly foamy. Add the water-yeast mixture and olive oil to the flour. If using a stand mixer, mix with the dough hook on low for 2 minutes until cohesive; then increase to medium-low and mix 6–8 minutes until the dough is smooth and slightly elastic. If mixing by hand, stir until combined, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

First Rise

Lightly oil a clean bowl and place the dough in it, turning once to coat. Cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1–1.5 hours depending on room temperature. For improved flavor, refrigerate the dough (covered) for 12–24 hours for a cold fermentation—bring back to room temperature for 30–60 minutes before shaping.

Shape

On a lightly floured surface, gently deflate the dough and shape it into a tight ball. Press from center outward to form an 18-inch disc: first flatten with fingers leaving a 1–inch rim, then stretch dough by rotating and pulling with knuckles or draping over fists to reach an even 18-inch diameter. Do not use a rolling pin if you want a light airy rim.

Prepare baking surface

Preheat your oven to the highest temperature it will go (typically 500–550°F / 260–290°C). If using a pizza stone or steel, place it on the middle or upper rack and preheat at least 45 minutes. Lightly dust a pizza peel or inverted baking sheet with the coarse cornmeal or semolina to prevent sticking.

Make sauce

Pour the canned San Marzano tomatoes into a bowl and crush them by hand or use a food mill for a smooth texture. In a small saucepan warm 1 tablespoon extra-virgin olive oil over medium-low heat, add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the crushed tomatoes, dried oregano, salt, and crushed red pepper (if using). Simmer gently 8–12 minutes to meld flavors; remove from heat and stir in fresh basil chiffonade. Taste and adjust salt. Let cool slightly before using—sauce should be thick but spoonable. Yield: enough for one 18" pizza (about 1 1/2–2 cups).

Assemble

Transfer the shaped dough to the prepared peel dusted with cornmeal. Spoon 1 to 1 1/2 cups of the Neapolitan sauce onto the center and use the back of the spoon to spread evenly, leaving a 1-inch rim. Tear the fresh mozzarella into irregular pieces and distribute evenly over the sauce (about 12 oz total). Sprinkle the grated Parmigiano-Reggiano evenly. Drizzle 1 teaspoon extra-virgin olive oil over the top.

Bake

Slide the pizza onto the preheated stone or steel. Bake at the highest oven temperature for 7–10 minutes until the crust is blistered and leopard-spotted and cheese is melted and bubbling. (If you have a broiler or a pizza oven, you may finish under the broiler for 30–60 seconds to get additional char. If using a home oven and lower heat, baking may take 10–12 minutes.) Rotate the pizza halfway through baking for even color.

Finish

Remove the pizza from the oven to a cutting board. Scatter fresh basil leaves on top and drizzle an additional 1/2 teaspoon olive oil if desired. Let rest 2–3 minutes, then slice into 8–10 slices.

Serve hot. For best results use high-hydration dough (the recipe above yields a moderately hydrated dough) and very hot baking surfaces. All ingredients listed correspond to the directions: dough ingredients are mixed and shaped, sauce ingredients are cooked and spooned, and cheese/toppings are added before baking.