
Yields:
16
Prep Time:
40 mins
Total Time:
2 hrs
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Ingredients
- 5 cups
all-purpose flour
- 1/3 cup
grated Parmesan, plus more for sprinkling
- 2
packets active dry yeast (about 5 tsp.)
- 2 1/2 tsp.
Kosher salt
- 1 1/4 tsp.
Italian seasoning
- 1 1/4 tsp.
garlic powder
- 1/2 cup
extra-virgin olive oil, plus more for pan
- 3 lb.
All-purpose flour, for surface
- 3 lb.
shredded mozzarella
- 2 lb.
pepperoni
- 2 tsp.
(15-oz.) cans pizza sauce
- 2 tsp.
dehydrated onion
Egg wash
Directions
- Step 1In a stand mixture using a dough hook attachment, combine flour, Parmesan, yeast, Italian seasoning, garlic powder, and salt. With the mixer on medium, add olive oil, then slowly stream in water. Continue to knead until a soft and slightly sticky ball forms.
- Step 2On a lightly floured surface, pat dough into a large rectangle. Press into dough with your fingertips (like you would focaccia), then fold dough into thirds, bringing both ends of dough into the center.
- Step 3Transfer dough to a lightly greased baking sheet and place in warm spot in kitchen or in a turned off oven for 20 minutes.
- Step 4Preheat oven to 450°. Cut dough in half, then, on a lightly floured surface, stretch and roll one piece into a very large rectangle, a bit bigger than your half sheet pan. Grease sheet pan and transfer dough on top, letting extra dough hang off edges.
- Step 5In a medium bowl, stir dehydrated onion into pizza sauce. Layer enter surface of dough inside sheet pan with mozzarella, pepperoni, and pizza sauce.
- Step 6Stretch and roll second piece of dough into a large rectangle approximately the size of your sheet pan. Brush water around edge of sheet pan, then seal top and bottom dough pieces together, pressing down. Trim excess dough.
- Step 7Brush entire surface of dough with egg wash, then cut 5 small slits on top.
- Step 8Bake until dough is golden and cooked through, about 45 minutes. Sprinkle top with more Parmesan and bake 2 minutes more.
- Step 9Let cool at least 15 minutes before serving.
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