Large Pizza Dough Recipe for Two Generous 16-Inch Pizzas

This large pizza dough recipe makes two generous 16-inch crusts with a tender, chewy center and enough structure to hold your favorite toppings. The dough uses pantry staples, rises at room temperature, and is easy to stretch by hand; make it for pizza night or freeze one portion for later.

Ingredients

6 cups (750 g) bread flour, spooned into the cups and leveled, plus a little extra for handling
2 cups plus 1 tablespoon plus 1 teaspoon (500 ml) lukewarm water, about 100°F (38°C)
2 1/4 teaspoons (7 g) instant yeast
1 tablespoon (12 g) granulated sugar
2 1/2 teaspoons (15 g) fine sea salt
2 tablespoons (30 ml) olive oil, plus a little extra for the bowl

Instructions

Check the water and combine the dry ingredients. The water should feel comfortably warm, not hot; very hot water can damage yeast. In a large mixing bowl, stir together the flour, instant yeast, sugar, and salt. Keep the salt distributed through the flour rather than pouring it directly onto a small mound of yeast. If you only have active dry yeast, see the substitution note in Tips.
Make a shaggy dough. Pour in the water and olive oil. Stir with a sturdy spoon or spatula until most of the flour is moistened and a rough, clumpy dough forms. Scrape the bowl so there are no dry pockets hiding underneath. If a little flour remains, turn the dough over it and squeeze it in with your hands; avoid adding extra water immediately, since the dough will become more cohesive as you knead.
Knead until elastic. Turn the dough onto a lightly floured counter and knead for about 8 minutes. Push it away with the heel of your hand, fold it back toward you, and rotate it as you work. At first it may feel tacky, but it should become smoother and spring back slowly when pressed. Add flour only a teaspoon or two at a time if it is so sticky that you cannot handle it. A stand mixer with a dough hook can do this job on low speed in about 6 minutes; stop when the dough is smooth and pulls away from the sides of the bowl.
Let the dough rise. Lightly oil a clean bowl. Shape the dough into a ball, place it seam-side down in the bowl, and turn it once so the surface is lightly coated. Cover the bowl with a lid, plate, or reusable cover and leave it at room temperature for about 75 minutes, or until roughly doubled in size. The rise can take longer in a cool kitchen; judge by the dough’s expansion rather than the clock alone.
Divide and rest. Tip the risen dough onto a lightly floured counter and press it gently to release large air pockets. Cut it in half with a bench scraper or knife. Gather each piece into a smooth ball by folding the edges underneath, then set the balls seam-side down and cover them. Rest for 20 minutes so the gluten relaxes and the dough is easier to stretch without snapping back.
Use or chill the portions. For two large pizzas, stretch each ball into a 16-inch round on a lightly floured surface, leaving the edge a little thicker if you like a raised rim. If the dough keeps shrinking, cover it and let it relax for another 10 minutes before trying again. Add toppings and bake according to your oven and pizza pan or stone instructions. This recipe makes the dough only; the cook time in the recipe facts does not include baking a topped pizza.

Tips

Measure flour gently. Scooping straight from a packed flour bag can add enough extra flour to make the crust dense and hard to stretch. Spoon flour into a dry measuring cup and level it, or use the gram amount for the most consistent result. If the dough feels slightly tacky, that is preferable to a dry, stiff dough.
Substitute active dry yeast if needed. Use the same 7 g (2 1/4 teaspoons) amount. For reliable activation, stir it into the lukewarm water with the sugar and let it stand for 5 to 10 minutes, until foamy, then mix it with the remaining ingredients. This adds a short wait to the preparation; if it does not foam, the yeast may be old or the water may be too hot or too cool.
Adjust for your room. Dough rises faster in a warm room and slower in a cool one. Do not add extra yeast just because the dough has not doubled by the 75-minute mark; give it more time, checking every 15 minutes. Keep it covered so the surface does not dry into a skin.
Use a light hand with flour while shaping. A heavily floured counter can leave dry flour trapped in the dough and make the baked crust dusty. Use just enough to prevent sticking, and stretch from the center outward rather than rolling aggressively. If the dough tears, pinch the opening closed and let it rest briefly before continuing.

Serving Suggestions

Each portion makes one large pizza that can be cut into 8 slices, so the full batch is a generous meal for 8 people when everyone has two slices. For a straightforward pizza, spread a thin layer of tomato sauce over the stretched dough, leaving a border, then add shredded mozzarella and a restrained amount of toppings. Too much sauce or wet vegetables can weigh down the center, especially on a large crust.

For a well-browned base, preheat a pizza stone or steel according to its instructions, often for 45 minutes in a 500°F (260°C) oven or the hottest setting your oven allows. Use a peel dusted lightly with flour or semolina to transfer the pizza, and bake until the rim is puffed and browned and the cheese is bubbling, usually about 8 to 12 minutes depending on the oven and toppings. If using a baking sheet, oil it lightly and expect a softer, more pan-like base. Let the pizza sit for a few minutes before slicing so the cheese and toppings settle.

Variations

Chewier crust: Replace up to 1 cup (125 g) of the bread flour with whole-wheat flour. The dough will taste nuttier and may feel a little firmer, so keep a tablespoon or two of water nearby and add it only if the dough seems unusually dry. Whole-wheat flour absorbs more water and can make the crust denser if used in a larger proportion.

Thin, crisp-style base: Divide the dough into three balls instead of two and stretch each one thinner. The resulting pizzas will be smaller and crisper, with less soft edge. Watch them closely in the oven because a thinner crust can finish baking sooner.

Herbed dough: Add 1 teaspoon dried oregano or Italian seasoning to the flour. This gives the crust a gentle savory aroma without changing the dough’s texture. Avoid adding fresh herbs to the dough itself because their moisture and delicate leaves can make mixing less even; scatter fresh herbs over the finished pizza instead.

Lower-oil option: Reduce the olive oil to 1 tablespoon (15 ml). The dough will still work, but it may feel a little less supple and the crust may be slightly less tender. Keep the oil in the bowl for coating, since it helps prevent the rising dough from sticking.

Storage and Reheating

If you are not baking the dough the same day, refrigerate it in a lightly oiled, airtight container within 2 hours of mixing. The dough can be kept refrigerated for up to 3 days; it will continue to ferment slowly and develop a deeper flavor. Leave room in the container for expansion. Before shaping, bring the dough out of the refrigerator and let it sit covered at room temperature for about 45 to 60 minutes, until it is less cold and easier to stretch. If it has expanded considerably, gently press out excess gas before dividing or shaping.

To freeze, divide the dough into balls after the first rise, lightly coat each with oil, and place them in separate freezer-safe bags or containers. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator, then let the covered dough stand at room temperature for about 45 to 60 minutes before stretching. Do not leave raw dough out at room temperature for extended storage. Once a topped pizza is baked, refrigerate leftovers within 2 hours; cooked pizza keeps for 3 to 4 days. Reheat slices in a hot skillet or a 375°F (190°C) oven until hot throughout. For food-safety guidance, reheat leftovers to 165°F (74°C).

Frequently Asked Questions

Can I make this dough without a stand mixer?
Yes. A large bowl, a sturdy spoon, and your hands are enough. The dough may feel sticky at the start, but kneading by hand for about 8 minutes should make it smoother and more elastic. A bench scraper can help lift and fold it without adding too much flour.

Can I make the dough the day before?
Yes. After mixing and kneading, cover the dough and refrigerate it rather than leaving it to complete the room-temperature rise. The next day, divide it if needed and let it warm, covered, for about 45 to 60 minutes before stretching. A slow refrigerated rise can make the dough easier to schedule, but it may expand in the container, so use one large enough to allow for that.

Why does my pizza dough keep shrinking?
The gluten is probably still tense from mixing, chilling, or handling. Cover the dough and let it rest for 10 to 15 minutes, then stretch it again from the center toward the edges. Avoid forcing it into a large circle all at once. If it is very cold, give it more time at room temperature before shaping.

Can I use all-purpose flour instead of bread flour?
Yes. Use the same weight, 750 g, or about 6 cups measured by spooning and leveling. All-purpose flour usually makes a slightly less chewy crust, but it is a practical substitute. Because flour brands and measuring methods vary, hold back a small splash of water at first and add it if the dough feels dry, or add flour a teaspoon at a time if it is too wet to handle.

How do I know when the dough has risen enough?
Look for dough that has grown to about twice its original size and feels airy when gently pressed. The exact time varies with room temperature and yeast activity, so 75 minutes is a guide rather than a strict deadline. If a light fingertip press springs back immediately, it may need more time; if it deflates easily, handle it gently as you divide it.

Can I bake the crust before adding toppings?
You can partially bake it if you prefer a firmer base, particularly for toppings that release a lot of moisture. Stretch the dough, prick the center lightly with a fork, and bake it on a preheated surface for a few minutes until it begins to set but has not browned deeply. Add toppings and return it to the oven until the crust is browned and the toppings are hot. This step is optional; for most pizzas, the dough can be topped and baked in one go.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).