Biggest Pizza in the High Desert - 28" Pizza at Valentino's Pizzeria

Ingredients

• 1 kg Bread Flour (high‑protein flour for a chewy yet fluffy crust)
• 650 ml Water (lukewarm, about 38°C)
• 7 g Active Dry Yeast (1 tsp, instant or active dry)
• 30 ml Olive Oil (extra‑virgin, for dough richness)
• 15 g Salt (fine sea salt)
• 5 g Sugar (helps activate yeast)
• 200 ml Pizza Sauce (store‑bought or homemade tomato sauce)
• 300 g Mozzarella Cheese (low‑moisture shredded)
• 100 g Pepperoni (sliced, optional for meat lovers)
• 1 piece Red Bell Pepper (thinly sliced)
• 1 piece Green Bell Pepper (thinly sliced)
• 1 small Red Onion (thinly sliced)
• 50 g Black Olives (sliced)

Instructions

1. Activate Yeast

   In a small bowl combine warm water (38°C), sugar, and yeast. Stir gently and let sit 5‑10 minutes until foamy.

   Time: PT10M

2. Mix Dry Ingredients

   In a large mixing bowl whisk together bread flour and salt.

   Time: PT5M

3. Combine and Knead Dough

   Add the yeast mixture and olive oil to the dry ingredients. Using a stand mixer with the dough hook, knead on medium speed for 8‑10 minutes until the dough is smooth, elastic, and pulls away from the bowl sides.

   Time: PT10M

4. First Rise

   Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm spot (about 25°C) for 60 minutes, or until doubled in size.

   Time: PT1H

   Temperature: 25°C

5. Punch Down and Shape

   Gently punch down the risen dough, turn it onto a lightly floured surface, and stretch or roll it into a 28‑inch (71 cm) circle about 0.5 cm thick. Transfer to a parchment‑lined pizza peel.

   Time: PT10M

6. Preheat Oven and Stone

   Place the pizza stone on the middle rack and preheat the oven to 260°C (500°F) for at least 15 minutes.

   Time: PT15M

   Temperature: 260°C

7. Assemble Pizza

   Spread the pizza sauce evenly over the dough, leaving a 1‑inch border. Sprinkle shredded mozzarella, then distribute pepperoni, sliced bell peppers, red onion, and black olives in a colorful, split‑topping pattern.

   Time: PT5M

8. Bake

   Slide the pizza onto the hot stone using the peel. Bake for 12 minutes, or until the crust is golden‑brown and the cheese is bubbling and lightly browned.

   Time: PT12M

   Temperature: 260°C

9. Rest and Cut

   Remove the pizza from the oven, let it rest 5 minutes, then cut into 50 equal squares using a pizza cutter or sharp knife.

   Time: PT5M

Nutrition Facts

Calories

70

Protein

3 g

Carbohydrates

8 g

Fat

3 g

Fiber

1 g