Biggest Pizza in the High Desert - 28" Pizza at Valentino's Pizzeria
Biggest Pizza in the High Desert - 28" Pizza at Valentino's Pizzeria is a medium American (Italian‑American) recipe that serves 10. 70 calories per serving. Recipe by FreakEating on YouTube.
Prep: 1 hr 50 min | Cook: 12 min | Total: 2 hrs 22 min
Cost: $12.77 total, $1.28 per serving
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
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
Mix Dry Ingredients
In a large mixing bowl whisk together bread flour and salt.
Time: PT5M
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
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
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
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
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
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
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
Dietary info: Vegetarian (omit pepperoni), Can be made vegan with plant‑based cheese and meat substitutes
Allergens: Wheat, Milk, Soy (if using processed cheese), Olives (if cross‑contaminated)
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Olive Oil: Vegetable Oil
- Instead of Salt: Kosher Salt
- Instead of Sugar: Honey
- Instead of Pizza Sauce: Marinara Sauce
- Instead of Mozzarella Cheese: Provolone, Vegan Mozzarella
- Instead of Pepperoni: Salami, Vegan Pepperoni
- Instead of Red Bell Pepper: Yellow Bell Pepper
- Instead of Green Bell Pepper: Orange Bell Pepper
- Instead of Red Onion: White Onion
- Instead of Black Olives: Green Olives
Equipment Needed
- Mixing Bowl
- Stand Mixer with Dough Hook
- Plastic Wrap
- Rolling Pin
- Pizza Stone
- Pizza Peel
- Oven
- Pizza Cutter
- Measuring Cups and Spoons
- Kitchen Scale
Critical Steps — Do Not Skip
- Activating the yeast properly
- First rise until doubled in size
- Preheating the stone to 260°C
- Baking until the crust is golden and cheese is bubbly
Chef Tips from the Video
- For an even fluffier interior, add a tablespoon of milk powder to the dough.
- Dust the peel with semolina instead of flour to prevent sticking.
- If you don’t have a pizza stone, turn a heavy cast‑iron skillet upside down and preheat it.
Troubleshooting
Dough does not rise
Check that the water temperature is not too hot (above 45°C) which can kill yeast, and ensure the yeast is fresh.
Crust is soggy
Pre‑bake the crust for 4‑5 minutes before adding sauce, and avoid excessive sauce or watery toppings.
Toppings burn before crust is cooked
Reduce oven temperature to 240°C and extend baking time by a couple of minutes, or move the pizza to a higher rack.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven (200°C) to restore crispness.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours due to dairy toppings.
Make-Ahead Tips
- The dough can be prepared up to 24 hours in advance and kept refrigerated; bring to room temperature before shaping.
- Sauce can be made a day ahead and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of large family‑style pizza in California cuisine?
California’s casual, outdoor‑living culture embraces oversized, shareable dishes. The 28‑inch pizza reflects the state’s love for generous portions, road‑trip food, and family gatherings, especially along the corridor between Southern California and Las Vegas.
What are the traditional regional variations of family‑style pizza in Southern California?
Southern California pizza often features a softer, airy crust, abundant fresh vegetables, and a blend of classic Italian toppings with local produce. Some pizzerias add avocado, cilantro, or even spicy sriracha drizzle for a West‑coast twist.
How is a massive 28‑inch pizza traditionally served in California diners and family restaurants?
It is usually baked whole, then cut into bite‑size squares (often 50 pieces) so each guest can sample a variety of toppings. The squares are served on large platters or directly on the table for communal eating.
What occasions or celebrations is a giant 28‑inch pizza associated with in Californian culture?
Big pizzas are popular for road‑trip pit stops, family reunions, birthday parties, and sports‑watching gatherings where a single, shareable dish feeds a crowd without the need for multiple trays.
How does this 28‑inch family‑style pizza fit into the broader Italian‑American cuisine tradition?
It blends classic Italian pizza fundamentals—thin, yeasted dough and simple tomato‑cheese base—with American portion sizes and a focus on variety, embodying the fusion that defines Italian‑American comfort food.
What are the authentic traditional ingredients for a classic California‑style pizza versus acceptable substitutes?
Traditional ingredients include high‑protein bread flour, extra‑virgin olive oil, fresh mozzarella, and locally sourced vegetables. Substitutes can be all‑purpose flour, vegetable oil, shredded cheese blends, or canned olives without compromising the overall flavor.
What other Southern California dishes pair well with a massive family‑style pizza?
Fresh garden salads with citrus vinaigrette, garlic‑buttered breadsticks, and chilled craft beers or sparkling water complement the rich, fluffy pizza and balance its heartiness.
What makes the 28‑inch pizza from Valentino’s special compared to typical pizzeria pies?
Its unusually large 28‑inch diameter, soft‑fluffy interior, and the colorful split‑topping presentation cut into 50 squares create a unique visual and textural experience that stands out from standard round, single‑topping pies.
How has the concept of oversized family pizza evolved over time in California?
Originally a novelty for feeding large crews and families, the oversized pizza has become a staple on highway‑side menus, reflecting California’s car‑culture and the desire for quick, communal meals on the go.
What are the most common mistakes to avoid when making a 28‑inch family‑style pizza at home?
Common errors include under‑activating the yeast, over‑loading toppings which makes the crust soggy, and not pre‑heating the stone enough, which prevents the crust from puffing and staying fluffy.
Why does this recipe use a very hot 260°C oven instead of a lower temperature?
A high temperature creates rapid oven‑spring, giving the crust its signature soft, airy interior while quickly caramelizing the cheese and toppings, mimicking the commercial pizza ovens used by restaurants like Valentino’s.
Can I make the dough ahead of time and how should I store it before baking?
Yes, the dough can be refrigerated for up to 24 hours after the first rise. Keep it covered with plastic wrap; bring it to room temperature and give it a short second rise before shaping.
What texture and appearance should I look for to know the pizza is done?
The crust should be golden‑brown with a slight puff, the cheese fully melted and lightly browned, and the toppings should be heated through without burning. The bottom of the crust will sound hollow when tapped.
What does the YouTube channel FreakEating specialize in?
FreakEating focuses on exploring unique, oversized, and indulgent dishes from around the United States, often highlighting regional specialties and offering behind‑the‑scenes looks at iconic eateries.
How does the YouTube channel FreakEating's approach to California comfort food differ from other food channels?
FreakEating combines high‑energy travel vlogs with detailed, step‑by‑step recreations of massive dishes, emphasizing the spectacle of size and flavor while still providing practical home‑cook instructions, unlike many channels that focus solely on gourmet techniques.
Last updated: August 24, 2026
