How To Make A Giant 7-Foot Pizza Slice

Ingredients

• 4 kg All‑Purpose Flour (sifted)
• 8 tsp Salt
• 1300 ml Warm Water (about 40 °C (105 °F))
• 28 g Active Dry Yeast
• 120 ml Olive Oil (divided – some for dough, some for hands)
• 3 cans Organic Diced Italian Tomatoes (about 400 g each, crushed)
• 3 bottles Tomato Puree (approx. 250 ml each)
• 0.75 cup Tomato Paste
• 0.5 tbsp Black Pepper (ground)
• 0.25 cup Mixed Herbs (dried Italian seasoning)
• 0.25 cup Garlic Powder
• 0.5 cup Chicken Stock (low‑sodium)
• 1 tsp Sugar (optional, balances acidity)
• 2 kg Mozzarella Cheese (shredded)
• 1 kg Cheddar Cheese (shredded, for flavor)
• 300 g Pepperoni (sliced)
• 300 g Chorizo (sliced)
• 2 pcs Capsicum (Bell Pepper) (thinly sliced)
• 150 g Olives (sliced)
• 200 g Pineapple Chunks (drained)

Instructions

1. Bloom Yeast

   Combine the warm water (≈40 °C) with the dry yeast in a small bowl, stir gently, and let sit for about 5 minutes until foamy.

   Time: PT5M

   Temperature: 40°C

2. Mix Dry Ingredients and Add Yeast

   In a large mixing bowl, make a well in the 4 kg of flour, add the salt around the edges, then pour the foamy yeast mixture and 120 ml of olive oil into the well. Stir with a spatula until the flour is incorporated into a shaggy dough.

   Time: PT10M

3. Knead Dough

   Lightly oil your hands with olive oil and knead the dough for 10 minutes until smooth, elastic, and slightly tacky. Add a few drops of oil to your hands if the dough sticks, but avoid adding extra flour.

   Time: PT10M

4. First Bulk Fermentation

   Cover the dough ball with a damp towel and let it rise at room temperature (≈25 °C) for 2 hours, or until it has roughly tripled in size.

   Time: PT2H

   Temperature: 25°C

5. Prepare Pizza Sauce – Prep

   While the dough rises, crush the diced tomatoes, combine with tomato puree, tomato paste, black pepper, mixed herbs, garlic powder, chicken stock, and sugar in a saucepan.

   Time: PT10M

6. Simmer Sauce

   Bring the sauce to a gentle boil, then reduce heat and simmer for 30 minutes, stirring every 5 minutes.

   Time: PT30M

   Temperature: 90°C

7. Shape the Giant Dough

   Turn the risen dough onto a lightly floured bench. Gently stretch and fold it, using a damp towel to keep the surface moist, until you achieve a 7‑foot long, roughly 12‑inch wide sheet. Trim excess edges to keep a uniform shape.

   Time: PT15M

8. Add Toppings

   Lay a sheet of aluminum foil on a large tray, transfer the stretched dough onto it, spread an even layer of sauce, sprinkle the mozzarella and cheddar mixture, then arrange pepperoni, chorizo, capsicum, olives, and pineapple as desired.

   Time: PT10M

9. Bake the Pizza Segments

   Cut the giant sheet into four equal sections, place each on the makeshift barbecue oven, seal the lid, and bake at 220 °C (425 °F) for about 7‑8 minutes per side, or until the crust is golden and the cheese is bubbling.

   Time: PT30M

   Temperature: 220°C

10. Rest, Join, and Slice

    Allow the baked segments to rest for 5 minutes, then re‑attach them to recreate the full 7‑foot slice. Cut into serving portions and serve hot.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g