How to make a GIANT PIZZA SLICE

Ingredients

• 1 cup Warm Water (about 105°F (40°C) for yeast activation)
• 1 tablespoon Active Dry Yeast (fresh, not expired)
• 1 tablespoon Granulated Sugar
• 1 tablespoon Olive Oil (extra‑virgin recommended)
• 2 cups All-Purpose Flour (sifted)
• 1 teaspoon Salt
• 2 tablespoons Cornmeal (for dusting the work surface)
• 1 cup Marinara Sauce (leftover sauce, preferably chunky)
• 2 slices Provolone Cheese (about 50 g, sliced)
• 1 cup Mozzarella Cheese (shredded)
• 20 slices Pepperoni (about 50 g)
• 0.5 cup Mushrooms (sliced)
• 0.5 cup Bell Pepper (diced, any color)
• 2 tablespoons Parmesan Cheese (freshly grated)
• 2 tablespoons Ranch Dressing (optional, for dipping)
• 1 cup Coca‑Cola (served chilled, optional)

Instructions

1. Activate Yeast

   In the mixing bowl combine warm water, active dry yeast, granulated sugar and olive oil. Stir gently and let sit until the mixture becomes foamy (about 5 minutes).

   Time: PT5M

2. Mix Dry Ingredients

   Add sifted all‑purpose flour and salt to the yeast mixture. Stir with a whisk or fork until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth, elastic, and slightly tacky.

   Time: PT5M

4. First Rise

   Shape the dough into a ball, lightly oil the bowl, return the dough, cover with a clean kitchen towel, and let it rest at room temperature for 40 minutes.

   Time: PT40M

5. Prepare Toppings

   While the dough rises, slice provolone, shred mozzarella, slice pepperoni, slice mushrooms, dice bell pepper, and grate Parmesan. Have marinara sauce ready.

   Time: PT10M

6. Preheat Oven & Stone

   Place the pizza stone on the middle rack and preheat the oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

7. Shape the Dough

   Sprinkle cornmeal on a clean surface, gently press the risen dough into a rectangular “slice” shape about ½‑inch thick, then roll or stretch it to a 12‑inch length. Transfer to a pizza paddle or parchment paper.

   Time: PT5M

8. Assemble the Pizza

   Spread the marinara sauce evenly over the dough, then layer provolone slices, shredded mozzarella, pepperoni, mushrooms, bell pepper, and finish with grated Parmesan.

   Time: PT5M

9. Bake

   Slide the pizza onto the preheated stone. Bake for 20–25 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.

   Time: PT25M

   Temperature: 425°F

10. Rest and Serve

    Remove the pizza with the paddle, let it rest for 5 minutes, then slice into wedges. Serve with chilled Coca‑Cola and optional ranch dressing on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

40 g

Fat

15 g

Fiber

2 g