Giant Pizza Slice
GIANT PIZZA SLICE is a medium Italian (American‑style) recipe that serves 3. 1250 calories per serving. Recipe by Barry Lewis on YouTube.
Prep: 1 hr 25 min | Cook: 15 min | Total: 1 hr 55 min
Cost: $16.09 total, $5.36 per serving
Ingredients
- 500 g Bread Flour (high‑protein white flour for strong gluten development)
- 300 ml Warm Water (around 40‑45 °C, helps activate yeast)
- 7 g Active Dry Yeast (one standard 7 g sachet)
- 2 tsp Salt (fine sea salt)
- 2 tbsp Olive Oil (extra‑virgin, for coating the dough bowl)
- 200 g Pizza Sauce (store‑bought or homemade tomato sauce)
- 150 g Mozzarella Cheese (shredded, full‑fat for meltiness)
- 100 g Red Cheddar Cheese (shredded, adds colour contrast)
- 150 g Pepperoni Slices (thinly sliced, about 24 pieces)
Instructions
Activate Yeast
In a small bowl, combine warm water (40‑45 °C) with the active dry yeast and a pinch of sugar if desired. Stir and let sit for 5 minutes until frothy.
Time: PT5M
Mix Dry Ingredients
In a large mixing bowl, whisk together bread flour, salt, and the two pinches of salt mentioned in the video.
Time: PT2M
Combine Wet and Dry
Make a well in the flour mixture, pour in the frothy yeast water and olive oil. Stir with a wooden spoon until a shaggy dough forms.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for 8‑10 minutes, pushing, folding, and slapping the dough until it becomes smooth and elastic.
Time: PT10M
First Rise
Lightly oil the mixing bowl, place the dough inside, cover with a damp tea towel, and set in a warm spot (around 30 °C) for 60 minutes, or until doubled in size.
Time: PT1H
Temperature: 30°C
Deflate and Shape
Punch down the risen dough, turn it onto a floured surface, and gently stretch or roll it into a giant oval about 30 cm wide and 45 cm long.
Time: PT5M
Prepare Baking Tray
Line the baking tray with aluminium foil for easy cleanup and place the shaped dough onto it.
Time: PT2M
Add Sauce and Toppings
Spread pizza sauce evenly, leaving a small border for the crust. Sprinkle shredded mozzarella and red cheddar, then arrange pepperoni slices in a single layer.
Time: PT5M
Bake
Pre‑heat the oven to 220 °C (425 °F). Bake the pizza slice for 12‑15 minutes, until the crust is golden and the cheese is bubbling and lightly browned.
Time: PT15M
Temperature: 220°C
Cool and Serve
Remove the pizza from the oven, let it rest for 3 minutes, then slice if desired and serve a single giant slice.
Time: PT3M
Nutrition Facts
- Calories
- 1250
- Protein
- 45 g
- Carbohydrates
- 130 g
- Fat
- 55 g
- Fiber
- 5 g
Dietary info: Contains meat, Vegetarian: No, Vegan: No, Keto-friendly: No
Allergens: Gluten, Dairy, Pork
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (use 550 g)
- Instead of Active Dry Yeast: Instant yeast (same amount)
- Instead of Salt: Kosher salt (use 1 tsp)
- Instead of Olive Oil: Vegetable oil
- Instead of Pizza Sauce: Marinara sauce
- Instead of Mozzarella Cheese: Provolone
- Instead of Red Cheddar Cheese: Sharp cheddar
- Instead of Pepperoni Slices: Salami, Turkey pepperoni
Equipment Needed
- Large Mixing Bowl
- Measuring Jug
- Kitchen Scale
- Wooden Spoon or Spatula
- Clean Work Surface
- Rolling Pin (optional) (optional)
- Baking Tray or Sheet Pan
- Aluminium Foil
- Oven
- Tea Towel
- Kitchen Scissors (optional)
- Oven Mitts
Critical Steps — Do Not Skip
- Activating the yeast properly
- Kneading the dough until smooth and elastic
- Allowing the dough to double in size during the first rise
- Baking at a high temperature to achieve a crisp crust
Chef Tips from the Video
- Add a teaspoon of dried oregano or fresh rosemary to the dough for extra aroma.
- For an extra‑crispy edge, brush the crust with a little olive oil before baking.
- If you prefer a thinner crust, let the dough rest for 10 minutes after shaping before adding toppings.
Troubleshooting
Dough did not rise.
Check that the water temperature was not too hot (which kills yeast) or too cold (which slows activation). Use fresh yeast and ensure a warm rising environment.
Crust is soggy.
Pat the sauce dry with a paper towel before spreading, and bake on a pre‑heated pizza stone or a higher rack for extra heat from below.
Cheese burns before the crust is cooked.
Lower the oven temperature to 200 °C and extend baking time by a few minutes, or move the pizza to a lower rack.
Storage
Refrigerator: Store leftover pizza in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat directly in the oven.
Room temperature: Do not leave pizza at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the dough a day ahead, cover tightly, and refrigerate; allow it to come to room temperature before shaping.
- Sauce can be made up to 3 days in advance and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of a giant pepperoni pizza slice in British home cooking?
While pizza originates from Italy, the oversized single‑slice version has become a playful British twist, often used in family kitchens to teach portion control and make a dramatic visual impact for kids.
What traditional regional variations of pepperoni pizza exist in Italian cuisine compared to this British‑style giant slice?
In Italy, pepperoni (known as 'salame piccante') is less common; classic pizzas use prosciutto or spicy salami. The British version swaps those for American‑style pepperoni and often adds extra cheese for a richer, gooier texture.
How is a giant pizza slice traditionally served in the United Kingdom?
It is usually served hot straight from the oven on a large tray, cut into manageable bite‑size pieces, and eaten with hands. It’s often presented as a single dramatic slice for a family gathering or kids’ meal.
What occasions or celebrations is a giant pepperoni pizza slice associated with in British families?
Parents often make it for birthday parties, movie nights, or as a fun way to teach kids about portion control. Its novelty makes it popular for weekend family cooking sessions.
What makes this giant pepperoni pizza slice special or unique in British‑American cuisine?
The combination of a homemade, yeasted crust with an exaggerated single‑slice size creates a theatrical dining experience while still delivering the familiar flavors of pepperoni and melty cheese that British families love.
What are the most common mistakes to avoid when making this giant pepperoni pizza slice?
Common errors include using water that’s too hot (killing the yeast), under‑kneading the dough, not allowing enough rise time, and overloading the pizza with sauce, which leads to a soggy crust.
Why does this recipe use bread flour instead of all‑purpose flour?
Bread flour has a higher protein content, which creates stronger gluten strands, giving the crust a chewy, airy texture that can hold up to the heavy pepperoni topping without collapsing.
Can I make the dough ahead of time and how should I store it before baking?
Yes, you can prepare the dough up to 24 hours in advance. After the first rise, cover the bowl tightly with plastic wrap and refrigerate. Bring it to room temperature before shaping and topping.
What texture and appearance should I look for when the giant pizza slice is done cooking?
The crust should be golden‑brown and slightly puffed, the cheese fully melted with light brown spots, and the pepperoni edges crisped. The bottom of the crust should sound hollow when tapped.
What does the YouTube channel Barry Lewis specialize in?
Barry Lewis’s channel focuses on approachable home cooking, often featuring classic British comfort foods, simple techniques, and fun family‑friendly recipes like this giant pizza slice.
How does the YouTube channel Barry Lewis’s approach to pizza making differ from other cooking channels?
Barry emphasizes hands‑on, relatable cooking with a humorous family dynamic, using everyday kitchen tools and teaching basic dough skills, whereas many other channels may rely on professional equipment or elaborate presentations.
Last updated: August 30, 2026
