The Pioneer Woman Makes One Giant Slice of Pizza
The Pioneer Woman Makes One GIANT Slice of Pizza is a easy American recipe that serves 2. 800 calories per serving. Recipe by Food Network on YouTube.
Prep: 1 hr 29 min | Cook: 20 min | Total: 2 hrs 4 min
Cost: $17.67 total, $8.84 per serving
Ingredients
- 3 cups All-Purpose Flour (sifted, for dough)
- 1 cup Warm Water (around 110°F to activate yeast)
- 2 tsp Active Dry Yeast (dissolved in warm water)
- 2 tbsp Olive Oil (plus extra for greasing bowl)
- 1 tsp Salt (for dough)
- 0.5 cup Jarred Marinara Sauce (spread to edges, leave a small crust border)
- 8 oz Fresh Mozzarella Cheese (sliced, supermarket variety)
- 4 oz Fontina Cheese (shredded)
- 2 tbsp Romano Cheese (grated, sharp flavor)
- 30 slices Pepperoni Slices (super‑sized)
- 2 oz Goat Cheese (crumbled, use sparingly)
Instructions
Mix Dough
Add flour and salt to the mixer bowl, turn on low speed, then pour in olive oil and the yeast dissolved in warm water; mix until just combined.
Time: PT5M
Knead Dough
Continue mixing on low for about 5 minutes until the dough becomes smooth and elastic.
Time: PT5M
First Rise
Transfer the dough to an olive‑oil‑greased bowl, cover tightly with plastic wrap, and let it rise at room temperature for 1 hour.
Time: PT1H
Chill Dough
After the rise, place the covered bowl in the refrigerator to slow fermentation; this can be done up to 24 hours ahead.
Time: PT0M
Shape Slice
Remove the dough, gently stretch and flatten it on a parchment‑lined baking sheet into a large triangular pizza‑slice shape, leaving a thin crust edge.
Time: PT10M
Spread Sauce
Spoon marinara sauce onto the dough and spread it all the way to the edges, leaving a small border for the crust.
Time: PT2M
Layer Cheeses
Arrange mozzarella slices, then sprinkle shredded fontina, grated romano, and dot crumbled goat cheese over the sauce.
Time: PT5M
Add Pepperoni
Place the super‑sized pepperoni slices evenly over the cheese layer.
Time: PT2M
Bake Pizza
Preheat the oven to 500°F, place the baking sheet on the lowest rack, and bake for 20 minutes until the crust is golden and the cheese is bubbly.
Time: PT20M
Temperature: 500°F
Rest & Serve
Remove the pizza slice with oven mitts, let it rest for 5 minutes, then slice if desired and serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 800
- Protein
- 30g
- Carbohydrates
- 80g
- Fat
- 40g
- Fiber
- 4g
Dietary info: Contains gluten, Contains dairy, Contains pork
Allergens: Wheat, Dairy, Pork
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
- Instead of Active Dry Yeast: Instant yeast (use 1.5 tsp)
- Instead of Olive Oil: Canola oil
- Instead of Jarred Marinara Sauce: Pizza sauce
- Instead of Fresh Mozzarella Cheese: Low‑moisture mozzarella
- Instead of Fontina Cheese: Gruyère
- Instead of Romano Cheese: Parmesan
- Instead of Pepperoni Slices: Salami
- Instead of Goat Cheese: Feta
Equipment Needed
- Stand Mixer
- Mixing Bowl
- Plastic Wrap
- Oven
- Baking Sheet
- Cheese Grater
- Spoon
- Knife
- Oven Mitts
Critical Steps — Do Not Skip
- Mixing and kneading the dough until smooth
- Allowing the dough to rise for a full hour
- Shaping the dough into a large triangular slice
- Baking at a very high temperature (500°F) for a short time
Chef Tips from the Video
- For an extra‑flavorful crust, brush the outer edge with a little olive oil and sprinkle sea salt before baking.
- Use a pizza stone pre‑heated in the oven for a more restaurant‑style bottom.
- Let the pizza rest on a wire rack after baking to keep the crust from steaming.
Troubleshooting
Crust is soggy after baking.
Increase oven temperature to 525°F or bake the crust for an extra 3‑5 minutes before adding toppings.
Cheese separates and becomes watery.
Pat fresh mozzarella dry with paper towels and use low‑moisture mozzarella for a drier melt.
Dough does not rise.
Check that the water temperature is between 105‑110°F and that the yeast is fresh; proof the yeast in a small cup of warm water with a pinch of sugar before adding.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in a 450°F oven.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The dough can be prepared up to 24 hours in advance and kept refrigerated.
- Pre‑bake the crust for 5 minutes before adding toppings if you prefer an extra‑crisp base.
- Sauce can be made ahead and stored in the fridge for 3 days.
Frequently Asked Questions
What is the cultural significance and history of a super-sized pizza slice in American cuisine?
The oversized pizza slice is a playful twist on traditional round pizza, reflecting American comfort‑food culture’s love for larger, shareable portions and creative presentations at parties and gatherings.
How does the super-sized pizza slice differ from a regular round pizza in terms of serving style?
Instead of being cut into many small wedges, the super-sized slice is a single, triangular piece that mimics a whole pizza but is served as one dramatic slice, making it ideal for casual, fun meals.
What traditional regional variations of pizza exist in the United States that could inspire toppings for a super-sized pizza slice?
American regional styles include New York‑style thin crust, Chicago deep‑dish, California gourmet toppings, and Detroit’s square pizza; each offers ideas like pepperoni, sausage, fresh veggies, or artisanal cheeses for a big slice.
What occasions or celebrations is a super-sized pizza slice traditionally associated with in American culture?
It’s popular at casual gatherings such as game nights, birthday parties, sports watch parties, and family movie nights where a dramatic, share‑ready pizza adds excitement.
What authentic traditional ingredients are used in this super-sized pizza slice versus acceptable substitutes?
Traditional ingredients include all‑purpose flour, active dry yeast, olive oil, marinara sauce, mozzarella, fontina, romano, pepperoni, and goat cheese. Substitutes can be bread flour for a chewier crust, instant yeast, low‑moisture mozzarella, Gruyère for fontina, or feta for goat cheese.
What other American dishes pair well with a super-sized pizza slice?
Serve it alongside a crisp Caesar salad, garlic knots, or a cold craft beer for a classic pizza‑and‑sides combo that balances richness with freshness.
What makes the super-sized pizza slice special or unique in American pizza cuisine?
Its dramatic triangular shape, high‑heat baking at 500°F, and layered blend of three cheeses plus goat cheese create a bold flavor and texture profile that stands out from standard round pies.
What are the most common mistakes to avoid when making the super-sized pizza slice at home?
Common errors include using water that’s too hot and killing the yeast, over‑loading the crust with sauce which makes it soggy, and baking at too low a temperature which prevents a crisp edge.
Why does this super-sized pizza slice recipe bake at 500°F instead of a lower temperature?
Baking at 500°F quickly puffs the crust, creates a blistered edge, and melts the cheeses without drying them out, replicating the high‑heat environment of professional pizza ovens.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs, covering everything from quick home meals to gourmet techniques.
Last updated: August 28, 2026
