We Cook Worlds Biggest Pizza

Ingredients

• 5 kg All-Purpose Flour (sifted)
• 100 g Active Dry Yeast (room temperature)
• 100 g Salt (fine sea salt)
• 200 g Unsalted Butter (softened, cut into cubes)
• 200 ml Olive Oil (extra virgin)
• 3 L Warm Water (about 38°C (100°F))
• 50 ml Olive Oil (for sauce)
• 45 g Garlic Paste (about 3 tbsp)
• 2 kg Tomato Puree (canned or fresh blended)
• 2 tbsp Pizza Spice Mix (store‑bought Italian seasoning or homemade blend)
• 200 ml Cheese Dressing (creamy cheese sauce, optional)
• 2 kg Mozzarella Cheese (shredded)
• 1 kg Cheddar Cheese (shredded)
• 1 kg Onion (thinly sliced)
• 1 kg Capsicum (Bell Pepper) (mixed colors, sliced)
• 800 g Mushroom (sliced)
• 800 g Cherry Tomatoes (halved)
• 500 g Broccoli Florets (blanched briefly)
• 500 g Zucchini (thinly sliced)
• 200 g Jalapeno (thin slices, seeds removed if less heat)
• 500 g Red Bell Pepper (sliced)
• 500 g Green Bell Pepper (sliced)
• 300 g Black Olives (sliced)
• 2 tbsp Red Paprika (for sprinkling)
• 30 g Fresh Basil Leaves (torn)
• 30 g Fresh Parsley Leaves (chopped)
• 2 tbsp Chili Flakes (optional heat)
• 100 g Ghee (for dough richness)

Instructions

1. Activate Yeast

   Combine warm water (38°C), a pinch of sugar, and the active dry yeast in a small bowl. Stir gently and let sit for 15 minutes until frothy.

   Time: PT15M

2. Make the Dough

   In a large mixing bowl, whisk together flour and salt. Add softened butter, olive oil, ghee, and the activated yeast mixture. Knead by hand or with a stand mixer for about 10 minutes until the dough is smooth and elastic.

   Time: PT10M

3. First Rise

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for 2 hours, or until it has doubled in size.

   Time: PT2H

4. Prepare Tomato Sauce

   Heat 50 ml olive oil in a saucepan over medium heat. Add garlic paste and sauté for 1 minute. Stir in tomato puree, pizza spice mix, and cheese dressing. Simmer gently for 15 minutes, stirring occasionally, until thickened.

   Time: PT15M

   Temperature: Medium heat

5. Chop & Prep Vegetables

   While the dough rises, wash and slice all vegetables: onion, capsicum, mushroom, cherry tomatoes, broccoli, zucchini, jalapeno, red and green bell peppers, and olives. Set aside in separate bowls.

   Time: PT30M

6. Shape the Pizza Base

   Punch down the risen dough and transfer it onto a lightly floured surface. Using a rolling pin or hands, stretch and shape the dough into a 7‑foot (≈2.1 m) circular sheet about 1 cm thick. Transfer the sheet onto the prepared baking sheet or pizza stone.

   Time: PT15M

7. Pre‑Cook Base on Charcoal

   Light a large charcoal fire in the outdoor pit. Once the coals are white‑hot, spread a thin layer of hot coals on the bottom of the fire pit and place the baking sheet with the dough directly over them. Cook the underside for about 5 minutes until lightly charred but not burnt.

   Time: PT5M

8. Add Sauce and Toppings

   Spread the tomato‑garlic sauce evenly over the partially cooked crust. Sprinkle shredded mozzarella and cheddar uniformly. Distribute all prepared vegetables, basil, parsley, red paprika, and chili flakes. Drizzle a little olive oil over the top.

   Time: PT10M

9. Finish Cooking with Covered Coals

   Cover the pizza with a large dome or aluminum foil tent. Add hot coals on top of the cover to create an oven‑like environment. Cook for 15‑20 minutes, checking that the cheese is melted and the crust is golden.

   Time: PT20M

10. Rest and Serve

    Remove the pizza from the fire, let it rest for 5 minutes, then cut into large wedges with a sharp knife. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

12 g

Carbohydrates

38 g

Fat

14 g

Fiber

4 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Active Dry Yeast: Instant Yeast
• Instead of Salt: Kosher Salt
• Instead of Unsalted Butter: Margarine
• Instead of Olive Oil: Vegetable Oil
• Instead of Olive Oil: Canola Oil
• Instead of Garlic Paste: Minced Garlic
• Instead of Tomato Puree: Crushed Tomatoes
• Instead of Pizza Spice Mix: Oregano & Basil blend
• Instead of Cheese Dressing: Alfredo Sauce
• Instead of Mozzarella Cheese: Provolone
• Instead of Cheddar Cheese: Monterey Jack
• Instead of Onion: Shallots
• Instead of Capsicum (Bell Pepper): Paprika
• Instead of Mushroom: Button Mushrooms
• Instead of Cherry Tomatoes: Grape Tomatoes
• Instead of Broccoli Florets: Cauliflower
• Instead of Zucchini: Yellow Squash
• Instead of Jalapeno: Green Chili
• Instead of Black Olives: Kalamata Olives
• Instead of Red Paprika: Smoked Paprika
• Instead of Fresh Basil Leaves: Thai Basil
• Instead of Fresh Parsley Leaves: Cilantro
• Instead of Chili Flakes: Red Pepper Powder
• Instead of Ghee: Clarified Butter

Equipment Needed

• Large Mixing Bowl
• Stand Mixer or Hand Mixer (optional)
• Rolling Pin or Large Dough Sheeter
• Large Baking Sheet or Pizza Stone
• Charcoal Grill or Outdoor Fire Pit (7‑ft size)
• Large Knife
• Cutting Board
• Saucepan (3‑L)
• Ladle
• Spatula
• Oven Mitts / Heat‑Resistant Gloves
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Activating the yeast properly
• Allowing the dough to rise for at least 2 hours
• Ensuring the charcoal fire is hot but not flaming when cooking the base
• Covering the pizza with coals on top to bake evenly

Chef Tips from the Video

• Add a handful of smoked paprika to the sauce for a subtle smoky flavor that complements the charcoal.
• Brush the crust edges with melted butter mixed with garlic before the final bake for extra flavor.
• For an authentic Indian twist, sprinkle a little chaat masala on the finished pizza just before serving.

Troubleshooting

Storage

Refrigerator: Store leftover slices in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat on a hot grill or oven.

Room temperature: Do not keep at room temperature longer than 2 hours for food safety.

Make-Ahead Tips

• The dough can be prepared a day ahead and refrigerated; bring to room temperature before shaping.
• Tomato sauce freezes well; make it 2 days ahead and thaw before use.

Frequently Asked Questions