We Cook Worlds Biggest Pizza - दुनिया का सबसे बड़ा पिज़्ज़ा 🍕

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