Pizza by the Yard
Take your pizza night to the next level with "Pizza by the Yard," a show-stopping recipe perfect for feeding a crowd or adding excitement to family dinners. This uniquely shaped pizza boasts a delightfully crisp and chewy crust, handmade from scratch, and stretched into impressive yard-long portions. Topped with a robust, homemade tomato sauce infused with garlic, oregano, and basil, it's generously layered with gooey mozzarella, zesty pepperoni, colorful bell peppers, and savory black olives. Customize it to your heart's content with your favorite toppings, and enjoy the satisfaction of creating a shareable, crowd-pleasing masterpiece. Perfect for parties, game days, or any time you crave artisan-style pizza at home, this recipe is a must-try for pizza lovers who appreciate a creative twist.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.5 cups Warm water
- 1 packet Active dry yeast
- 1 tablespoon Sugar
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 2 cups Canned crushed tomatoes
- 2 cloves Minced garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 3 cups Shredded mozzarella cheese
- 1 cup Pepperoni slices
- 1 cup Sliced bell peppers
- 0.5 cup Sliced black olives
- 0.25 cup Chopped fresh basil (optional)
Instructions
In a large bowl, combine warm water and sugar. Stir until sugar dissolves, then sprinkle yeast over the top. Let sit for 5-10 minutes until the yeast becomes foamy.
Add salt and olive oil to the yeast mixture. Gradually mix in the flour, one cup at a time, until the dough comes together.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise for 1 hour or until doubled in size.
While the dough rises, prepare the pizza sauce by combining crushed tomatoes, minced garlic, dried oregano, and dried basil in a small saucepan. Simmer over low heat for 10-15 minutes, then set aside to cool.
Preheat your oven to 475°F (245°C) and line a baking sheet (or use multiple sheets) with parchment paper. If available, a sheet pan at least 36 inches long is ideal.
Once the dough has risen, punch it down and divide it into two even portions. Stretch or roll each portion of dough into long, rectangular shapes roughly 18 inches by 6 inches.
Transfer the dough to the prepared baking sheets. Spread an even layer of the tomato sauce over each base, leaving a small border around the edges.
Sprinkle shredded mozzarella cheese evenly over the sauce, then layer on your toppings, such as pepperoni, bell peppers, black olives, and fresh basil.
Bake in the preheated oven for 15-20 minutes, or until the crust is golden and crisp and the cheese is bubbly and browned in spots.
Remove the pizzas from the oven and let cool slightly before slicing into long strips or squares. Serve warm and enjoy your Pizza by the Yard!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
