Ingredients
5 c. all-purpose flour
1/3 c. grated Parmesan, plus more for sprinkling
2 packets active dry yeast (about 5 tsp.)
2 1/2 tsp. Kosher salt
1 1/4 tsp. Italian seasoning
1 1/4 tsp. garlic powder
1/2 c. extra-virgin olive oil, plus more for pan
3 lb. All-purpose flour, for surface
3 lb. shredded mozzarella
2 lb. pepperoni
2 tsp. (15-oz.) cans pizza sauce
2 tsp. dehydrated onion
Egg wash
Preparation
Step 1In a stand mixture using a dough hook attachment, combine flour, Parmesan, yeast, Italian seasoning, garlic powder, and salt. With the mixer on medium, add olive oil, then slowly stream in water. Continue to knead until a soft and slightly sticky ball forms.Step 2On a lightly floured surface, pat dough into a large rectangle. Press into dough with your fingertips (like you would focaccia), then fold dough into thirds, bringing both ends of dough into the center. Step 3Transfer dough to a lightly greased baking sheet and place in warm spot in kitchen or in a turned off oven for 20 minutes. Step 4Preheat oven to 450°. Cut dough in half, then, on a lightly floured surface, stretch and roll one piece into a very large rectangle, a bit bigger than your half sheet pan. Grease sheet pan and transfer dough on top, letting extra dough hang off edges. Step 5In a medium bowl, stir dehydrated onion into pizza sauce. Layer enter surface of dough inside sheet pan with mozzarella, pepperoni, and pizza sauce. Step 6Stretch and roll second piece of dough into a large rectangle approximately the size of your sheet pan. Brush water around edge of sheet pan, then seal top and bottom dough pieces together, pressing down. Trim excess dough. Step 7Brush entire surface of dough with egg wash, then cut 5 small slits on top. Step 8Bake until dough is golden and cooked through, about 45 minutes. Sprinkle top with more Parmesan and bake 2 minutes more. Step 9Let cool at least 15 minutes before serving.
