Quick Recipe Version (TL;DR)

Yield: 1 (16-inch) pizza, cut into 6 mega, foldable slices
Prep Time: 35 minutes active
Cook Time: 9–12 minutes
Total Time: 26–30 hours (includes overnight cold ferment)

Quick Ingredients

Dough: bread flour 500 g (about 4 cups), water 340 g (1 1/2 cups minus 1 tbsp), instant yeast 1.5 g (1/2 tsp), fine salt 10 g (1 3/4 tsp), granulated sugar 10 g (2 1/2 tsp), olive oil 20 g (1 1/2 tbsp)
Sauce: crushed tomatoes 400 g (14 oz), tomato paste 30 g (2 tbsp), olive oil 1 tbsp, sugar 1 tsp, dried oregano 1 tsp, garlic powder 1 tsp, onion powder 1/2 tsp, fine salt 1 tsp, black pepper 1/4 tsp, red pepper flakes 1/8 tsp
Toppings: low-moisture whole-milk mozzarella 450 g (1 lb), grated Parmesan 15 g (2 tbsp), cupping pepperoni 115–140 g (4–5 oz)

Do This

1) Mix dough, rest 15 minutes, then knead briefly; cover and rise 1 hour at room temp.
2) Refrigerate dough 24 hours (up to 48) for that Costco-style airy chew.
3) Stir together no-cook sauce; shred cheese; keep everything cold until bake time.
4) Preheat oven to 550°F (or max) with a baking steel/stone on the top-third rack for 60 minutes.
5) Stretch dough to 16 inches; top with 3/4 cup sauce, then heavy mozzarella, then pepperoni.
6) Bake 7–9 minutes; broil 1–2 minutes to blister pepperoni and brown cheese.
7) Rest 2 minutes, slice into 6 big wedges, and serve immediately.

Why You’ll Love This Recipe

Big, thick-yet-airy crust that still folds like a food court slice.
Zesty red sauce with the right sweet-savory punch (no simmering needed).
Heavy mozzarella coverage for that signature stretchy, cheesy pull.
Cupping pepperoni that crisps and “char-cups” at the edges in a hot oven.

Grocery List

Produce: fresh basil (optional, for serving)
Dairy: low-moisture whole-milk mozzarella (1 lb), Parmesan (small wedge or tub of grated), provolone (optional)
Pantry: bread flour, instant yeast, granulated sugar, fine salt, olive oil, crushed tomatoes (14 oz can), tomato paste, dried oregano, garlic powder, onion powder, black pepper, red pepper flakes, semolina or cornmeal (optional, for launching)
Meat: cupping pepperoni (4–5 oz)

Full Ingredients

Dough (for 1 x 16-inch “mega slice” pizza)

Bread flour: 500 g (about 4 cups), plus 2–3 tbsp for dusting
Warm water (90–95°F): 340 g (about 1 1/2 cups minus 1 tbsp)
Instant yeast: 1.5 g (1/2 tsp)
Granulated sugar: 10 g (2 1/2 tsp)
Fine salt: 10 g (1 3/4 tsp)
Olive oil: 20 g (1 1/2 tbsp)
Optional (for easier browning): diastatic malt powder 3 g (1 tsp)

Zesty No-Cook Red Sauce (makes about 1 1/2 cups; you’ll use about 3/4 cup)

Crushed tomatoes: 400 g (14 oz)
Tomato paste: 30 g (2 tbsp)
Olive oil: 1 tbsp
Granulated sugar: 1 tsp
Dried oregano: 1 tsp
Garlic powder: 1 tsp
Onion powder: 1/2 tsp
Fine salt: 1 tsp
Black pepper: 1/4 tsp
Crushed red pepper flakes: 1/8 tsp

Toppings (Costco-style “heavy cheese” and pepperoni)

Low-moisture whole-milk mozzarella, shredded: 450 g (1 lb)
Grated Parmesan: 15 g (2 tbsp)
Cupping pepperoni (thicker cut works best): 115–140 g (4–5 oz)
Optional (for extra food-court flavor): provolone, shredded 60 g (2 oz); if using, reduce mozzarella to 390 g (14 oz)

For Baking & Serving

Semolina flour or cornmeal (optional): 1–2 tbsp (for launching)
Olive oil (optional): 1 tsp (to lightly oil your hands or bowl)
Fresh basil (optional): a few leaves, torn

Step-by-Step Instructions

Step 1: Mix a high-hydration dough for an airy, chewy crust

In a large bowl, whisk together 500 g bread flour, 1.5 g (1/2 tsp) instant yeast, 10 g (2 1/2 tsp) sugar, and 10 g (1 3/4 tsp) fine salt. Add the 340 g warm water (90–95°F) and mix with a sturdy spoon or your hand until no dry flour remains and the dough looks shaggy.

Drizzle in 20 g (1 1/2 tbsp) olive oil and mix until the oil is mostly absorbed. The dough will feel sticky; that’s exactly what you want for a thick-yet-airy slice.

Step 2: Rest, then briefly knead to build structure (without making it tough)

Cover the bowl and let the dough rest 15 minutes (this hydrates the flour and makes the dough easier to handle).

After the rest, do one of these quick options:

Option A (in-bowl folds): Wet your hand and grab an edge of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat until you’ve done 8 folds.

Option B (quick knead): Turn onto a lightly floured counter and knead 2 minutes, just until smoother.

Step 3: Bulk rise, then cold ferment for classic food-court flavor

Lightly oil a clean bowl (about 1 tsp oil), place the dough inside, and cover tightly.

Let it rise at room temperature (70–75°F) for 60 minutes. Then refrigerate the covered dough for 24 hours (or up to 48 hours).

This cold ferment is the secret to that Costco-style balance: airy interior, chewy bite, and a crust that browns well in a home oven.

Step 4: Make the zesty sauce and prep the toppings

In a medium bowl, stir together all sauce ingredients: crushed tomatoes (400 g), tomato paste (2 tbsp), olive oil (1 tbsp), sugar (1 tsp), oregano (1 tsp), garlic powder (1 tsp), onion powder (1/2 tsp), salt (1 tsp), black pepper (1/4 tsp), and red pepper flakes (1/8 tsp).

Cover and refrigerate until needed. Shred the mozzarella (and provolone if using). Keep cheese cold for better melt control (less grease) and better browning.

Step 5: Preheat your oven and baking surface until screaming hot

Place a baking steel (best) or pizza stone on the top-third rack of your oven. Preheat to 550°F (or your oven’s maximum setting) for 60 minutes.

If your oven has a broiler element at the top, you’ll use it at the end to get that food-court “finished” look: browned cheese and pepperoni cups.

Step 6: Warm the dough slightly, then stretch to a 16-inch round

Remove the dough from the refrigerator and let it sit covered at room temperature for 60 minutes. This makes stretching easier and helps the crust puff instead of tearing.

Lightly flour your counter. Turn out the dough and gently press it into a thick disk, leaving a slightly thicker rim. Stretch with your hands into a 16-inch round (aim for a thicker center than a thin NY-style pizza; this is a “big slice” pizza).

Transfer the stretched dough onto a lightly dusted pizza peel (use 1–2 tbsp semolina or cornmeal if you have it). Give the peel a little shake: the dough should slide freely before you top it.

Step 7: Top it Costco-style: zesty sauce, heavy mozzarella, then cupping pepperoni

Spread 3/4 cup (180 ml) of sauce evenly over the dough, leaving a 3/4-inch border. This amount keeps the slice saucy but not soggy.

Scatter on the cheese: use all 450 g (1 lb) mozzarella (or the mozzarella/provolone blend if using). Aim for an even, edge-to-edge blanket with slightly heavier coverage toward the center.

Sprinkle 15 g (2 tbsp) Parmesan over the top, then arrange 115–140 g (4–5 oz) cupping pepperoni across the pizza. Slightly overlapping is fine; pepperoni shrinks as it cooks.

Step 8: Bake hot and fast, then broil to blister the pepperoni and brown the cheese

Launch the pizza onto the preheated steel/stone. Bake at 550°F for 7–9 minutes, rotating once at the halfway point if your oven has hot spots.

When the crust is risen and the cheese is fully melted, switch to broil (High) for 1–2 minutes, watching constantly. You’re looking for browned cheese spots and pepperoni that curls into little cups with crisp edges.

Remove the pizza and rest for 2 minutes (this helps the cheese set slightly so you can get clean, big slices). Slice into 6 wedges. For maximum Costco vibes, serve as huge, foldable slices.

Pro Tips

Use bread flour: It’s the easiest way to get that chewy “food court” bite at home. All-purpose works, but the crust will be a little less springy.
Don’t drown the pizza in sauce: Stick to 3/4 cup for a 16-inch pie. Extra sauce can make the center too wet and reduce the fold.
Shred your own mozzarella: Pre-shredded cheese contains anti-caking agents that can reduce melt and increase gumminess.
Broil at the end, not the beginning: Baking first sets the crust; broiling at the end gives you browned cheese and crisp pepperoni without over-drying the slice.
If your oven maxes out at 500°F: Bake 10–12 minutes, then broil 1–2 minutes. You’ll still get a great result.

Variations

Extra-cheesy “food court deluxe”: Increase mozzarella to 510 g (18 oz). Bake time may increase by 1 minute.
Combo-style add-on: Add 1/2 cup sliced black olives and 1/2 cup thin-sliced bell pepper (pat dry). Keep cheese the same.
Spicier slice: Increase red pepper flakes to 1/4 tsp and drizzle 1 tsp chili oil over the baked pizza.

Storage & Make-Ahead

Make-ahead dough: The dough can cold ferment in the refrigerator for up to 48 hours. For longer storage, freeze the dough ball in a lightly oiled, freezer-safe bag for up to 1 month. Thaw overnight in the refrigerator, then rest at room temperature for 60–90 minutes before stretching.

Leftover slices: Cool completely, then refrigerate in an airtight container for up to 4 days.

Best reheating (keeps it foldable and crisp): Place a slice in a skillet over medium heat for 3–4 minutes until the bottom crisps, then add 1 tsp water to the pan (not on the pizza) and cover for 45–60 seconds to re-melt the cheese.

Nutrition (per serving)

Approximate, per 1/6 pizza: 710 calories; 33 g protein; 70 g carbohydrates; 34 g fat; 4 g fiber; 7 g sugar; 1500 mg sodium.

Copycat Costco Food Court Pepperoni Pizza Slice Recipe