Focaccia Pizza
No matter if you are moving, recovering after a night with friends, or taking a lazy day after your second vaccine shot, it’s good to have simple, low-maintenance recipes that you actually want to make and eat. This pizza is one of my go-to’s. The dough takes 15 minutes to form and is left to proof overnight (so you can prep ahead). Once proofed, all you have to do is spread it over a sheet pan, add your favorite toppings, and throw it in a 450 degree oven for about 10 minutes. I like my pizza with extra cheese and pepperoni, or even Margherita style. This is so good, you’ll be glad you made it!
Prep time: Dough/proofing - 8 hours, Assembly - 5 minutes
Cook Time: 15-20 minutes
The Goods:
3 1/2 to 4 cups of all purpose flour
1 tsp sugar
1 envelope instant dry yeast
2 tsp kosher salt
1 1/2 cups water, 110 degrees
2 tbsp EVOO, plus some for greasing pan
Pizza sauce to your liking
Cheese Blend
Toppings of your choice
The Method:
Mix sugar and yeast into water and let sit for 12 minutes to activate.
In a stand mixer fixed with a dough hook, add the flour, salt, and two tbsp of EVOO.
Slowly pour in the water and yeast mixture; turn mixer to medium speed.
Once the dough ball forms, stop immediately. If the dough is too dry, add a small amount of water, a little at a time, if too wet add 1 tsp of flour at a time.
While the dough ball is forming, coat a medium sized mixing bowl with nonstick spray or oil.
Place dough ball in oil, cover with plastic wrap and place in the fridge overnight.
A little before you are ready to cook your pizza, temper the dough by pulling it out of the fridge and allowing it to reach room temp.
Grease a 14x9in baking sheet with oil. Carefully begin to spread the dough to form the crust starting from the center moving out.
Spread the pizza sauce across the dough with a ladle or spatula.
Add toppings of your choice.
Place in the oven for 15-20 minutes, or until cheese is melted and edges are golden.
