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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:

  1. Mix sugar and yeast into water and let sit for 12 minutes to activate.

  2. In a stand mixer fixed with a dough hook, add the flour, salt, and two tbsp of EVOO.

  3. Slowly pour in the water and yeast mixture; turn mixer to medium speed.

  4. 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.

  5. While the dough ball is forming, coat a medium sized mixing bowl with nonstick spray or oil.

  6. Place dough ball in oil, cover with plastic wrap and place in the fridge overnight.

  7. 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.

  8. Grease a 14x9in baking sheet with oil. Carefully begin to spread the dough to form the crust starting from the center moving out.

  9. Spread the pizza sauce across the dough with a ladle or spatula.

  10. Add toppings of your choice.

  11. Place in the oven for 15-20 minutes, or until cheese is melted and edges are golden.


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Hey, how's it going

I'm Jorden Hand - the "hand" behind the hand that feeds you. The food you'll find here is inspired by the experiences I've gained through travel and working in some of the best restaurants Seattle has to offer. I Hope you enjoy these recipes as much as I enjoyed making them for you. 

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