Focaccia Pizza Recipes

Steps:

• In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

Steps:

• For the dough: In the bowl of a stand mixer, whisk together the flour, yeast and salt. Make a small well in the center and then add 2 tablespoons oil and the water. Using the paddle attachment, mix on low until combined. Remove the dough to a flour-dusted work surface and knead for a few minutes until shiny and smooth.
• Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm, draft-free place until doubled in volume, about 1 hour. Remove the dough from the bowl and gently punch it down. Coat a 10-inch cake pan with 3 tablespoons oil. Place the dough in the pan and poke it all over with your fingers. Cover again with plastic wrap and set aside in warm place until puffy, about 45 minutes.
• For the pizza: Preheat the oven to 425 degrees F. Spread the focaccia with the marinara sauce, then scatter with the meatballs. Tear the mozzarella slices and scatter them over the meatballs. Sprinkle with the Parmesan. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake an additional 5 minutes, until the cheese is golden brown and bubbling and the crust is golden.

Steps:

• Add the flour, salt and yeast to the bowl of a stand mixer and whisk to combine. Add the water, honey and 3 tablespoons of the olive oil to a 2-cup measuring cup. Whisk to combine. Add the water mixture to the mixer bowl and use a rubber spatula to incorporate the ingredients slightly. Attach the bowl to the stand mixer fitted with the dough hook and mix on low speed until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer up to medium speed and knead for 2 to 3 minutes.
• Pour the remaining olive oil into a 18-by-13-inch rimmed baking sheet. Turn the dough out onto the baking sheet. Turn it once to coat all the sides of the dough in the olive oil. Cover the pan with an inverted baking sheet of the same size and leave in a warm place to rise until doubled in size, about 2 hours.
• After 2 hours, preheat the oven to 500 degrees F.
• Remove the top baking sheet and, using the tips of your fingers, delicately stretch the dough until it almost reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the Sauce (see recipe below).
• Uncover the dough and delicately stretch the dough to reach all the edges of the pan again. If the dough springs back too much, let the dough sit for another 5 to 10 minutes before trying to stretch it further. Once the dough is stretched to fit the pan, top it with the sauce. Cover the sauce completely with the pepperoni, then top the pepperoni with the sliced cheese. Transfer the pizza to the oven and bake until the cheese is lightly browned in spots and the crust is golden, 15 to 20 minutes.
• Remove the pizza from the oven and use a large spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes and Parmesan. Cut into 16 squares and serve immediately.
• Add the tomatoes, olive oil, salt, sugar and garlic to a mixing bowl. Whisk to combine and set aside.

Steps:

• Levain: On day 1 at night, mix together starter, flour, and water in a large bowl. Cover with a damp kitchen towel or a large plate and let stand at room temperature 10 to 12 hours.
• Dough: On day 2 in the morning, make an autolyze: In a large bowl, dissolve levain in water. Add both flours and stir to combine. Cover with a damp kitchen towel and let stand at room temperature 1 hour.
• Sprinkle autolyze with salt; drizzle with 1 tablespoon oil. Pinch and fold several times to incorporate. Cover and let stand 30 minutes.
• With dampened hands, grab underside of dough, stretch it out, and fold it back over itself. Rotate bowl one quarter-turn and repeat 6 times. Cover and let stand 30 minutes. Repeat process 4 more times (about 3 hours total). After final folding, you should have a soft, elastic dough.
• Drizzle remaining 3 tablespoons oil evenly into a 9 1/2-by-12 1/2-inch rimmed baking sheet or a 9-by-12-inch baking pan. Scrape dough onto sheet and pat out to flatten, pushing it into edges. (If it springs back, cover and let stand 10 minutes, then continue until dough fills pan.) Drape with plastic wrap. (Dough can be made to this point and refrigerated up to 24 hours.)
• Let dough stand until it is bubbly and soft and almost reaches top of pan, about 2 hours (or 3, if it's been refrigerated). Preheat oven to 450°F. Use your fingers to make dents all over top of dough. Drizzle generously with oil and sprinkle with flaky salt. Season tomatoes with fine salt and scatter over dough. Sprinkle with rosemary.
• Place a foil-lined rimmed baking sheet on lowest rack (to catch any oil overflow). Bake focaccia on center rack until golden brown and cooked through, 25 to 30 minutes. Let cool on sheet on a wire rack 10 minutes, then transfer directly to rack and let cool completely. (You may need to run a spatula underneath to release it.) Focaccia is best served the day it's made, but can be stored in an airtight container at room temperature up to 2 days.