There’s something utterly magical about homemade pizza—it’s like crafting your own piece of edible art. This pepperoni focaccia pizza, with its soft, pillowy crust and spicy pepperoni, is the culinary equivalent of a cozy blanket on a rainy afternoon. Sometimes, I add a handful of fresh basil just because it feels like a hug for your taste buds.
Steps
- Prepare the Baking Pan: Coat a 9×13″ baking pan with non-stick spray and drizzle olive oil in the center. Tilt the pan to evenly distribute the oil.
- Mix the Dough: In a mixing bowl, whisk flour, sugar, salt, and yeast. Add warm water and olive oil to the center, stirring with a dough whisk until the dough is sticky and cohesive.
- First Dough Fold: Shape the dough into a rough ball. With damp hands, stretch and fold the dough over itself, rotating the bowl after each fold. Cover the bowl and let it rest for 5 minutes.
- Second and Third Dough Folds: Repeat the stretch and fold process, covering and resting the dough for 5 and then 10 minutes between sets. After the final fold, place the dough seam side down in the oiled baking pan.
- Let Dough Rise: Cover the pan and allow the dough to rise at room temperature for 7-10 hours until it fills the pan and appears bubbly.
- Prepare Sauce and Toppings: Mix tomato sauce with basil, oregano, salt, and garlic. Grate the mozzarella cheese and keep it chilled until needed.
- Preheat the Oven: Set the oven to 450°F and place a baking steel on the middle or lower rack 30 minutes before baking.
- Assemble the Pizza: Spread the pizza sauce over the dough using the back of a spoon. Dimple the dough by gently pressing your fingers through it, then top with mozzarella and pepperoni. Dust with Pecorino Romano cheese.
- Bake the Pizza: Place the pan on the preheated baking steel and bake for 23-25 minutes. If necessary, rotate the pan halfway through to ensure even browning.
- Finish and Serve: Garnish with fresh basil immediately after baking. Allow the pizza to cool slightly in the pan, then transfer it to a rack to prevent a soggy bottom. Use scissors to slice and serve.
Ingredients
- 450 grams all-purpose flour
- 11 grams sugar
- 8 grams Diamond Crystal kosher salt
- 2 grams instant yeast (approximately ? teaspoon)
- 364 grams warm water (75°F if your kitchen is hot, 90°F if your kitchen is cold)
- 40 grams extra virgin olive oil (or regular olive oil)
- 6 ounces unsalted tomato sauce
- 1 teaspoon Diamond Crystal kosher salt (use half the amount if using another brand)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 garlic clove, finely grated
- 6 ounces low-moisture, whole milk mozzarella cheese
- 22 slices pepperoni
- 2 tablespoons Pecorino Romano (or Parmesan)
- 4 leaves fresh basil, thinly sliced
FAQ
- Can I use a different type of flour for the focaccia pizza dough?
- Yes, while the recipe recommends using all-purpose flour, you can try substituting with bread flour for a chewier texture. Just keep in mind that this might slightly alter the dough’s consistency and rise.
- What if I don’t have a baking steel or pizza stone?
- If you don’t have a baking steel or pizza stone, you can invert a sturdy baking sheet and place it in the oven to preheat. This won’t be quite as effective but will still help create a crispier bottom compared to baking without any additional tools.
- How do I prevent the focaccia pizza from getting a soggy bottom?
- To avoid a soggy bottom, after baking, let the pizza cool on a wire rack. This increases airflow around the pizza and prevents steam from making the bottom soggy.
- Can I use different toppings?
- Absolutely! Feel free to customize your focaccia pizza with pre-cooked toppings of your choice, such as vegetables, sausage, or chicken. Just ensure they’re ready-to-eat before adding them to the pizza.
- What should I do if my dough isn’t rising as expected?
- Rising times can vary based on temperature. If your kitchen is cold, try placing the dough somewhere warmer to speed up the process. Conversely, if the kitchen is too warm, the dough might rise faster than anticipated. Adjust accordingly to ensure the dough is ready for baking.
Tips
- Dimpling Technique: Spread the sauce on the smooth surface of the dough before dimpling it. This technique helps to marble the sauce throughout the dough, preventing soggy spots and ensuring the sauce doesn’t pool on top.
- Crispy Bottom: Use a baking steel or pizza stone in the oven to achieve a crispy bottom. If you don’t have one, invert a sturdy sheet pan on the middle rack as a substitute.
- Prevent Dough from Sticking: When folding the dough, use damp or lightly oiled hands to prevent it from sticking. This will make the process smoother and more efficient.
- Mozzarella Grating Tip: If the mozzarella is too soft to grate, freeze it for about 10 minutes to make grating easier. This will help you achieve a better melt on the pizza.
Equipment
- Baking Steel or Pizza Stone – Essential for achieving a crispy bottom on the focaccia pizza.
- Dough Whisk – Useful for efficiently mixing sticky, wet doughs.
- 9×13″ Rectangular Baking Pan – A high-sided metal baking pan for baking the focaccia pizza.
- Kitchen Scale – Important for accurately measuring ingredients by weight, which is crucial for this recipe.
