Name: Thick & Crispy Focaccia Pizza Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 8 h 40 min
Cuisine: Italian
Ingredients: 450 grams all-purpose flour; 11 grams sugar; 8 grams diamond crystal kosher salt; 2 grams instant yeast (⅔ 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 as much of any other 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 (Locatelli preferred, parmesan also works); 4 leaves fresh basil

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Introduction

This Thick & Crispy Focaccia Pizza is a delicious twist on traditional pizza, featuring a soft, airy dough with a golden, crunchy crust. Topped with flavorful tomato sauce, melted mozzarella, pepperoni, and fresh basil, it’s perfect for a satisfying homemade meal.

The image shows a rectangular pepperoni pizza in a metal pan on a white marbled surface. The pizza has a thick golden-brown crust with a base layer of melted cheese that is creamy white with some light browning. On top, there are evenly spread bright red pepperoni slices with a slight oily shine, and scattered small green basil leaves that add a fresh touch. The pizza is surrounded by a knife and fork with brown handles on the right side, and a piece of off-white cloth on the top right corner. A few fresh green basil leaves are placed on the surface near the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

450 grams all-purpose flour
11 grams sugar
8 grams diamond crystal kosher salt
2 grams instant yeast (⅔ 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 as much of any other 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 (Locatelli preferred, parmesan will also work)
4 leaves fresh basil

Instructions

Step 1: Prepare the pan by spraying a 9×13″ high-sided baking pan with non-stick spray, including the sides. Drizzle 1 tablespoon of olive oil in the center and tilt the pan to spread the oil evenly.
Step 2: In a large mixing bowl, whisk together the flour, sugar, salt, and yeast. Pour the warm water and olive oil into the center. Mix with a dough whisk until a messy, cohesive, sticky dough forms. Gather into a rough ball, cover, and rest for 5 minutes.
Step 3: With damp hands, stretch and fold one corner of the dough over itself. Rotate the bowl a quarter turn and repeat until all edges have been folded into the center. Cover and rest for 5 minutes.
Step 4: Repeat the stretch and fold process all around the bowl again. Cover and rest for 10 minutes.
Step 5: Perform a third round of stretch and folds until the dough feels stronger and smoother. Flip the dough over so the seam side is down and smooth side up.
Step 6: Transfer the dough to the prepared baking pan. Cover and rest at room temperature for 7-10 hours until risen and bubbly.
Step 7: Prepare the pizza sauce by mixing tomato sauce, dried basil, dried oregano, salt, and grated garlic in a bowl. Whisk well to combine.
Step 8: Grate the mozzarella cheese on the large holes of a box grater. Store in the fridge if not using immediately.
Step 9: Preheat the oven to 450°F with a baking steel placed on the middle or lower third rack, about 30 minutes before baking.
Step 10: Check the dough in the pan; it should be bubbly and may jiggle slightly. Use the back of a spoon to spread the pizza sauce evenly across the dough.
Step 11: Lightly coat your fingers with olive oil and poke fingers straight down into the dough repeatedly to create dimples all over.
Step 12: Sprinkle grated mozzarella evenly on top, then arrange pepperoni slices in offset rows of 2 and 3, ensuring they reach the edges. Dust with pecorino romano cheese. Let rest for 10-15 minutes.
Step 13: Slide the pan onto the preheated baking steel and bake for 23-25 minutes until cheese is crispy and browned. Rotate the pan after 17 minutes if browning unevenly.
Step 14: Remove from oven and immediately garnish with fresh basil leaves.
Step 15: Let cool in the pan on a cooling rack for 10-15 minutes. Carefully remove the focaccia pizza to a cooling rack to avoid sogginess. Cut with scissors and serve.

Tips & Variations

Use cold water and a longer fermentation for a more complex flavor if you have time.
For a vegetarian version, omit pepperoni and add roasted vegetables or olives instead.
Dimpling the dough helps prevent large bubbles and ensures even cooking.
Substitute pecorino romano with parmesan if needed, but pecorino adds a sharper flavor.
If you don’t have a baking steel, a preheated baking stone or heavy baking sheet works fine.

Storage

Store leftover focaccia pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or toaster oven to restore crispiness. Avoid microwaving if possible, as it can make the crust soggy.

How to Serve

A rectangular pizza in a silver baking pan placed on a white marbled surface, topped with an even layer of melted golden cheese covering the entire base, scattered with round, bright red pepperoni slices across the surface. Thin strips of fresh green basil leaves are spread on top, adding contrast. The crust edges are golden brown and slightly raised. A fork and knife with brown handles rest to the right side of the pan on the white marbled surface, along with two fresh basil leaves placed nearby. A white cloth with soft folds is visible in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it ferment slowly in the refrigerator. Bring it back to room temperature before shaping and baking.

What if I don’t have a baking steel?

A baking stone or heavy oven-safe baking sheet preheated in the oven will work well to give the crust a nice crisp texture.