Focaccia Pizza
Golden, airy focaccia turned into the ultimate homemade pizza—crisp on the edges, soft inside, and topped two ways: classic tomato-pepperoni and creamy pesto-mortadella. Perfect for sharing, pizza night, or anytime you want to impress without the fuss.
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3½ cups type 0 flour (at least 12% protein)
- 2½ cups water
- 1 tsp dry yeast
- 1½ tsp salt
- 2 tbsp olive oil
- semolina flour (for dustin)
- 2 tbsp olive oil (for brushing dough)
- 1 cup tomato sauce
- 2 cups mozzarella
- ½ cup emmental
- ¼ cup provolone
- 35 slices pepperoni
- 2 tbsp olive oil (for brushing dough)
- 1 cup basil pesto
- 2 cups mozzarella
- ½ cup emmental
- ¼ cup provolone
- 15 cherry tomatoes (halved)
- 12 slices mortadella
Instructions
- 1
Using only ¾ of the water, mix in the yeast until dissolved. Add the flour and mix until the dough starts to come together.
- 2
Add salt with the remaining water, then knead. Gradually drizzle in olive oil and knead until smooth.
- 3
Cover and let rest. Every 15 minutes, perform stretch-and-folds. Let rise until doubled in volume
- 4
Divide dough into 2 equal portions (about 660 g each). Roll each portion on semolina flour and place onto 2 greased half sheet pans (18 x 13 inches). Let rise again until doubled.
- 5
Preheat oven to 480°F (250°C). Bake bases on the bottom rack for 6–7 minutes.
- 6
Brush dough with olive oil, spread with tomato sauce, and top with mozzarella, Emmental, provolone, and pepperoni.
- 7
Brush dough with olive oil, spread with basil pesto, and top with mozzarella, Emmental, provolone, cherry tomatoes, and mortadella.
- 8
Return topped pizzas to the middle of the oven. Bake for another 6 minutes, or until cheese is bubbling and golden.