Description
This easy overnight focaccia dough transforms into a thick, fluffy, and irresistibly bouncy pepperoni pizza. Perfect for a weekend movie night or casual dinner, this homemade focaccia pizza combines a light, airy crust with savory pizza sauce, plenty of mozzarella, spicy pepperoni, and creamy ricotta for a deliciously satisfying meal.
Ingredients
For the Focaccia:
- 4 3/4 cups (570 grams) all-purpose flour
- 1 tablespoon (12 grams) fine sea salt
- 2 1/4 teaspoons (7 grams) active dry yeast
- 2 cups (452 grams) warm water
- 1/4 cup (60 grams) olive oil
- 1 tablespoon (21 grams) honey
For the Pizza:
- 1 12-ounce jar pizza sauce (RAO’s brand recommended)
- 2 cups (about 8 ounces) shredded mozzarella cheese
- Thick-sliced pepperoni, as much as desired
- 1 cup (8 ounces) whole milk ricotta cheese, seasoned with salt, red pepper flakes, and dried oregano
Instructions
- Make the Dough: Twelve to 48 hours before baking, stir together the flour, salt, and yeast in a large bowl. Add the warm water, olive oil, and honey and mix thoroughly with a wooden spoon or spatula for about 2 minutes until the dough is very wet and sticky. Cover and let rise at room temperature for 30 minutes.
- Fold and Refrigerate: Using a dough scraper or damp hands, fold the bottom of the dough over the top 4-5 times, rotating the bowl as you work around. Cover and refrigerate for at least 12 hours and up to 48 hours.
- Bring to Room Temperature: When ready to bake, remove dough from fridge and let it warm at room temperature for 30 minutes.
- Prepare Pan and Rise: Generously oil a 9x13-inch cake pan with olive oil. Place the dough in the pan and turn it to coat both sides with oil. Cover and let rise until nearly doubled in size, about 30-45 minutes. Do not spread the dough yet.
- Dimple and Spread Dough: Using your fingertips, gently press dimples into the dough to even out thickness and spread it evenly across the pan.
- Add Toppings: Sprinkle half of the shredded mozzarella over the dough. Dollop and gently spread pizza sauce over the cheese. Arrange pepperoni slices on and into the sauce. Top with remaining mozzarella cheese and spoon ricotta cheese in heaping dollops.
- Preheat Oven: Preheat your oven to 425°F (220°C) with a rack in the center position.
- Bake the Pizza: Bake for 25-32 minutes until the crust is deeply golden brown and cheese is bubbling.
- Cool and Serve: Allow pizza to cool for 10 minutes before removing from pan. Slice into thick squares and serve warm.
Notes
- The dough requires an overnight or longer fermentation in the fridge to develop flavor and texture.
- Use a cake pan generously oiled to prevent sticking and help create a crispy crust.
- Allow the dough to come to room temperature before shaping to ensure easier handling and better rise.
- Don’t skip the dimpling as it helps the dough spread evenly and holds the toppings better.
- Adjust pepperoni quantity to taste for spiciness and richness.
- Letting the pizza rest briefly after baking allows the cheese to set for cleaner slices.
