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4.88 from 77 votes
Focaccia Pizza Recipe
Prep Time
20 mins
Cook Time
25 mins
bulk ferment
18 hrs
 

Thick, bubbly, chewy pizza has never been simpler with my Focaccia Pizza recipe — and the best part is that it's no-knead and doesn't need a machine at all.

Course: Dinner
Cuisine: American, Italian
Servings: 6 people
Author: Gemma Stafford
Ingredients
  • 3 cups (15oz/422g) all-purpose flour
  • ½ teaspoon instant yeast
  • 2 teaspoons salt
  • 1 ⅓ cups (10 ½oz/282ml) water, room temperature
  • 2 tablespoons olive oil
  • ½ cup (4oz/115g) pizza sauce
  • 1 ½ cups (8oz/225g) mozzarella grated
  • 10-12 pepperoni (optional)
Instructions
The Day Before:
  1. In a large bowl combine the flour, yeast, and salt. Add the water and stir with a large spoon (or your hand) until the flour is completely incorporated. This is a sticky dough so don't worry if it is wet.

  2. Cover the bowl with plastic wrap (or a shower cap) and a kitchen towel and let it sit at room temperature for roughly 18-24 hours.

The Next Day:
  1. Once the dough has doubled in size and is covered in bubbles it is ready to work with.

  2. Pour the olive oil into a 9" x 13" baking pan. Scrape the dough out of the bowl into the baking pan and turn it to coat it with oil. Spread out the dough to the corners. (allow the dough to relax for 20 minutes if it springs backs when shaping)

  3. Cover the baking pan again with plastic wrap and a towel and let the dough rest for 2-4 hours. During this time the dough will rise and those lovely big bubbles will form so be patient and allow the dough time to develop.

  4. Preheat the oven to 425°F (210°C).

  5. When the dough is ready, use only your fingers to dimple the surface of the dough. (see video above for step by step)

  6. Carefully cover the pizza in the pizza sauce, cheese, and pepperonis.

  7. Bake for 25-30 minutes or until the cheese starts to brown.

  8. Enjoy hot from the oven! Store leftovers in the fridge, covered for up to 3 days.

Watch the Recipe Video!