Focaccia Pizza
The lazy-genius pizza. No-knead, very high hydration, almost foolproof.
Intro
Closer to Roman teglia than to Sicilian, but built for a Tuesday night with no plan. The high oil amount is correct — it's not greasy, it's fried. Light toppings only. This dough is the star; bury it and you've made a casserole. Day-old focaccia pizza, split horizontally and stuffed with greens and prosciutto, is a sandwich.
Ingredients
Sized for 1 × 9×13 pan (1 pan of 1 pan/batch · 1× batch)
note · 80% hydration. Wet hands are non-negotiable.
note · Pool it. It's not greasy — it's fried.
note · 30g for the pan + 30g over the top before baking. Yes, that much.
note · Cherry tomatoes, mozzarella, anchovies, olives, thin-sliced potato, red onion. Light hand only — this dough is the star.
note · Maldon. On top after the bake.
The process
- ◆ DOUGH
Focaccia Pizza Dough
↗ - 1
Mix
In a large bowl, combine the flour 400 g, salt 9 g, yeast 1.5 g. Add the water 320 ml. Mix with a wooden spoon or your hand until no dry flour remains. The dough will be wet, sticky, and shaggy.
- 2
Rest
Cover, leave at room temp for 30 minutes.
⏱ Rest30:00 - 3
Stretch & fold
Wet your hand, grab a corner, stretch it up, fold over the center. Rotate and repeat 4 times. The dough will tighten noticeably.
✶ Pizzaiolo tipWet hands are non-negotiable when working with 80% hydration. Keep a small bowl of water nearby. - 4
Cold ferment
Cover and refrigerate 12–24 hours.
⏱ Cold ferment720:00 - 5
Pan & stretch
Pour 30 g olive oil into a 9×13 pan. Tip the dough in (it will be jiggly and alive). Stretch gently toward the corners — leave it short if it resists.
- 6
Final proof
Cover, proof 2 hours at room temp until the dough has filled the pan and is bubbly on top.
✶ Pizzaiolo tipIf flat after 2 hours, your kitchen is too cold — give it another hour.⏱ Final proof120:00 - ◆
Assembly
- 7
Preheat
Preheat oven to 450°F.
⏱ Preheat30:00 - 8
Dimple & oil
Drizzle the remaining 30 g of olive oil over the top of the proofed dough. Dimple aggressively with oiled fingertips, all the way to the bottom of the pan.
- 9
Top lightly
Add toppings — pick two. Light hand only.
✶ Pizzaiolo tipA hot honey + mortadella version (after baking) is excellent and only slightly out of bounds. - 10
Bake
Bake 22–25 minutes until deeply browned on top and bottom. Lift with a spatula to check.
⏱ Bake23:00 - 11
Rack & salt
Slide onto a wire rack immediately. Flaky salt over the top. Cut into squares.
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