Focaccia Pizza Dough
No kneading, no fancy technique. Stir, fold once, let the fridge do the work.
Intro
Highest hydration on the site after Roman al taglio, but somehow the easiest to handle. The single stretch-and-fold is doing the work of 8 minutes of kneading — don't add more folds, you'll knock out the air. Wet hands are non-negotiable.
Ingredients
note · 80% hydration. Wet hands are non-negotiable.
note · Pool it. It's not greasy — it's fried.
The process
- 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
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