Focaccia Pizza

69 mins
Serves 1
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Directions

  1. 1In a bowl, combine 0.5 tsp of instant dry yeast, 0.5 tsp of white granulated sugar, and 1.5 cups of warm tap water.
  2. 2In a bowl, combine 0.5 tsp of instant dry yeast, 0.5 tsp of white granulated sugar, and 1.5 cups of warm tap water.
  3. 3In a bowl, combine 0.5 tsp of instant dry yeast, 0.5 tsp of white granulated sugar, and 1.5 cups of warm tap water.
  4. 4Mix the ingredients gently and let the mixture sit for 5 to 10 minutes until the yeast starts to foam.
  5. 5Mix the ingredients gently and let the mixture sit for 5 to 10 minutes until the yeast starts to foam.
  6. 6Mix the ingredients gently and let the mixture sit for 5 to 10 minutes until the yeast starts to foam.
  7. 7Add 1.5 tbsp of olive oil, 3 cups of all-purpose flour, and 0.75 tbsp of kosher salt to the foamed yeast mixture.
  8. 8Add 1.5 tbsp of olive oil, 3 cups of all-purpose flour, and 0.75 tbsp of kosher salt to the foamed yeast mixture.
  9. 9Add 1.5 tbsp of olive oil, 3 cups of all-purpose flour, and 0.75 tbsp of kosher salt to the foamed yeast mixture.
  10. 10Work the wet and sticky dough in the bowl to develop the gluten structure.
  11. 11Work the wet and sticky dough in the bowl to develop the gluten structure.
  12. 12Work the wet and sticky dough in the bowl to develop the gluten structure.
  13. 13Coat another bowl and your fingers with olive oil, then transfer the dough ball into the oiled bowl, ensuring it's fully coated with olive oil.
  14. 14Coat another bowl and your fingers with olive oil, then transfer the dough ball into the oiled bowl, ensuring it's fully coated with olive oil.
  15. 15Coat another bowl and your fingers with olive oil, then transfer the dough ball into the oiled bowl, ensuring it's fully coated with olive oil.
  16. 16Cover the bowl with plastic wrap and let the dough rest in a warm place for about 45 minutes.
  17. 17Cover the bowl with plastic wrap and let the dough rest in a warm place for about 45 minutes.
  18. 18Cover the bowl with plastic wrap and let the dough rest in a warm place for about 45 minutes.
  19. 19After 45 minutes, coat a half sheet tray with olive oil.
  20. 20After 45 minutes, coat a half sheet tray with olive oil.
  21. 21After 45 minutes, coat a half sheet tray with olive oil.
  22. 22Get your rested dough out onto the sheet tray, making sure both hands are olive oily.
  23. 23Get your rested dough out onto the sheet tray, making sure both hands are olive oily.
  24. 24Get your rested dough out onto the sheet tray, making sure both hands are olive oily.
  25. 25Loosely press the dough out onto the sheet tray, stretching it gradually if it resists.
  26. 26Loosely press the dough out onto the sheet tray, stretching it gradually if it resists.
  27. 27Loosely press the dough out onto the sheet tray, stretching it gradually if it resists.
  28. 28Sprinkle a mixture of onion powder, garlic powder, dried parsley, and dried oregano over the dough.
  29. 29Sprinkle a mixture of onion powder, garlic powder, dried parsley, and dried oregano over the dough.
  30. 30Sprinkle a mixture of onion powder, garlic powder, dried parsley, and dried oregano over the dough.
  31. 31Crush San Marzano tomatoes with your hands, leaving most of the liquid behind, and spread them over the dough.
  32. 32Crush San Marzano tomatoes with your hands, leaving most of the liquid behind, and spread them over the dough.
  33. 33Crush San Marzano tomatoes with your hands, leaving most of the liquid behind, and spread them over the dough.
  34. 34Top the pizza with a mixture of mozzarella, grated Parmesan, and shredded Muenster cheese.
  35. 35Top the pizza with a mixture of mozzarella, grated Parmesan, and shredded Muenster cheese.
  36. 36Top the pizza with a mixture of mozzarella, grated Parmesan, and shredded Muenster cheese.
  37. 37Preheat your oven to 425 degrees Fahrenheit.
  38. 38Preheat your oven to 425 degrees Fahrenheit.
  39. 39Preheat your oven to 425 degrees Fahrenheit.
  40. 40Bake the pizza for 24 minutes.
  41. 41Bake the pizza for 24 minutes.
  42. 42Bake the pizza for 24 minutes.
  43. 43Halfway through baking, rotate the pizza and change its oven rack.
  44. 44Halfway through baking, rotate the pizza and change its oven rack.
  45. 45Halfway through baking, rotate the pizza and change its oven rack.

Ingredients

  • 0.5 tsp instant dry yeast
  • 0.5 tsp instant dry yeast
  • 0.5 tsp instant dry yeast
  • 0.5 tsp white granulated sugar
  • 0.5 tsp white granulated sugar
  • 0.5 tsp white granulated sugar
  • 1.5 cups tap water
  • 1.5 cups tap water
  • 1.5 cups tap water
  • 1.5 tbsp olive oil
  • 1.5 tbsp olive oil
  • 1.5 tbsp olive oil
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 0.75 tbsp kosher salt
  • 0.75 tbsp kosher salt
  • 0.75 tbsp kosher salt
  • olive oil
  • olive oil
  • olive oil
  • onion powder
  • onion powder
  • onion powder
  • garlic powder
  • garlic powder
  • garlic powder
  • dried parsley
  • dried parsley
  • dried parsley
  • dried oregano
  • dried oregano
  • dried oregano
  • San Marzano tomatoes
  • San Marzano tomatoes
  • San Marzano tomatoes
  • mozzarella
  • mozzarella
  • mozzarella
  • grated Parmesan
  • grated Parmesan
  • grated Parmesan
  • shredded monster cheese
  • shredded monster cheese
  • shredded monster cheese

Equipment

bowlplastic wraphalf sheet trayoven

Tips

  • The olive oil will help the dough not stick to your fingers.
  • Rest the dough somewhere on the warmer side of room temperature for about 45 minutes.
  • If you stretch the dough out and it wants to stretch back, give it a couple minutes, then go back and stretch it again.
  • Do not use too much sauce as it can ruin a good pizza.
  • Do not use too much cheese as it can ruin a good pizza.
  • Preheat your oven to 425 degrees Fahrenheit after assembling the pizza to allow the dough more time to rest and aerate.
  • Rotate the pizza and change its oven rack halfway through the baking period.
  • Muenster cheese adds a nice dairy flavor to the cheese mixture.