We Finally Figured Out: Focaccia Pizza (Arrabbiata-Style Slab Pizza)

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Prepare a mixing bowl with room temperature water.

Add 2 tablespoons of olive oil to the water.

Grease a baking pan with about 3 tablespoons of olive oil.

Sprinkle semolina flour on the bottom of the pan.

In a mixing bowl, combine bread flour, more semolina flour, salt, and sugar.

Turn on the mixer to low and mix the dry ingredients.

Slowly drizzle in the water and olive oil mixture while mixing.

Mix for a couple of minutes until the dough comes together.

Scrape the bowl and increase the mixer speed to medium, mixing for about 5 more minutes until the dough is stretchy and pulls away from the bowl.

Scrape the dough onto the prepared sheet pan and let it settle into the pan.

Drizzle a little olive oil over the dough.

Cover the dough loosely with plastic wrap and let it rest for about 30 minutes.

Prepare the sauce by heating 3 tablespoons of olive oil in a pan and adding garlic to it, cooking until it starts to brown.

Add chili flakes to the garlic and oil mixture for heat.

Add a 14 oz can of diced tomatoes and 1/2 cup of water to the pan, rinsing out the can for extra flavor.

Season with about 1/2 teaspoon of salt and pepper, then bring to a boil.

Reduce to a simmer and cook for about 15 minutes until the sauce reduces to about a cup and a half.

After the first rise, wet your fingers and gently coax the dough towards the edges of the pan.

Let the dough rest again for another 30 minutes.

After the second rise, coax the dough out into the corners of the pan and cover it again for about 20 minutes.

Spread the cooled sauce over the dough, right up to the edges.

Top with 3 cups of Fontina cheese and Pecorino Romano cheese.

Add sliced pepperoncini on top if desired.

Preheat the oven to 500°F and place the pizza on the center rack.

Bake until the edges are dark and caramelized, and the bottom is crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens