No Knead Focaccia Pizza Recipe | Mary Makes It Easy

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining stretch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is cost-effective for baking.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat.

Add 2 cups of lukewarm water into a bowl.

Add 2 teaspoons of honey and 2 and 1/4 teaspoons of active dry yeast to the water.

Leave the yeast to bloom and activate for 10 minutes until it's nice and foamy.

Add in 2 tablespoons of olive oil to the bloomed yeast mixture.

Add 4 cups of red flour and 2 teaspoons of kosher salt to the bowl.

Mix until it forms a sloppy stretchy dough.

Transfer the dough into a bowl coated with 2 tablespoons of olive oil.

Top the dough with another tablespoon of olive oil and cover with plastic wrap, poking a few holes in the top.

Proof the dough in the fridge for at least 12 hours or up to 2 days.

After proofing, coat a sheet pan with 2 tablespoons of olive oil.

Gently stretch the dough into the corners of the pan.

Let the dough sit at room temperature for 2 to 3 hours to relax and ooze into the corners of the pan.

Optionally, add another tablespoon of oil to the top of the dough.

Press lightly into the bottom of the pan with the tips of your fingers.

Top the dough with ricotta cheese, parmesan cheese, roasted red peppers, sausage, rosemary, and a pinch of sea salt.

Bake at 425°F on the bottom rack for 20 to 25 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens