Stop Kneading! Make This Big-Bubble Focaccia Pizza.

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.

Measure 500 g of bread flour and set aside.

Measure 450 g of tap water and add 2 teaspoons of instant dry yeast.

Add 1 tablespoon of honey and pink rock salt to the mixture.

Add a little extra virgin olive oil and mix until dissolved.

Combine the flour and yeast mixture in a large mixing bowl and mix until no dry spots remain.

Cover the bowl and let the dough hydrate for 1 hour.

After 1 hour, perform a stretch and fold technique around the bowl to build gluten.

Cover and let rest for 30 minutes, then repeat the stretch and fold.

After the third stretch and fold, let the dough rest for another 30 minutes.

Prepare the pizza sauce by sautéing 2-3 sliced garlic cloves in a pan with oil until fragrant.

Add tomato sauce, dried oregano, dried parsley, and season with salt and fresh basil.

Cook the sauce for 2-3 minutes and set aside.

Drizzle olive oil in the bottom of the baking tray and spread the dough gently into it.

Cover and let the dough rise for about 1 hour.

Preheat the oven to 230°C (450°F).

Dimple the dough and spread a thin layer of pizza sauce on top.

Bake the base for about 15 minutes.

Add another layer of sauce, cheese, and toppings (chorizo, mortadella, ham, chicken, salami).

Bake again for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens