Making pizza at home is an entirely different item altogether and I’ve seen numerous friends Making pizza at home can be discouraging; I’ve seen numerous friends and family disappointed that their home-cooked pizza is lacking in comparison to some of their favorite places. There’s no way around it, a large part of what makes pizza delicious, whether it is woodfired or New york style, is the professional equipment required to make it. As such, making pizza at home will always be different than ordering one from your favorite restaurant.
Don’t be discouraged though! While you may not be able to capture that wood-fired flavor in your home oven you can still make something menu-adjacent: focaccia pizza. This recipe will mostly focus on the dough which you can then top with anything you like!
I love making this dish for weddings and events as a satisfying snack or great addition to our charcuterie boards-- especially since they don’t break the bank.
You will need:
2 lbs bread flour (all-purpose will be less chewy but will work)
1 Tbsp + 1 tsp kosher salt
½ tsp instant yeast
2 ½ cup water
Start by placing all your dry ingredients in a bowl and mix with a whisk or fork to evenly distribute the salt and yeast.
Next make a well in the center and pour the water in. Work the flour into the water by hand (it's the easiest, believe me) until a shaggy dough forms. You’ll want to make sure all the dry flour is incorporated! Continue working the dough ball by folding in half in the bowl and pushing down (kneading) for a few minutes until the consistency feels even.
Once the dough ball is ready, place in a clean bowl and cover with plastic wrap and place in a warm spot for 10-14 hours. It sounds like a lot but this lets the dough develop the texture and flavor we’re looking for. (For lunch I usually start it the night before)
Once enough time has passed place the loose dough onto a floured surface and form into a ball again, coat with olive oil oil. (Check out this video for a walkthrough on how to form a dough ball)
Place the oiled ball onto an oiled baking pan (18”x13”) and let it sit for 20 minutes before stretching the dough ball. It may take two or three stretches before you cover the pan so don’t rush it! If the gluten starts to tear step back and give it another 20 minutes before you try again. Mine took about four stretches before it filled the pan.
Once the pan is evenly covered with dough you’ll now want to “dimple” the dough with your fingers. Using your three middle fingers, slowly and evenly press adjacent finger sized wells into the focaccia. (This helps it rise evenly rather then bloat in the middle)
Let focaccia rest for 30 minutes. Use this time to get your toppings ready and preheat your oven to 400.
Top the pizza and bake at 400 for 30-40 minutes. Serve warm.
On mine I added pizza sauce, mozzarella, parmesan, and topped it with some fresh basil once it was out of the oven. Olive oil is a great base as well: try it with some caramelized onions, roasted butternut squash, goat cheese, and parmesan!
Want to serve it to your 200 closest friends? Our charcuterie & foccacia pizza package starts at $6.75/person and comes with up to three flavors! Check out what else we offer HERE.
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