Name: How To Make the Best-Ever Focaccia Pizza Recipe
Prep time: PT-491258H56M
Cook time: PT-491258H56M
Total time: 10 h 35 min
Cuisine: Italian
Ingredients: 4 1/2 cups all-purpose flour, plus more as needed; 3 teaspoons kosher salt, divided; 1 1/2 teaspoons instant or active dry yeast; 1 3/4 cups lukewarm water; 6 tablespoons extra-virgin olive oil, divided; 1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can; 2 cloves garlic; 1 teaspoon red wine vinegar; Red pepper flakes, to taste; 8 ounces low-moisture mozzarella cheese, shredded (about 2 cups); 8 ounces whole-milk ricotta cheese (about 1 cup); 1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup); 4 large fresh basil leaves; Additional red pepper flakes, optional

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Introduction

Discover how to make the best-ever focaccia pizza, combining the airy texture of focaccia with the classic flavors of a pizza. This recipe uses a simple dough that rises slowly for a perfect golden crust topped with rich cheeses and a fresh tomato sauce. It’s an irresistible homemade treat that will impress family and friends.

A rectangular pizza baked in a metal pan with a golden brown crust forming the base layer, topped with a rich red tomato sauce that spreads evenly over the surface. The next layer shows melted mozzarella cheese, bubbling and lightly browned, with dollops of soft white ricotta cheese scattered across. Fresh green basil leaves are sprinkled on top along with a light drizzle of olive oil and a few red chili flakes adding texture and color contrast. The background is a white marbled surface with small white bowls of chili flakes and salt nearby, and a white cloth with red stripes is partly visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 1/2 cups all-purpose flour, plus more as needed
3 teaspoons kosher salt, divided
1 1/2 teaspoons instant or active dry yeast
1 3/4 cups lukewarm water
6 tablespoons extra-virgin olive oil, divided
1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can
2 cloves garlic
1 teaspoon red wine vinegar
Red pepper flakes
8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)
8 ounces whole-milk ricotta cheese (about 1 cup)
1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup)
4 large fresh basil leaves

Instructions

Step 1: In a large bowl, combine 4 1/2 cups flour, 2 1/2 teaspoons kosher salt, and yeast. Stir in lukewarm water and 3 tablespoons olive oil until a shaggy dough forms. Knead a few times in the bowl, adding flour if sticky, until a rough ball forms. Cover tightly with plastic wrap and let rise at room temperature for 2 hours.
Step 2: After the dough doubles in size, refrigerate it uncovered for at least 8 hours or up to 24 hours.
Step 3: Drizzle 2 tablespoons olive oil onto a 13×18-inch rimmed baking sheet. Transfer dough to the sheet and coat in oil, gently flattening dough to about 1 inch thick. Cover loosely with plastic wrap and rest for 10 minutes. Meanwhile, strain tomatoes in a fine mesh sieve over a clean bowl.
Step 4: Uncover dough and stretch it gently to the edges of the baking sheet using your fingertips. Cover and let rest until puffed and slightly risen, about 25 minutes. Preheat oven to 475°F with a rack in the lower third.
Step 5: Discard tomato water collected in the bowl and crush strained tomatoes by hand. Add minced garlic, remaining 1 tablespoon olive oil, 1 teaspoon red wine vinegar, remaining 1/2 teaspoon salt, and a pinch of red pepper flakes. Stir sauce well.
Step 6: Dimple dough surface with fingertips. Sprinkle 1 cup shredded mozzarella evenly on dough, leaving a 1/2-inch border. Spoon tomato sauce over cheese, spreading gently. Top with remaining mozzarella and dollops of ricotta cheese.
Step 7: Bake pizza for 17 to 20 minutes until edges are golden-brown and cheese melts. While baking, grate Parmesan and tear basil leaves.
Step 8: Remove pizza from oven, sprinkle Parmesan and basil over top, adding more red pepper flakes if desired. Let cool 5 minutes, cut into 12 squares, and serve.

Tips & Variations

For extra flavor, let the dough rise overnight in the refrigerator to develop deeper taste and better texture.
Use fresh mozzarella instead of low-moisture for a creamier topping, but expect more moisture release.
Add your favorite toppings such as olives, caramelized onions, or roasted vegetables before baking for variety.
If you don’t have red wine vinegar, substitute with a splash of balsamic vinegar or lemon juice in the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in a preheated oven at 350°F for 8-10 minutes to restore crispness. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

A rectangular pizza with a golden brown crust fills a metal baking tray placed on a white marbled surface. The pizza has a base layer of melted orange-brown cheese mixed with red tomato sauce, topped with multiple scattered dollops of soft white mozzarella cheese. Fresh green basil leaves are spread unevenly on top, along with small sprinkles of chili flakes and a drizzle of olive oil that gives a shiny texture. The edges of the crust are crisp and slightly puffed, showing a well-baked dough layer beneath all toppings. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough benefits from a slow rise in the refrigerator for 8 to 24 hours, which enhances flavor and texture. Just make sure to bring it to room temperature before shaping.

What if I don’t have instant yeast?

You can use active dry yeast instead by dissolving it in the lukewarm water first and letting it activate for about 5 minutes before mixing it with the other ingredients.